Carrot and Capsicum Pulao | How to make Carrot and Capsicum Pulao

By Indrani Sarma  |  14th Feb 2016  |  
4.5 from 2 reviews Rate It!
  • Carrot and Capsicum Pulao, How to make Carrot and Capsicum Pulao
Carrot and Capsicum Pulaoby Indrani Sarma
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About Carrot and Capsicum Pulao Recipe

A Beautiful veg pulao loaded with real ghee, it screams luxury.

Carrot and Capsicum Pulao is one dish which makes its accompaniments tastier. With the right mix of flavours, Carrot and Capsicum Pulao has always been everyone's favourite. This recipe by Indrani Sarma is the perfect one to try at home for your family. The Carrot and Capsicum Pulao recipe is very simple and can be made in restaurant style using these ingredients. The time taken while preparing Carrot and Capsicum Pulao is 40 minutes and the time taken for cooking is 45 minutes. This is recipe of Carrot and Capsicum Pulao is perfect to serve 3 people. Carrot and Capsicum Pulao is just the appropriate option to prepare when you have a get together or party at home. Be it kids or grownups, everyone just absolutely love Carrot and Capsicum Pulao. So do try it next time and share your experience of cooking Carrot and Capsicum Pulao by commenting on this page below!

Carrot and Capsicum Pulao

Ingredients to make Carrot and Capsicum Pulao

  • Basmati rice washed 1 cup
  • carrots grated 1/2 cup
  • capsicum sliced 1/2 cup
  • onions sliced 2
  • cashews fried a handful
  • salt as per taste
  • sugar 1/2 tsp
  • water 2 cups
  • Roasted jeera powder 1 tbsp
  • Garam masala powder 1 tbsp
  • cardamom 5
  • Black cardamom 2
  • cloves 5
  • star anise 2
  • Rose water 1 tsp
  • mace 1
  • Shahi jeera 1 tsp
  • nutmeg powder 1 tsp
  • bay leaves 2
  • ginger juice 2 tbsp, grated

How to make Carrot and Capsicum Pulao

  1. Wash the rice, drain and keep aside.
  2. Fry the capsicum, cashews and sliced onions and keep aside.
  3. In a cooker add ghee /oil and add half of the fried add all the whole spices and a little sugar. When hot, add the grated carrots and fry.
  4. Add the rice and add ginger juice. Fry and add the roasted jeera, garam masala and nutmeg. Add half the cashews. Fry till you get a beautiful aroma.
  5. Add water and close the lid. Let it whistle on a high flame once and then lower it and keep on a low flame for 2 minutes.
  6. Open the lid and add the rest of the fried onions, capsicum and cashews. Add a little roasted jeera powder and a tbsp of pure cow ghee.
  7. Serve hot.

My Tip:

You will need to open the lid at the right time otherwise the rice will become too soft.

Reviews for Carrot and Capsicum Pulao (2)

prajwali srikantha year ago


Aarav Sharma2 years ago

Looks delicious! Can't wait to try it

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