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Naheed Alam
Pulao made in capsicum puree is actually an Indian version of Mexican rice.
Yummilicious.
Wash and soak rice for 30 minutes.
Roast capsicum and onion on open flame.
Roadt for 5minutes and wipe off burnt skin with the help of a napkin.
Make a paste of onion and capsicum.
Heat a pan.Add oil ,then add pepper corn and cumin seeds.
Drain rice and put into pan ,stir well till rice looks shiny.
Add capsicum_onion puree.Stir well.
Add 2cups hot water to the rice,add salt.
Cover and let it be boiled,when boiling starts ,lower the flame to medium.
Cook for 4_5 minutes till water dries.
Chech whether rice is cooked completely.
If required add some water and further cook for 2minutes.
Serve hot.
Gurugram, India
I load my dishes with more excitement than you will find in other new recipes that are getting far more attentions.
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John Doe
1713 Peaceful Lane, Cleveland
Ohio
44115
****8425
Item(s) Subtotal: ₹689.00
Shipping: ₹0.00
Total: ₹689.00
Grand Total: ₹689.00
Saranya Sridharan
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