Name: Bell pepper Pulao/Capsicum Pulao recipe by Sivasakthi Murali at BetterButter
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2
Ingredients: Capsicum - 1/2 cup chopped finely (Yellow, Green and Red); Cooked Bamati rice - 1 Cup; cardamom - 1; Cloves - 1; Cinnamon - 1; Star anise - 1; Oil - 1 tsp; Ghee - 2 tsp; Garlic - 3; Whole Pepper - 1/2 tsp; Cashews - 5; Onion - 2

ABOUT Bell pepper Pulao/Capsicum Pulao RECIPE

A very easy and quick recipe. Colorful Bell pepper rice is well suited for lunchbox for office goers and kids also.

Ingredients Serving: 2

Capsicum - 1/2 cup chopped finely (Yellow, Green and Red)
Cooked Bamati rice - 1 Cup
cardamom - 1
Cloves - 1
Cinnamon - 1
Star anise - 1
Oil - 1 tsp
Ghee - 2 tsp
Garlic - 3
Whole Pepper - 1/2 tsp
Cashews - 5
Onion - 2

Instructions

In a mixer add gralic, onion, cashew and whole pepper and grind it to a fine paste with a little water. Set aside.
Cook Basmati rice with required salt and spices (Cardamom, Cinnamon, Cloves and Star Anise). Cook till its soft and tender with each grain separated.
Heat a pan with oil and ghee, add jeera, let it crackle. Add in the cashew paste.
Saute for a few minutes till the raw smell of garlic and onion leaves. Then add capsicum and saute for 5 more minutes.
Add cooked rice and mix well. Fluff it up and cook for 2-3 minutes until the flavours blend with the rice.
Serve hot.

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