Bell pepper Pulao/Capsicum Pulao | How to make Bell pepper Pulao/Capsicum Pulao

By Sivasakthi Murali  |  1st Feb 2016  |  
0 from 0 reviews Rate It!
  • Bell pepper Pulao/Capsicum Pulao, How to make Bell pepper Pulao/Capsicum Pulao
Bell pepper Pulao/Capsicum Pulaoby Sivasakthi Murali
  • Prep Time

    15

    mins
  • Cook Time

    15

    mins
  • Serves

    2

    People

483

0

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.

Bell pepper Pulao/Capsicum Pulao

Ingredients to make Bell pepper Pulao/Capsicum Pulao

  • 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

How to make Bell pepper Pulao/Capsicum Pulao

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

My Tip:

You can even use leftover rice for this recipe

Reviews for Bell pepper Pulao/Capsicum Pulao (0)