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 a mouthwatering dish which is perfect to serve at any occasion. It is a recipe of Awadhi cuisine which is very famous in the whole worldwide. This is very amazing in taste and it contains a lot of health benefiting nutrients. It is a quick and easy recipe and you can easily prepare restaurant style Carrot and Capsicum Pulao at your home. Carrot and Capsicum Pulao by Indrani Sarma will help you to prepare the perfect Carrot and Capsicum Pulao at your home. You don't need any extra effort or time to prepare this. It just needs 40 minute for the preparation and 45 minute for cooking. Whether it is a grand party or a normal kitty party, it is a perfect dish to serve and to get the compliments from your guests. This recipe follows the perfect art of cooking that gives an amazing texture to this and differentiate it from other dishes. In the Better Butter recipes, you will find the step by step process of this recipe by which you can know how to make the delicious Carrot and Capsicum Pulao.

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 srikanth2 years ago


Aarav Sharma3 years ago

Looks delicious! Can't wait to try it

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