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Carrot and Capsicum Pulao

Indrani Sarma
40 minutes
Prep Time
45 minutes
Cook Time
3 People
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ABOUT Carrot and Capsicum Pulao RECIPE

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

Recipe Tags

  • Egg Free
  • Main Dish
  • Pressure Cook
  • Awadhi
  • Dinner Party
  • Medium
  • Veg

Ingredients Serving: 3

  1. Basmati rice washed 1 cup
  2. Carrots grated 1/2 cup
  3. Capsicum sliced 1/2 cup
  4. Onions sliced 2
  5. Cashews fried a handful
  6. Salt as per taste
  7. Sugar 1/2 tsp
  8. Water 2 cups
  9. Roasted jeera powder 1 tbsp
  10. Garam Masala powder 1 tbsp
  11. Cardamom 5
  12. Black cardamom 2
  13. Cloves 5
  14. Star anise 2
  15. Rose water 1 tsp
  16. Mace 1
  17. Shahi jeera 1 tsp
  18. Nutmeg powder 1 tsp
  19. Bay leaves 2
  20. Ginger juice 2 tbsp, grated


  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 onions.now 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.

Reviews (2)  

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prajwali srikanth
prajwali srikanth   Oct-14-2016

Aarav Sharma
Aarav Sharma   Feb-23-2016

Looks delicious! Can't wait to try it

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