We love eating pulao at home and I always choose to make a pulao over biryanis. When we went shopping for veggies, my son was very much interested in these colorful capsicums so I decided to buy them to make this delicious pulao.
This tastes really good and we had it with paneer and baby corn kurma.
CAPSICUM PULAO
Preparation time 15 mins | Cooking time 20 mins | Serves 3
Ingredients
Method
1. Wash and soak the basmati rice for 30 mins.
2. Chop the capsicum and slice the onions and set aside.
3. In a pressure pan, heat oil. Then add all the ingredients under 'to temper'.
4. Add the sliced onions, chopped green chillies and some salt and saute until the onions turn translucent.
5. Then add the ginger garlic paste and saute until the raw smell leaves.
6. Add the garam masala and saute for a minute.
7. Add the capsicum and mix it well with the masala. Don't let the capsicum cook for too long.
8. Add the chopped mint leaves and mix well.
9. Now add the coconut milk and mix in. Then add the basmati rice and the remaining 3 cups of water.
10. Add the lemon juice, add more salt if needed.
11. Add the chopped coriander leaves and close the cooker lid.
12. Cook for 2 whistles, simmer after the first whistle.
13. Once the pressure settles, open the cooker and fluff up with a fork.
Notes
1. Add water depending on the brand of basmati rice you use.
2. If you want you can add more coconut milk and reduce the water added or vice versa.
Until next time,
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This tastes really good and we had it with paneer and baby corn kurma.
CAPSICUM PULAO
Preparation time 15 mins | Cooking time 20 mins | Serves 3
Ingredients
- Capsicum - 3 (I used 1 green, 1 red, 1 yellow)
- Basmati rice - 2 cups
- Onion - 2 sliced
- Green chillies - 3 to 4
- Ginger garlic paste - 1 tbsp
- Garam masala - 1/2 tsp
- Mint leaves - 1 handful, chopped
- Coconut milk - 1 cup
- Water - 3 cups
- Lemon juice - 1/2 tsp
- Coriander leaves - 1 handful, chopped
- Salt - to taste
- Oil - 2 tbsp
- Cinnamon stick - 1
- Bay leaf - 1
- Cloves - 4
- Star anise - 1
- Cardamon - 2
- Fennel seeds - 1/2 tsp
- Cumin seeds - 1/2 tsp
Some other pulao recipes
1. Wash and soak the basmati rice for 30 mins.
2. Chop the capsicum and slice the onions and set aside.
3. In a pressure pan, heat oil. Then add all the ingredients under 'to temper'.
4. Add the sliced onions, chopped green chillies and some salt and saute until the onions turn translucent.
5. Then add the ginger garlic paste and saute until the raw smell leaves.
6. Add the garam masala and saute for a minute.
7. Add the capsicum and mix it well with the masala. Don't let the capsicum cook for too long.
8. Add the chopped mint leaves and mix well.
9. Now add the coconut milk and mix in. Then add the basmati rice and the remaining 3 cups of water.
10. Add the lemon juice, add more salt if needed.
11. Add the chopped coriander leaves and close the cooker lid.
12. Cook for 2 whistles, simmer after the first whistle.
13. Once the pressure settles, open the cooker and fluff up with a fork.
Notes
1. Add water depending on the brand of basmati rice you use.
2. If you want you can add more coconut milk and reduce the water added or vice versa.
Until next time,
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