Capsicum pulao | Capsicum rice on pan
Capsicum pulao, a flavored variety rice recipe prepared by cooking Capsicum along with aromatic spices and mixed with cooked rice on kadai/pan.
Ingredients
Ingredients:
To roast & grind:
- 1 tsp gram dal
- 1 tsp urad dal
- ½ tsp jeera
- ½ tsp peppercorns
- 3 red chillies
To temper:
- 1 tbsp ghee/oil
- 1 bay leaf
- 1 cardamom
- ½ tsp Jeera
Other ingredients:
- 1 capsicum
- 1 cup cooked rice
- 1 Big onion
- 1 tsp cashews optional
- 1 tsp salt
- To garnish:
- 1 tsp ghee optional
Instructions
Preparation:
- Steam rice separately and keep it ready. Always use cooked and cooled rice for any variety rice preparations. Because hot rice grains are soft and delicate and while mixing the rice grains may break and won't give you the desired results.
- Chop Capsicum and big onion.
How to make the spice powder:
- In a pan, add the given measurement of gram dal, urad dal, Jeera, peppercorns and red chillies.
- Dry roast them in a medium flame without adding any oil or fat.
- When the dal turns to golden brown color and peppercorns start spluttering, switch off the heat.
- Let this mixture cool down and grind them into a coarse powder. Keep it aside.
- You can store this powder and use for any other variety rice like tamarind rice, spicy veg pulao, cabbage rice and many more.
Recipe to prepare capsicum pulao on tawa:
- Heat ghee (you can use oil also) in a pan or tawa, add the whole spices, bay leaf cardamom and jeera.
- When jeera starts spluttering, add chopped onions and sauté nicely.
- Add chopped cashew nuts along with onion and roast for 2 minutes.
- Now add chopped capsicum, saute continuously for 5 minutes.
- Capsicum tends to cook fast. Add salt required for the pula at this stage.
- Now add the ground spice powder and mix with the capsicum.
- Add cooked and cooled rice. Mix with the vegetable.
- Continue to cook for not more than 5 minutes until the rice grains absorb all the spices.
- No need to close and cook. When you get nice aroma from the capsicum rice stop mixing and switch off.
- Finally you can garnish with a teaspoon of ghee before serving.
- Serve this hot capsicum pulao with onion carrot raita or pack it for lunch box.
Video
Notes
Tips: 1. Do not cook capsicum more than 5 minutes. Maintain some amount of crunchiness in the vegetable. 2. You can cook without onion also and serve as no onion no garlic prasadam to God on special festive occasions.
Nutrition
Calories: 220kcal
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