Capsicum Pulao

Description

Coconut flavoured rice sauteed with green capsicum.

Bell pepper Pulav / Capsicum Pulav / Green Bell Pepper Pulao

Ingredients
10 nos	Curry leaves
¼ tsp	Cumin seeds
¼ tsp	Fennel seeds (perum serakam)
2 nos	Cinnamon stick (small)
3 nos	Cloves
2 nos	Cardamom
2 nos	Bay leaf
3 nos	Green chili (slit open)
1 cup	Basmati rice
2 nos	Onion (cut lengthwise thinly)
1 no	Capsicum(cubed)
4 clove	Garlic (crushed)
1 cup	Coconut milk (dilute)
1 cup	Water
6 nos	Cashews
1 tsp	Ghee
3 tsp	Oil
1 tsp	Salt (or to taste)

Instructions

Heat oil in pan and sizzle the bay leaf, cinnamon, cardamom and cloves. Add the onions, green chilies and garlic. Saute this till it turns translucent and switch off. Meanwhile wash rice and soak for 10 minutes in equal portion of water and coconut milk. Add the sauteed onion mixture along with salt and cook this in a rice cooker. When done, let it cool for some time by either spreading over a plate or wide bowl. Now using the same saute pan, heat ghee and splutter cumin seeds, fennel seeds, broken cashews and curry leaves. Now add the chopped capsicum/ green bell pepper and fry for few minutes. Do not over cook they will become vey mushy, saute to coat oil and slight browning. Switch off and add this to the cooked rice and mix gently. Serve hot with choice of gravy, boiled eggs and raita.

Notes

This serves 2 people (approx).

Coconut milk can be substituted with yogurt.

Green colour Bell pepper suits well for this recipe as theya re lightly firm when compared to other varieties. Its also ok to try with other varieties, mixed peppers works too.

Basmati used ~~~~ Royal Brand from Sams club. Soaking time : 10 minutes. Ratio 1cup rice : 2 cups liquid, in this recipe for 1 cup rice its 1 cup coconut milk and 1 cup water.