How to make Capsicum Pulav Spicy Bell pepper Rice Recipe
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| Capsicum Pul Easy Bell pepper Rice recipe |
1 cup basmati rice
2 big capsicum ( cut length wise, remove the seeds)
1 big onion (cut length wise )
1/2 a cup tomato puree
2 green chillies ( slit length wise)
To fry and grind
1 tsp. dhaniya seeds (coriander seeds)
2 green cardamom
4 cloves
1/4 tsp. saunf (aniseeds)
1/2 inch cinnamon bark
4 red chillies
For seasoning
2 tbsp. ghee or edible oil
1 bay leaf
Method
Wash and soak the basmati rice for 20 minutes. Drain the water completely set aside.
In a thick bottom kadai add 2 tsp. of oil fry and grind the ingredients given under to fry and grind.
Add 1/2 tsp. of table salt to make it into a fine powder and set aside.
In the same kadai add 2 tbsp. of oil or ghee and add the bay leaf. Cook in low flame. Once the bay leaf turns brown, add the onion and sauté till the onion becomes translucent.
Now add the tomato puree and keep stirring till the mixture leaves oil. Again add capcicum, sauté for 2 minutes.
Add the basmati rice and mix every thing together in low flame for 5 minutes, so that basmati rice also gets coated with ghee or oil and becomes half fried.
Simultaneously in a another stove bring 2 cups of water to boil. Add the water to the rice capsicum mixture and keep it closed with a lid.
Occasionally keep stirring. Once the rice is half cooked , add the desired quantity of salt and the masala powder which we have already prepared. Keep the lid closed till the rice is done.
Serve hot to your loved ones .
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