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Home » Recipe Index » Lunch Box Recipes

Capsicum Pulao Recipe

Last Modified: March 29, 2021

How To Make Capsicum Pulao?

CAPSICUM PULAO- A SIMPLE FLAVORFUL RICE MADE WITH BELL PEPPERS (CAPSICUM). 

capsicum pulao

Capsicum Pulao is a simple flavor loaded pulao. I make this pulao when i have stray pieces of coloured bell pepper lurking around in my fridge. We all have those days, don’t we? A quarter of a red bell pepper and a half green bell pepper, not quite enough to make anything else. So just combine everything and use it up.

This capsicum pulao happened when i was in India a while back. When i go to India, i choose cooking recipes that have poppy seeds in them, simply because we dont have access to poppy seeds in Singapore. I cook there and i click there. Oh and we eat it there too  🙂

capsicum pulao

Strange as it may sound, poppy seeds impart a lovely delicate flavor to this pulao. And what makes this even more appealing is the addition of fried onions in the end. The crispy sweet onions add a lovely texture to the otherwise soft pulao. So, the next time, give your regular vegetable pulao a break and try this capsicum pulao.

capsicum pulao

Recipe For Capsicum Pulao

Capsicum Pulao Recipe
Recipe Type: Mains
Cuisine: North Indian
Author: Anusha Praveen
Prep time: 1 hour 10 mins
Cook time: 15 mins
Total time: 1 hour 25 mins
Serves: 2
Capsicum Pulao- A simple and flavorful pulao made with colorful bell peppers. Goes well with spicy curries and dal.
Ingredients
  • Basmati rice ½ c
  • Colored bell peppers ½ c chopped finely ( use a mix of green, yellow and red)
  • Onion 1 large chopped finely
  • Onion 1 cup sliced thinly ( about 2 large onions here)
  • Cardamom 1
  • Mace 1
  • Cinnamon stick 1″
  • Cloves 2
  • Bay leaf 1
  • Salt to taste
  • Oil 2 tablespoon + 2 tbsp
  • To Grind Together
  • Grated coconut 2 tbsp
  • Poppy seeds 1 tsp
  • Water ¼ c
  • Green chili 2
Instructions
  1. Soak the poppy seeds in warm water for at least an hour.
  2. Wash the rice thoroughly and soak in 1 cup of water for 20 mins.
  3. In the meanwhile, heat 2 tablespoon oil and fry the one cup of sliced onions till golden. Drain and set aside.
  4. Place the coconut, green chili , soaked poppy seeds and ¼ cup of water in a blender and blend to a smooth paste.
  5. Heat 2 tablespoon oil in the same pan that you used to fry the onions.
  6. Add the whole spices and fry for a min.
  7. Now add finely chopped onions and bell pepper.
  8. Fry till onions become light brown.
  9. Add the soaked rice along with the ground paste and salt to the pan now.
  10. Mix well.
  11. Cover and cook till rice is fluffy and tender to the bite.
  12. Alternatively, you may transfer the contents to an electric rice cooker and cook till done.
  13. Or you may cook the pulao in a pressure cooker for ten mins on medium flame without the whistle.
  14. Once done, fluff the rice gently with a fork.
  15. Top with fried onions and serve hot.
3.5.3226

 

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Hi! I m Anusha. A very warm welcome to my blog Tomato Blues. I m an advocate by profession and chose to become a food blogger later. I live in Singapore with my husband and daughter. Tomato Blues – About The Author

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