Website of the Year India 2016



Tomato Capsicum Pulao Recipe

Tomato Capsicum Pulao is a popular Indian Main
Author :
 
On :
Wednesday, 29 June, 2016
Category :
Vegetarian Recipe
Course :
Main Recipe
Cuisine :
Indian Recipe
Technique :
Boil Recipe
Difficulty :
Medium
Servings :
Serves 4
RATINGs :
Rated 5 based on 100 votes
5

Ingredients

  • 2 cup - basmati Rice
  • 4 cup - water
  • 1 cup - green capsicum, cut into thin strips (discard seeds)
  • 1/2 cup - Tomato puree
  • 1/2 cup - onion, chopped
  • 5 tbsp - Ghee or oil
  • 1/2 tsp - sha Jeera (black cumin)
  • 1 - Star anise
  • 1 - Bay Leaf
  • 1 tbsp - garlic, minced
  • 1 tsp - chilli powder
  • salt to taste
  • Coriander leaves to garnish
  • How to Make Tomato Capsicum Pulao:

    1. Wash the rice and drain completely. Add 4 cups of water and leave to soak for 15 mins.
    2. Heat 2 tbsp of ghee or oil in a small fry pan and lightly saute the capsicums and reserve.
    3. Heat the remaining ghee or oil in a thick pan, preferably non-stick.
    4. Add sha jeera, bay leaf, garlic and onions. Fry till fragrant.
    5. Add chilli powder. Add the rice with the soaking water. Add tomato puree and salt.
    6. When the liquid begins to boil, cover the pan with a lid and lower the heat.
    7. Leave undisturbed till the liquid is evaporated and the rice is cooked.
    8. Switch off the heat. After 10 mins, add the reserved capsicum, gently stir the rice without breaking the grains.
    9. Garnish with coriander leaves and serve hot with a raitha.





     

    Bawarchi of the Week

    Anamika Sharma

    Anamika Sharma

    Anamika Sharma is a passionate foodie and her mission is to spread the love for Indian cooking to all.

    know more