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

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