Tomato Capsicum Pulao

Recipe by
Total Time:
1 hour
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Course: Main Recipe
Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Medium

Take a look at more Main Recipes. You may also want to try Khao Pad Goong (Thai Shrimp Fried Rice), Kung Hoi Ob Woon Sen (Shrimp and Mussels with Jelly Noodles), Vegetarian Garlic Noodles , Baby Uttapam with Aloo Bhaji

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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.

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