Tomato Capsicum Pulao

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

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Medium

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  • 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.