Tuesday, September 6, 2011

Capsicum Pulao

Capsicum is a vegetable that makes our kitchen shelves and refrigerators colorful. They are made available in a wide range of range of colors such as green, red, or yellow. Capsicum is called by different names in different places as chilil pepper, bell pepper, red or green pepper. This is widely used as spice, medicine and of course a vegetable. It tastes great when mixed with curries. I even like it in my sambar or raita. And now I wanted to try it as a main course in pulao.
Sundar does not like it in sambar, but I add with other veggies in sambar. The pepper has the special quality that it aids the taste of the other vegetables to which it is added.

Basmati rice - 2 cups
Green Capsicum - 3 (cut length wise)
Red capsicum - 1 (cut length wise)
Onion chopped - 1 cut length wise
Carrot - 1 cut length wise
peas - 1/4 cup
Ginger garlic paste - 1 tsp
Green chillies slit opened - 4 to 6
Cumin powder - 1/2 tsp
Garam masala powder - 1 tsp
Coriander leaves chopped
Oil to sauteWash the Basmathi rice and keep it aside. Heat oil in a skillet, add the onions and saute for a while. Once onions are golden brown then add the ginger garlic paste and the green chillies. Saute until aroma comes. Now add the peppers and saute for a while. Then add the carrots, peas and the spices. Saute until they are half cooked.
Cook the rice in the electric cooker. Make sure they are half cooked or even lesser to that. Now add the saute spiced pepper. Toss them gently and add salt as much required. Cook it for a up to 3 whistles (if you are cooking in pressure cooker). Garnish with chopped coriander leaves and add lime juice if required.

Serve hot with any type of raithas or even with hot ketchup.

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