This capsicum pulao is a simple pulao recipe made with colored bell peppers, though you can use only green pepper too. This pulao has a mild flavor yet tastes delicious.
1 medium or ¾cupCapsicum (Green bell pepper)cut into 1 inch pieces
1 medium or ¾cupRed peppercut into 1 inch pieces
1tablespoonsCilantro or coriander leaveschopped finely
1tablespoonsMint leaveschopped finely
Instructions
Take basmati rice in a colander and wash under running cold water until the water runs clear. Or you can rinse them in a bowl 2-3 times until the water is not cloudy anymore.
Soak the rice in enough water for around 15-20 minutes. Then drain the soaking liquid.
Heat the oil in a pan on medium heat. Once hot add whole spices (cinnamon, cloves, peppercorns, green cardamoms, mace and bay leaf). Saute for 30-40 seconds or until they become aromatic.
Add chopped onion and sprinkle a pinch of salt to speed up the onion cooking process. Saute until onions get soft and light pink in color.
Add ginger, garlic paste and green chilies. Mix and saute for a minute or until the raw smell of ginger garlic goes away.
Add soaked, drained rice, remaining salt, kasuri methi, garam masala and crushed black pepper. Mix everything well.
Squeeze the lemon juice and add water and stir.
Bring the gas heat to high and let the water come to a rolling boil.
As soon as it starts boiling, cover the pan with a lid, turn the heat to LOW and cook for 17-18 minutes. Then turn off the stove and let the cooked pulao rest for 10 minutes without opening the lid.
While the cooked pulao rice is resting, let’s cook bell peppers. Heat the oil in a wide pan on medium heat. Once hot add chopped peppers and cashews.
Cook until capsicum is cooked, soft, and tender. Do not overcook otherwise they get mushy and flavorless.
After 10 minutes of resting time open the lid.
Add cooked peppers and freshly chopped herbs (cilantro and mint leaves). Gently mix everything and capsicum pulao is ready.
Notes
10 minutes of resting time after the rice is cooked is a must. During this resting time, rice grains will firm up and don’t break that much while fluffing or stirring.
Cook the bell peppers just until cooked or slightly undercooked (if you prefer that way). But never overcook them otherwise they become flavorless.
Always add whole spices to the hot oil so they release their flavor and aroma to the max.