Capsicum Pulav



Ingredients:

Rice - 3 cups (measurement before being cooked)
{ It is essential that the rice is cooked. Rice that is cooked and cooled is best suited to prepare this recipe }
Capsicum -1
Mint Leaves – 1 bunch
Onion – 2
Cinnamon Stick- 1
Cloves - 2
Ginger-Garlic paste – 1tbsp
Coriander Powder – 1tbsp
Green Chilies -3
Curry leaves - a sprig
Salt - to taste
Oil - required amt


Method:

Chop the onion and two green chilies finely into thin pieces. Cut the capsicum into small cubes or desired shapes. Cook and cool the rice . Grind the mint leaves with a green chili and little salt into a fine paste. Heat oil in a pan. Fry cinnamon stick and cloves. Once it is done, add chopped onions and green chilies. When the onion turns golden brown, add ginger garlic paste, coriander powder, and salt, and fry till done. Then, add capsicum. When it is half done, add the mint- green chili paste, and cook it till the gravy thickens. Finally, add curry leaves to it and stir it with the already cooked rice. Adjust the salt accordingly.

This can be served hot with any egg curry o r simply boiled egg.

Tips: Add a pinch of garam masala when the gravy thickens as this can make the dish even more pleasing to the taste buds. Use ghee instead of oil: avoid it if you are calorie conscious.



Sending this pulav to Variety rice recipes : EFM hosted by Srilekha at Me and My Kitchen

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