Capsicum Pulao


for masala powder:
  • 2 tbsp peanuts / groundnuts
  • ½ tsp chana dal
  • ½ tsp urad dal
  • 1 tsp coriander seeds
  • ½ tsp cumin seeds / jeera
  • 1 tsp sesame seeds / til
  • 4-5 dried kashmiri red chili
other ingredients:
  • 2 tbsp oil / ghee
  • 1 tsp mustard seeds / rai
  • few curry leaves / kadi patta
  • 1 medium sized onion, thinly sliced
  • 1 cup capsicum (green, yellow, red), thinly sliced
  • ½ tsp turmeric / haldi
  • ½ tsp garam masala
  • salt to taste
  • 2 cups cooked basmati rice / leftover rice
  • 2 tbsp coriander leaves, finely chopped
Instructions ( 1 cup =255 ml)
  1. firstly, in a thick bottomed pan dry roast peanuts till the skin separates.
  2. further add chana dal, urad dal, coriander seeds, cumin seeds, sesame seeds and red chili.
  3. dry roast on low flame till the spices turn aromatic.
  4. cool down the spices completely and coarsely powder them. keep aside.
  5. in a large kadai heat oil or ghee.
  6. further add mustard seeds and curry leaves.
  7. saute slightly and allow to splutter.
  8. additionally, add onions and saute till they turn slightly golden brown.
  9. also saute capsicum.
  10. furthermore add turmeric, garam masala, prepared masala powder and salt.
  11. saute for a minute or till the spice powder turn aromatic.
  12. now add cooked basmati rice or leftover rice.
  13. mix gently without breaking rice grains.
  14. cover and simmer for 5 minutes or till the rice absorbs the masala.
  15. further add coriander leaves and serve.
  16. finally, serve capsicum masala rice garnished with few onion slices, lemon and coriander leaves.


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