Today it’s November which officially means we are moving on to a cold season, a season where all UAE residents need no reason to stay outside. Beginning of cold season is all good here with nice breeze, beautiful dark clouds and we hang out for most of the weekends just like that. The mere thought of cold weather is bringing in me the cozy feelings and hot soup cravings right now. So as I’m bracing myself for November / winter / cold times ahead, I am 99% grateful for the opportunity to feel cozy with my sweater, thick socks and a big plateful of steaming capsicum pulao like this.
Capsicum pulao is simple and straightforward where it needs spice powder instead of spice puree. The basic spices of your kitchen like cumin, cinnamon, black pepper and cloves have been powdered to bring in the pulao flavors here. It’s the black pepper that makes the pulao stand out in terms of taste and the crunchiness of wonderfully sauteed capsicum make it super rocking delicious.
I know you have been eating lot of desserts and snacks last week justifying yourself of festive season and now it’s time to be back on usual diet scenario. So I am super happy to bring in this rice meal, capsicum pulao that has veggie goodness and spice flavors which harmoniously blend to make your lunch an awesome affair.
Having said all this, it’s noteworthy to say about the Basmati rice. I usually soak it for half an hour which makes the grains soft. Also the water to rice ratio is very critical to obtain grain separated pulao. I add 1.5 cups of water for every cup of rice to get the pulao perfect. It’s highly important to get the pulao fluffy and soft both at the same time. This method surely achieves both, try yourself to know.