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.
Delicious Capsicum Pulao Recipe
Ingredients
- Basmati rice- 1.5 cup
- Capsicum- 2 nos.
- Onion- 1 no.
- Tomato- 1 no.
- Salt- 1.5 tsp
To powder
- Cumin seeds- 2 tsp
- Black pepper- 1 tsp
- Cinnamon- 1" piece
- Cloves- 2 nos.
For Seasoning
- Cooking oil- 5 tsp + 2 tsp
- Bay leaf- 2 no.
Instructions
Preparation
- Rinse and soak rice in enough water for about half an hour. De-seed the capsicum and chop them in to 1" long pieces. Similarly peel off the skin from onion and cut it in to dices.
Method
- In a mixer jar, put all the spices like cumin seeds, cinnamon, black pepper, cloves and turmeric powder. Whir them together to fine powder.
- Next heat a pressure cooker adding oil, bay leaves and cumin seeds. Saute for a while and add chopped tomato. Mix well and include spice powder from above step. Combine everything well and let it cook for few minutes.
- Meanwhile drain water from soaked rice and add to the cooker along with water and salt.(I have added 1.5 cups of water for 1 cup of rice). Close the lid and pressure cook for 3 whistles in medium flame. Once done, switch off.
- Meanwhile in a separate pan add 2 tsp of oil and saute onion cubes. When they turn translucent add chopped capsicum too. Saute them together for few minutes and switch off.
- When the pressure subsides open the lid and top it with sauteed onion plus capsicum. Gently fluff and mix.
- Delicious capsicum pulao is ready to serve along with raita.
Notes
- I soaked basmati rice for half an hour and used 1.5 cups of water to cook. 1:1.5 cups of rice to water ratio always give grain separated, soft pulao.
- Do not overcook capsicum till soft. Slight crunchiness in this veggie tastes better.
- I have used green and orange capsicums for colorful pulao. You can use any one or two of your choice.
