Coconut flavoured rice sauteed with green capsicum.
Bell pepper Pulav / Capsicum Pulav / Green Bell Pepper Pulao
|10 nos||Curry leaves|
|¼ tsp||Cumin seeds|
|¼ tsp||Fennel seeds (perum serakam)|
|2 nos||Cinnamon stick (small)|
|2 nos||Bay leaf|
|3 nos||Green chili (slit open)|
|1 cup||Basmati rice|
|2 nos||Onion (cut lengthwise thinly)|
|4 clove||Garlic (crushed)|
|1 cup||Coconut milk (dilute)|
|1 tsp||Salt (or to taste)|
Heat oil in pan and sizzle the bay leaf, cinnamon, cardamom and cloves. Add the onions, green chilies and garlic. Saute this till it turns translucent and switch off. Meanwhile wash rice and soak for 10 minutes in equal portion of water and coconut milk. Add the sauteed onion mixture along with salt and cook this in a rice cooker. When done, let it cool for some time by either spreading over a plate or wide bowl. Now using the same saute pan, heat ghee and splutter cumin seeds, fennel seeds, broken cashews and curry leaves. Now add the chopped capsicum/ green bell pepper and fry for few minutes. Do not over cook they will become vey mushy, saute to coat oil and slight browning. Switch off and add this to the cooked rice and mix gently. Serve hot with choice of gravy, boiled eggs and raita.
This serves 2 people (approx).
Coconut milk can be substituted with yogurt.
Green colour Bell pepper suits well for this recipe as theya re lightly firm when compared to other varieties. Its also ok to try with other varieties, mixed peppers works too.
Basmati used ~~~~ Royal Brand from Sams club. Soaking time : 10 minutes. Ratio 1cup rice : 2 cups liquid, in this recipe for 1 cup rice its 1 cup coconut milk and 1 cup water.