Capsicum Pulav/ Green Pepper Pulav

Preparation Time: 10 minutes 

Cook Time: 20 minutes 

Serves : 4-5

Ingredients:

Rice: 2 cups 

Capsicum/green bell pepper: 1 large sliced

Onion : 1 large sliced

Green chilies: 5 slit 

Ginger garlic paste: 1 tbsp 

Coconut milk: 1.5 cups 

Water: 2 cups 

Garam masala: 1 tsp 

Coriander powder: 1 tbsp 

Fennel seeds: 1 tsp 

For tempering:

Ghee : 4 tbsp 

Green cardamom/Elachi: 4

Cloves/Laung: 5

Cinnamon: 2" stick

Bay leaves: 2

Shahi jeera : 1/2 tsp 

Star Anise: 1

Mace : 2

Cashews: 2 tbsp 

Method:

Wash and soak rice for 30-40 minutes.

Heat ghee in a vessel and add the ingredients listed under for tempering and sauté for 1 minute or until the cashews turn golden brown. 

Add the green chilies, fennel seeds and onion and sauté till the onions turn translucent. Add the ginger garlic paste and sauté for 30 seconds. Add the green pepper and fry for 2 minutes. Add the garam masala, salt and coriander powder and mix well. Add coconut milk and water. 

Bring it to a boil and add drained rice. Bring it to a boil, simmer the stove and close lid. Cook until rice is done.( About 6-7 minutes). 

Let it rest for 5 minutes before opening the lid.

Serve hot with raita or any gravy.

I served mine with Chicken Pulusu.