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Sunday, November 29, 2015

Capsicum Pulav/ Green Pepper Pulav

Preparation Time: 10 minutes 
Cook Time: 20 minutes 
Serves : 4-5

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 

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.

1 comment:

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