Capsicum Pulao Recipe

Capsicum pulao is a mildly flavored and less spicy pulao recipe cooked with basmati rice and chopped capsicum and done under 30 minutes.

Capsicum Pulao Recipe

Capsicum pulao is a yummy pulao recipe which is easy to make and tastes great. You can pack the capsicum pulao for your kids lunch boxes and for your tiffin as well. It is mildly flavored pulao and you can adjust the spices as per your preference.




Capsicum pulao can be cooked either with freshly cooked rice or leftover rice.

You can also see my other pulao recipes here - palak pulao recipe and beetroot pulao recipe

Capsicum Pulao Recipe

Capsicum Pulao Recipe

Author: Razina | Cuisine: Indian | Recipe Type: Maincourse

Prep Time: 10 minutes | Cook Time: 20 minutes | Yield: 2 servings

Ingredients

• 1 cup basmati rice
• 1 bay leaf
• 2 green cardamoms
• 1 star anise
• 1/4 inch cinnamon stick
• 2 cloves
• 1/2 teaspoon cumin seeds
• 1 small finely chopped onion
• 1 green chilli, slit lenghtwise
• 1 teaspoon ginger garlic paste
• 1 small tomato, chopped
• 1 teaspoon garam masala or biryani masala powder
• 1 cup chopped capsicum
• 2 teaspoons oil
• salt as required

Directions for making capsicum pulao recipe

1. Wash and soak basmati rice for 20 minutes. Cook till it is done and cool it completely.

2. In a non stick pan, heat oil and add bay leaf, green cardamoms, star anise, cinnamon stick, cloves and cumin seeds. Saute for 30 seconds

3. Add onions and green chilli. Saute till the onion becomes soft. 

4. Add ginger garlic paste and cook till raw smell goes off.

5. Add tomato, garam masala or biryani masala powder and salt and mix. Cook till tomatoes are full mashed up.

6. Add chopped capsicum and a tablespoon of water. Cook for 5 minutes

7. Mix in the cooked rice and cover and cook for few more minutes.

8. Fluff up the rice and serve warm along with raita.

Notes

• You can use leftover rice as well or any type of rice for making this pulao.
• You can use yellow and red bell pepper to make this pulao more colourful.