My nephew, Aswath wanted me to make vegetable biryani today for lunch. He very rarely asks for anything. But unfortunately, I didn’t have all the ingredients required for biryani. And I didn’t want to make it with whatever I had.
So, I decided to make something new and interesting. I have made capsicum pulao once before. It came out well and everyone liked it home. Today, I made capsicum pulao with an interesting variation. I have used coconut milk to cook the pulao instead of plain water.
Coconut milk has given a very delicate flavour to the rice and has made the rice look more whiter thus giving a beautiful contrast to the green coloured capsicum. I found it be very soothing and pleasing 🙂
I was very very happy when everyone at home said that it was very good and gave a thumps for this dish:)
Basmati rice – 2 cups
Onions – 2 medium sized.
Capsicum – 3 medium sized
Bay leaves – 3-4
Cloves – 8-10
Cardamom – 4-5
Cinnamon stick – 2 inches
Coconut milk powder – 4 tbsps
Butter – 2 tbsps
Red chilli powder-1/8th tsp
Cumin powder ( jeera) – 1/4th tsp
Garam masala powder – 1/4th tsp
Wash the basmati rice well and soak it for 15-20 mins.
Peel, wash and cut the onions into thin strips.
Wash the capsicums. Cut 2 capsicums into thin strips.
Cut one capsicum into roundels.
Heat butter in a heavy bottom pan.
Add bay leaves, cloves, cinnamon and cardamoms. Sauté for few seconds and then add onions. Sauté till the onions turn pale. Add the capsicum strips and sauté for few mins. Drain the rice completely and add to the pan.
Sauté for few mins. Mix the coconut milk powder in 4 cups of water well. There should be no lumps. Add this coconut milk to the rice and salt to taste. Mix gently.
When it starts boiling, reduce the flame, cover the pan with a lid and cook till the rice is just 3/4th cooked.
Meanwhile, preheat the oven to 200* cel.
Grease a spring pan or any oven proof dish with little ghee.
Arrange the capsicum roundels on the pan in which ever pattern you want.
Sprinkle some salt, chilli powder, cumin powder and garam masala powder on top.
Add the cooked rice on top of the capsicum layer and pack it tightly.
Close the pan aluminium foil and bake for 12-15 mins in the preheated oven.
Once done, let it cool for few mins. Invert the rice carefully on a serving plate and serve it hot with spicy dal and raita:)
1 thought on “Capsicum and Coconut Pulao”
wow!! now the question is where to start eating…
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