A quick rice recipe from Mallika Badrinath's 100 Rice Delights. The addition of capsicum gives the rice dish a very different flavour - we loved it!
Potato Capsicum Pulao
Ingredients:
1 cup basmati rice
1 large potato or 2 medium to small ones
1 large capsicum, diced
2 medium-sized onions, diced
1 cup pureed tomato (about 2 tomatoes)
1 cup water
1/4 tsp garam masala
1 tbsp ghee (or oil)
Salt to taste
Grind together without water:
3 tbsp grated coconut
5 dry red chillies
1 small onion (or 6 shallots)
1 tbsp roasted channa dal / Bengal gram
2 flakes garlic
1 tsp coriander seeds (or 1 tsp coriander powder)
1 medium-sized tomato
How I Made It:
1. Soak rice for 30 mins. Pressure cook the potatoes for 1 whistle, peel, and set aside.
2. Heat ghee or oil in the pressure cooker pan and fry the garam masala for 10 seconds. Then add the onions and fry until pink and transparent.
3. Next add the capsicum and fry until it becomes soft. Add peeled, cubed potatoes and the ground coconut paste. Fry for about 2-3 mins and then add the pureed tomato and water. Add salt and bring to boil.
4. Add rice to the boiling mixture, mix well and close the lid. Pressure cook for 2 whistles (about 5-6 mins).
Serve hot garnished with chopped coriander or mint leaves.
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On another note, TH has started to write on his most favourite sport and a huge passion of this - Tennis! There will be articles and most importantly, live ball by ball updates (like Cricinfo, but for tennis) when there's a match going on. Do pass on to your tennis-loving friends and family - The Chair Umpire.
Potato Capsicum Pulao
Ingredients:
1 cup basmati rice
1 large potato or 2 medium to small ones
1 large capsicum, diced
2 medium-sized onions, diced
1 cup pureed tomato (about 2 tomatoes)
1 cup water
1/4 tsp garam masala
1 tbsp ghee (or oil)
Salt to taste
Grind together without water:
3 tbsp grated coconut
5 dry red chillies
1 small onion (or 6 shallots)
1 tbsp roasted channa dal / Bengal gram
2 flakes garlic
1 tsp coriander seeds (or 1 tsp coriander powder)
1 medium-sized tomato
How I Made It:
1. Soak rice for 30 mins. Pressure cook the potatoes for 1 whistle, peel, and set aside.
2. Heat ghee or oil in the pressure cooker pan and fry the garam masala for 10 seconds. Then add the onions and fry until pink and transparent.
3. Next add the capsicum and fry until it becomes soft. Add peeled, cubed potatoes and the ground coconut paste. Fry for about 2-3 mins and then add the pureed tomato and water. Add salt and bring to boil.
4. Add rice to the boiling mixture, mix well and close the lid. Pressure cook for 2 whistles (about 5-6 mins).
Serve hot garnished with chopped coriander or mint leaves.
----------------------
On another note, TH has started to write on his most favourite sport and a huge passion of this - Tennis! There will be articles and most importantly, live ball by ball updates (like Cricinfo, but for tennis) when there's a match going on. Do pass on to your tennis-loving friends and family - The Chair Umpire.