This is a quick capsicum aloo pulao recipe from Mallika Badrinath’s 100 Rice Delights. The addition of capsicum gives the potato pulao a very different flavour. You can use any kind of potatoes for this potato pulao, even sweet potatoes, for a different flavour. Make sure that the rice is not cooked too mushy since that takes away from the look and flavour of the potato pulao. You can add capsicum in any colour although I have added green capsicum to this Potato Cauliflower Pulao Recipe.
Potato Capsicum Pulao Recipe
Serves: 2
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 to Make Potato Capsicum Pulao:
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.
delicious rice…nice one
Even I made this from her book and even posted…It tasted really yumm..
Spicy and tasty combo…….Surely a delight….
aloo capsicum pulao looks yummy and inviting….i love to make this for the weekend
Satya
http://www.superyummyrecipes.com
That looks super yummy dear.
Best choice for lunch box.
This one looks so good, I think I can make it as my son's lunch box item. Healthy and easy to make too.. I think we can cook the potatoes along with the rice and there is no need to cook it separately before hand. I will try in this way and let u know how it came out.. Thanks Nags for the lovely recipe.
Suhaina, I did that once but since I buy russet potatoes, they got overcooked and gave a pasty feel to the dish which is not great. To keep the potato pieces intact, we need to cook separately, and 1 whistle will suffice.
Nice interesting combo…looks tasty
i love the fresh masala you have used..that should make the pulao spicy and delicious..