Pudina capsicum pulao is a simple one pot meal prepared with mint leaves and bell pepper.
You get the nutty flavor of the coconut and the refreshing aroma of the mint leaves in every bite of this pulao.
Not to mention the crunchy capsicum which gives a great taste to this simple pulao. If you have fresh mint leaves stocked up, then do try out this recipe.
Mint Capsicum Pulao | Pudina Capsicum Pulao Recipe
Mint Capsicum Pulao recipe
Category:Main
Cuisine:Indian
Author:Jiya Jesh
Serves:2-3
Prep Time:15 mins
Cook Time:10 mins
Total Time:25 mins
A flavorful rice using fresh mint and capsicum.
Ingredients
- 1 1/2 cups basmati rice
- 1 cup packed mint / pudina leaves
- 1/4 cup chopped green capsicum / bell peppers / shimla mirch
- 1 medium-sized onion
- 1 inch piece ginger
- 3 cloves of garlic
- 1 medium-sized tomato
- 2 green chillies
- 3 tbsp grated coconut
- 1 tsp cumin seeds
- 1 inch piece cinnamon
- 2 cloves
- 1 1/2 tbsp oil
- Salt to taste
Instructions
- Wash the rice 3-4 times and let it soak in enough water for 15 minutes.
- Wash mint leaves thoroughly. Chop onions and tomatoes finely.
- Grind cinnamon, cloves, grated coconut, mint leaves, green chillies, ginger and garlic together, adding little water.
- Heat oil in a pressure cooker.
- Add cumin seeds and when they crackle, add chopped onions.
- Saute till the onions turn light brown.
- Then add chopped bell peppers and saute for a couple of minutes.
- Add the chopped tomatoes, salt and the ground paste and fry for two minutes.
- Add rice along with 2 1/4 cups water and pressure cook till done.
- Serve hot with curd or raita. I served it with ridge gourd raita
Notes
- Alternatively, if you have left over cooked rice, you could prepare the above mint masala and then just mix it with the cooked rice.
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