Sweet Bell Pepper Pulao ~ Raita

When I bought these cutie bell peppers from my neighborhood “Costco” I knew what exactly was I going to turn them into. Yes “Sweet bell pepper pulao” it is! Although the initial plan was to put a whole lot of other ingredients that would spice up my pulao, I changed my mind and settled down for a not really spicy version. Just like I was thinking, the recipe turned out so perfect, appealing with a myriad of colors, flavorful, light and delicious .Jumping  in joy like a 5 year old looking at how beautiful it turned out was my immediated reaction. Don’t believe my words? Well you’ve got to try and I’m sure you’ll agree with me. Oh and your kids would love it too since its packed with nutrition and appeals colorful. Now to the recipe…

Note: Don’t find sweet bell peppers in your store? No worries. Substitute any other variety of peppers like regular bell peppers and its gonna turn out as delicious as this one.

If using freshly cooked rice for this recipe allow the rice to cool off before adding it. Adding rice immediately after its cooked when hot would turn mush when combining and hence the cool off is required.

Don’t know how to cook basmati rice? Follow these simple steps.

– Rinse well and soak 1 cup of basmati rice in cold water for about 10-15 mts

– Drain all the water. Add freshly another 2 cups of water, 1 tsp of oil, little bit of salt, if you are cooking in a microwave. Cover and cook on high till the rice is done. Microwave timings vary so keep an eye so its not over cooked.

– If using a pressure cooker, add one and half cup of water (for every one cup of uncooked basmati rice), 1 tsp oil, little salt, drained basmati rice and pressure cook till 1 whistle. Allow the pressure to cool off, remove the lid, fluff it with a fork and the rice is ready to use.

Want to enhance the flavor of this pulao more? Add a tablespoon or two of lemon juice at the end to provide a zesty flavor.

Ingredients:

10 sweet bell peppers – sliced (about 1 cup)

2  cups cooked basmati rice

1 tbsp ghee + 1 tbsp oil or 2 tbsps cooking oil

2 tbsps cashew nuts

1 tsp cumin seeds

2 bay leaves

1 Medium sized Onion – finely chopped (about 1/2 cup)

4 green chillies – slit lengthwise (Adjust to suit your spice levels)

6 spring onions

¼ tsp turmeric powder

½ tsp salt

1 tsp ginger – garlic paste

¼ tsp turmeric powder

Salt to taste

1 tsp coriander powder

½ tsp cumin powder

½ tsp garam masala

2 tbsps lemon juice (optional)

chopped cilantro leaves for garnish

How To:

• In a wide bottomed pan, heat oil or ghee. Add cashew nuts and fry on low flame till golden brown.
• Add cumin seeds, let them splutter then add bay leaves, chopped onions, spring onions, green chillies, salt, and turmeric. Saute for about 5 mts on medium flame till the onions turn soft.
• Add ginger – garlic paste, and saute for another 2 mts on medium flame.
• Add sliced sweet bell peppers, gently stir. Cover and cook for 3-4 mts on medium flame till the peppers turn soft but retain a bit of crunch.

• Add cumin powder, coriander powder. Mix till combined.
• Add cooked rice and gently mix it so the rice and vegetables combine.

• Just before turning off the flame, adjust salt if required, add garam masala, lemon juice (if using)  and freshly chopped cilantro leaves.
• Serve hot with yoghurt/raita and papad on the side.