Today's post is yet another rice dish, Capsicum Pilaf. I had noted down this recipe, long time back from a newspaper. It's different from the other pilafs, especially the flavor, might be from the ground paste, or from the capsicum and cabbage added to this pilaf. Just serve it with some raitha, I would recommend boondi raitha for this, perfect combination..
Need To Have
- Basmati Rice - 1/2 cup
- Capsicum - diced, 1 cup
- Cabbage - shredded, 1 cup
- Potato - diced, 1/2 cup
- Green Peas - 1/4 cup
- Onion - 1 small, chopped
- Garlic - 1 clove, chopped
- Cashews - 1 tablespoon
- Clove - 1
- Cinnamon - 1" piece
- Cardamom - 1
To Grind
- Coriander Seeds - 2 teaspoons
- Chopped Coriander Leaves - 1/4 cup
- Chopped Ginger - 1 teaspoon
- Green Chilli - 1
Method
Roast the cashews in a little oil or ghee. Grind together all the ingredients given under ' to grind '. Wash and soak the basmati rice for 1/2 an hour.
Heat some oil, add the clove, cinnamon and cardamom, when it sizzles, add the chopped onion and garlic and saute till the onion turns pink.
Now add the capsicum, cabbage, potato, peas and the ground paste, mix for a minute. Drain the rice, add to the vegetables and mix for one more minute. Add 11/2 cup water and salt, cover, when it starts boiling, reduce and cook till the rice is done. Switch off and don't disturb the rice for 1/2 an hour, garnish with the roasted cashews and serve it warm.
Note
Chop the vegetables into big chunks, especially the cabbage and capsicum, since it's being cooked along with the rice.
Can do the cooking with only oil, or a mixture of oil and ghee.
Once the rice is almost cooked, switch off and leave the rice covered, without disturbing for 1/2 an hour, this way the rice will not become mushy.
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