Capsicum Pulao Recipe

Ingredients:

• 2 cup basmati rice
• 1 tablespoon black pepper
• 4 clove
• 4 tablespoon refined oil
• 1 cup broccoli
• 2 green cardamom
• 6 cup water
• 2 cup capsicum (green pepper)
• 4 cloves garlic
• 2 teaspoon cumin seeds
• 1 inch cinnamon stick
• 2 tablespoon cashews
• salt as required
• 1/4 teaspoon garam masala powder

Ingredients:

1. Soak rice and a make cashew-garlic pasteTo prepare this pulao recipe, wash and soak the basmati rice for 20 minutes. Next, add cashews, peeled garlic cloves, black pepper in a grinder jar and then grind them to a fine paste. If you want, you can add a little water in it.
2. Cook rice with whole spicesNext, place a large pan over medium heat and add water in it. Once the water is boiled, add rice to it. Then, add salt, green cardamom, cinnamon stick, cloves in the rice, and cook until the rice becomes soft. When the rice is cooked drain the extra water and keep aside. (Note: You can add more water in the pan.)
3. Prepare the masala for pulaoNow, for the pulao, put a pan over medium flame and heat oil in it. When the oil is hot enough, and add cumin seeds in it. When the seeds start crackling, add the cashew-garlic paste in it and saute for a minute.
4. Cook the veggies in the masalaWhen the masala is done, add chopped capsicum and broccoli florets in it. Stir and cook them for 2 minutes and quickly add garam masala powder and salt in it. Cook for 2-3 minutes.
5. Your pulao is readyNow, add cooked rice in the veggies and stir nicely. Mix all the ingredients well and cook for 2-5 minutes. Once the pulao is ready, garnish with spring onions and serve hot. You can pair this Capsicum pulao with any curry of your choice or you can have them as it is.