How to make Potato Capsicum Pulao Prep time – under 15 mins Cook time – under 30 mins Serves – 2 Ingredients needed Basmati Rice – 1 cup Baby potatoes -10-12 Capsicum -2 medium size Onion -1 Tomato puree – 1/2 cup Salt to taste For Grinding masala Onion – 1 Tomato – 1 Ginger -1 small bit Garlic -3 cloves Red chillies – 5 Coriander seeds -1 tsp Grated coconut – 1 tbsp Grind all the above ingredients raw to a smooth paste. Dry powder Turmeric powder -1/4 tsp Garam masala powder -1/2 tsp flat For the seasoning Oil – 2 tbsp Bay leaf – 1 Cumin seeds/jeera – 1/2 tsp Cinnamon – 1 inch piece Preparation Soak basmati rice for 20 minutes, drain the water completely and keep it aside. Pressure cook potatoes till soft but not mushy. Peel the skin and keep it ready. Cut 1 onion length wise and grind 1 or 2 tomatoes as we need half cup of tomato puree also. Cut capsicum into slightly bigger pieces and keep it ready.
Method
Add capsicum and saute for a few more seconds.
Now add the tomato puree and saute until everything gets blended well.
Open the cooker, fluff it gently with a fork, garnish with coriander leaves and serve hot with raita/pachadi. Note – If you cannot get baby potatoes, you can pressure cook big potatoes and cut it into cubes. You can cook rice in any method you are comfortable with. Refer other methods on How to cook Basmati Rice.
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