|Potato Rice-Mixed Veg Raita-Seasoned curd rice|
How to make Potato Capsicum Pulao
Prep time – under 15 mins
Cook time – under 30 mins
Serves – 2
Basmati Rice – 1 cup
Baby potatoes -10-12
Capsicum -2 medium size
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.
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
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.
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.