Padhuskitchen


Potato Rice-Potato Capsicum Pulao-Aloo Pulao Recipe

by 31 Comments

This is a simple and delicious one pot meal made with potatoes and capsicum. It makes a perfect lunch box recipe. It is so easy to make and is healthy and filling. Kids and adults will love this a lot.Today we will learn how to prepare Aloo Capsicum Pulao (Indian style) in pressure cooker following our easy recipe with step wise pictures.

Potato Rice
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

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.

Grind the ingredients mentioned under grinding to a smooth paste and keep it ready. Our masala paste for the pulao is ready below.

masala for potato rice

Method

Heat oil in a pan or pressure cooker/pan, add bay leaf, jeera seeds and cinnamon, when jeera sizzles, add thinly sliced onions and saute until onions turn translucent.

How to make potato rice

Add capsicum and saute for a few more seconds.

Then add the ground paste, cooked potatoes, turmeric powder, garam masala powder and saute until the raw smell goes.

Potato capsicum pulao

Now add the tomato puree and saute until everything gets blended well.

Aloo Pulao

Add 1 1/4 cup of water, salt needed and bring it to boil. (remember we have added 1/2 cup of tomato puree and masala paste, so you do not have to add 2 cups of water)

When water starts boiling, add the drained basmati rice, mix well and close the cooker without weight. Keep it in low flame. When it is half cooked, stir the contents and close it with the weight and keep it in very low flame for 4-5 minutes.

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.

If you found this post useful, I would really love it if you pin it or share it with your Facebook fans or Twitter followers or Google+ circles today. All it takes is a simple click on the “pin it” “like,” “share,” “tweet,” or Google+ buttons below the post. It will keep me motivated. Thank  you!

Related posts:

Vella Dosai-Wheat Flour Jaggery Dosa Recipe-Instant Sweet Gothumai Dosai
South Indian Variety Rice Lunch Menu Ideas-Easy Variety Rice Lunch-South Indian Mixed Rice Recipes
Brinjal Rice/vangi bath/kattirikai sadam (Main course)
Ragi Idli Recipe-Soft Finger Millet Idli Recipe




Reader Interactions

Comments

Leave a Reply

Your email address will not be published. Required fields are marked *