Rice stuffed capsicum pulao

Rice stuffed capsicum pulao

INGREDIENTS:

4 bell peppers

1/2″ cinnamon stick

2 cloves

1 bay leaves

1 tsp cumin seeds

1(medium size finely chopped) onion

3 (finely chopped) tomatoes

 1/3 cup mint leaves

1/2 cup coconut milk

3 tbsp coriander leaves

1 cup basmathi rice

1 1/4 cup water

2 tbsp oil   

Salt-to taste

INGREDIENTS TO GRIND:

    Green chillies-4 (according to the spice level)

    Ginger-1″

    Garlic-3 cloves

INSTRUCTIONS:

• Soak the rice in water for 20 minutes.
• Drain the rice and fry it for 3 minutes with little ghee.
• Make a paste of green chillies, ginger and garlic.
• Heat oil in a pan add cinnamon, cloves and bay leaves.
• Then add the cumin seeds followed by the ground paste.
• Add the onions and fry till they become translucent.
• Then add the chopped tomatoes and fry till they become soft (for just 10 minutes).
• Add the mint leaves and fry for 10 minutes.
• Then add 2 tbsp of coriander leaves, coconut milk, rice and required salt.
• Add 1 1/4 cup of water and keep it in a rice cooker.
• Cook it till it is 95% done.
• In the meantime cut the top of the bell pepper and remove the seeds inside.
• Put the bell peppers in water and boil it till they become soft.
• Then take the bell peppers and stuff it with the cooked rice.
• Put 1/4 tsp of ghee on top of it and repeat the same for all the bell peppers.
• Preheat oven to 400F and bake the bell peppers for 7 to 8 minutes.
• Remove it from the oven and serve hot with raita.

Source: spicytasty.com

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