Preparation time
- Total: Approximately 65 minutes
- Preparation: 20 minutes
- Cooking: 45 minutes
Ingredients
- 2 cups rice - cook
- 1 teaspoon cumin seeds
- 3 to 4 curry leaves
- 1 green chili - finely chopped
- 1 carrot - tightly
- 1 capsicum (green) - finely chopped
- 1 onion - finely chopped
- 1/2 teaspoon red chilli powder
- 1/2 teaspoon black pepper powder
- ghee - coriander - little (for garnish)
- salt - as per taste
Instructions
- To make carrot and capsicum casserole, first heat ghee in a pan
- Add cumin seeds, green chillies and onions
- Cook onion till it turns golden
- After curry is cooked add curry leaves and capsicum
- Cook until the capsicum becomes soft
- After it becomes soft, add grated carrots, cooked rice and mix
- After mixing, add salt, red chili powder and black pepper powder
- Mix and cover the pan
- Allow to cook for 2 minutes, open the pan and garnish with green coriander
- Serve carrot and capsicum pulao along with boondi raita and papad for dinner
Other informations
The table below shows servings values and other necessary informations.
- Servings
- Cuisine
- Course
- Diet
- 2
- Indian
- Lunch
- Vegetarian