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Recipes >> Chef Zakir Qureshi Recipes > Capsicum Pulao (Shimla Pulao) by Chef Zakir Qureshi

Capsicum Pulao (Shimla Pulao)

Capsicum Pulao (Shimla Pulao)
Prep Time
30 Mins
Cook Time

30 - 35 Mins
Serves

3
Low fat capsicum pulao one of the superb vegetarian recipe of Chef Zakir Qureshi. Enjoy as main dish with mix vegetable, raita and salad when you are in mood to have something light yet tasty.
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Source:  Chef Zakir Qureshi
3 Ratings
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Ingredients

  • Rice ½ kg
  • Capsicums 3 - 4
  • Clarified butter ½ cup
  • Garlic 4 - 5 cloves
  • Onions 2
  • Green chilies 4 – 5
  • Cumin seeds 1 tbsp
  • Fennel seeds 1 tbsp
  • Coriander seeds 1 tbsp
  • Cotton cloth small piece
  • Salt to taste

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Cooking Directions

  1. Soak washed rice.

  2. In a pan, heat clarified butter and sauté garlic.

  3. Saute garlic till golden brown, add onion, green chilie, cumin seed and capsicum.

  4. Allow cooking on low flame.

  5. Place fennel seeds and coriander seeds in a piece of cotton cloth and tie the ends into a knot.

  6. Add the spices pouch and 1 ½ glasses of water to the cooking pot.

  7. When water begins to boil, add rice and salt to taste.

  8. Allow simmering for 8 to 10 minutes.

  9. Capsicum Pulao is ready to serve.

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