Capsicum Tava Pulav
Recipe and Photo Courtesy: Priya (my friend)
Basmati Rice – 11/2 cups
Garam masala-1/2 tsp
Onion-11/2 (cut in slices)
Canned diced tomatoes- 5 Tbsp
Potato-1 small (diced)
Capsicum/Green pepper-1 average sized
(Other vegetables like peas, carrot, cauliflower, cabbage can also be added if desired)
Oil -4 tbsp
Cinnamon-1 inch stick
Bay leaf -1
Whole black pepper-4
Ginger Garlic Paste-11/2 tsp
Green chilies-2(slit vertically)
Pav Bhaji masala-2 Tbsp
Turmeric powder-1/2 tsp
Chilly powder-1/2 tsp (or to taste)
Dhaniya/ Coriander powder-1 tsp
Salt (to taste)
Lemon juice-2 tsp
Coriander leaves-(to garnish)
-Presoak basmati rice in water for half an hour to remove excess starch.
-Bring about 6 cups of water to boil in a huge pot. When it starts boiling, add the presoaked rice, salt, garam masala and 2 Tbsp oil.
-When its 75% done, strain it, fluff with a fork and keep aside.
-Microwave diced potatoes on HIGH for 3 min and keep aside.
-Get a wide pan going on medium heat. Add ghee and oil. Splutter jeera seeds.
-Add bay leaf, cinnamon, cloves, anise star and whole black pepper. Let them infuse their flavor.
-Then add green chilies, sliced onions, ginger garlic paste and sauté till onions are golden brown.
-Add turmeric powder, red chilly powder and dhaniya powder followed by diced tomatoes. Fry for 4 minutes and add potatoes.
-Then add Pav Bhaji masala and salt and cook for 3 min.
-At the end add chopped capsicum and sauté for 2-3 min so that it maintains its crunch.
-Toss together rice and the mixture well. Garnish with fresh coriander leaves.
-Empty the rice into an oven safe dish. Cover it tightly using a foil.
-Bake on 250 degrees for 20-25 min.
-Top it off with 2 tsp lemon juice. Serve hot with Raitha