“It’s too spicy! It’s boring! There are too many vegetables! It’s just rice and spices!” A lot of people (especially kids) don’t enjoy the common pulao because of the way it’s been dished out over the years – the same way, over and over again. Here’s a new way to make pulao, with an unusual twist to make this staple Indian rice dish a lot more interesting.
What you Need
- 2 large capsicums
- 1 tsp ginger-garlic paste, 1 tsp chilli powder, 2 cloves, a small piece of cinnamon, 1 cardamom pod
- 2 cups paneer cubes
- 1 cup rice
- 2 cups water
- 1 cup mixed vegetables: carrots, corn, onions, cauliflower, potatoes and peas, cut into medium-sized pieces
- 1 tsp salt
- A few saffron strands, soaked in warm milk for around 30 minutes
What To Do
- Cut open the capsicums such that the caps separate from the body of the vegetable. Gouge out the inner pulp and set aside
- Wash the rice, soak for an hour and drain it
- Fry the onions in a little oil till light brown, and then add spices, salt, cut vegetables and paneer
- Add the rice and water; bring the water to a boil, lower the heat, cover the pan and cook till the rice is done
- Scoop the cooked rice into the hollowed out capsicum and garnish with saffron. Then close the capsicum with the cut cap
