Carrot and Capsicum Pulao ( Kerala Style)
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Carrot and capsicum pula (kerala style) presents a lovely combination of carrots and capsicum with aromatic rice. An appealing and mouthwatering rice recipe, pulao is delicately flavoured with choicest herbs and kerala style spice mixture.
- Wash and boil the rice along with cardamom, cinnamon sticks and bay leaf for 3 minutes.
- Add the salt and a little oil and cook til the rice are almost cooked.
- Spread on a plate to cool, discard the spices out of the rice and keep aside.
- Heat the butter and oil in a pan, add the urad dal and saute till it turns golden brown.
- Add the mustard seeds and when the seeds crackle, add the curry leaves and onions , raisins and saute till golden brown.
- Add the carrots and saute till they turn golden brown.
- Add the capsicum and saute for 1 minute.
- Add the coconut and fry till it turns slightly brown.
- Then add the masala powder , pepper powder, salt and some more oil and saute for 2 minutes.
- Remove from the flame, and pour into a greased baking dish.
- Spread the rice first, sprinkle the saffron in milk, some rose water, and then sread the vegetables.
- Repeat the process and last pour some more rose water.
- Cover the baking dish and bake for 5 to 8 minutes.
- Serve hot.
This recipe was contributed by sushila36 on 21 Aug 2011
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