Potato Capsicum Pulao

Tasty and easy potato capsicum pulao... Try it !

INGREDIENTS:

Basmati rice - 1 cup

Potato - 1 big size( 2 nos, if medium sized)

Capsicum-2 nos.

Tomato(Pureed)- 1/2 cup

Turmeric powder - 1/2 teaspoon

Garam masala - 1/2 teaspoon

water - 1 1/4 cup

SEASONING:

Oil - 4 teaspoon

Ghee - 1 teaspoon

Cumin seeds - 1 teaspoon

Cinnamon- as required.

MASALA PASTE(To grind):

Grated coconut - 3 tablespoon

Dry red chilli - 5 nos.

Big Onion - 1/2

Channa daal - 1 tablespoon

Garlic - 2 cloves

Ginger - 2 pieces

Corainder seeds - 1 teaspoon

Tomato - 2 nos.

METHOD:

1. Soak basmati rice for 30 minutes. Cut tomato , onion. Prepare tomato puree for 1/2 cup separately( approximately 1 no of tomato required). Cut capsicum in big pieces. Boil potatoes for 1 whistle in pressure cooker and cut in to big pieces. 

2. Dry roast channa daal, corriander seeds for 2-3 minutes and set aside. 

3. Grind the items mentioned in the "masala paste" section in to a smooth paste .

4. In pressure cooker, add oil and ghee. Once it gets hot, add Cumin seeds and cinnamon. 

5. Add capsicum and fry for few minutes.

6. Then add  masala paste, turmeric powder, garam masala powder and salt.Mix well.

7. Then add potatoes.

8. Add tomato puree and mix well.

9. Mix well and fry for few minutes, till the raw smell reduces. Add 1 1/4 cup of water(as we are adding tomato puree, for 1 cup rice,  1 1/4 cup water is enough). If you are not adding tomato puree, you can add 2 cups of water. Allow it comes to boil.

10. Add soaked and drained basmati rice and mix well.

11. Cover the lid, Keep in medium sim and check the time. The total cooking time in 5 to 6 minutes. After that, switch off the flame. Within that time, you may get 1 or 2 whistles.Turn off the flame. Open the lid and add corriander leaves and sprinkle some asafoetida powder. Pulao is ready ! Serve with cucumber raita.