This potato capsicum pulao is one of my favorites. It can aptly be called spicy potato and rice. It is a little bit carbohydrate heavy, and that means instant energy. The potato chunks fill your stomach up and the spiciness from the capsicum not only gives the dish a unique flavor but helps to cool you off in the summer and warm you up in the winter. The recipe yields a quick potato capsicum pulao that you can rustle up in a few minutes using just one pot.
Health Benefits
One of the best things about eating Asian cuisine is the amount of focus on spiciness. Not only does it make food taste excellent, but it also has a lot of health benefits thanks to the capsicum contained in the ingredients. Capsicum helps in relieving headaches, treat certain cancers, and provide relief from menopausal problems, peptic ulcers, muscle spasms, and even the aging of skin. It is also a potent anti-inflammatory and can help treat certain issues like arthritis.
Ingredients
cup basmati rice - cooked: 1
cup potatoes - chopped: 1/2
large onion – chopped: 1
green bell peppers – sliced: 1
red chilies - slit: 2
tsp butter: 6
tsp ginger-garlic paste: 1
salt to taste
tsp garam masala: 1/2
cups water: 2
How To Make Potato Capsicum Pulao
- Add the basmati rice, potato pieces, onions, peppers, chilies, butter, garlic-ginger paste, salt, garam masala, and water to a pressure cooker.
- Cook on high for 2 whistles.
- Fluff the pulao up with rice.
Trivia
Red bell peppers are simply ripened green bell peppers.