“Simple Capsicum ~ Egg Pulav” ... A simple and tasty mildly spiced pulav that goes very well with any side dish as accompaniment … I served this with spicy Masoor Dal Fry … A Yummy Combination ….
Once again I would like to mention here that this is a simple pulav prepared with loads of capsicum and to which I just added on boiled eggs. A simply Dal fry or any other spicy gravy goes very well with this pulav. You can prepare this both a little bit bland or spicier. You just have to add in more spices to make it more spicier, but then the pulav actually tastes better a little bit medium spicies complemented with a nice spicy curry. This is my take on the pulav you may increase the spices, as this one goes well in children's lunch box too. Try this combo of vegetarian mix and match dish, I am sure your family will love it. I love spiced pulav’s very much specially Biryani, but since my family is small and biryani is a tedious job to do and finish off, I prefer pulav which is much simpler and also can be prepared in limited quantity. That’s it I won’t run into details about pulav here as all are well versed with this dish. So here is to the simple recipe.
Ingredients :
Basmati / Jeera Rice : 2 Cups.
Eggs : 4 hard boiled (Shelled)
Haldi Powder : 1 tsp
Vegetables:
Capsicum : 2 large or 3 mediums sized.
Onions : 2 medium sized.
Spices :
Cinnamon : 2” length 4-5 pieces.
Pepper : ½ tsp
Cloves : 1 tsp
Green Cardamoms : 4-5
Black Cardamoms : 5-6
Crushed Jaivitri : ¼ tsp
Star anise : 1 – 2
Bay leaves : 2-3
Coriander leaves : 2 tblsp finely chopped.
Salt to taste.
Ghee / Oil : ½ cup
** Hard boil 4 eggs in enough water. I am sharing at the end of the recipe the perfect way to hard boil eggs. Please check the recipe for wonderful tips and method of preparing them with yellow yolk intact.
** Wash and cut the capsicum into medium sized square pieces. Discard the top stem portion and the inner seeds. Wash and keep this ready aside.
** Peel off the skin of the onions and slice lengthwise into thin slices. Keep this ready aside.
** Wash and soak rice for about 20 mins. Wash again, drain in a colander and keep it aside ready. In a pressure cooker pan add in a tablespoon of ghee, when hot and melted add in the haldi powder, stir a bit and then add in the drained rice. Now add about 3.5 cups of water, salt to taste and pressure cook the rice on medium heat to 2 whistles. Let the pressure drop on it’s own. Once you are able to remove the lid, open and allow to cool properly. In between gently shuffle it with fork and allow to cool. Keep this ready aside.
** Now in a thick bottomed pan, add in the ghee / oil. When hot, lower the heat and add in Pepper, Green Cardamoms, Cinnamon, Cloves, Black Cardamoms, Crushed Jaivitri, Star anise, Bay leaves, and fry for a few minutes. Now add in the onions and fry for 2 minutes. Now add in the cut capsicums and further fry for a minute. Cover with a tight lid and cook till the onions and capsicums and almost done.
** Now add in the cooked rice and mix well. Do this gently we do not want to mash the rice. They should remain as separate grains. Cover with a tight lid and and cook on low heat for 5 minutes or till well heated. Remove the lid, mix well and garnish with chopped onions and add in the eggs cut into halves. Cover and Keep aside for 5-10 mins for all the flavors to mix in.
** "Simple Capsicum Egg Pulav” is done and ready to be served. Serve this with any medium spicy or spicy curry of your choice. You can even serve it with spicy Masoor Dal Fry the way I did. You can just leave out the eggs if you are a vegetarian and serve it as just capsicum pulav too
** For the Method of Pefect Hard Boiled Eggs, Please follow the Link given below ….
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Thanks.