Garlic Capsicum Peas Pulao
Infused with aromatic spices and packed with vibrant vegetables, Garlic Capsicum Peas Pulao is a quick and flavorful one-pot rice dish perfect for weeknight dinners or festive gatherings. This easy-to-make recipe combines fluffy basmati rice with crunchy green capsicum, sweet peas, and the bold punch of minced garlic, all elevated by a fragrant medley of cumin, cloves, cinnamon, and turmeric. The golden sautéed onions and subtle heat of green chili add depth, while a garnish of fresh coriander brings a refreshing finish. Ready in just 40 minutes, this colorful pulao is a complete vegetarian meal on its own or can be paired with cooling yogurt or raita for a wholesome experience. Whether you’re craving comfort food or looking to impress guests, this delightful dish is bound to be a crowd-pleaser!
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Recipe Information
Ingredients
- 1 cup Basmati rice
- 2 cups Water
- 1 medium Green capsicum (bell pepper), chopped
- 1 cup Green peas (fresh or frozen)
- 4 cloves Garlic cloves, minced
- 1 medium Onion, thinly sliced
- 2 tablespoons Cooking oil or ghee
- 1 teaspoon Cumin seeds
- 1 Bay leaf
- 2 Cloves
- 1 inch Cinnamon stick
- 1 Green chili, slit
- 0.5 teaspoons Turmeric powder
- 1 teaspoon Salt
- 2 tablespoons Fresh coriander leaves, chopped (optional, for garnish)
Instructions
Wash the basmati rice in cold water until the water runs clear. Soak the rice in fresh water for 20 minutes, then drain and set aside.
Heat the cooking oil or ghee in a heavy-bottomed pot or pan over medium heat.
Add the cumin seeds, bay leaf, cloves, and cinnamon stick to the hot oil. Sauté for 1 minute, or until the spices release their aroma.
Add the minced garlic and sliced onions. Sauté until the onions turn golden brown, stirring frequently.
Stir in the chopped green capsicum, green peas, and slit green chili. Sauté for 2-3 minutes, ensuring the vegetables are slightly softened.
Add the turmeric powder and salt, mixing well to coat the vegetables in the spices.
Add the drained basmati rice to the pot. Gently mix the rice with the vegetables and spices, being careful not to break the grains.
Pour in the water. Stir gently and bring the mixture to a boil.
Reduce the heat to low, cover the pot with a tight-fitting lid, and let it simmer for 15-18 minutes, or until the rice is cooked and the water is completely absorbed.
Turn off the heat and let the pulao sit, covered, for 5 minutes to allow the flavors to meld.
Fluff the rice gently with a fork. Garnish with freshly chopped coriander leaves if desired.
Serve hot with yogurt, raita, or your favorite side dish.
Nutrition Facts
Calories |
741 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.3 g | 40% | |
| Saturated Fat | 4.7 g | 24% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2419 mg | 105% | |
| Total Carbohydrate | 102.6 g | 37% | |
| Dietary Fiber | 18.2 g | 65% | |
| Total Sugars | 19.2 g | ||
| Protein | 20.2 g | 40% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 231 mg | 18% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 1180 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
