Capsicum Peas Pulao Recipe: Early morning lunch packing will make you more innovative as days go by and you tend to make more and more great combinations with rice.One such early morning combination which we liked is what I am sharing with you all today.This is a also a favourite of my son as it has peas.I have used fresh peas after cooking .You can also use frozen peas.
Ingredients for Capsicum Peas Pulao:
- Basmati Rice-1 cup
- Green Peas(Cooked)-3/4 cup
- Onion-1/2 cup (sliced)
- Green Chilly-1
- Warm Water-1.5 cups
- Salt-To taste
- Oil/Ghee-To cook
- Bay Leaf-1
- Cinnamon-A small piece
- Fennel Seeds-1/2 tsp/
- Ginger-A small piece
1.Keep all ingredients for Capsicum Peas Pulao ready
2.Rinse and soak basmati rice for 20 minutes in warm water.
3.Pressure cook the rice for 1 whistle in 1.5 cup of water.
4.In the meantime,make a fine paste of ingredients given under “To grind”
5.In a pan add the items to temper.When they are tempered,saute onion.
6.Then add the paste,capsicum,green peas and toss well until raw smell vanishes.
7.Once the pressure is released spread the rice and fluff it with a fork.
8.Now add the mixture from step 6 to rice and add salt as per taste.
9.Serve the Capsicum Peas Pulao with any raitha of your choice.
Adjust spices as per taste.
The ratio of green peas and capsicum is purely your choice.
Always have a word with your doctor before introducing any new food to babies.
Ensure that you have given all the ingredients individually and ruled out allergies for your baby.
The number of whistles depends on the rice you use.
Avoid salt for babies below one year.
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