In this pulov I used yellow bellpepper , which gives unique flavour and also appealing.
Mushroom capsicum pulovIngredients:
Raw Rice -2 cups
Mushroom-1 ½ cup
Yellow capsicum - 1
Cinnamon -2 inch stick
Cardamom -1 pod
Bay Leaf -1
Garlic pods -2
Dried Fenugreek Leaves/ Kasuri Methi -2 tbsps
Salt -to taste
Oil -2 tbsps
Cumin Seeds -2 tsps
Whole dried red chilies (mildly hot) -8-10
Onion -1 small
Garlic -5 pods
Fresh Coconut (grated) -2 tbsps
Oil -1 tbsp
Peel and chop onion roughly.
Peel and roughly chop garlic pods.
Heat oil in a pan; add all paste ingredients except coconut.
Stir-fry until onion turns translucent and remove from heat.
Once cooled, grind the fried ingredients along with coconut into smooth paste.
Method of preparation:
Wash, remove ends and chop tomato into small pieces.
Peel and chop onion.
Peel and crush garlic pods.
Heat oil in a heavy bottomed vessel, add cinnamon, cloves, cardamom, bay leaf, garlic and chopped onion.
Fry until onion turns translucent, and then adds chopped tomato and cook until tomato turns soft.
Then add the ground masala paste, dried fenugreek leaves, mushroom , capsicum and salt.
Stir-fry for a minute or two add the raw rice and 4 cups of water.
Cook covered on low flame for 30-40 minutes or until the rice is thoroughly cooked.
Serve hot with any raita.