Badshahi Pulav
Ingredients:
- rice 1 cup
- capsicum 7
- fresh grated coconut 1/4 cup
- curd 1/2 cup
- onions 2 chopped finely
- elaichi 2
- cinnamon 1" Piece
- ghee 1 tbsp
- oil 2 tbsp
- garam masala powder 1/4 tsp
- turmeric powder 1/4 tsp
- chilli powder 1/2 tsp
- cut coriander leaves 1 1/2 tbsp
- salt to taste
- potatoes 1/4 kg
- almond paste 1 1/2 tsp
Method:
Cut capsicum breadthwise and remove the seeds. Each capsicum should like a cup. Blanch them in hot salted water for 2 minutes. Cook, peel and mash the potatoes. Add garam masala powder, turmeric powder, chilli powder, salt, coriander leaves, ground coconut and pepper. Mix
them to a dough. Add this potato dough into the capsicums and cover them.Deep fry them in oil both the sides. Soak the rice for 10 minutes. Heat oil and fry the masala spices like cardamom and cinnamon and add the cut onions. When the onions turn brown add the soaked rice and
1 1/2 cups water. Add salt and the almond paste. Cover the vessel so that the rice cooks. Cook till slightly underdone. Grease an oven tray and add half of the rice mixture in the greased tray. Pour half of the curd on it and arrange the capsicums. Now spread rest of the rice on top of the
capsicums with other half of curd and cover them with a aluminium foil and bake in a moderate oven for 15 minutes.