Ingredients: 2 cups rice – cook, 1 teaspoon cumin seeds, 3 to 4 curry leaves, 1 green chili – finely chopped, 1 carrot – tightly, 1 capsicum (green) – finely chopped, 1 onion – finely chopped, 1/2 teaspoon red chilli powder, 1/2 teaspoon black pepper powder, ghee – coriander – little (for garnish), salt – as per taste
Time in minutes: 65 Servings: 2 Course: Lunch Diet: Vegetarian
Instructions: To make carrot and capsicum casserole, first heat ghee in a pan. Add cumin seeds, green chillies and onions. Cook onion till it turns golden. After curry is cooked add curry leaves and capsicum. Cook until the capsicum becomes soft. After it becomes soft, add grated carrots, cooked rice and mix. After mixing, add salt, red chili powder and black pepper powder. Mix and cover the pan. Allow to cook for 2 minutes, open the pan and garnish with green coriander. Serve carrot and capsicum pulao along with boondi raita and papad for dinner.