I whipped up this simple dish because I was too tired to spend much time in the kitchen today. I love bell peppers aka capsicum and rather than making a traditional vegetable pulao I decided to make user of the wholesome flavor of the green bell peppers. I added my healthy twist by using brown rice and nutella soy chunks. Soy chunks basically take the taste of whatever they are being cooked with this was a good addition to what might have otherwise been a very ordinary dish.
- 1.5 Cup of cooked brown basmati rice. [You can use the white basmati rice]
- 2 Chillies – cut lengthwise
- 1 tsp of finely minced ginger
- 1 clove finely minced garlic [This is optional]
- 5-10 pepper corns
- 1 finely chopped onion
- 2 green bell peppers – cubed in small pieces
- 15-20 soy chunks [ Substitute this with paneer if you don’t like soy chunks]
- Salt to taste
- 1 tsp cumin seeds
- 4 cloves
- 2 small cinnamon sticks [I broke 1 long stick into half]
- 1/2 tsp turmeric powder
- 1.5 tsp red Chilli powder
- 1 tsp garam masala powder
- 1 tbsp Olive oil [ Can be substituted with any kind of vegetable oil]
- Add salt to boiling water and soak the soy chunks in the water
- Add the oil to a non-stick pan and when it is hot enough add the cumin seeds
- Follow this with the cinnamon, cloves and the black pepper corns and saute for a few seconds.
- Add the onions, green chillies and garlic and saute till the onions start turning translucent
- At this point, add the bell peppers / capsicum
- Add the salt, turmeric powder and red chilli powder and saute for about 10 minutes
- When the vegetables are cooling, remove the soy chunks from the water and squeeze out the water
- When the bell peppers have cooked about 50%, add the soy chunks and toss well.
- Cook for few more minutes until the spices coat the chunks
- At the point add the rice and fold it into the vegetable mixture.
- Mix it carefully so that rice is not mashed but remains whole.Test for salt at this stage and cook the pulao for about 10 minutes after which it will be ready to serve.
You can serve this with yoghurt and papads.