Broccoli Capsicum Pulao Recipe

Broccoli Capsicum Pulao Recipe is a simple healthy and nutritious rice recipe that is has roasted Raisins and Cashew Nuts making it delicious. Since rice is a constant staple in the Indian diet, adding in different types of vegetables gives it a flavour, crunchiness and ups the health quotient like no other dish does.  Basmati rice, Broccoli, Green Bell Pepper (Capsicum), Red Bell pepper (Capsicum), Onion, Green Chillies, Garlic, Coriander (Dhania) Leaves, Salt, Ghee   1 cup Basmati rice 1/2 cup Broccoli , cut into small florets 1 Green Bell Pepper (Capsicum) , finely chopped 1 Red Bell pepper (Capsicum) , finely chopped 1 Onion , finely chopped 2 Green Chillies , finely chopped 4 cloves Garlic , finely chopped Coriander (Dhania) Leaves , small bunch, finely chopped Salt , to taste 1 tablespoon Ghee     20   40     To begin making the Broccoli Capsicum Pulao Recipe, we will first cook the rice. If you already have the rice cooked, then you can skip this step.In a heavy bottom pan, cook the rice along with 2 cups of water, some salt and 1 teaspoon of ghee. Cook until all the water in absorbed and the rice is cooked and separated. Keep it a covered side and allow it to cool. In a heavy bottomed pan, heat the remaining ghee over medium heat.. Add in the onions, chili’s, garlic and bell peppers and sauté them well until softened.Keep the pan covered so that the bell peppers get softened and cooked.Once done, add in the broccoli and sauté them together with the onion mixture until lightly softened. Finally, add the cooked rice, black pepper powder, salt to taste and coriander leaves. Stir all the ingredients together until well combined.Check the salt and spice levels and adjust to suit your taste. Turn off the heat and serve the Broccoli Capsicum Pulao Recipe warm for a delicious weeknight dinner.