You are here: Home > Course > Main Course > Indian Rice > Pulaos > Carrot and Capsicum Pulao ( Kerala Style) Carrot and Capsicum Pulao ( Kerala Style) by sushila36 Carrot and capsicum pula (kerala style) presents a lovely combination of carrots and capsicum with aromatic rice. An appealing and mouthwatering rice recipe, pulao is delicately flavoured with choicest herbs and kerala style spice mixture. 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Close 21 Aug 2011 This recipe has been viewed 23409 times Carrot and Capsicum Pulao ( Kerala Style) recipe - How to make Carrot and Capsicum Pulao ( Kerala Style) Tags Pulaos Preparation Time: 20 mins Cooking Time: 40 mins Total Time: 601 hours 4Makes 4 servings Show me for servings Ingredients 200 gms long grained rice (basmati)5 grated carrot3 chopped capsicum3 sliced onions a few curry leaves (kadi patta)1 tsp urad dal (split black lentils)1 tsp mustard seeds ( rai / sarson)1 tsp biryani masala powder2 to 3 tsp black peppercorns (kalimirch) powder5 tbsp grated coconut3 tbsp onion paste4 baby onions6 tbsp butter4 tbsp oil3 cardamoms2 sticks of cinnamon (dalchini)1 bayleaf (tejpatta)10 to 15 raisins (kismis) saffron (kesar) strands dissolved in milk2 tbsp rose water Method MethodWash and boil the rice along with cardamom, cinnamon sticks and bay leaf for 3 minutes.Add the salt and a little oil and cook til the rice are almost cooked.Spread on a plate to cool, discard the spices out of the rice and keep aside.Heat the butter and oil in a pan, add the urad dal and saute till it turns golden brown.Add the mustard seeds and when the seeds crackle, add the curry leaves and onions , raisins and saute till golden brown.Add the carrots and saute till they turn golden brown.Add the capsicum and saute for 1 minute.Add the coconut and fry till it turns slightly brown.Then add the masala powder , pepper powder, salt and some more oil and saute for 2 minutes.Remove from the flame, and pour into a greased baking dish.Spread the rice first, sprinkle the saffron in milk, some rose water, and then sread the vegetables.Repeat the process and last pour some more rose water.Cover the baking dish and bake for 5 to 8 minutes.Serve hot.