Basmati Rice 1 cup
Capsicum 2(Medium Size
Cinnamon 1 inch
Cumin Seeds 1/2 tsp
Almond 4( Soaked and grind to fine paste)
Fresh coconut 2 tsp (grated)
Red chilly powder 1 tsp
Coriander powder 1 tsp
Garam masala 1/2 tsp
Ginger garlic paste 1 tsp
Ghee 2 tsp
Oil 2 tsp
Salt as per taste
Curd 1/2 cup
Soak Almonds in warm water for 10-15mins and grind to fine paste with little water.
Grind to coconut to fine paste adding little water.
Boil potato, peel and mash in a bowl add chilly powder, garam masala, coriander powder, ginger garlic paste, coconut paste and salt and mix well.
Chop the stem of the capsicum and cut into half and remove the seeds, keep the potato stuffing inside and fill carefully.
Add a tsp oil and shallow fry the stuffed capsicums for 4-5mins or until it turns slight brown on the sides, keep aside.
Heat ghee and oil in a pan/cooker add cinnamon,clove,bayleaf,cardamom,cumin seeds and fry for 2mins, now add onion(cut into thin long stripes), saute until onion turns pink. Now add rice and almond paste, 2 cups of water and salt.
Mix everything close the lid and pressure cook for 2 whistles.
How to proceed
Apply ghee to the another cooker, add the prepared pulao, sprinkle 1 tsp curd, now place the stuffed and cooked capsicum, again add the pulao and repeat the process.
Close the cooker and heat for 5mins without whistle.
Serve hot Badshaahi Pulao