Capsicum Pulao (Brown Rice) (No Onion-Garlic)

Ingredients

• 180 g cooked brown basmati rice
• 120 g mixed capsicum (bell pepper), diced
• 1 tbsp ghee or neutral oil
• 1 tsp cumin seeds
• 1 small bay leaf
• 1/4 tsp turmeric
• 1/2 tsp coriander powder
• 1/4 tsp garam masala
• 1/2 tsp salt, or to taste
• 200 ml water or light vegetable stock

Preparation

1. Warm ghee; crackle cumin and bay leaf briefly.
2. Add diced capsicum; sauté 3–4 minutes until slightly soft.
3. Stir in turmeric, coriander, and salt.
4. Add cooked brown rice and fold gently to coat.
5. Splash in a little water if dry; cover and steam 3–5 minutes.
6. Finish with garam masala; rest 2 minutes and serve.