Radish Capsicum kadaai Pulao (Lunchbox Recipe)

Many people do not prefer eating radish (even in sambar) because of it's unique smell. But when prepared by this way with added spices it gives a good taste and flavour to the whole dish. I have already posted few lunchbox recipes - mushroom rice, horsegram peas rice, flaxseed garlic rice, shallots garlic rice, egg masala rice.

Cooking time: 10 mins

Serving: 2

Ingredients:

Cooked rice - 2 cups
Radish - 1 cup (grated)
Capsicum - 1/2 cup (chopped)
Frozen peas - 1/4 cup
Onion - 1 (small, finely sliced)
Tomato - 1 (medium, finely sliced)
Ginger - 1/2 inch (finely chopped)
Garlic - 2 (finely chopped)
Mint leaves - 12 (chopped)
Coriander leaves - few (chopped)
Turmeric - 1/4 tspn
Red chilli powder - 1/4 tspn
Bayleaf - 1
Cinnamon - 1 inch
Cloves - 2
Oil - 1 tspn
Ghee - 2 tspn
Salt to taste

To Grind:

Green chilli - 2
Fennel seeds - 1 tspn

Method:

1. Grab all the ingredients. Grind the ingredients for it into a coarse mixture without adding water.

2. Heat a kadaai. Add oil, ghee, cinnamon, cloves, bayleaf.

3. Add onions, ginger, garlic and saute till it becomes pink. Add the grinded mixture and saute for a second.

4. Add tomato, mint leaves and saute till it becomes mushy.

5. Add radish, capsicum, salt, red chilli powder. Saute for about 3 - 4 mins.

6. Add peas and saute for few seconds.

7. When the mixture becomes like a masala (there should be a little moisture so that rice binds well) add the rice and mix well.

8. Add coriander leaves. Switch off.

9. Yummy radish capsicum kadaai pulao is ready to serve with raita or chips or any stir fried vegetable.

Notes:

You can add ginger garlic paste instead of adding the chopped ones. But when biting those with this rice it gives you a nice taste.
You can avoid adding red chilli powder when giving kids or else adjust the spice level as per your taste.
You can do the same recipe in basmati rice or leftover rice.