Tuesday, 8 December 2015


I used to try variety pulav for my sons lunch box .In the morning hurry burry time we have no time for detailed cooking. So I usually do preapare quick and of course tasty variety food too. Now you too try out this quick achari pulav. Achari bell pepper carrot pulao sounds interesting. Try this out!


  • Boiled rice                                       - 2 cups
  • Pickle masala                                - 4 tsps
     (any of your favourite pickle you can use,I used  mango pickle)                                                                                                                                         
  • Oil                                                       - 2 tsps
  • Cumin seeds                                   - 1 tsp
  • Asafetida                                          - ¼ tsp
  • Garlic                                                 - 1 tsp  (chopped finely)
  • Bell pepper (or)Capsicum         -2 nos (chopped)
  • Carrot                                                - 1 no   (chopped)
  • Onion                                                - 1 no   (chopped)
  • Turmeric powder                        - ½ tsp
  • Salt                                                     - to taste
     (be careful while
     adding salt , you have salt   already in the pickle)                                                                                                                                                                                                                                                                         


  1. Heat oil in a poan add cumin seeds and allow it to splutter.
  2. Add asafetida, chopped garlic and sauté for few seconds and add chopped onions, fry till it turns pink colour.
  3. Add chopped carrots and cook for sometime and finally add capsicum mix well and sauté for three to four minutes.
  4. Add pickle masala, salt and boiled rice and mix gently .
  5. Cook till the rice gets heated.
  6. Achari Bell pepper carrot  pulao is ready to serve.
  7.  Garnish it with a teaspoon of pickle.

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