Baby Potato Bell Pepper Pulav

2 Cups Basmati Rice

Soak the rice for 30 minutes, drain the water completely and keep it aside.

30 Baby Potatoes (I used 3 color Medley, 10 of each, the Picture shows only 7, but i used 10 of each)
3 Cups Water

Cook potatoes in pressure cooker for 10 minutes without putting whistle in high flame. Allow it to cool. Peel the skin and keep it aside.

1 Cup Tomato Puree (2 Big Tomatoes)

Puree the tomatoes

Masala

1/2 Cup Big Onions, Chopped
1/2 Cup Tomato, Chopped
1/2 Tbsp Ginger, Chopped
1/2 Tbsp Garlic, Chopped
3 Red Chilies (As you see in Picture, I used 4 Red Chilies, but it was way too spicy)
2 Tsp Coriander Seeds
2 Tbsp Coconut Powder
1/4 Cup Water

Grind all the ingredients for masala into a smooth paste and keep it aside

2 Tbsp Oil
2 Bay Leaf
1 Tsp Cumin Seeds
1" Cinnamon

1 Cup Big Onion, Sliced into Lengthwise Pieces

12 Oz Green Bell Peppers (1 Trader Joe's Pack), Chopped into Big Pieces (21/4 Cups)

Heat oil in a pressure cooker, add bay leaf, cumin seeds and cinnamon, when cumin sizzles, add thinly sliced onions and fry for 5 minutes in medium flame.

Add green bell pepper and fry for 2 more minutes in medium flame.

1/4 Tsp Turmeric Powder
1/2 Tsp Garam Masala Powder

Add ground masala, cooked potatoes, turmeric powder, garam masala powder and fry till the raw smell goes, about 5 minutes in medium flame.

Add tomato puree and mix well.

3 Cup Water
2 and 3/4 Tsp Salt

Add water, salt, mix well, increase the heat to high and bring it to boil. When the water starts to boil, add the drained basmati rice, mix well, reduce the heat to medium, close the cooker without weight and cook for 10 minutes in medium flame, open the cooker, mix well, close the pan and cook for 10 more minutes in low flame.

Source: padhuskitchen
Taste Note: Tastes AWESOME
Yields: 10 Cups