Stuffed Capsicum Boats

Capsicum in a different form.It is quite common to see whole capsicum being stuffed with different fillings. But in this recipe, the capsicums have been sliced lengthwise into two which look like boats and have been stuffed with a rice filling like biriyani. The best part about this shape is that it is easy to bite the capsicum along with the filling especially for kids. The stuffing can be anything and can be prepared ahead also. Before serving the blanched capsicum with the filling it can be warmed up in the oven or just heat up the filling and serve it hot in the capsicum boats. The ingredients may seem to be more but it is fairly simple to prepare. Four capsicum boats have been made with this recipe.

Ingredients for Capsicum Boats	Quantity
Green Capsicum (Bell Peppers)	2 medium
Water	enough for blanching
Salt	a pinch

Ingredients for Filling	Quantity
Basmati Rice	½ cup
Chopped Carrots	2 tbsps
Chopped French Beans	1 tbsp
Fresh Peas	2 tbsps
Corn	2 tbsps
Chopped Onions	½ cup
Ginger Garlic Paste	1 tbsp
Chopped Mint Leaves	2 tbsps
Cashew and Almond Paste	2 tbsps
Curds	½ cup
Tomato Puree	from 1 tomato
Fried Cashewnuts and Raisins	a few
Garam Masala Powder	1 tsp
Saffron Soaked in Milk	1 tbsp
Cardamom (Elaichi)	1
Cloves	2
Bay Leaf	2
Cinnamon Stick	1
Green Chilly	1 cup
Cumin Seeds (Jeera)	1 tsp
Salt	to taste
Refined Oil	1 tsp
Hydrogenated Fat (Ghee)	1 tbsp

Method

1. Slice each washed capsicum lengthwise into 2 pieces.


2. Remove the seeds etc.Now there will be four pieces of capsicum which look like boats.


3. Boil water in a saucepan and add a pinch of salt and put these capsicum boats in this boiling water and blanch for two minutes and keep them aside so that the water is drained.


4. Half boil the carrots,french beans and peas and keep them aside.


5. Boil the washed rice in water with little salt, cardamom, clove, cinnamon stick, green chilly and one bay leaf till the rice is cooked and seperate. Remove the cardamom,clove cinnamon,green chilly and bay leaf and keep it aside.


6. Take a pan and add the oil and ghee and heat it. Add the cumin seeds, bay leaf and ginger garlic paste and fry till brown.


7. Add the cashewnut almond paste and fry.Add the tomato puree,little salt and boiled vegetables and cook till the oil seperates.


8. Next add the garam masala powder, mint leaves and salt and mix well.


9. Lastly add the boiled rice and on low heat, mix all the ingredients thoroughly.


10. When they have all mixed well, add the soaked saffron and mix well. The biriyani is now ready.


11. To serve, place the capsicum boats in a plate and fill each boat with the biriyani and place fried cashewnuts and raisins on top to decorate.