Badshahi Pulao

Ingredients

1. Cut capsicums breadth wise and remove the seeds carefully.
2. Blanch in hot water to which little salt is added.
3. Close the lid and after two minutes, drain water completely.
4. Cook potatoes in pressure cooker.
5. Peel and mash.
6. To this add garam masala powder, turmeric powder, chilly powder, salt, coriander leaves, ground mixture of coconut and pepper.
7. Fill the capsicum cases with this potato mixture and pat well.
8. Heat oil in a flat pan and fry this carefully on both sides.
9. Keep aside.
10. Wash and soak rice for 10 minutes.
11. Heat oil and fry cardamom, cinnamon with cut onion, when it turns brown add rice and fry for few minutes.
12. Pour 1 ½ cups of boiling water.
13. Add enough salt and mix almond paste to this.
14. Reduce flame and cook till rice is done. (Close the lid while cooking).
15. When rice is cooked grease an oven proof dish and spread half of the rice.
16. Pour half of the beaten curds on top.
17. Arrange capsicums on that, spread other half of rice with rest of the curds over it.
18. Bake in a moderate oven for 15 minutes covered with foil. Serve hot.