Capsicum Rice
(from Nandini’s recipe box)
Source: http://www.indianvegetariankitchen.com/2010/03/capsicum-rice.html http://www.sharmispassions.com/2012/02/capsicum-rice-capsicum-masala-bath.html
Categories: Capsicum, Rice recipies
Ingredients
- Basmathi Rice - 1 Cup
- Capsicum/Green Bell Pepper - 1 Big
- Oil - 3 tbsp
- Ghee - 1 tbsp (optional)
- Turmeric powder - 1/4 tsp
- Salt - as needed
- Coriander leaves - to garnish
- Seasonings:
- Mustard Seeds - 1 tsp
- Urud Dal - 1 tsp
- Curry leaves - a few
- Red Chillies - 2
- Cashews - a few (optional)
- Hing - 1/4 tsp
- Roast in 1/4 tsp ghee and powder:
- Jeera - 1/2 tsp
- Pepper - 1/2 tsp (optional)
- Red chillies - 4
- Urud Dal - 1 tsp
- Channa Dal - 1 tsp
- Coriander Seeds - 1 tsp
- Cloves - 4
- Cinnamon - 1 inch stick
- Grated Coconut - 2 tbsp
Directions
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Cook basmathi rice in 2 cups of water. The grains should be separate. Set aside.
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Roast the ingredients listed above to golden brown and powder.
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Heat oil/ghee in a pan.
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Do the seasoning.
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When mustard seeds crackle, add chopped capsicum. Sprinkle salt and turmeric powder.
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Fry till capsicum turns soft.
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Gently add rice and roasted powder and toss well.
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Add salt.
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Garnish with coriander leaves.
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Have it with raitha or chips.
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Note: You may also saute a handful of chopped onions with capsicum for more flavor.