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Oct 1, 2011

Capsicum Rice

This rice dish is very easy to prepare with simple ingredients. Looks colorful and delicious. Here is my recipe. 
Basmati Rice                                     2 cups
Water –                                            2 - 1/4 cup
Red, Orange, Green Bell peppers      Each one (Chop medium size)
Green Peas and Carrot                      1 cup
Chopped Tomato                              2 no (chop medium size pieces)
Green Chilies                                    2 no (Slit lengthy)
Ginger Paste                                     1 tsp
Ghee                                                1 tbsp
Salt                                                  to taste
Cinnamon sticks                               1no
Cardamoms                                     4 nos
Cloves                                             4 nos
Red chili powder                               1 tsp
Turmeric Powder                              1/8 tsp
Fresh Gram masala powder              ¼ tsp
Ghee                                                 1 tbsp
Raisins                                              1 tbsp
Cashew nuts                                      1tsp
Peanuts                                             1 tbsp (optional)
Chopped Cilantro                               1 tsp
Chopped Mint                                    1 tsp (optional) 
  • Wash and soak the rice for 35 minutes. Drain it
  • Heat the ghee in a wok, add chopped bell peppers, tomatoes, green peas, carrot and ginger paste. Sauté for 3 minutes.
  • Now add red chili powder, turmeric powder, gram masala powder.
  • Lower the stove heat and fry for 5 to 8 minutes. Keep aside this masala.
  • Heat the ghee in wok adds the whole spices when it splutters, add the rice and fry well. Now add the  capsicum masala in it and mix it well.
  • Put this rice masala in the rice cooker vessel; add hot water, and salt. Cook it.
  • Heat the ghee in a pan and fry the all seasonings and keep aside.
  • When rice is cooked add the fried seasonings. Mix with fork, so that the rice retains its shape and does not get smashed.
  • Transfer the rice to the plate and decorate with cilantro and mint.
  • Serve hot with Raitha

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