Capsicum rice recipe
US measuring cups are used (1 cup = 240 ml)
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 2 Servings
- 2/3 cup Basmati rice
- 1 ½ tablespoons Oil
- 1 inch Cinnamon stick
- 2 Cloves
- 1 Bay leaf
- 2 Green cardamoms
- ½ teaspoon Cumin seeds
- ½ teaspoon Fennel seeds
- ½ cup Onion sliced
- 1 teaspoon Ginger paste or freshly grated or crushed
- 1 teaspoon Garlic paste or freshly grated
- ½ cup Capsicum (Green bell pepper) sliced
- ½ cup Red pepper sliced
- 1/3 cup Tomato sliced
- 1 ½ teaspoon Red chili powder
- 1 teaspoon Coriander powder
- Salt to taste
- ½ teaspoon Garam masala
- 1/3 cup Plain yogurt
- 1 cup Water
Wash the rice under running cold water till water runs clear.
Soak them in enough water for at least 20 minutes.
While rice soaking prep other ingredients and chop the veggies.
Drain soaking water and keep the rice aside.
Making capsicum rice recipe:
Heat the oil in a pan on medium heat. Once hot add whole spices, saute for a minute.
After that add cumin seeds and fennel seeds, let the sizzle a bit.
Now mix in the sliced onion and cook for 2 minutes. it starts to soften.
Now add ginger paste and garlic paste. Mix and saute for about a minute.
Stir in tomatoes, green bell pepper and red bell pepper.
Add salt, red chili powder, coriander powder and garam masala.
Mix well and cook for a minute.
Add yogurt. Stir well.
Add soaked, drained rice. Also add 1 cup of water and mix.
Cover the pan and cook on low for 18-20 minutes.
after that switch off the stove and let it rest covered for 10 minutes.
Then open the cover, gently fluff up the rice using fork and serve.
*Nutrition information is a rough estimate for 1 serving
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