Indian Rice Recipes
Capsicum Rice Recipe
Prep Time | 35 minutes |
Cook Time | 15 minutes |
Servings |
people
MetricUS Imperial
|
Ingredients
- 1 inch piece cinnamon stick
- 1 teaspoons Black Gram Daal minnapappu
- 1/2 teaspoons Cumin seeds
- 1 tablespoons coriander seeds
- 3-4 piece Dry Red Chillies adjust spice level
- 3 tablespoons roasted peanuts
- 1 tablespoons freshly grated coconut Optional
- 2 1/2 tablespoons Ghee /Oil
- 1 teaspoons black mustard seeds
- 2 big Capsicums-Thinly Sliced bell peppers
- 10-12 fresh curry leaves
- 3 cup cooked rice
Ingredients
|
|
Instructions
- To the cooked rice add a tsp of Ghee and combine(each grain should be separate).
- Keep aside.Heat a tsp ghee in a cooking vessel on medium heat and add cumin seeds and black gram and fry till the cumin splutters and the dal turns light brown.
- Add the coriander seeds, cinnamon stick, curry leaves and dry red chillis and fry further for another minute till the rawness disappears and the flavors come out.
- Finally add the roasted peanuts and combine with the other spices for a few seconds and turn off heat.
- Once cool, grind to a make a fine powder. In the same vessel, add the remaining oil/ghee and once its hot, add mustard seeds and let them splutter.
- Add the curry leaves and let the flavor of the curry leaves come out and the leaves turn crisp. Add the sliced capsicums and fry them for approx 3 minutes.
- Dont over cook them, let the capsicums retain their crunchy texture.
- Add salt to taste and combine well. Reduce heat and add the cooked rice and combine with the spice mixture.
- Add the grated coconut,roasted peanuts and ground masala powder and combine with the rice till its well mixed Serve hot with pickle,yogurt,appadam(poppadams).
Recipe Notes