Capsicum Rice

Kids will love it…Capsicum Rice is the combination of both red and green colored capsicum. Mild flavored and tasty to eat. You can even squeeze in lemon for flavor.
Prep Time
10 Minutes
Cooking Time
30 Minutes
2 People
Basmati Rice
Capsicum ( red, green )
Green Chillies
Coconut Milk
Dry Fenugreek Leaves
Cumin Seeds
Garam Masala
Oil + Ghee
Bay Leaf
1 Cup
½ Cup
1 Medium
½ Cup
1 Tsp.
½ Inch
1 Tsp.
1 Tsp.
To Taste
2 Tbsp.
1.        Chop onion coarsely. Cube capsicum to your desired size. Slit green chillies.
2.       Cook basmati rice with coconut milk and water.
Note: I added ½ cup coconut milk + 2 cups water to cook rice.
3.       In a broad pan heat oil + ghee. Heat it on moderate flame.
4.       To this add cumin seeds, cinnamon, clove and bay leaf. Stir it for a minute.
5.       Add the chopped onions, green chillies and dry fenugreek leaves (Kasoori Methi) fry them for 3-4 minutes.
6.       Add garam masala and mix well.
7.       Add the cubed capsicum and stir fry for 6-7 minutes.
8.       Maintain the crunch of the capsicum.
9.       Add salt and give a good mix.
10.    Cook for 2-3 minutes and put off the stove.
11.     Mix the capsicum mixture with the cooked rice and garnish with roasted cashew nuts.
12.    Serve warm with papad and raita.


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