Capsicum and Cashew Rice

Capsicum and Cashew Rice is a popular Indian Main
Author :
Category :
Family friendly
Course :
Cuisine :
Technique :
Difficulty :
Servings :
Serves 3
Rated 5 based on 100 votes


1.5 cups - basmati Rice

1 - bell pepper (Large, cut in to pieces)

1/2 cup - Onion (Chopped)

10 or 12 - cashew (whole)

2 - green chillies, slit vertically

1 cup - Coconut Milk

2 cups - water

2 - Bay Leaf

1 - Cinnamon stick

1/2 tbsp - oil

Salt to taste

Coriander for garnishing


  1. Heat oil in a pan. Add bay leaf and cinnamon.
  2. Fry for a few seconds. Medium the flame.
  3. Add onion, green chillies and capsicum. Fry well.
  4. Now add cashew and fry for few minutes.
  5. Then add the washed rice. Fry for some time.
  6. Transfer to a rice cooker.
  7. Add coconut milk, water and salt. Mix well.
  8. Cook the rice. Once cooking is done, garnish with coriander.
  9. Serve hot with any spicy kurma or gravy.
  10. Recipe courtesy: Nithu's Kitchen

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Chitra Ramachandran

Chitra Ramachandran

A talented cook and a prolific writer, Chitra Ramachandran's recipes come with reminiscences of people, places, history, tradition and culture.

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