Carrot Capsicum Rice

Recipe by
Total Time:
15-30 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Course: Main Recipe
Cuisine: Indian Recipe
Technique: Saute Recipe
Difficulty: Medium

Take a look at more Main Recipes. You may also want to try Khao Pad Goong (Thai Shrimp Fried Rice), Kung Hoi Ob Woon Sen (Shrimp and Mussels with Jelly Noodles), Vegetarian Garlic Noodles , Baby Uttapam with Aloo Bhaji

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Ingredients

  • Capsicum - 2
  • Carrot - 1, medium-sized
  • Lime - 1
  • Rice - 1 cup
  • Water - 2 cups
  • Turmeric powder - 1 tsp
  • Oil or ghee - 1 tsp
  • Salt to taste
  • Coriander leaves - As per need
  • For frying:
  • 3 tsp coriander seeds
  • 3 tsp Bengal gram dal
  • 5 red chillies

How to Make Carrot Capsicum Rice

  • Cut the capsicum and carrot into small pieces and keep aside.
  • Fry the contents given for frying in a little oil and grind them into a dry powder.
  • Take a little water in a pan and boil the carrot and capsicum with salt.
  • Cook rice in a pressure cooker.
  • Add oil/ghee, turmeric powder, the ground dry powder, boiled vegetables, salt, and lime juice to the rice and mix thoroughly.
  • Serve hot with papad, garnished with corinder leaves.

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