Kapsa rice

Recipe by
Total Time:
15-30 minutes
Serves:4
Rated 2 based on 100 votes
2
Course: Main Recipe
Cuisine: Indian Recipe
Difficulty: Hard

Take a look at more Main Recipes. You may also want to try Healthy Veg schezwan fried rice, Best Udupi Dosa, Easy Pasta with Punjabi Tadka

Rate This Recipe
2

Ingredients

  • 2.5 cups - long grain basmati Rice
  • 1 large onion, finely chopped
  • 4 Cloves garlic, crushed
  • 1 hot chilli pepper, finely chopped
  • 1 cup - tomato, peeled and chopped
  • 3 tbsp - Tomato paste/puree
  • 1/4 tsp - black pepper
  • 1 red capsicum, diced
  • 1 small eggplant, diced
  • 1.5 tsp - cumin powder
  • 1 Cinnamon stick
  • 1/2 tsp - ground Cardamom
  • 1 tbsp - ghee/oil
  • 4 cups - water
  • 2-3 Bay Leaves
  • 1/2 cup - green marrow, diced
  • 1/2 cup - yellow marrow, diced
  • Salt to taste

How to Make Kapsa rice

  • Clean and rinse rice, leave to soak in cold water for half an hour. Drain.
  • Meanwhile, heat oil in a pan and fry the onion and garlic until translucent.
  • Stir in the finely chopped chilli pepper and stir fry for a further min.
  • Add the spices, bay leaves, salt and pepper and continue to fry for a minute. Now add all the vegetables and fry for a minute.
  • Stir in the chopped tomatoes and tomato paste.
  • Reduce to a very low heat and simmer for 5 mins.
  • Add the water and drained rice and bring to a boil.
  • Reduce to a very low heat, cover the pan and simmer for 20 mins. Serve hot.