Capsicum and Cashew Rice

Recipe by
Total Time:
20 minutes
Serves: 3
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

Rate This Recipe

Ingredients

  • 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

How to Make Capsicum and Cashew Rice

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

EXPLORE CATEGORIES