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

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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/

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