Capsicum Masala Rice

Recipe by
Total Time:
15-30 mins
Serves: 3
Nutrition facts:

240 calories, 9 grams fat

Course: Main Recipe
Cuisine: Indian 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

  • 2 cups - Basmati rice
  • 2 - capsicum, medium
  • 1 - onion, small
  • 2 tbsp - ghee
  • 2 tsp - cooking oil
  • 1.5 tsp - Salt
  • 1 tsp - grated coconut
  • For the masala:
  • 2 tbsp - channa dhal
  • 3 tbsp - coriander seeds
  • 1 tbsp - urad dhal
  • 4 - dry red chilly 1 -
  • Cardamom
  • 2 - cloves
  • 2 - dried bay leaves
  • 1/2 - cinnamon stick
  • 1 tsp - cumin seeds

How to Make Capsicum Masala Rice

  • Heat 1/2 of the ghee in a deep pan over a low flame and fry the rice until each grain turns white.
  • Do not let the grains turn golden brown in colour.
  • Cook the rice in 3.5 cups water. If the rice is new, add just 3 cups of water.
  • To the same pan, add the remaining ghee and fry the masala ingredients.
  • Let it cool and then dry grind it along with the salt and coconut.
  • Cut the capsicum into small pieces and cook in some water.
  • Drain off the excess water and keep aside.
  • Add the oil to the pan and saute the onion until it is tender.
  • Add the cooked capsicum and the masala powder and mix well.
  • Cover and simmer for 2 mins
  • After the rice has cooked, spread it on a large pan for cooling down.
  • Add the cooked vegetable and masala and mix thoroughly.
  • Garnish with chopped coriander and also small pieces of cashew fried golden brown in some ghee

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