Kapsa rice

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Course: Main Recipe
Cuisine: Indian Recipe
Difficulty: Hard

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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  • 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.