peppers and tomato rice

Recipe by
Total Time:
45-60 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Course: Main Recipe
Cuisine: Indian Recipe
Technique: Boil 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.
  • 1/2 - green capsicum, diced.
  • 1/2 - red capsicum, diced.
  • 1/2 - yellow capsicum, diced.
  • 1 tsp - cumin seeds.
  • 2 tsp - garlic, minced.
  • 1 cup - onion, finely chopped.
  • 1 tsp - Kashmiri chilli powder.
  • 4 tbsp - tomato puree.
  • 1/2 cup - coriander leaves, chopped.
  • Salt to taste.
  • 3 tbsp - oil.

How to Make peppers and tomato rice

  • Wash the rice and drain completely.
  • Add 3 cups of water and soak for 15-20 mins.
  • Heat oil in a pan. Add the capsicums and saute lightly.
  • Remove from pan and keep aside.
  • Add cumin seeds to the remaining oil in the pan.
  • When they splutter, add garlic and fry till brown.
  • Add onion and fry till light brown.
  • Add chilli powder, salt and rice with water.
  • Mix tomato puree with 1 cup of water. Add this to the rice.
  • When the contents of the pan start boiling, cover the pan and sim the flame.
  • Cook till the rice is boiled and the water evaporates.
  • Remove from flame and add sauteed capsicum to the rice without breaking the grains.
  • Garnish with coriander leaves and serve hot with curd or raita.

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