Capsicum Rice
Capsicum Rice
Let’s cook Capsicum Rice today! If you’re looking for a colorful, aromatic, and healthy rice dish, this one’s for you. It is simple to make but packed with flavor – sweet, crunchy capsicum blended with fragrant rice and aromatic spices. Perfect for lunch, dinner, or even a festive meal!
Now, the key to making this dish really pop is using good-quality rice. Long-grain rice like basmati ensures fluffy, separate grains that soak up the spices beautifully. Once you try this, Capsicum Rice will become a regular favorite in your kitchen.
Whether you’re a beginner or a seasoned cook, this recipe is easy to follow and guarantees delicious results. Let’s get started!
Ingredients: (Servings: 2–3)
- 1 cup long-grain rice (Basmati/Sona Masoori)
- 2 medium capsicums (bell peppers), chopped into thin strips
- 1 medium onion, thinly sliced
- 1 medium tomato, chopped
- 2–3 green chilies, slit
- Curry leaves, a few sprigs
- 1-inch piece of ginger, finely chopped
- 2–3 cloves garlic, minced
- 2 tablespoons oil or ghee
- 1 teaspoon cumin seeds (Jeera)
- 1 teaspoon mustard seeds
- 1 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1 teaspoon red chili powder
- 1 teaspoon garam masala
- Salt, to taste
- 2 cups water
- Fresh coriander leaves, chopped (for garnish)
- Optional: 1 tablespoon roasted cashews for garnish
Step 1: Rinse and Soak Rice
Rinse the rice under cold water until it runs clear. Soak the rice for 15–20 minutes to ensure the grains cook long, separate, and fluffy. Drain and set aside.
Step 2: Prepare Vegetables and Spices
Wash and chop the capsicum into thin strips. Chop onion, tomato, green chilies, and ginger-garlic for quick cooking.
Step 3: Cooking the Capsicum Masala
- In a deep pan or pressure cooker, heat 2 tablespoons of oil or ghee over medium heat.
- Add cumin seeds and mustard seeds. Let them splutter for about 30 seconds until aromatic.
- Add curry leaves and stir well.
- Add thinly sliced onions and sauté until golden brown, adding natural sweetness and depth.
- Add ginger and garlic, sauté for another minute until fragrant.
- Add chopped tomatoes and green chilies. Cook for 2–3 minutes until tomatoes soften.
- Sprinkle turmeric powder, coriander powder, red chili powder, and salt. Stir to coat the vegetables with spices.
- Add the chopped capsicum and sauté for 3–4 minutes. The capsicum should remain slightly crunchy, not soggy.
- Sprinkle garam masala and stir gently.
Step 4: Combine Rice and Capsicum Masala
- Add the soaked and drained rice to the pan. Fold gently to mix rice with the vegetables and spices without breaking the grains.
- Add 2 cups of water and mix lightly. Cover and cook on low-medium heat until rice is tender and water is absorbed (12–15 minutes). If using a pressure cooker, cook for 2 whistles and allow it to rest for 5–10 minutes.
Step 5: Garnish and Serve
- Gently fluff the rice and garnish with fresh coriander leaves and roasted cashews if using.
- Serve hot with yogurt, pickle, or papad on the side for a complete meal.
A few extra tips to make your Capsicum Rice perfect:
- Adjust Capsicum Colors: Use a mix of red, green, and yellow capsicums for a visually appealing dish.
- Spice Level: Adjust green chilies and red chili powder according to your heat preference.
- Crunchy Capsicum: Avoid overcooking capsicum; it should retain a slight crunch for texture.
- Optional Add-ins: You can add carrots, peas, or beans for extra nutrition and color.
Conclusion
And there you have it! A simple, colorful, and aromatic Capsicum Rice that’s perfect for any occasion. The combination of crunchy capsicum, fragrant rice, and spices makes every bite delightful. Next time you want a healthy, comforting, and flavorful rice dish, try this Capsicum Rice recipe. Enjoy your meal.
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