Spicy Capsicum Rice is simple, fast and flavorful dish, quick and easy-to-make and so tasty! Capsicum rice / green bell pepper rice is a spicy rice prepared with capsicum and freshly made masala. Capsicum rice is a best lunch box idea for all ages.

Spicy_Capsicum_RiceStep wise Recipe :

Step 1 : Wash the rice and soak for 20 – 30 minutes. Meanwhile chop veggies. Drain the soaked rice and keep it aside. Make a ginger – garlic paste in mortar-pastel.Step 2 : Combine all ingredients of boiling in a pressure cooker or a pot. Pressure cook for 2-3 whistles or cook in a pot.Spicy_Capsicum_Rice_1

Step 3 : Heat the oil in a deep pan. Add cumin seeds.

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Step 4: When they crackle add chopped green chilies.

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Step 5 : Saute for a while. Add onions. Cook onions for 2 minutes.

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Step 6 : Then add ginger garlic paste. Saute for a minute.

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Step 7 : Add capsicum and tomatoes. Mix well.

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Step 8 : Add all spices. Mix well. Saute till tomatoes get soft.

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Step 9 : Add cooked rice. Mix well.

Step 10 : Cover the pan and cook for 10-15 minutes.

Step 11: After 10 minutes open the cover add lemon juice and coriander.

Step 12 : Mix well and serve hot with raita, papad and pickle of your choice.

 

Spicy Capsicum Rice
 
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Spicy Capsicum Rice is simple, fast and flavorful dish, quick and easy-to-make and so tasty!
Author:
Recipe type: Rice
Cuisine: Indian
Serves: 4
Ingredients
  • 1 ½ tbsp oil
  • ½ cup tomato ( sliced ) ( 2 small tomatoes )
  • 1 cup capsicum ( sliced ) ( 2 small capsicums )
  • ½ cup onion ( thinly sliced ) ( 2 small onions )
  • 8-10 garlic cloves
  • 2 inch ginger
  • 1 tsp red chili powder
  • ¼ tsp turmeric powder
  • 1 tsp coriander powder
  • Salt according to taste ( approx. 1 tsp )
  • ½ tsp cumin seeds
  • 1-2 green chili ( fine chopped )
  • 1 tsp pulao special garam masala
  • 2 tsp lemon juice
  • Coriander ( fine chopped ) for garnishing

    For Boiling :
  • 1 ½ cup rice
  • 2 ½ - 3 cup water
  • 3 cloves
  • 3 black pepper corn
  • 1 inch cinnamon stick
  • 1 bay leaf
  • Salt according to taste ( 1 tsp )
  • 1 tsp ghee
  • 1 tsp lemon juice
  • 1 tsp fennel seeds
Instructions ( 1 cup = 250 ml, 1 tbsp = 15 ml, 1 tsp = 5 ml)
  1. Wash the rice and soak for 20 – 30 minutes. Meanwhile chop veggies. Drain the soaked rice and keep it aside. Make a ginger – garlic paste in mortar-pastel.
  2. Combine all ingredients of boiling in a pressure cooker or a pot. Pressure cook for 2-3 whistles or cook in a pot.
  3. Heat the oil in a deep pan. Add cumin seeds.
  4. When they crackle add chopped green chilies.
  5. Saute for a while. Add onions. Cook onions for 2 minutes.
  6. Then add ginger garlic paste. Saute for a minute.
  7. Add capsicum and tomatoes. Mix well.
  8. Add all spices. Mix well. Saute till tomatoes get soft.
  9. Add cooked rice. Mix well.
  10. Cover the pan and cook for 10-15 minutes.
  11. After 10 minutes open the cover add lemon juice and coriander.
  12. Mix well and serve hot with raita, papad and pickle of your choice.
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