Capsicum (Bell Pepper) Rice
I love to cook capsicum recipes all time. The crunchiness and tangy with mild sweeter taste makes the recipe yummy when you cook. I have already posted Stuffed capsicum in my blog. This recipe is long time pending and drafted for ages in my blog. I dint get time to click the recipe pics. Last week I was very leisure and had time to write this recipe for my followers. Here goes the quick variety rice " Capsicum Rice". I used Red, Yellow, Orange and green bell peppers here. You can choose the available capsicums in your area and can try this flavourful recipe.
Basmathi rice - 1 cup
Capsicums (Red,green, Yellow and orange) - 1 each colour
Onion -1 cup (Finely chopped)
Jeera - 1/2 tsp
Hing - 1/4 tsp
Bengal dhal - 1/2 tsp
Sugar - 1/2 tsp
Garam masala powder - 1 tsp
Turmeric powder (Optional) - 1/4 tsp
Lemon juice (Optional) - 1 tbsp
Corriander leaves - 1 tsp (Finely chopped)
Salt to taste
Oil - 3 tbsp
Dry roast and grind
Mustard- 1/2 tsp
Red chilli - 1 to 2 (depends on taste)
Corriander seeds - 1/2 tsp
Peanut - 2 tbsp
Curry leaves - 1 spring
Soak Basmathi rice for 30 mins. Cook it for 3 whistles, make sure grains are well separated. Keep it aside.
In a pan, dry roast the above mentioned ingredients. (Add mustard seeds, wait for it to splutter, add red chilli, corriander seeds and peanut. Roast till it becomes golden brown. Dont let it burn. Switch off the flame and Finally add curry leaves). Put all these in a mixie and make it as coarse powder. Now add 1 tsp of Garam masala and mix it well. Keep it aside.
In the same pan, add oil. Add Jeera,Bengal gram and onion. Saute onion till golden brown. Now add chopped capsicums, Hing and turmeric powder. Dont let capsicum to overcook. Add sugar to ease the frying of capsicum. Cook until it becomes soft and still maintain the crunchiness. Now add the dry roast & Grind masala powder and mix it for 2-3 mins so that masala spread over capsicums. Adjust the salt. Finally add the cooked basmathi rice and mix it gently. Switch off the flame and squeeze lemon juice. Garnish with corriander leaves.
Serve hot with raitha or fryans.