Capsicum Rice

Capsicum rice is one of my success dishes as a beginner that some people have even mapped me to my capsicum rice in their minds. It is simple mixed rice suitable for preparing and packing hours earlier to consuming; however, just the ingredient list is a little longer though they are basic ones available at home. Capsicum’s flavour is aroused with other blended spices and imbued in the rice.

Serves: 2

Preparation Time: 10 min

Cooking Time: 10 min (Excluding time for steaming the rice)

Ingredients:

1.      Capsicum - 2

2.      Oil – 1 tbsp

3.      Mustard – ½ tsp

4.      Urad dal – ½ tbsp

5.      Asafoetida – 1 pinch

6.      Curry leaves – 1 spring

7.      Steamed rice – 3 cups

8.      Ghee – 1 tbsp

For Masala:

1.      Ghee – 1 tsp

2.      Cumin seeds – 1 tsp

3.      Pepper corns – ½ tsp

4.      Coriander seeds – 1 tsp

5.      Urad dal – 1 tbsp

6.      Bengal gram – 1 tbsp

7.      Cinnamon – 1” piece

8.      Cloves – 2

9.      Red chillies – 2

10.  Coconut - 2” piece

Method:

Step 1: For masala heat the pan, roast the ingredients separately (if preparing for larger scale) or together with a tsp of ghee until crisp and aromatic. Be sure not to burn them; grind them in a mixer and keep aside.

Step 2: Heat oil in a tawa and season with mustard, urad dal, curry leaves and asafoetida (if you prefer add some Bengal gram & Urad dal to tempering also)

Step 3: Add the chopped capsicum and sauté for 2-3 minutes so that it gets cooked but not deformed.

Step 4: Then add the ground masala mix & salt and roast for one more minute.

Step 5: Slowly add the cooked rice into the pan, drizzle some ghee and mix well. Turn off stove. Adjust salt.

Step 6: Serve with raita or plain curds.