Capsicum Masala Rice.

 

Capsicum Masala Rice Recipe:

Capsicum Masala Rice is a quick mixed rice recipe which is the best option for your lunch box. The flavour and colour of this rice make it a perfect dish for any party or potluck meal too. This capsicum Masala Rice is prepared by mixing up the cooked rice with the homemade spice powder and crunchy capsicum. Here I have used basmati rice which can be replaced by any kind of rice or even with any leftover rice too. But when you use the basmati rice, the exotic flavour of basmati rice and the capsicum when combined with the nutty flavour of groundnut, it’s really an amazing taste which cannot be expressed in words. If you try this once it would be your all-time favourite undoubtedly because of its flavour, taste and the easiness as well.

I have cooked the rice in the pot or pan method as in olden days and shared the method too. But if you are not confident to do this way you can simply drain the water using a colander. Otherwise, you can cook the basmati rice in an electric cooker or pressure cooker as per your convenience. But cooking in water and draining the rice in this way gives you the perfectly separated and fluffy rice grains which give your pulao or rice the authentic restaurant touch.

Please do check my other variety rice recipes like

 

 

 

to make your kid’s lunch box more colourful and healthy as well.

Capsicum Masala Rice Recipe:
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 
Course: Main Course
Cuisine: Indian
Keyword: Capsicum Masala Rice, Capsicum Rice, Lunch Box Recipes, Mixed Rice, Rice Varieties, Variety Rice
Servings: 2
Author: Malathi Muthukrishnan
Ingredients
For Spice Powder:
  • 2 tbsp Peanuts/Groundnuts
  • 1 tsp Coriander Seeds
  • 1/2 tsp Urad dal
  • 1/2 tsp Chana Dal
  • 1/2 tsp Sesame Seeds
  • 1/2 tsp Cumin Seeds
Other Ingredients:
  • 1 cup Basmati rice
  • 3 tbsp Oil/Ghee
  • 1 Onion Thinely sliced
  • 2 cups Capsicum Red, Green and Yellow, thinely sliced.
  • 1/2 tsp Turmeric
  • 1/2 tsp Garam Masala Powder
  • 1 Lemon Optional
  • Salt As needed
  • Coriander Leaves For Garnishing
Instructions
Preparation:
  1. Soak the basmati rice in water for at least 15 minutes.

  2. Slice the onions and capsicum thinly and keep them aside.
Cooking rice in a pot or pan method:
  1. Boil two cups of water (double the quantity of rice) in a pot/broad vessel and add the soaked basmati rice and let it boil under medium flame.

  2. Keep on stirring to ensure uniform cooking.

  3. Care should be taken not to leave the water to overflow while boiling since the starch water tends to rise while boiling.

  4. You can keep a ladle in to avoid overflowing and spilling of starchy water.

  5. When the rice is cooked three fourth, switch off the stove and close it with an exact lid and slide it on another vessel to drain the water.

  6. You can support it on a wall and insert a glass to make it stand as shown in the picture.

  7. Care should be taken not to get burnt with the hot vessel or the hot steam or starchy water from the rice.

  8. Leave it for 5 to 7 minutes and them straighten the vessel and toss it few times and let it cool. Don't mix it using any ladle since it will break the rice grains.

  9. If you prefer, you can add one or two teaspoon ghee on the rice before tossing it which helps the rice to not be sticky and makes the rice more aromatic as well.
Making of Spice Powder:
  1. While the rice is boiling on one side of a stove you can dry roast the spices for spice powder.

  2. First, dry roast the ground nuts under a low medium flame.

  3. When the skin separates add urad dal, chana dal, coriander seeds, sesame seeds, cumin seeds and red chillies.

  4. Dry roast them under low flame till the spices turn light brown in colour and start leaving nice aroma.

  5. Let them cool and grind them into a coarse powder and keep it aside.
Preparation of Capsicum Masala Rice:
  1. Now, heat oil/ghee in a kadai or pan and add the sliced onion first and stir it for two to three minutes.

  2. When the onion starts to become translucent, add the sliced capsicum.

  3. Saute it for three more minutes and add the turmeric, salt and garam masala and the ground spice powder.

  4. Saute it for one more minute till the capsicum gets coated with the spice powder and add the cooked basmati rice and mix it gently without breaking the rice grains.

  5. Cover and simmer for five more minutes till the rice grains absorb the salt and spice and switch off the stove.

  6. Finally, a lemon can be squeezed and salt can be adjusted as per your taste.

  7. Garnish the rice with chopped coriander leaves and serve it with any raitha or chips as per your choice.

Recipe for Capsicum Masala Rice with stepwise pictures:

Preparation:

  • Soak the basmati rice in water for at least 15 minutes.
  • Slice the onions and capsicum thinly and keep them aside.

Cooking Rice in a pot/pan method:

  • Boil two cups of water (double the quantity of rice) in a pot/broad vessel and add the soaked basmati rice and let it boil under medium flame.
  • Keep on stirring to ensure uniform cooking.
  • Care should be taken not to leave the water to overflow while boiling since the starch water tends to rise while boiling.
  • You can keep a ladle in to avoid overflowing and spilling of starchy water.
  • When the rice is cooked three fourth, switch off the stove and close it with an exact lid and slide it on another vessel to drain the water.
  • You can support it on a wall and insert a glass to make it stand as shown in the picture. Care should be taken not to get burnt with the hot vessel or the hot steam or starchy water from the rice.
  • Leave it for 5 to 7 minutes and then straighten the vessel and toss it few times and let it cool. Don’t mix it using any ladle since it will break the rice grains.
  • If you prefer, you can add one or two teaspoon ghee on the rice before tossing it which helps the rice not to be sticky and makes the rice more aromatic as well.

Preparation of Spice Powder:

  • While the rice is boiling on one side of a stove you can dry roast the spices for spice powder.
  • First, dry roast the ground nuts under a low medium flame.
  • When the skin separates add urad dal, chana dal, coriander seeds, sesame seeds, cumin seeds and red chillies.
  • Dry roast them under low flame till the spices turn light brown in colour and start leaving nice aroma.
  • Let them cool and grind them into a coarse powder and keep it aside.

Preparation of Capsicum Masala Rice:

  • Now, heat oil/ghee in a kadai or pan and add the sliced onion first and stir it for two to three minutes.
  • When the onion starts to become translucent, add the sliced capsicum.
  • Saute it for three more minutes and add the turmeric, salt and garam masala and the ground spice powder.
  • Saute it for one more minute till the capsicum gets coated with the spice powder.
  • But should not overcook it because if the capsicum gets cooked more it will lose its crunchiness and flavour.
  • Then add the cooked basmati rice and mix it gently without breaking the rice grains.
  • Cover and simmer for five more minutes till the rice grains absorb the salt and spice and switch off the stove.
  • Finally, a lemon can be squeezed and salt can be adjusted as per your taste.
  • Garnish the rice with chopped coriander leaves and serve it with any raitha or chips as per your choice.

 Notes:

  • If yellow and red capsicums are not available, only green capsicum is enough.
  • Vegetables like carrot and beans can also be added to give it a more healthy version.

 

 

 

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