Capsicum rice
Time to cook
30 minutes
Difficulty
Easy
Serves
2
A bowl of extremely simple and tasty rice and capsicum pulao recipe loaded with flavor and taste.
Ingredients
Cold Pressed Olive Oil
1.5 tsp
Fresh Garlic
3 clove
Fresh Ginger
2 inch
Coriander Seeds
0.75 tsp
Cumin Seeds
1 pinch
Black Pepper Powder
0.5 tsp
Cinnamon
0.5 inch
Cardamom
2 pod
Cloves
3 Clove
Dried Red Chili Pepper
3 chilli
Fresh Coconut
1.5 tbsp
Water
0.25 cup
Pure Cow Ghee
1.25 tbsp
Cumin Seeds
0.25 tsp
Cinnamon
0.25 tsp
Bay Leaf
0.5 leaf
Curry Leaves
1 handful
Asafoetida
1 pinch
Onion Raw
1 small
Tomatoes
1 small
Mint Leaves
2 tbsp
Potatoes
1.5 medium
Capsicum
1 small
Peas
1.5 tbsp
Turmeric
0.125 tsp
Salt
0.75 tsp
Curd
1.5 tbsp
Sona Masuri Rice
1 cup
Water
0.25 cup
Lemon Juice
0.25 Lemon
Coriander Leaves
1.5 tbsp
Step-by-step instructions to cook
Prep
For the masala paste - Roast garlic, ginger, coriander seeds, cumin, pepper, cinnamon, cardamom, cloves, dried red chilies, and coconut in oil until golden.
Grind the roasted ingredients into a smooth paste by adding water.
Finely chop onions, tomatoes, potatoes, capsicum, and mint leaves.
Wash and soak sona masuri rice before cooking.
Cooking
Heat ghee in a large cooker and add cumin seeds (jeera), cinnamon, bay leaf, curry leaves, and a pinch of asafoetida (hing). Saute until aromatic.
Add onion and saute until slightly softened.
Stir in tomato and mint; cook until the tomatoes are soft.
Add potatoes, capsicum, peas, turmeric, and salt. Saute briefly.
Mix in the prepared masala paste and curd and saute until the oil separates.
Add water, sona masuri rice, lemon, and coriander leaves. Stir well.
Bring to a boil, cover, and pressure cook for 2 whistles. Allow the cooker to release pressure naturally before opening the lid.
Open the cooker and fluff the rice using a work. Serve hot.
Nutrition information
(per serving)
Carbs
21.9
Proteins
2.7
Fats
3.1
Fiber
5.2
124
kcal
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