http://www.padmasrecipes.com/capsicum-rice-recipe-capsicum-pulao-recipe-how-to-make-capsicum-masala-rice-lunch-box-recipe/capsicum rice recipe | capsicum pulao recipe | capsicum masala rice
A quick and healthy lunch box recipe for both kids and adult which can also be added to lunch or dinner menu for any surprising guests. basically it is prepared with cooked rice mixed with bell pepper and other spices and herbs.
capsicum rice recipe | capsicum pulao recipe | capsicum masala rice with step by step video recipe. a spicy and tasty masala rice recipe which is basically prepared from sliced bell peppers and roasted peanuts and sesame seeds. this rice recipe can be easily prepared in jiffy with freshly cooked rice or even with the leftover rice. apart from lunch boxes, this crunchy pulao recipe is best suited for kitty parties and pot luck parties too.
This fast and flavorful dish is a simple recipe, quick and easy-to-make and so tasty!Capsicum and roasted peanuts gives crunchy taste!
The capsicum masala rice is made of a mixture of roasted spices and peanuts for spiciness and nuttiness with various colors of bell peppers added to make it very colorful.
This fast and flavorful dish is a simple recipe, quick and easy-to-make and so tasty!Capsicum and roasted peanuts gives crunchy taste!
Ingredients
Basmati Rice - 2 Cups(Cooked)
Capsicum - 1 cup
Onion - 1 medium
Urad Dal - 1 tsp
Coriander seeds - 1 tsp
Black pepper - 1/2 tsp
Groundnuts - 1 Tbsp
Cinnamon - 1/2 '' piece
Sesame Seeds - 1 Tbsp
Cardamom - 1
Cumin - 1 tsp
Red Chili - 1
Cloves - 2
1. cook rice (each grain should be separate)and Keep aside.
2. Heat a cooking vessel on medium heat and add groundnuts, cumin seeds, black gram, black pepper, Coriander seeds, cinnamon stick, Cloves, cardamom and dry red chillis and fry till the cumin splutters and the dal turns light brown. Finally add the sesame seeds and combine with the other spices and fry for a few seconds and turn off heat.
3. Once cool, grind to a make a fine powder.
4. In the same vessel, add the remaining oil/ghee and once its hot, add mustard seeds and let them splutter. Add the curry leaves and let the flavor of the curry leaves come out and the leaves turn crisp.
5. Add the sliced capsicums and fry them for approx 3 minutes. Don't over cook them, let the capsicums retain their crunchy texture. Add salt to taste, turmeric and combine well.Add the spice mixture and mix well.
6. Reduce heat and add the cooked rice and combine well. Serve hot with pickle, yogurt, appadam(poppadams).
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