Capsicum Rice Recipe:
Capsicum Rice or Capsicum Pulao, a fast and easy-to-make hot rice dish, is the idealize way to bring an alter to your scheduled rice dishes. Not at all like other Pulao Recipes, this recipe employments an approach of sautéing the doused Basmati Rice with cut capsicum, onion, curd, and other fundamental flavors and at that point steam-cooking it in a weight cooker. This handle comes about in profoundly flavorful and fragrant rice. This Capsicum Rice Recipe employments a pressure cooker but you can moreover utilize a skillet (with a lid) if you are more comfortable with that. Appreciate it with plain curd or any sort of Raita and Chutney for lunch, or supper and indeed pack it in the lunchbox.
Preparation Time: 20 minutes
Cooking Time: 15 minutes
Serves: 2 servings
Ingredients:
| 2/3 cup Basmati Rice (long grained rice) |
| 3/4 cup cut Capsicum (bell pepper) |
| 1½ tablespoons Oil |
| 1 teaspoon Cumin Seeds |
| 2 Cloves |
| 1 Green Cardamom |
| 2/3 cup Basmati Rice (long-grained rice) |
| 1 Bay Leaf |
| 1 medium Onion, chopped or cut (approx. 1/3 cup) |
| 1/4 cup Curd (plain yogurt), optional |
| 1/2 teaspoon Red Chilli Powder, optional |
| 1 teaspoon Coriander Powder, optional |
| 1 1/3 cup Water |
| 2 tablespoons chopped Coriander Leaves, for garnishing |
Directions:
1. Wash the rice in water 3-4 times and douse them in water for 20 minutes.
2. Take a 2-3 liter capacity pressure cooker or a skillet with a top. Warm 1½ tablespoons oil over a medium fire in it to saute the spices. Include 1 teaspoon of cumin seeds and let them crackle. Include 2 cloves, 1 green cardamom, a little piece of cinnamon, and a narrow leaf. Sauté them for a few seconds.
3. Include finely chopped onion and sauté until onion turns light pink.
4. Include cut capsicum and salt (alter as it were for capsicums). We have utilized Ruddy and Green capsicums in this recipe but you can utilize either as it were green capsicum or diverse colored capsicums agreeing to your choice and availability.
5. Blend well and sauté for 2-3 minutes.
6. Include splashed rice and sauté for 2 minutes.
7. Include 1/4 cup plain curd, 1/2 teaspoon ruddy chili powder, and 1 teaspoon coriander powder.
8. Blend well and cook for a minute.
9. Include 1 & 1/3 cup water and salt. Blend well.
10. Near the cooker with a cover and cook for 2-whistles over medium fire. (If you are utilizing a skillet, bring the blend to a bubble over medium fire, cover the pan with a top, and cook for 10-12 minutes over moo fire. Don’t open the top in between or the rice may not cook properly.)
11. Turn off the fire. Let the pressure come down normally. Open the cover and lighten the rice with a fork. Capsicum rice is presently prepared for serving. Serve it with mint raita or plain curd and enjoy.
Tips and Variations:
- Use ruddy, green, yellow, and orange capsicums to make it seem tempting.
- You can make Capsicum Rice with extra steamed rice as well! Take steps 1 to 5, skip step 6 include cooked rice in step-7, and blend well.
- Add 1/4 cup solidified green peas or 1/4 cup sweet corn parts in step 5 for variation.
- If you are making this for a kid’s lunchbox, do not include ruddy chili powder in Step-7.
Taste: Mild spicy and flavorful
Serving Ideas: Serve capsicum rice with your choice of raita or plain curd in the supper. It’s a culminated combo for lunchbox when served with mint raita.