Capsicum Rice

I usually prepare Capsicum rice with onion , ginger garlic paste, whole garam masala etc. When my mom visited us she prepared Capsicum rice with curry powder, and I loved it.  I frequently use green bell peppers for preparing this but one day was out of it, and tried with mini peppers. This colorful rice will be a kids favorite lunch box menu.

Capsicum Rice

Preparation Time : 10 mins | Cooking Time : 30 mins | Serves : 3

Category: Entree

Ingredients :

Cooked Rice – 2 cup (I used regular rice but bastmati rice can also be used)

Mini Sweet peppers – 10 (I used 4 red, 4 yellow and 2 orange, to make it colorful:-))

Roasted peanuts – 1/4 cup

Asofoetida – a generous pinch

Turmeric powder – a pinch

Salt – as needed

Oil – 1 tsp

To temper:

Sesame Oil – 1/2 tsp

Mustard seeds -1/4 tsp

Channa dal – 1 tsp

Curry leaves – 1 sprig

Spice Powder:

Channa Dal  – 1 tbsp

Coriander seed – 1 tbsp

Dry Red Chilli – 3 (According to your spice level)

Method:

• Cook rice with 1:2 water for 2 whistles, and after the steam is naturally released, spread the rice in a wide pan
• Dry roast all the ingredients mentioned under “Spice Powder’ till they are golden brown. Switch off and set aside. Once they come to room temperature grind it without adding water
• Add 1 tsp  of oil to the pan and saute the bell peppers  with salt, until they are cooked
• Add 1/2 tsp of oil and add the mustard seeds, urad dal, channa dal, asofetida, curry leaves and peanuts till they become golden brown, and add the tempering to the cooked bell peppers and keep aside

• Add the cooked rice, spice powder, peanuts to the peppers and mix well. Check for the seasoning and add salt if required.

• Serve the rice with any dry vegetable curry/chips

My Notes:

• You can use regular green capsicum instead of mini peppers