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Capsicum Rice - Bell Pepper Rice - Easy Lunch Box Recipes

Capsicum (Bell Pepper) rice - colourful rice with three different coloured capsicums. This capsicum rice recipe uses a very simple list of ingredients - onions, capsicums, green chillies and coriander leaves. To flavour the rice, a few spices, ginger garlic paste and a teaspoon of garam masala powder are added. This colourful rice is great for family get together, potluck and also for your kids lunch boxes.




The first step in this dish, is we have to cook the rice separately in an open vessel with a good amount of water and drain the water completely. This method helps to cook the rice fluffy and not sticky. Basmati rice is a better choice for this dish. After cooking the rice, spread the rice on a plate and allow them to cool down completely. The key to cook the capsicums perfectly is to saute it with little oil or butter on high heat just for a few minutes. I prefer to have a crunchy capsicum slices in any of the dishes prepared with capsicums. In addition to capsicums, you can also add fried panner cubes to attract your kids. Now let's see how to prepare this capsicum rice with step by step instructions.



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Capsicum Rice Recipe Details


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Prep time : 20 minutes
Cook time : 15 minutes
Serves : 3
Category : rice varieties
Author : Muthulakshmi Madhavakrishnan

Ingredients
  • 1 cup basmati rice
  • 1 onion
  • 1/4 cup sliced green capsicum
  • 1/4 cup sliced red capsicum
  • 1/4 cup sliced yellow capsicum
  • 2 green chillies
  • 2 tsp ginger garlic paste
  • 1 bay leaf
  • 2 small piece cinnamon
  • 2 cloves
  • 2 cardamom
  • 1/2 tsp cumin
  • 1/2 tsp turmeric powder
  • 1 tsp garam masala powder
  • few coriander leaves
  • 1 tbsp lemon juice
  • 1 tbsp butter
  • salt to taste

Cooking Directions
  1. Wash the capsicums and remove the seeds. Slice the capsicums and onions. Slit the green chillies.
  2. Wash the basmati rice and soak the rice with 1/2 cup of water for 20 minutes. After 20 minutes, drain the water. Heat 4 cups of water in a vessel and add the soaked rice. Cook the rice on medium heat.
  3. When the rice has cooked, drain the water completely and allow the rice to cool down.
  4. Heat a wide kadai on medium heat and add the butter. When it starts to melt, add the bay leaf, cardamom, cinnamon, cloves and cumins.
  5. When you get a nice aroma from the spices, add the sliced onions and green chillies.
  6. Saute it well until the onions turn soft, and add the ginger garlic paste. Stir it well and saute until the raw smell of the ginger garlic disappears.Next, add the sliced capsicums and stir it well.
  7. When the capsicums start to turn soft, add the turmeric powder and garam masala powder. Mix it well.
  8. Reduce the heat to low and add the cooked rice and required salt. Mix them gently until the rice has incorporated well with the capsicums and the masalas.Finally, add the chopped coriander leaves and lemon juice and transfer the rice to the serving dish.


Capsicum Rice with step by step photos 

 Wash the capsicums and remove the seeds. Slice the capsicums and onions. Slit the green chillies.

Wash the basmati rice and soak the rice with 1/2 cup of water for 20 minutes. After 20 minutes, drain the water. Heat 4 cups of water in a vessel and add the soaked rice. Cook the rice on medium heat.

 When the rice has cooked, drain the water completely and allow the rice to cool down.

 Heat a wide kadai on medium heat and add the butter.

 When it starts to melt, add the bay leaf, cardamom, cinnamon, cloves and cumins.

 When you get a nice aroma from the spices, add the sliced onions and green chillies.

Saute it well until the onions turn soft, and add the ginger garlic paste. Stir it well and saute until the raw smell of the ginger garlic disappears.

 Next, add the sliced capsicums and stir it well.

When the capsicums start to turn soft, add the turmeric powder and garam masala powder.

Stir and saute it well for a few minutes on high heat.

Reduce the heat to low and add the cooked rice and required salt.

Mix them gently until the rice has incorporated well with the capsicums and the masalas. Finally, add the chopped coriander leaves and lemon juice and transfer the rice to the serving dish.


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