PinThis capsicum pulao is just my recent try when I had few chopped capsicum left out to finish up.I saw this recipe in a cook book of rice varieties, I adapted it to suit our taste and the pulao was loved by the little one and hubby gave a thumps up to this pulao.You can pair it up with a simple raita. I was skeptical whether to title it as pulao or rice as its inbetween both so I have given both the names. This can best be suited for lunchbox for office goers and for kids do try this easy pulao. Pin If you have any more questions about this Capsicum Rice Recipe do mail me at [email protected]. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter . Tried this Capsicum Rice Recipe ? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.
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How to make Capsicum Rice
Serve hot! Pin
Expert Tips
You can even use leftover rice for this recipe but I prefer basmati rice for this. Cook rice perfectly not too mushy or undercook it.It should be soft yet grains seperated this can be attained easily by soaking rice then pressure cooking. You can add 1/4 chopped big onion after jeera crackles. This rice is very mild and less spicy.You can play with spice as you prefer.
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Capsicum Rice – Masala Version
I am becoming a fan of variety rice these days, for the main reason of easily putting it together for lunch and tasty rice in a jiffy. I made this rice for hubby to pack it up, it was a quite different recipe with the masala powder in it which is sure an interesting twist. Ingredients
Cooked Rice – 1 cup (I used basmati rice)Capsicum – 1/2 cup( I used green and red capsicum)Coconut – 1 tablespoonRoasted Peanuts – 1 teaspoon(optional)Coriander leaves – 1 teaspoon choppedOil – 2 teaspoonSalt – as required
To temper:
Mustard seeds – 1/4 teaspoonUrad Dhal – 1/2 teaspoonChanna Dhal – 1/2 teaspoonRed Chillies – 2Curry leaves – few
To roast and grind to make the masala powder:
Cinnamon – 1/4 inch pieceRed Chillies – 2Jeera – 1/2 teaspoonCoriander seeds – 1.5 teaspoonUrad Dhal – 1 teaspoonChanna Dhal – 1.5 teaspoon
Method:
- Dry roast the ingredients listed under ‘to roast and grind’ to golden brown and grind it to a fine powder. 2.In a tawa heat oil add the ingredients under ‘to temper’ and saute then add coconut and saute until slightly browned.
- Then add the capsicum and saute for 2mins. Then add the masala powder , required salt and cooked rice. Cook rice with grains separated. The ratio I use is 1 cup rice : 1.5 cups of water for presoaked rice for 30mins. Pressure cook it for 3 whistles in medium flame. Once pressure releases, open and fluff it with a fork. 4.Mix well until the masalas and capsicum is well blended with rice. Then add peanuts and coriander leaves chopped. This is a bit of spicy kind of variety rice, so its best when served warm with raita and chips. Notes
You can skip peanuts and add roasted cashews too.You can skip cinnamon if you dont like the flavour.The masala powder keeps well even for 2-3 weeks so you can make it well in advance and store it.It was a bit spicy for our taste buds, so the spice level can be adjusted to your preference.
