Capsicum Rice Recipe | Capsicum Rice Bath - Canteen Style
Easy Capsicum Rice Recipe | Bell Pepper Pulao | Capsicum Rice Bath
Servings 3 Servings
Calories 469kcal
Ingredients
for masala powder:
- 2 tbsp peanut
- 2 tbsp sesame
- 1 tsp cumin
- ½ tsp coriander seeds
- ½ tsp urad dal
- ½ tsp chana dal
for rice:
- 2 tbsp oil
- 1 tsp mustard
- ½ tsp cumin
- 2 dried red chilli
- pinch hing
- few curry leaves
- 1 onion sliced
- 1 capsicum sliced
- ½ tsp turmeric
- 1 tsp chilli pwoder
- ½ tsp garam masala
- 1 tsp salt
- 4 cup cooked rice
- 2 tbsp coriander chopped
- ½ lemon juice
Instructions
- Firstly, dry roast 2 tbsp peanut till they turn crunchy.
- Add 2 tbsp sesame, 1 tsp cumin ½ tsp coriander seeds, ½ tsp urad dal, and ½ tsp chana dal.
- Dry roast on low flame till the spices turn aromatic.
- Cool completely, and grind to a fine powder. Keep aside.
- In a large kadai heat 2 tbsp oil. Splutter 1 tsp mustard, ½ tsp cumin, 2 dried red chilli, pinch hing, and few curry leaves.
- Add 1 onion and saute slightly till the onion softens.
- Now add 1 capsicum and saute till the capsicum turns crunchy.
- Further, keeping the flame on low add ½ tsp turmeric, 1 tsp chilli powder, ½ tsp garam masala, and 1 tsp salt.
- Saute on low flame till the spices turn aromatic.
- Add in 4 cup of cooked rice and prepare peanut masala.
- Mix gently, making sure everything is well combined.
- Cover and simmer for 5 minutes or until the spices are absorbed well.
- Further add 2 tbsp coriander, ½ lemon juice and mix well.
- Finally, enjoy Capsicum Rice Recipe with raita.
Nutrition
Calories: 469kcal | Carbohydrates: 71g | Protein: 10g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Trans Fat: 0.04g | Sodium: 807mg | Potassium: 385mg | Fiber: 5g | Sugar: 4g | Vitamin A: 1355IU | Vitamin C: 63mg | Calcium: 124mg | Iron: 3mg