Potato capsicum Masala Rice

Potato Capsicum masala rice2

About:

To make this rice all you need is some cooked rice, onion, potato and of course bell peppers. I used a mix of green and red bell peppers but you can use only green or a mix of other bell peppers too. This is an easy one pot meal which you can prepare without much stress for weekday dinners. I have used brown basmati here, long grain rice, white basmati would work just as well, in fact better here!

I used lentils (channa, urad dal, brown lentils) with spices for the masala.

Serves: 2
Cooking time: 20 minutes
Preparation time: 20 minutes
Waiting time: 30 minutes

Ingredients:

  • Brown basmati rice-1cup
  • Sliced potatoes-2medium
  • Sliced capsicums-3-4
  • Sliced onion-1num
  • Bay leaf-1
  • Cumin seeds-1tsp
  • Salt to taste
  • Lemon/lime juice-to taste
  • Oil-2tsp

For grinding:

  • Red chillies-3 slit
  • Urad dal-1tbsp
  • Channa dal- 1tbsp
  • Brown lentils-1tbsp
  • Desiccated coconut-2tbsp
  • Clove-4pods
  • Cinnamon-1inch stick
  • Cardamom-2
  • Fennel seeds-1tsp
  • Pepper corns-4

Garnishing:
• Chopped coriander/ Nuts

Method:

For preparing rice:

  • Wash and soak basmati brown rice for 30 minutes. After soaking time- drain and set aside.
  • Now boil enough water in a sauce pan- add soaked rice, salt and cook for 15-18 minutes/until fluffy.
  • Once cooked drain and allow it to cool on a broad pan.

For preparing masala powder:

  • In a pan dry roast the ingredients mentioned under the grinding table and once it cools a bit ground it to fine powder in a food processor/blender and set aside.

For masala rice:

  • Heat oil in a pan add cumin seeds, bay leaf and saute until fragrant.
  • Add potatoes and saute for 4-5 minutes. Add onion and saute until translucent.
  • Now add sliced capsicum and continue to cook until tender.
  • Once the veggies are cooked toss in cooked and cooled rice, ground spice salt.
  • Let it simmer for 2-3 minutes until rice coated well with the spices and heated through.
  • Turn off the flame, season with some lime juice. Garnish with coriander/nuts.

Serve hot with roasted peanut and cucmber raita.

Potato Capsicum masala rice4

Note:

  • I love the capsicums crunchy so didn’t saute them for long if you want your capsicums to be completely cooked saute for few more minutes.
  • You can even add roasted cashews/ peanuts
  • You can replace Bulgur with Brown Rice
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About Chitra Jagadish

My passion is Cooking & love exploring healthy recipes. This blog is all about sharing 'Recipes for Healthy living', which are my experiments at home.

Posted on March 18, 2015, in Indian, Main dish. Bookmark the permalink. 23 Comments.

  1. I love capsicum a little chunky too Chitra!!! Lovely rice 🙂

    Liked by 1 person

  2. I love all that color in the rice… yummy

    Liked by 1 person

  3. I have never cooked with Brown Basmati rice. This dish is inspiring me to try it. Is the brown rice as aromatic as the regular basmati?

    Like

  4. Mmm looks so good… great job! 🙂

    Liked by 1 person

  5. This looks so delicious! Thanks for posting :)..

    Like

  6. thank you very much 🙂 fantastic

    Like

  7. Oh my goodness.. I too have a capsicum rice scheduled for today’s post.. In different style.. Yum yum.. Nicer clicks

    Like

  8. Wow looks delish!!

    Liked by 1 person

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