Potato capsicum Masala Rice
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.
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
Posted on March 18, 2015, in Indian, Main dish. Bookmark the permalink. 23 Comments.
I love capsicum a little chunky too Chitra!!! Lovely rice 🙂
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Thank you Malar… 🙂 🙂
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Reblogged this on The Militant Negro™.
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Thank you Sir. .. 🙂
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Always my pleasure, your blog is magnificently YummY.
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Thank you Sir for your encouragement and kind words…. 🙂
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I love all that color in the rice… yummy
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Thank you Ji… glad you liked it… ☺☺
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Reblogged this on sueshan123blog.
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Thank you so much for your support
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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?
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Skd- Brown basmati is very close to basmati rice..Just it takes bit longer to cook..
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Thank you Chitra.
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Mmm looks so good… great job! 🙂
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Thank you Sophia for your kind words… good day. 🙂
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This looks so delicious! Thanks for posting :)..
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Am so glad you liked it…My pleasure
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thank you very much 🙂 fantastic
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So happy you liked it….
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Oh my goodness.. I too have a capsicum rice scheduled for today’s post.. In different style.. Yum yum.. Nicer clicks
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Like minds dear…..few times we have come across this isn’t it..Await to check your version dear
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Wow looks delish!!
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Thank you Latha
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