CAPSICUM RICE

I do not remember the history of this rice, but it was up in my list of fav lunch box dishes that my mom used to prepare for me and my sis.. So I have taken up that legacy and guess what, even Deeps loves it  So this one has been always cooking in my kitchen once every fortnight.  And you can fix this up in a jiffy. So an ideal treat in your busy morning schedules, once you have the masala ground and stored during the weekend. 

So without much ado, on to the recipe..

I Took:

Preparation Time: 30 minutes

Cooking Time: 25 minutes

I Used:

For ground masala:

Coriander seeds : 3 tbsp

Red Chilly : 6 no

Urd dal : 2 tbsp 

Channa dal : 2 tbsp

Coconut : 2 tbsp

Cinnamon : 1 small stick

Cloves : 3 no

For Rice:

Basmati Rice : 1 cup

Capsicum : 1 no (diced)

Onion : 1 no (medium sized - diced)

Ground masala : 4 tbsp
Oil : 1 tbsp

Salt : As needed

The Way:

1. Dry roast separately all the ingredients mentioned under 'For Ground Masala'. Grind them together in a blender and keep aside
2. Cook rice separately with a spoon of oil or lemon juice so that the grains do not stick together. Keep this aside
3. Heat oil in a pan. Add onion and saute until they are translucent
4. Add the diced capsicum and saute till moist
5. Now add in the ground masala and mix well. Add the cooked rice and mix well

Serve with pappads and raita.

Cheers,

Chitz