Capsicum rice

This is an quick and easy one-pot meal made with capsicum, basmati rice and spices. The dish is ready in under an hour, gluten-free and vegan-friendly.

This pulao is mildly spiced and light - good for children or people who do not like spicy food.

Preparation time: 10 minutes Cooking time: 25 minutes Serves: 1-2 Ingredients: 1 capsicum (any colour, cored and chopped) 1 onion (finely chopped) ½ cup uncooked or 2 cups cooked basmati rice 1½ tsp sambar powder 2 tbsp peanuts 1 tbsp oil 1 tsp ginger-garlic paste ½ tsp turmeric powder Salt as needed Coriander leaves for garnishing Method: 1) Cook basmati rice with 1 cup of water in a pressure cooker for 3-4 whistles. Spread cooked rice on a plate and put aside. 2) Heat oil in a pan and add peanuts. Saute for a minute. 3) Add onion and salt, and saute till onion becomes translucent. 4) Add the ginger-garlic paste and saute till the paste no longer smells raw. 5) Add capsicum, sambar powder, garam masala, turmeric powder and more salt (if preferred). Mix well and cook for 2-3 minutes in low heat so the capsicum remains crunchy. 6) Sprinkle 1 tbsp of water and continue cooking if you feel the mixture is dry. 7) Add the cooked rice and mix evenly. 8) Garnish with finely-chopped coriander leaves when serving.

Notes: a) You can use basmati, sona masoori or par-boiled rice. b) Capsicum rice can be packed for the lunch box, along with potato fry or ivy gourd fry. c) Pair capsicum rice with onion raita or other vegetable dishes.

Jeyashri Suresh runs the vegetarian food website


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