Capsicum Masala Rice

If you like this Capsicum Rice, you can also try:

1. Vangibaath (Brinjal Rice)
2. Pudina Rice (Mint Rice)
3. Amla Rice (Gooseberry Rice)
4. Beans Masala Rice
5. Vegetable Biryani (Pressure Cooker Method)

Capsicum Masala Rice

Recipe Card

Capsicum Masala Rice

Capsicum Masala rice is very rich in flavour, colourful and very tasty rice variety. The flavour of Capsicum along with the crunchyness of peanuts makes this rice loveable by all the age groups. 

• 2 Capsicum (Sliced)
• 2 Cups Cooked Rice
• 1 Onion (Sliced)
• 1/4 tsp Turmeric Powder
• Salt (As Needed)

For Grinding

• 1 tsp Peanuts
• 1 tsp Urad Dal
• 1 tsp Coriander Seeds
• 1 Red Chili
• 1 tsp Peppercorns
• 2 Cloves
• 1" Piece Cinnamon

For Tempering

• 1 tbsp Ghee
• 1 tsp Mustard Seeds
• 1 Red Chili
• 1 tsp Peanuts

1. Heat a pan and add all the grinding ingredients and dry roast it till the dal turns golden brown color. Add all the roasted ingredients to the mixer and allow them to cool off

2. Grind all the roasted ingredients to a smooth powder. Heat 1 teaspoon of ghee and add finely sliced onions along with a pinch of salt

3. Saute the onions till they turn transparent and become golden brown color. Take this in a separate plate as this is only for garnishing. Heat a teaspoon of ghee and add thinly sliced capsicum and in a medium flame saute the capsicum along with turmeric powder and little salt

4. The capsicum should be just cooked so that it is still crispy but cooked. It should not be over cooked and mushy. Take the cooked capsicum aside. Heat remaining ghee in the pan and add mustard seeds. When the mustard seeds starts to sputter, add broken red chilli and saute it for a second

5. Add peanuts to the pan and roast it till they turn golden brown color. Then add the cooked capsicum and toss them

6. Next, add the ground masala powder and toss them all so that the masala and the capsicum are mixed nicely

7. Add the cooked and cooled fluffy rice and gently mix them well. Adjust the salt and finally garnish with sauted onions

8. The yummy and tasty Capsicum Masala Rice is now ready to serve

1. Instead of complex masala grinding, we can simply just to temper green and red chili for the spice. But this grinding ingredients adds more flavor.
2. We can follow the same procedure and use Brinjal instead of Capsicum

Method:

• Heat a pan and add all the grinding ingredients and dry roast it till the dal turns golden brown color. Add all the roasted ingredients to the mixer and allow them to cool off

• Grind all the roasted ingredients to a smooth powder. Heat 1 teaspoon of ghee and add finely sliced onions along with a pinch of salt

• Saute the onions till they turn transparent and become golden brown color. Take this in a separate plate as this is only for garnishing. Heat a teaspoon of ghee and add thinly sliced capsicum and in a medium flame saute the capsicum along with turmeric powder and little salt

• The capsicum should be just cooked so that it is still crispy but cooked. It should not be over cooked and mushy. Take the cooked capsicum aside. Heat remaining ghee in the pan and add mustard seeds. When the mustard seeds starts to sputter, add broken red chilli and saute it for a second

• Add peanuts to the pan and roast it till they turn golden brown color. Then add the cooked capsicum and toss them

• Next, add the ground masala powder and toss them all so that the masala and the capsicum are mixed nicely

• Add the cooked and cooled fluffy rice and gently mix them well. Adjust the salt and finally garnish with sauted onions

• The yummy and tasty Capsicum Masala Rice is now ready to serve

Capsicum Masala Rice

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