Capsicum Masala Rice

Share
130 Ratings
124 Reviews
Print
Recipe By Vahchef
20 m
2 servings
45.8 Cals

Lime Rice With Spring Onion

It’s a very simple south Indian preparation with crunchy bites with spring onions and the...

Rice Sev Tomato Pulao

A lip-smacking spicy Rice Sev Tomato Pulao....

Kastha Pardha Kala Moti Biryani

Kala moti biryani is a delicious Indian recipe. The words Kale Moti refer to the small gr...

Pot Chicken Rice Oriental Biryani

Claypot chicken rice is popular in many Asian countries. A simple recipe to make Chicken ...

Spicy Pulao With Stir Fry Brinjals

Spicy Pulao with stir fry Brinjals is an amazing rice dish preparation commonly known as ...

Mango Rice In Colocasia Leaves

Colocasia Leaves makes the classic Andhra mango rice super special and delicious....

Capsicum Masala Rice Recipe, Simla Mirch Chawal, How To Make Capsicum Masala Rice Recipe

Name: Capsicum masala rice
Prep time: 5 min
Cook time: 15 min
Total time: 15 min
Yield: 2

Capsicum rice or Capsicum rice recipe -This is easy to make and flavorful dish is a simple rice recipe, quick and easy-to-make and so tasty! Capsicum and roasted peanuts give crunchy taste.

Capsicum rice is fast and flavorful simple recipe, easy and quick to make a delicious dish. The capsicum masala rice is made of a mixture of roasted spices and peanuts for spiciness and nuttiness with various colors of bell peppers adde... Read More..

About Recipe

Capsicum masala annam, Kudamilagai sooru, Shimla Mirch pulao

How to make Capsicum masala rice

(130 ratings)

124 reviews so far

Prep time
5 mins

Cook time
15 mins

Total time
20 mins

Author : Vahchef
Main Ingredient : Capsicum

Servings : 2 persons
Published date : February 16, 2019

Ingredients used in Capsicum masala rice
• Cinnamon stick (1 inch) - 1 number.
• Black gram daal/urad dal/minnapappu - 1 tea spoon.
• Cumin seeds - 1/2 tea spoon.
• Coriander seeds - 1 tablespoon.
• Dry red chillies(adjust spice level) - 3-4 piece.
• Peanuts (roasted) - 3 tablespoons.
• Freshly grated coconut(optional) - 1 tablespoon.
• Ghee/oil - 2+1/2 tablespoons.
• Black mustard seeds - 1 tea spoon.
• Capsicums/bell peppers(thinly sliced) - 2 big.
• Cooked rice - 3 cup.
Method:
To the cooked rice, add a teaspoon of ghee and combine(each grain should be separate). Keep aside. Heat a teaspoon of ghee in a cooking vessel on medium heat, add dry red chillies, mustard seeds, cumin seeds, coriander seeds, urad dal and fry till the cumin splutters and the dal turns light brown. Finally, add the roasted peanuts and combine with the other spices for a few seconds and turn off heat. Once cool, grind to a make a coarse powder by even adding garam masala powder, mix it. In the same vessel, add butter and once it's melted, add capsicum (red and green), saute it. Don't overcook them, let the capsicums retain their crunchy texture. Add salt to taste and combine well. Reduce heat and add the grated coconut, roasted peanuts and ground masala powder , saute it for 1 more minute . Then add boiled rice tothe same pan, toss it well. At last, sprinkle coriander leaves and mix well. Serve hot with pickle, yogurt, appadam(poppadams).

Cooking with images Dhobli Mirchi Tandula, Capsicum pulao, Donne menasinakaayi akki

Articles

This rice-based dish is very refreshing for the fresh crunchy capsicums, masala flavor and crunchy peanuts that gears up the taste of the rice dish and make it an amazing and wonderful rice dish. Capsicum masala rice recipe tastes truly delicious during the rainy and winter bringing in the season of bursting and vibrant colors of the bell peppers and heady spicy fragrance of the masalas.

Capsicum is a flowering plant in the nightshade family. Its species are native to the US where they have been cultivating for thousands of years by the people of tropical America. The fruit of Capsicum plants has a variety of names depending on place and type. They are commonly called as chili peppers, red or green pepper or bell peppers. The large mild form is called the bell peppers in the US and Canada.

They are called paprika in some other countries (although paprika can also refer to the powdered spice made from various capsicum fruit). Some variety of Green Peppers is used as spices, vegetable, and medicines. Capsicum fruits and peppers can be eaten raw or cooked. Those used in cooking are generally varieties of the C. annuum and C.

They are suitable for stuffing with fillings such as cheese, meat or rice. Frequently used both chopped and raw in salads, or cooked in stir-fries or other mixed dishes and they can be sliced into strips and fried, roasted whole or in pieces, or chopped and incorporated into salsas or other sauces. They can be preserved in the form of a jam, or by drying, pickling or freezing.

Dried peppers may be reconstituted whole, or processed into flakes or powders. Pickled or marinated peppers are frequently added to sandwiches or salads. Frozen peppers are used in stews, soups, and salsas. Extracts can be made and incorporated into hot sauces.

Bell pepper masala rice is a healthy rice dish made by combining cooked rice in a roasted spice blend of cinnamon, red chillis, black gram, cumin, roasted peanuts and coriander seeds in ghee, infused with a seasoning of mustard seeds, aromatic curry leaves and capsicums and garnished with roasted peanuts.

The crunchy peanuts both in the spice blend and as a garnish lend the rice its unmistakable flavor. The crunchy effect of Capsicum with coarse powder of groundnut gives the nice flavor. To the cooked rice, add a little Ghee and combine (each grain should be separate) and keep aside.

Heat a little ghee in a cooking vessel on medium heat and add cumin seeds and black gram and fry till the cumin splutters and the dal turns light brown. Add the coriander seeds, cinnamon stick, curry leaves and dry red chilies and fry further for another minute till the rawness disappears and the flavors come out. Finally, add the roasted peanuts and combine with the other spices for a few seconds and turn off heat.

Once cooled, grind to a make a coarse powder. In the same vessel, add the remaining oil/ghee and once it’s hot, add mustard seeds and let them splutter. Add the curry leaves and let the flavor of the curry leaves come out and the leaves turn crisp. Add the sliced capsicums (green, yellow and red) and fry them for approx 3 minutes. Don’t overcook them; let the capsicums retain their crunchy texture.

Add salt to taste and combine well. Reduce heat and add the cooked rice and combine with the spice mixture. Add the grated coconut, roasted peanuts, and ground masala powder and combine with the rice till its well mixed. Serve hot with pickle, yogurt, appadams or papadams).

If served with any gravy curry would be a complete meal. This rice can also be prepared using other veggies like the carrots, potatoes, eggplants etc. The capsicum masala rice is an enticing dish full of flavors so I am sure you would not miss out on watching the video

You may also like pork vindaloo , pork vindaloo 1 , porricha kuzhambhu 1 , portabella bruschetta 1 , pot roast beef fillets 1 , potala rasa 1 , potato ambat 1 , potato and cheese croquettes , potato and pomegranate salad , potato and tindly bhujjia 1 ,

Comments & Reviews

You need to login to post a comment. Click here to login.