November 12, 2016
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Capsicum Rice Recipe

Capsicum Pulao Recipe
Serves 4
Capsicum rice recipe is easy to make and flavorful dish is a simple rice recipe, quick and easy-to-make and so tasty. Capsicum and roasted peanuts gives crunchy taste!
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Prep Time
35 min
Cook Time
15 min
Total Time
50 min
Prep Time
35 min
Cook Time
15 min
Total Time
50 min
326 calories
46 g
0 g
13 g
6 g
2 g
199 g
7 g
3 g
0 g
11 g
Nutrition Facts
Serving Size
199g
Servings
4
Amount Per Serving
Calories 326
Calories from Fat 117
% Daily Value *
Total Fat 13g
21%
Saturated Fat 2g
8%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 8g
Cholesterol 0mg
0%
Sodium 7mg
0%
Total Carbohydrates 46g
15%
Dietary Fiber 2g
8%
Sugars 3g
Protein 6g
Vitamin A
21%
Vitamin C
91%
Calcium
2%
Iron
6%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. Cinnamon Stick 1inch Piece.
  2. Black Gram Daal(minnapappu) 1 Teaspoons.
  3. Cumin seeds 1/2 Teaspoons.
  4. Coriander Seeds 1 Tablespoons.
  5. Dry red chillies(adjust spice level) 3-4 Piece.
  6. Roasted Peanuts 3 Tablespoons.
  7. Freshly Grated Coconut(Optional) 1 Tablespoons.
  8. Ghee/Oil 2 1/2 Tablespoons.
  9. Black Mustard Seeds 1 Teaspoons.
  10. Capsicums(bell peppers)-Thinly Sliced 2 Big.
  11. Fresh Curry Leaves 10-12 Numbers.
  12. Cooked Rice 3 Cup.
Instructions
  1. To the cooked rice add a tsp of Ghee and combine(each grain should be separate).
  2. Keep aside.Heat a tsp 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.
  3. Add the coriander seeds, cinnamon stick, curry leaves and dry red chillis and fry further for another minute till the rawness disappears and the flavors come out.
  4. Finally add the roasted peanuts and combine with the other spices for a few seconds and turn off heat.
  5. Once cool, grind to a make a fine powder. In the same vessel, add the remaining oil/ghee and once its hot, add mustard seeds and let them splutter.
  6. Add the curry leaves and let the flavor of the curry leaves come out and the leaves turn crisp. Add the sliced capsicums and fry them for approx 3 minutes.
  7. Dont over cook them, let the capsicums retain their crunchy texture.
  8. Add salt to taste and combine well. Reduce heat and add the cooked rice and combine with the spice mixture.
  9. Add the grated coconut,roasted peanuts and ground masala powder and combine with the rice till its well mixed Serve hot with pickle,yogurt,appadam(poppadams).
Adapted from Vah Reh Vah
beta
calories
326
fat
13g
protein
6g
carbs
46g
more
Adapted from Vah Reh Vah
HungryForever https://www.hungryforever.com/

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