Jan 22, 2013


    I love bell peppers just as it is. Either cooked or raw or in whichever recipe it is. There is no week at home without cooking capsicum  at least once. I just love the crunchier taste when it is raw and the softer one when it is cooked. Overall I just love this vegetable irrespective of the taste of the dish :)

This time I made Capsicum Rice which is generally as a part of our Sunday Special Dishes...


Basmati rice – 1 cup
Capsicum or Green Bell Pepper cut lengthwise– 2
Onion cut lengthwise– 1
Green peas – ¼ cup
Green chillies – 3 or 4
Garam masala – 1 tsp
Coriander powder or Dhaniya powder – 1 tsp (optional)
Turmeric powder – a pinch
Oil – 2 tsp
Mustard Seeds – 1 tsp
Jeera – 1 tsp
Cashew nuts – 2tsp

Method :

Soak green peas overnight. Cook them and keep them ready. Alternatively you cna also use fresh or frozen peas.

Cook Basmati rice seperately. Check How to cook basmati rice. Keep it aside.

Heat oil in a pan. Add mustard seeds. Once it splutters, add jeera and cashew nuts. Fry them for a minute and then add green chillies.

Now add onions and sauté them.

As soon as onions turn golden brown, add cooked green peas. Add salt.

Now add the chopped bell peppers. Fry them for around 5 mins. Make sure they don’t get mushier. They need to be crunchy.

Add turmeric powder, garam masala and coriander powder.

After the masala looses its raw flavour, add the cooked rice and mix well.

Garnish it with Chopped cilantro. I also added walnuts while garnishing.

Capsicum Rice is ready to be serve it with raita or any gravy.