Capsicum Masala Rice- Capsicum Rice Pulao- Bell Pepper Rice, is a simple quick and easy to make lunch box recipe which you can prepare with very little time. I got this easy and tasty recipe from my cousin sister. The detailed recipe with step by step cooking pictures follows.
Capsicum also known as bell peppers. Its species are native to the Americas, where they have been cultivated for thousands of years. Usually I used to make this recipe with green capsicum alone, this time I got red and yellow too. If you want to make your rice colorful, then you can use green, yellow and red capsicum. Capsicum has many health benefits too, it is used to treat stomach upset, diarrhea, high cholesterol etc.
This is a very rich, flavourful, colorful and really very tasty rice. In this rice the taste and flavor is getting from the fresh and home made special masala, If you want you can ground masala and store in a air tight container. Then your work is even more easier. Now let’s go for the recipe.
How to Make Capsicum Masala Rice- Capsicum Rice Pulao- Bell Pepper Rice
Wash and drain the rice, cook the rice in a open sauce pan by adding water and salt. When rice is cooked, drain out the water and set aside to cool down, then add a teaspoon oil to the rice and gently mix.
For making the masala powder, dry roast cumin seeds, fennel seeds, pepper corns, red chillies, urad dal, cinnamon stick, cloves, cardamom and star anise in a medium low flame. Fry until slightly golden brown and allow it to cool.
Grind the roasted spices to a fine powder in a blender and set aside.
Heat a deep bottom pan with ghee and saute onions.
Add diced capsicum and saute it for a couple of minutes.
Lower the flame and the grounded masala powder and salt, saute for a minute.
Now add the boiled rice and stir well.
Add lemon juice and combine well. Add mint leaves and cover the pot, let it rest for 10 minutes before serving. Serve along with raita.
Enjoy!! Happy Cooking and Stay Healthy.