15 Minute Capsicum Masala Rice
Capsicum rice is a delicious and flavorful dish made by sautéing rice with colourful bell peppers along with a homemade spice blend.
Servings: 3 people
Calories: 402kcal
Equipment
- 1 Small frying pan
- 1 Wide Steel Pan
- 1 Spoon
Ingredients
1 Cup = 250ml ; 1 Tablespoon = 15ml ; 1 Teaspoon = 5ml
For Masala Powder
- 1 Teaspoon Urad Dal
- 1 Teaspoon Chana Dal
- 2 Teaspoons Coriander Seeds
- 1 Teaspoon Cumin Seeds
- ½ Teaspoon Sesame Seeds
- 2 Tablespoons (or) 15 gms Dessicated Coconut
- 2 Dried Red Chilles
- 2 Tablespoons (or) 25 gms Roasted Peanuts
For Rice
- 1 Tablespoon Oil
- ½ Teaspoon Mustard Seeds
- ½ Teaspoon Cumin Seeds
- ½ Teaspoon Urad Dal
- 1 sprig Curry Leaves
- large pinch (or) 2 pumps Asafoetida/ Hing
- 2 cloves Garlic peeled and chopped
- 1 medium Onion peeled and sliced
- 1 small Tomato washed and chopped
- 1 ½ Cups (or) 150 gms Mixed Bell Peppers (Capsicum) washed, deseeded and chopped
- ½ Teaspoon Turmeric Powder
- 1 Teaspoon Red Chilli Powder
- Salt as required
- 3 Cups (or) 500 gms Cooked Rice
Instructions
- Heat a small pan over medium heat.
- Add urad and chana dal and stir well with a spoon.1 Teaspoon Urad Dal, 1 Teaspoon Chana Dal
- Roast until they release a nutty aroma.
- Now add coriander and cumin seeds, roast for 3-4 minutes or until spices release their aromatic.2 Teaspoons Coriander Seeds, 1 Teaspoon Cumin Seeds
- Next, add sesame seeds, red chillies and roast for 1-2 minutes until chillies release a pungent aroma.½ Teaspoon Sesame Seeds, 2 Dried Red Chilles
- Switch the heat off and add desiccated coconut and roasted peanuts.2 Tablespoons (or) 15 gms Dessicated Coconut, 2 Tablespoons (or) 25 gms Roasted Peanuts
- Set the pan aside and allow the spices to cool completely.
- Transfer the roasted spices to a spice grinder, grind it to a powder and set it aside.
- Heat oil in a large pan or skillet over medium heat.1 Tablespoon Oil
- Add mustard, cumin and urad dal and stir well.½ Teaspoon Mustard Seeds, ½ Teaspoon Cumin Seeds, ½ Teaspoon Urad Dal
- Then add asafoetida followed by curry leaves, garlic and chopped onions.1 sprig Curry Leaves, large pinch (or) 2 pumps Asafoetida/ Hing, 2 cloves Garlic
- Sauté until onion turn translucent.1 medium Onion
- Add tomato and sauté for a couple of minutes.1 small Tomato
- Now add diced bell peppers (capsicums) to the pan, close the lid and cook for about 5-7 minutes until they are slightly tender but still crisp.1 ½ Cups (or) 150 gms Mixed Bell Peppers (Capsicum)
- Take the lid off the pan, add turmeric powder, red chilli powder, freshly ground masala and salt. Mix well.½ Teaspoon Turmeric Powder, 1 Teaspoon Red Chilli Powder, Salt
- Add the leftover cooked rice to the pan.3 Cups (or) 500 gms Cooked Rice
- Break up any clumps of rice and stir well to coat the rice evenly with the spices and vegetables.
- Cook the rice and vegetables together for another 5-7 minutes, stirring occasionally, until everything is heated through.
- Taste and adjust seasoning if necessary.
- Once heated through, garnish with fresh cilantro leaves if desired.
- Serve hot as a main dish or as a side dish with yogurt or raita.
Notes
Use day-old rice: Leftover rice tends to be drier and less sticky compared to freshly cooked rice, making it ideal for this recipe.
Freshly Cooked Rice: If you plan to pack it in a lunchbox, make it with freshly cooked rice.
Cool Rice: If you are using freshly cooked rice, spread it out on a large plate or baking sheet and let it cool completely. After that, combine it with the cooked masala.
Save Time: To save even more time, you may use the microwave to reheat any leftover rice while the vegetables are cooking. Just mix it into the vegetable masala and turn off the stove.
Cook Capsicum: Be sure to cook capsicum just until they are slightly tender but still crisp.
Nutrition
Calories: 402kcal | Carbohydrates: 65g | Protein: 10g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Sodium: 55mg | Potassium: 589mg | Fiber: 7g | Sugar: 7g | Vitamin A: 2732IU | Vitamin C: 142mg | Calcium: 81mg | Iron: 3mg
