Capsicum Rice

As an Amazon Associate I earn from qualifying purchases.
Cooks in: 20 Minutes Serves: 2 People

Capsicum is cultivated world wide and used in many cuisines. They are also known as bell peppers.  They are highly nutritious and are rich in Vitamin C and B6. Fresh ones contain 94% water. This aromatic healthy rice variety is ideal for lunch box  as well as parties.

Ingredients:

Spice Powder:
  • 2 Red Chillies (long)
  • 2 Beydagi Red Chillies
  • 1 Tsp Jeera
  • 8 Methi/Fenugreek Seeds
  • 2 Tbsp Grated Coconut (heaped)
  • 5 Tsp Coriander Seeds (heaped)
  • 2 Tsp Chana Dal (heaped)
  • 1 Tsp Sesame Seeds

Directions:

  1. Wash and soak the millet for 30 minutes.
  2. Dry roast sesame seeds, coconut and methi seeds.
  3. Roast the other ingredients given under the heading 'Spice Powder' in a tea spoon of oil and grind along with the dry roasted spices to a coarse powder.
In a 2 Ltr Pressure Cooker:
  1. Layer 1:  2 tbsp oil
  2. Layer 2: Thinly sliced onion to cover the cooker bas
  3. Layer 3:  Drained millet
  4. Layer 4: Spread the thinly sliced Capsicum pieces
  5. Layer 5: Spice Powder, salt, turmeric powder, asafoetida and curry leaves
  6. Pour one cup water by the inner sides of the cooker without disturbing the set up.
  7. Close and cook for 3 whistles and open after pressure settles down. Fluff up after 10 minutes and mix in the seasoning and peanuts.
  8. Serve with onion raitha.

 

 

Subscribe and receive new recipes via email

Did you like this recipe?

Click on a star to rate it!

Average rating 5 / 5. Vote count: 2

No votes so far! Be the first to rate this post.

As you found this post useful...

Follow us on social media!

We are sorry that this post was not useful for you!

Let us improve this post!

Tell us how we can improve this post?

Leave a Comment

Your email address will not be published. Required fields are marked *

you're currently offline