Recipes
veg
Capsicum Masala Rice
By Praveena Kuchipudi
⏳ Prep Time: 30 minute
08 Nov 2019
Nutritional Overview
Calories
436.8 kcal
Protein
5.55 gm
Carbs
60.9 gm
Fats
19 gm
Ingredients
Rice 60g
Onion 50g (thinely sliced)
Capsicum 100g (slice thin or small cubes)
For Grinding Masala -
Peanuts 10g
Urad Dhal 5g
Coriander Powder 1tsp
Red chilli 1-2
Peppercorns 1tsp
Cloves 2
Cinnamon an inch
Ghee 10 ml
Mustard seeds 1tsp
Curry leaves
Method
Step 1
Cook rice with salt and keep aside.
Step 2
Dry roast all the spices except mustard seeds and curry leaves. Keep few - peanuts aside for garnish.
Step 3
Grind the spices to powder.
Step 4
In a hot pan, add ml ghee and add onion and fry until soft. Keep aside. Fry thinely sliced capsicum with a pinch of salt in the same pan until soft but not mushy. Keep it aside.
Step 5
Now add other ml ghee, add mustard seeds, curry leaves and let it splutter. Add the capsicum and ground masala powder and mix well.
Step 6
Add the cooked and fluffy rice. Toss with the onion and peanuts kept aside.
Step 7
P.S. This masala powder can be prepared and stored for few days according to your macros. This powder can be used instead of chilli powder for any vegetable dry curries.
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