Praveena Kuchipudi

 | 1 minute to read
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Capsicum Masala Rice

Capsicum Masala Rice

Cook Duration 00:30
Food TypeVeg
Recipe Calories 436kcal
Protein
5gm
Fat
19gm
Carbs
60gm

Ingredients

  • Recipe Ingredients listRice 60g
  • Recipe Ingredients listOnion 50g (thinely sliced)
  • Recipe Ingredients listCapsicum 100g (slice thin or small cubes)
  • Recipe Ingredients listFor Grinding Masala -
  • Recipe Ingredients listPeanuts 10g
  • Recipe Ingredients listUrad Dhal 5g
  • Recipe Ingredients listCoriander Powder 1tsp
  • Recipe Ingredients listRed chilli 1-2
  • Recipe Ingredients listPeppercorns 1tsp
  • Recipe Ingredients listCloves 2
  • Recipe Ingredients listCinnamon an inch
  • Recipe Ingredients listGhee 10 ml
  • Recipe Ingredients listMustard seeds 1tsp
  • Recipe Ingredients listCurry leaves

Direction

Step-1

Cook rice with salt and keep aside.

Step-2

Dry roast all the spices except mustard seeds and curry leaves. Keep few 4-5 peanuts aside for garnish.

Step-3

Grind the spices to powder.

Step-4

In a hot pan, add 5ml 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 5 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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