Capsicum Rice
Rice, being such a staple Indian diet has so many variations one can think of. Just add a few veggies to it and it becomes a pulao, a biryani, khichdi, etc..the list can go on. A quick preparation is always welcome when we don’t have too many options.
Two capsicums were literally suffering to be let out of my refrigerator for almost a week. I was tired of making capsicum sambar or using capsicum in my North Indian dishes; the idea of making a simple recipe with capsicum took over.
Here is the recipe…
Ingredients:
1 cup Basmati Rice, soaked in water for half an hour
1-1/2 cups water
1 tsp Jeera
1 tsp grated ginger
1 split green chilli (you can add 2 if you want your rice to be spicy)
6-7 curry leaves
1-1/2 tbsp oil
1 tsp ghee
salt according to taste
Optional Seasoning:
2 tsps ghee
Cashews
1. Heat oil in a kadai, add jeera and let it crackle, now add grated ginger,green chilli and curry leaves.
2. Once these turn a little brown, add the capsicum and saute till the capsicum turns soft. Add little salt so the capsicum does not taste unsalted when the rice is added.
3. Strain water from the rice, and add it to the fried capsicum, add ghee and saute for about 2 minutes.
4. Now add water and required salt, cover the kadai completely and let the rice cook for atleast 10 minutes.
5. Check to see if the rice is cooked and there is no water left in the kadai. If you find the rice still a little uncooked, you can add some more water accordingly and cook.
6. Heat ghee in a seasoning spoon and add cashews. When the cashews turn a little brown, add it to the cooked rice.
This is a very quick recipe and can be made when you are bored and have nothing more interesting to cook at home.