I love rice recipes, so today I wanna share one more flavorful capsicum rice recipe with all of you. It’s really yummy and colorful recipe which attracts everyone easily to grab full platter. Bell pepper tastes really great, tender and crunchy which combined with rice and flavorful spices. You can add roasted peanuts or cashews in this recipe if you like it. You can serve this rice recipe with raita.
Preparation Time: 15 Minutes
Cooking Time: 20 Minutes
2 Cup Rice, cooked
1 Cup Bell Pepper/ Capsicum, chopped (red, green, yellow)
1/4 Cup Sweet Corn Kernels
1 Tsp. Ginger Paste
2 Green Chilies, chopped
Salt to Taste
1 Tsp. Coriander Powder
1/2 Tsp. Urad Dal
2 Dried Red Chili, whole
5-7 Curry Leaves
1/2 Tsp. Cumin Seeds
1/2 Tsp. Mustard Seeds
Pinch of Asafoetida
1 Tbsp. Oil
Heat the oil in wok and add cumin seeds, mustard seeds, asafoetida, urad dal, dried red chili and curry leaves.
When they starts splutter, add ginger paste and green chilies and sauté two minutes.
Add chopped bell pepper and boiled sweet corns and sauté until to tender.
Add salt and coriander powder and mix it.
Add cooked rice and cook for 5 minutes more on medium flame.
Remove from the flame and garnish with coriander leaves.
Serve hot capsicum rice with raita or curd.
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