Aug 222014

A simple and savory capsicum rice that can be prepared with minimal effort. It is my best friend for lazy days πŸ™‚



Serves: 2

Preparation time: 20 mins

Cooking time: 10 mins


Cooked rice – 2 cups

Green bell pepper/capsicum – 1 cup (Julienne cut)

Tomato – Β½ cup (diced)

Flax seeds – 1 tbsp (optional)

Cumin seeds – 2 tbsp

Cinnamon – Β½ inch

Green chilli – 1 (slit lengthwise)

Cloves – 3

Oil – 1 tbsp

Salt – to taste

To prepare masala

Almonds – 3

Walnuts – 2

Groundnut – ΒΌ cup

Chana dal – 2 tbsp

Urad dal – 1 tbsp

Coriander seeds – Β½ tbsp

Mustard seeds – Β½ tsp

Asafoetida/hing – 1 tsp

Red chilli – 3


  1. Dry roast all the ingredients under β€˜for masala’ and once cool, blend them into smooth powder. Keep aside.
  2. Heat oil in a pan and add the cumin seeds, flax, cinnamon, cloves and let them splutter.
  3. Add the green chili, tomato and capsicum and fry for a minute.
  4. Add pinch of salt, Β½ cup water and the ground masala powder. Cover with lid and let it cook till capsicum becomes soft and mixture thickens a bit. Add more water if it gets too dry.
  5. Add the cooked rice, enough salt and give it a good mix.
  6. Remove from heat and relish!!

  4 Responses to “Bell Pepper (Capsicum) rice”


    So colorful and yummy πŸ™‚


    Mailed this recipe to myself. Will try it soon!

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