- DIFFICULTY: EASY
- 30 MINS
Ingredients
- 1 cup basmati rice
- 2 cups water
- 1/2 teaspoon salt
- 1/2 teaspoon oil
- 1 tablespoon oil or ghee
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 1 dried red chili
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1/2 teaspoon garam masala
- 1/2 teaspoon coriander powder
- 1 medium onion, sliced
- 1 medium tomato, chopped
- 1/2 cup capsicum (green, red, or yellow), chopped
- 1 green chili, slit (optional)
- Salt to taste
- 8-10 curry leaves
- 1 tablespoon roasted peanuts (optional)
- Fresh coriander leaves for garnish
Method
Cook the Rice:
- Wash the basmati rice and soak it for 15 minutes.
- In a pot, boil 2 cups of water, add salt and oil, then add the soaked rice.
- Cook until the rice is tender but firm. Let it cool and fluff it with a fork.
Prepare the Capsicum Masala:
- Heat oil in a pan, add mustard seeds, cumin seeds, and dried red chili. Let them crackle.
- Add curry leaves and sliced onions, sauté until onions turn golden.
- Stir in chopped tomatoes and cook until soft.
- Add turmeric, red chili powder, garam masala, and coriander powder. Mix well.
- Add chopped capsicum and cook for 3-4 minutes until slightly tender but still crunchy.
- Stir in roasted peanuts for extra crunch (optional).
Mix with Rice:
- Add the cooked rice to the pan and gently mix it with the masala.
- Cook on low flame for 2 minutes so the flavors blend well.
- Garnish with fresh coriander leaves.
Serving Suggestions
- Serve hot with cucumber raita, curd, or a simple dal.
- Pair it with papad and pickle for an authentic Indian meal.
Pro Tips
- Use different colored capsicums for a vibrant look.
- For added protein, toss in some paneer cubes or boiled chickpeas.
- A dash of lemon juice enhances the flavor before serving.