Capsicum Masala Rice

Other names - Capsicum Rice / Bell pepper Rice / Kudai milagai Saadam

Prep Time: 10 min
Soaking Time: 30 min
Cooking Time: 30 min
Serves: 2 to 3

Ingredients

1. Raw rice (Sona masoori) - 1 cup
2. Water - 2.5 cups
3. Green Capsicum - 1 medium sized
4. Yellow Capsicum - 1 medium sized
5. Red Capsicum - 1 medium sized
6. Onion - 2 medium sized
7. Salt - to taste

For seasoning

1. Vegetable oil - 2 tbsp
2. Ghee - 1 tbsp
3. Cinnamon stick - 2 inch piece
4. Cardamom pods - 3
5. Cloves - 3 to 4
6. Mustard seeds - 1 tsp
7. Split urad dhal - 2 tsp
8. Bengal gram dhal - 2 tsp
9. Curry leaves - few

Other spice powders

1. Sambhar powder - 2 tsp
2. Red chilly powder - 1 tsp
3. Kashmiri red chilly powder (for color) - 1 tsp
4. Coriander powder - 1 tsp
5. Turmeric powder - 1/4 tsp

To grind together

1. Roasted, peeled peanuts - 3 tbsp
2. Poppy seeds (dry roasted) - 1 tbsp

For garnishing

1. Cilantro (finely chopped) - 2 tbsp

Method to cook rice

1. Soak raw rice in water for half an hour & drain water.
2. Wash rice well in water for about 4 to 5 times & drain water.
3. Pressure cook rice with two & a half cups of water for 3 to 5 whistles.
4. Give a standing time to the pressure cooker before opening the lid.
5. Spread steaming rice in a large plate; set aside to cool.
6. This method of spreading & cooling hot steaming rice retains its grainy texture.

Method to prepare masala rice

1. Wash, pat dry & slice all three capsicums vertically in to thin strips; set aside.
2. Peel, wash onion & slice them finely; set aside.
3. Dry roast the poppy seeds; set aside to cool.
4. Grind peanuts & poppy seeds in a mixie to a fine powder & set aside.
5. Heat oil, ghee in a wok/kadai, add mustard seeds & let it splutter.
6. Add rest of the seasoning ingredients & saute for a min or two in low flame.
7. Add salt, finely sliced onions & saute in high flame for about 3 min until translucent.
8. Add sliced capsicum strips & saute in high flame for about 2 min.
9. Reduce flame to low & cook for about 7 min combining at regular intervals.
10. Add the spice powders, mix well & cook for about 3 min.
11. Now add cooked & cooled rice; mix well.
12. Reduce flame to low; cover with lid & cook for about 3 min.
13. Add finely ground peanut-poppy seeds powder; mix well; adjust salt according to taste.
14. Reduce flame to low; cover with lid & cook for about 3 min.
15. Open lid, mix well & cook uncovered in low flame for about 2 min.
16. Garnish with finely chopped cilantro.
    
17. Serve hot with pappad & any raita of your choice.

NOTE

• Can also use only green capsicum for the recipe excluding red and yellow as per availability.
• Can also use Basmati rice for the recipe; soaking time & the quantity of water to be used for cooking is the same.