Name: Capsicum Rice recipe by Shubha Acharya at BetterButter
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4
Ingredients: Cooked (and cooled) rice (You can use left over rice): 4 cups; Bell Pepper / Capsicum (finely chopped) : 1.5 cups; Onion (finely chopped) : 3/4 cup; Ginger (finely grated) : 1 tbsp; Garlic (finely grated) : 1 tbsp; Oil : 2 tbsp; Cinnamon / Dal chini : 1 inch stick; Cumin seeds / Jeera : 1/2 tsp; Black Pepper : 1/2 tsp; Cloves / Lavang : 4; Cardamom / Elaichi : 2; Bay leaf / Tej patta : 1; Star anise : 1 (optional); Cashews : 8-10; Turmeric powder : 1 tsp; Red Chilli Powder : 1/4 tsp - 1/2 tsp (Adjust according to taste); Garam masala powder : 1 tsp; Coriander powder : 1 tsp; Salt as per taste; Fresh Cilantro / Coriander leaves (Finely chopped) : 1/2 cup

ABOUT Capsicum Rice RECIPE

It can be prepared with left over rice (although I often cook rice just to make this rice dish) and makes a great lunch box option.

Ingredients Serving: 4

Cooked (and cooled) rice (You can use left over rice): 4 cups
Bell Pepper / Capsicum (finely chopped) : 1.5 cups
Onion (finely chopped) : 3/4 cup
Ginger (finely grated) : 1 tbsp
Garlic (finely grated) : 1 tbsp
Oil : 2 tbsp
Cinnamon / Dal chini : 1 inch stick
Cumin seeds / Jeera : 1/2 tsp
Black Pepper : 1/2 tsp
Cloves / Lavang : 4
Cardamom / Elaichi : 2
Bay leaf / Tej patta : 1
Star anise : 1 (optional)
Cashews : 8-10
Turmeric powder : 1 tsp
Red Chilli Powder : 1/4 tsp - 1/2 tsp (Adjust according to taste)
Garam masala powder : 1 tsp
Coriander powder : 1 tsp
Salt as per taste
Fresh Cilantro / Coriander leaves (Finely chopped) : 1/2 cup

Instructions

Heat oil in a deep bottomed pan.
When hot, add the cashews, Cinnamon, cardamom, blackpepper, cloves , star anise and bay leaf. When the cashews have slightly changed color, add the cumin seeds.
When the cumin seeds start to splutter, add the onion, ginger and garlic. Mix well.
When the onion turns translucent, add the capsicum / bell pepper. Sprinkle some salt.
Also add the dry masalas : Turmeric powder, red chilli powder, Coriander powder and garam masala. Mix well. Cover and cook on low heat until the bell pepper has cooked.
Add the rice. Adjust the salt (Remember , we added some salt in the beginning). Mix gently.
Add the chopped coriander leaves / cilantro.
Mix well and serve hot with raita or yogurt of your choice.

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