Delicious and satisfying one pot meals are perfect for a lunch box or when you don't have much time to cook and most important, you have to wash just one pot at the end! This capsicum masala rice is one such quick and easy, yet tasty one pot meal. Crunchy capsicums and freshly ground spice blend peps up the flavor of this spicy rice dish.
Roasted peanuts in the spice blend gives a beautiful nutty flavor to the rice while the tempering of curry leaves and asafoetida lends out a beautiful aroma . The masala is spicy, so reduce the amount of chiilies in the spice powder when making for kids. Also this is a 'no onion no garlic' recipe, so its perfect to make during festival days. If you have cooked rice or left over rice ready, this can be made in a jiffy, as there is not much chopping or sauteing. Serve this spicy capsicum masala rice with a raita of your choice and papad.
CAPSICUM MASALA RICE RECIPE
1 cup basmati rice
1 large capsicum, cut into small cubes
2 tbsp gingelly oil
Salt to taste
For the spice powder:
½ inch cinnamon
4 dried red chillies
1 ½ tbsp raw peanuts
1 tbsp coriander seeds
2 tsp chana dal
1 tsp split urad dal
1 tsp jeera / cumin
¼ methi / fenugreek seeds
For the tempering:
1 tsp mustard seeds
½ tsp split urad dal
1-2 dried red chillies, broken
¼ tsp asafoetida / hing / kaayam
1 sprig curry leaves
1. Wash and soak the rice for 10-15 minutes. Add 2 cups of water and cook the rice. Spread the rice on a plate and allow to cool.
2. Dry roast all the ingredients for the spice powder over medium heat for about 4-5 minutes. Cool and then grind to a fine powder.
3. Heat 1 tbsp oil and add mustard seeds. Once it crackles, add urad dal, red chillies, hing and curry leaves. Fry till dal turns golden.
4. Then add the capsicum and saute for 3-4 minutes. The capsicum should be soft but still crunchy in texture.
5. Add the spice powder, salt and fry for a minute. Then add cooked rice, remaining oil and gently combine everything.
1. Adjust the amount of red chillies according to your spice level.
2. Make sure rice is not overcooked and each grain is separated.
3. Do not over cook the capsicum. The crunchiness should be retained.