Capsicum Masala Rice

Quick, Flavorful Rice Variety!

Health Benefits of Capsicum:

Tips for making Capsicum Rice:

1. For cooked rice we can use the left over rice or we can spread the freshly cooked rice in a broad plate and allow it to cool down completely so that it doesn’t get mushy while combining with capsicum and spice powder.
2. Adjust the quantity of pepper and red chili according to your taste.
3. Along with other grinding ingredients, we can also include 2 tsp of dry coconut and 1 tsp of sesame seeds.
4. Always stir-fry the capsicum in medium flame. We need tender but yet crispy capsicum. Capsicum cooks quickly so keep an eye otherwise it will be very soft and mushy.
5. While mixing the capsicum, onion and spice powder, gently mix without mushing the rice.

If you like this Capsicum Rice, you can also try:

1. Vangibaath (Brinjal Rice)
2. Pudina Rice (Mint Rice)
3. Amla Rice (Gooseberry Rice)
4. Beans Masala Rice
5. Vegetable Biryani (Pressure Cooker Method)

Recipe Card

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Capsicum Masala Rice | Kids Lunch Box Recipes

Course: Rice Varieties

Cuisine: Indian, South Indian, Tamilnadu

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 4 people

Calories: 200kcal

Author: Sowmya Venkatachalam

Capsicum Masala rice is very rich in flavour, colourful and very tasty rice variety. The flavour and crunchiness of Capsicum along with the freshly ground spice powder makes this rice even more interesting. This Capsicum rice a perfect rice for Kids's Lunch box recipe. We can relish this Capsicum Masala Rice with any Raita of our choice!

Print Recipe

Ingredients

• 2 nos Capsicum Sliced
• 2 Cups Cooked Rice
• 1 no Onion Sliced
• 1/4 tsp Turmeric Powder
• 1 tsp Salt adjust to your taste

For Grinding

• 1 tsp Peanuts
• 1 tsp Urad Dal
• 1 tsp Coriander Seeds
• 1 nos Red Chili
• 1 tsp Peppercorns
• 2 nos Cloves
• 1" Piece Cinnamon

For Tempering

• 1 tbsp Ghee
• 1 tsp Mustard Seeds
• 1 nos Red Chili
• 1 tsp Peanuts We can add Cashews instead of penauts

Instructions

• Heat a pan and add all the grinding ingredients and dry roast it till the dal turns golden brown color. Add all the roasted ingredients to the mixer and allow them to cool off
  
• Grind all the roasted ingredients to a smooth powder. Heat 1 teaspoon of ghee and add finely sliced onions along with a pinch of salt
  
• Saute the onions till they turn transparent and become golden brown color. Take this in a separate plate as this is only for garnishing. Heat a teaspoon of ghee and add thinly sliced capsicum and in a medium flame saute the capsicum along with turmeric powder and little salt
  
• The capsicum should be just cooked so that it is still crispy but cooked. It should not be over cooked and mushy. Take the cooked capsicum aside. Heat remaining ghee in the pan and add mustard seeds. When the mustard seeds starts to sputter, add broken red chilli and saute it for a second
  
• Add peanuts to the pan and roast it till they turn golden brown color. Then add the cooked capsicum and toss them
  
• Next, add the ground masala powder and toss them all so that the masala and the capsicum are mixed nicely
  
• Add the cooked and cooled fluffy rice and gently mix them well. Adjust the salt and finally garnish with sauted onions
  
• The yummy and tasty Capsicum Masala Rice is now ready to serve
  

Video

Notes

1. Instead of masala grinding, we can simply just to temper green and red chili for the spice. But this grinding ingredients adds more flavor.
2. We can follow the same procedure and use Brinjal instead of Capsicum

Nutritional Info

Nutrition Facts

Capsicum Masala Rice | Kids Lunch Box Recipes

Amount Per Serving (1 Cup)

Calories 200 Calories from Fat 63

% Daily Value*

Fat 7g11%

Carbohydrates 32g11%

Protein 5g10%

* Percent Daily Values are based on a 2000 calorie diet.

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Instructions with step by step Pictures:

• Heat a pan and add all the grinding ingredients and dry roast it till the dal turns golden brown color. Add all the roasted ingredients to the mixer and allow them to cool off

• Grind all the roasted ingredients to a smooth powder. Heat 1 teaspoon of ghee and add finely sliced onions along with a pinch of salt

• Saute the onions till they turn transparent and become golden brown color. Take this in a separate plate as this is only for garnishing. Heat a teaspoon of ghee and add thinly sliced capsicum and in a medium flame saute the capsicum along with turmeric powder and little salt

• The capsicum should be just cooked so that it is still crispy but cooked. It should not be over cooked and mushy. Take the cooked capsicum aside. Heat remaining ghee in the pan and add mustard seeds. When the mustard seeds starts to sputter, add broken red chilli and saute it for a second

• Add peanuts to the pan and roast it till they turn golden brown color. Then add the cooked capsicum and toss them

• Next, add the ground masala powder and toss them all so that the masala and the capsicum are mixed nicely

• Add the cooked and cooled fluffy rice and gently mix them well. Adjust the salt and finally garnish with sauted onions

• The yummy and tasty Capsicum Masala Rice is now ready to serve

Sowmya Venkatachalam

IT Engineer turned full time Food Blogger. I ♡ FOOD. I also love food blogging. Did you make a recipe? Tag @Subbusktichen on Instagram. I WANNA SEE!