Bell Pepper or Capsicum has a very unique flavor and renders a beautiful and distinct flavor to any dish it is used in. I use it alot in my kitchen. Today, I bring to you a delicious rice preparation using Bell Peppers. 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.
Note: All measurements are based on the US measuring cup and spoon sizes where 1 cup = 235 ml
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
- 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 farlic. 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.
You can use left over rice for this dish. If cooking rice freshly for this dish then cook and spread it in a large plate. Cool completely and then use it in the recipe.