Ingredients:
- 2 cups cooked rice (preferably basmati or any long grain rice, cooled)
- 2 large capsicums/bell peppers, finely chopped (you can use a mix of colors)
- 1 large onion, finely sliced
- 2-3 green chilies, slit
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chili powder (adjust to taste)
- 1 teaspoon garam masala
- 2 tablespoons roasted peanuts or cashew nuts (optional)
- Curry leaves (a sprig)
- 2 tablespoons oil
- Salt to taste
- Fresh coriander leaves for garnish
- Lemon juice to taste
Instructions:
- Prepare the Ingredients:
- Cook the rice beforehand and ensure it’s cooled. This helps to keep the grains separate when mixing with the masala.
- Chop the capsicums and onions finely. Slit the green chilies.
- Tempering:
- In a large pan or kadai, heat the oil over medium heat.
- Add the mustard seeds and let them splutter.
- Add the cumin seeds, green chilies, and curry leaves. Fry for a few seconds until aromatic.
- Cook the Onions:
- Add the sliced onions to the pan. Sauté until they turn translucent and slightly golden.
- Add Capsicums:
- Add the chopped capsicums to the pan. Stir well and cook on medium heat until the capsicums are just tender but still retain a bit of their crunch.
- Add Spices:
- Sprinkle turmeric powder, red chili powder, and garam masala over the vegetables. Mix well and cook for another minute. Be careful not to burn the spices.
- Mixing with Rice:
- Reduce the heat to low. Add the cooked rice to the pan. Season with salt and gently mix everything together until the rice is evenly coated with the masala.
- If using, add the roasted peanuts or cashew nuts at this stage for added crunch.
- Garnish and Serve:
- Once the rice is thoroughly mixed and heated through, turn off the heat. Squeeze some lemon juice over the rice and garnish with chopped coriander leaves.
- Serve the Capsicum Rice hot, accompanied by raita or any side dish of your choice.
Enjoy your delicious South Indian Capsicum Rice!