Capsicum Masala Rice

Capsicum Masala Rice a perfect lunch box recipe. The masala is freshly ground and added to the rice which makes it more falvourful. The masala can be prepared in advance and stored. It keeps good for about a month. I love this rice as the flavour of capsicum and the crunchiness of peanuts makes it loveable and interesting. Capsicum Masala Rice can be served with Raitha and fryams. It is a perfect Lunch box recipe.

Marination time: 10 Min | Cook time : 15 Min | Total time : 25 Min
Recipe type: Side Dish | Cuisine: Indian | Yield / Serves: 2
Taste:Spicy

Ingredients

Oil – 1 tablespoon
Mustard – 1 teaspoon
Dry red Chillis – 3 or 4
Onion – 1 Chopped
Capsicum – 1 Chopped
Basmati Rice – 1 Cup

To Roast and Grind:

Peanuts – 1 tablespoon
Channa Dal – 1 tablespoon
Urad Dal – ½ Tablespoon
Cinnamon stick – 1 inch stick
Cloves – 3
Cardamom – 3
Salt to Taste

Step by Step Photos on how to make Capsicum Masala Rice

Dry roast the ingredients listed under spice powder. Cool down and blend them into a fine powder.
Heat oil in a pan and add mustard. Allow them to splutter. Add in dry red chillis. One they are sauted add in the onion. Saute until glossy.
Add in the capsicum. Saute them until cooked. Add in the roasted and powdered spice powder. Saute until the mixture blends well.
Add in the cooked basmati rice and mix well.