This Capsicum Rice can be prepared in ten minutes if parboiled rice is readily available. Nutritional value of Capsicum is high. It has antioxidant properties; it burns extra calories; it prevents many illnesses.
Capsicum of three colors (Red, Yellow and Green) – ½ cup (Cut into small cubes)
Onion – 2 (finely chopped)
Tomato -2 (finely chopped)
Sambar Powder – 1 tbsp
Turmeric (Haldi) Powder- ¼ tsp
Grated Ginger – 1 tsp
Crushed Garlic – 2 tsp
Salt to taste
Oil or Butter– 2 tbsp
Cinnamon stick (Dalchini) – 2 stick
Star Anise (Phool Chakri) – 1
Bay Leaf (Tej Patha) – 2
Cumin Seed (Jeera) – 1 ½ tsp
Green Chilli – 2 (finely chopped)
Rice Parboiled – 1 bowl
Cilantro (Dhania) Leaves – 2 tsp (Finely Chopped)
Heat Oil or Butter in a broad pan. Add Cinnamon Stick, Star Anise and Bay Leaf. Sauté it for few seconds. Add Cumin Seed and allow to crackle.
Add Onion, Grated Ginger and Crushed Garlic. Cook till the Onion becomes translucent.
Add the Tomato and cook till it becomes soft.
Add Capsicum, Sambar Powder, Turmeric Powder, and Salt. Mix well and cook for few more minutes. Add around 3 to 4 tbsp of water. Mix again, cover with a lid and cook in medium flame for 5 to 6 minutes or till the Capsicum is cooked. But, it should be crispy. Stir in between.
Add the Parboiled Rice. Mix well till all the ingredients coat the rice evenly.
Cover once again and cook in low flame for a couple of minutes. Add Cilantro.
Serve with pineapple raita.
Note: Rice must be stiff and fluffy. Do not overcook the Capsicum.