Capsicum rice, a flavorful stir fried rice with made with green bell peppers, spices and rice. This makes a great recipe to make for when you have to make something quick and flavorful. I once made a bisibele bhath following my friends recipe and using the bisibele bhath spice mix for this recipe has been a savior. Fresh crunchy capsicums, nutty masala flavor and crunchy peanuts and cashews elevates the taste of this rice dish.
When the nutty bisibele bhath podi roasted in ghee, it imparts a beautiful flavor to the crunchy capsicum. A flavor-packed CAPSICUM RICE with bisibele bhath podi, roasted peanut powder, and garlic. I’ve made a huge batch of bisibele bhath podi from Nandu’s @nandini_shivraj blog during our #tryandtaste collab. It’s a keeper of recipe indeed, even after many months the aroma and flavor are still going strong.
If you’re in a hurry and cannot make this bisibele bhath podi, I also tried making a quick spice mix for this spice and it turned just as delicious as the one with bisibele bhath podi. For this instant spice mix, we need peanuts, dry coconut, coriander seeds, cumin seeds, chana dal, dry red chillies and some tamarind. Sharing this podi which suffice for 2 cups of cooked rice, and you can adjust the spices accordingly.
Peanuts – 1/4 cup
Dry coconut – 1/4 cup
Coriander seeds – 1 tbsp
Cumin seeds – 1 tsp
Peppercorns – 10
Dry red chillies – 6 no
Tamarind – 10 petals
Chana dal – 3 tbsp
Dry roast the coriander seeds, cumin seeds, peppercorns and transfer them to a plate. Now add 2 tbsps of oil and roast the peanuts, until they turn golden brown and transfer them to plate. Similarly roast chana dal, dry red chillies, tamarind, grated dry coconut separately and once all the spices have cooled down, blend them to a coarse powder.
A quick, delicious and complete vegan recipe to put together under 30 mins. And makes a great filling meal on a hectic day. It has beautiful contrasting textures of crunchy peanuts, cashews, semi crunchy capsicum/green peppers, and flavored with aromatic Bisi bele bhath powder, roasted peanut powder, and garlic.
CAPSICUM RICE
Ingredients
- 3 cups Cooked rice
- 2 medium Capsicum diced
- 4 tbsp Cooking oil
- ½ tsp Mustard seeds
- ½ tsp Cumin seeds
- 3 tbsp Peanuts
- 10 Cashews split
- 5 cloves Garlic chopped
- 4 Whole dry red chillies
- 1 sprig Curry leaves
- 1 tsp Turmeric powder
- 4 tbsp Bisibele bhath podi
- 3 tbsp Roasted peanut powder
Instructions
- Heat a wok and add oil, once its hot add in mustard seeds, cumin seeds, chopped garlic, curry leaves, torn red chillies, peanuts, cashews and fry until peanuts turns golden brown.
- Now add in diced capsicum, turmeric powder, salt and give it a good mix. And fry for 2 mins.
- Now add in bisibele bhath podi or instant spice mix and mix until everything is well combined. Fry for 2 mins.
- Add in roasted peanut powder, and fry for 2 more mins.
- Finally add in cooked and cooled rice, salt to taste and mix until everything is well combined. Taste and adjust the salt.
- And it all ready to serve hot capsicum rice with some fryums and yogurt. Dig in and enjoy
Notes
- You can substitute the roasted peanut powder with almond meal if you're allergic to peanuts. And also skip adding peanuts in tempering.
- You can also use other color peppers in this recipe.
- Add in some tamarind pulp for some tangy taste if you like.
If you’ve tried this recipe and loved it, I’d love to hear your feedback by tagging your photo and share it with #mycurryveda on Instagram @mycurryveda or on Facebook . Also follow @taste.of.telangana on Instagram for more traditional recipes, culture and stories.
