Published: by Absolutely Recipes, in the recipes category.

Bell Pepper Rice Recipe.

Ingredients:

1 Cup uncooked rice or 3 cups cooked rice
1 to 1 1/2 tbsps oil or as needed
1 small onion thinly sliced
1 green chili slit (optional)
1/2 tbsp ginger garlic paste (or chopped)
1/4 cup green peas (optional)
1 to 11/4 cup capsicums (bell pepper chopped )
1 1/2 to 2 tbsps coriander leaves chopped
1 1/2 to 2 tbsps mint leaves (pudina) chopped
1/2 to 3/4 tsp salt (adjust to taste)
1 tbsp lemon juice or as needed (optional)
spices for capsicum rice
1 sprig curry leaves or bay leaf
1/2 tsp cumin (jeera or shahi jeera)
3/4 tsp garam masala or bisi bele bath or biryani masala (adjust as needed)
1/4 to 1/4 tsp red chili powder (skip if included in masala)
1/2 tsp turmeric or haldi
whole spices (optional - 2 cardamoms, 2 cloves, 1 star anise,1 inch cinnamon)

Recipe Instructions:

Optional - wash rice and soak for 20 mins.
Cook just until done without making it mushy.
Fluff it up and cool completely.
Heat oil in a pan.
Add cumin seeds and all the whole spices if using.
Also add bay leaf or curry leaves.
Once the spices begin to splutter add onions and green chili.
Fry until the onions turn slightly pink.
Then add ginger garlic paste and saute until it begins to smell aromatic.
Add capsicum and green peas.
Fry for 3 to 4 minutes until tender yet crunchy and not mushy.
Add mint, coriander, chilli powder, garam masala and salt.
Fry for about 2 minutes till the mixture turns aromatic.
Optional - if the mixture is too dry, sprinkle 2 tbsp water and cook until the water evaporates.
Then add cooled rice to the capsicum mixture.
Mix well and taste test.
Add more salt if required and pour the lemon juice.
Mix well.
Serve capsicum rice with a raita.
Instant pot capsicum rice
press saute button on the instant pot and pour oil to the inner steel insert.
Add cumin.
When the seeds splutter, add curry leaves, green chilli and onions.
Saute until the onions turn golden.
Next add ginger garlic and saute for 30 seconds.
Then add in the capsicum and peas.
Saute for 2 to 3 mins until the capsicum is done to your liking.
Then add salt, turmeric, red chilli powder, garam masala and mint leaves.
Give a good stir and pour 2 tbsps of water.
Press cancel button.
Deglaze the pot and mix everything well.
The heat in the pot will cook the masala and evaporate the water completely.
Remove this to a plate and set aside.
Add soaked rice and pour water.
For 1 cup basmati rice, you will need 11/4 cups water.
For 1 cup sona masuri rice, you will need 2 cups water.
Give a good stir to ensure there are no food particles stuck at the bottom.
Secure the instant pot with the lid and position the steam release handle to sealing.
Press pressure cook button and set the timer to 5 to 6 mins for basmati rice or 10 mins for sona masuri rice.
For basmati rice, release the pressure manually after 5 mins.
Remove the pot and cool the rice a bit.
Then add the coriander leaves, capsicum masala and lemon juice to the pot.
Give a good mix.
Adjust salt if needed.
serve capsicum rice with yogurt or curd.

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