Capsicum rice recipe | Capsicum pulao recipe |Capsicum masala rice | Simla Mirch Chawal with step by step.

A spicy and tasty capsicum pulao recipe that can be made less than 30 minutes. It is a fast and flavorful simple recipe. It, a quick and healthy lunch box recipe for both kids and adult, is a perfect way to bring a change to your routine rice dishes.  This capsicum rice recipe uses a pressure cooker but you can use a pan (with a lid) if you are more comfortable with that. Basically, it is prepared with cooked rice mixed with bell pepper, roasted peanuts and other spices and herbs. It can be served with a simple raita and papad.

If making for the kids’ reduce the amount of masala and red chili powder. Furthermore, some important tips and suggestions for perfect crunchy capsicum masala rice recipe. Firstly, you can also use freshly cooked rice but make sure to dry and remove moisture by spreading them in a plate. Secondly, the spice powder can be arranged well ahead in advance and can be stored in airtight container. Finally, adding sesame seeds is optional and the spice powder can be prepared just with peanuts, coriander seeds, and other spices.

Capsicum rice recipe | Capsicum pulao recipe | Capsicum masala rice

Ingredients (1 cup = 250 ML)

For masala powder:

• 2 tbsp peanuts / groundnuts
• ½ tsp chana dal
• ½ tsp urad dal
• 1 tsp coriander seeds
• ½ tsp cumin seeds/jeera
• 1 tsp sesame seeds / til
• 4-5 dried Kashmiri red chili

Other ingredients:

• 2 tbsp oil/ghee
• 1 tsp mustard seeds/rai
• few curry leaves/kadi patta
• 1 medium-sized onion thinly sliced
• 1 cup capsicum green, yellow, red, thinly sliced
• ½ tsp turmeric / haldi
• ½ tsp garam masala
• salt to taste
• 2 cups cooked basmati rice/leftover rice
• 2 tbsp coriander leaves finely chopped

Instructions

1. Firstly, in a thick bottomed pan dry roast peanuts till the skin separate.
2. Further add chana dal, urad dal, coriander seeds, cumin seeds, sesame seeds and red chili.
3. Dry roast on low flame till the spices turn aromatic.
4. Cool down the spices completely and coarsely powder.
5. In a large kadhai heat oil or ghee.
6. Further, add mustard seeds and curry leaves.
7. Sauté slightly and allow to splutter.
8. Additionally, add onions and sauté till they turn slightly golden brown.
9. Also, sauté capsicum.
10. Furthermore add turmeric, garam masala, prepared masala powder, and salt.
11. Sauté for a minute or till the spice powder turn aromatic.
12. Now add cooked basmati rice or leftover rice.
13. Mix gently without breaking rice grains.
14. Cover and simmer for 5 minutes or till the rice absorb the masala.
15. Further, add coriander leaves and serve.
16. Finally, serve capsicum masala rice garnished with few onion slices, lemon and coriander leaves.