Name: Dum Capsicum Rice
Prep time: 10 min
Cook time: 30 min
Ingredients: 3 Capsicum; 2 cups Cooked Rice; 5-6 Garlic; 1 Onion; 3 Cloves; 2-3 Cinnamon; 1/4 tsp Pepper Corns; 3 tbsp Bengal Gram; 2 tbsp Coriander Seeds; Red Chilies; 1 tsp Cumin Seeds; 1 tsp Mustard Seeds; 1/2 tsp Turmeric Powder; 1/2 cup Curry Leaves; 2 1/2 tbsp Oil; Salt

Dum Capsicum Rice

Prep Time

10 mins

Cook Time

30 mins

If you're on the lookout for a simple yet tasty rice recipe that's perfect for packing in your kid's lunch box, you should definitely try out the Dum Capsicum Rice recipe. This flavorful dish is easy to make and can be whipped up in no time, making it an ideal choice for busy moms and dads.

Course: Lunch

Cuisine: Indian

Keyword: Capsicum rice, Lunch Box Recipe

Ingredients

3 Capsicum
2 cups Cooked Rice
5-6 Garlic
1 Onion
3 Cloves
2-3 Cinnamon
1/4 tsp Pepper Corns
3 tbsp Bengal Gram
2 tbsp Coriander Seeds
Red Chilies
1 tsp Cumin Seeds
1 tsp Mustard Seeds
1/2 tsp Turmeric Powder
1/2 cup Curry Leaves
2 1/2 tbsp Oil
Salt

Instructions

To start, heat a pan and add 3 cloves, 2 to 3 cinnamon pieces, 1/4 tsp of pepper corns and 3 tbsp of bengal gram dal.
Roast these ingredients on a low flame until they change color, then add 2 tbsp of coriander seeds and continue roasting for a while.
Next, add red chilies as per your taste and a tsp of cumin seeds.
Stir everything together and put off the flame.
Once the mixture has cooled down completely, grind it into a fine powder and keep it aside for a while.
In a separate pan, heat 1 1/2 tbsp of oil and add a chopped onion.
Saute it until it turns transparent, then add 5 to 6 garlic cloves cut into pieces.
Once the garlic is fragrant, add 3 finely chopped capsicum and saute everything well.
Add 1/2 tsp of turmeric powder and salt to taste, and mix everything together.
Cook the mixture until the capsicum pieces turn soft.
Next, add the ground powder mixture to the capsicum mixture, and mix everything together.
Finally, add the cooked rice to the mixture and mix well.
Heat another pan with a tbsp of oil, and add a tsp of mustard seeds and 2 reeds of curry leaves.
Once they start spluttering, add the rice mixture to the pan.
Place a lid on top and let it cook on low flame for a while.
Alternatively, place a pan on the stove, cover the rice pan with a lid, and cook for 10 minutes on low heat with no steam coming out.
After 10 minutes, put off the flame and open the lid.
Mix everything together and add a dash of lemon juice for some tanginess.
If you wish, you can also add some roasted peanuts for a crunchy texture.