Carrot and Capsicum Rice Recipe - Carrot and Capsicum Rice
A vegetarian Indian recipe with rice - cook, cumin seeds, to 4 curry leaves. Ready in 1h 5m, serves 2.
Curated byAarav Mehta🇮🇳
- 1
To make carrot and capsicum casserole, first heat ghee in a pan
carrot - tightly(1)capsicum (green) - finely chopped(1)ghee - coriander - little (for garnish) - 2
Add cumin seeds, green chillies and onions
cumin seeds(1 teaspoon)green chili - finely chopped(1)onion - finely chopped(1)red chilli powder(1/2 teaspoon) - 3
Cook onion till it turns golden
rice - cook(2 cups)onion - finely chopped(1) - 4
After curry is cooked add curry leaves and capsicum
rice - cook(2 cups)to 4 curry leaves(3)capsicum (green) - finely chopped(1) - 5
Cook until the capsicum becomes soft
rice - cook(2 cups)capsicum (green) - finely chopped(1) - 6
After it becomes soft, add grated carrots, cooked rice and mix
rice - cook(2 cups)carrot - tightly(1) - 7
After mixing, add salt, red chili powder and black pepper powder
green chili - finely chopped(1)red chilli powder(1/2 teaspoon)black pepper powder(1/2 teaspoon)salt - as per taste - 8
Mix and cover the pan
- 9
Allow to cook for 2 minutes, open the pan and garnish with green coriander
rice - cook(2 cups)green chili - finely chopped(1)ghee - coriander - little (for garnish) - 10
Serve carrot and capsicum pulao along with boondi raita and papad for dinner
carrot - tightly(1)capsicum (green) - finely chopped(1)
Nutrition Facts
Per serving
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Carrot and Capsicum Rice Recipe - Carrot and Capsicum Rice
A vegetarian Indian recipe with rice - cook, cumin seeds, to 4 curry leaves. Ready in 1h 5m, serves 2.
Curated byAarav Mehta🇮🇳
Directions
10 steps- 1
To make carrot and capsicum casserole, first heat ghee in a pan
carrot - tightly(1)capsicum (green) - finely chopped(1)ghee - coriander - little (for garnish) - 2
Add cumin seeds, green chillies and onions
cumin seeds(1 teaspoon)green chili - finely chopped(1)onion - finely chopped(1)red chilli powder(1/2 teaspoon) - 3
Cook onion till it turns golden
rice - cook(2 cups)onion - finely chopped(1) - 4
After curry is cooked add curry leaves and capsicum
rice - cook(2 cups)to 4 curry leaves(3)capsicum (green) - finely chopped(1) - 5
Cook until the capsicum becomes soft
rice - cook(2 cups)capsicum (green) - finely chopped(1) - 6
After it becomes soft, add grated carrots, cooked rice and mix
rice - cook(2 cups)carrot - tightly(1) - 7
After mixing, add salt, red chili powder and black pepper powder
green chili - finely chopped(1)red chilli powder(1/2 teaspoon)black pepper powder(1/2 teaspoon)salt - as per taste - 8
Mix and cover the pan
- 9
Allow to cook for 2 minutes, open the pan and garnish with green coriander
rice - cook(2 cups)green chili - finely chopped(1)ghee - coriander - little (for garnish) - 10
Serve carrot and capsicum pulao along with boondi raita and papad for dinner
carrot - tightly(1)capsicum (green) - finely chopped(1)
About this recipe
A vegetarian Indian recipe with rice - cook, cumin seeds, to 4 curry leaves. Ready in 1h 5m, serves 2.
Nutrition Facts
Per serving (2 servings)
Rate this recipe
