Crunchy Ginger Capsicum Rice Recipe
A vegetarian Indian recipe with basmati rice - cooked, yellow bell pepper (capsicum), red bell pepper (capsicum). Ready in 40 min, serves 9.
Curated byAarav Mehta🇮🇳
Instructions
16 steps- 1
To begin making Crunchy Ginger Capsicum Rice Recipe, let's get the basmati rice ready
basmati rice - cooked(2 cups)inch ginger - grated(2) - 2
Wash the basmati rice in running tap water until clear and soak for 30 minutes
basmati rice - cooked(2 cups) - 3
Now, take a big pan, fill it with 3
- 4
5 cups of water and bring it to a rolling boil
- 5
Add the soaked and drained rice, salt to taste, close it with a lid and cook for 20 minutes on a low flame
basmati rice - cooked(2 cups)salt - to taste - 6
The rice should be cooked to al dente (firm to bite)
basmati rice - cooked(2 cups) - 7
Switch off the flame, let it rest for 10 minutes
- 8
Fluff up the rice with a fork such it does not become lumpy after cooling and keep aside
basmati rice - cooked(2 cups) - 9
Now heat a kadai with some butter and a teaspoon of oil
butter(2 teaspoon) - 10
Oil will avoid the butter getting burnt or turning brown
butter(2 teaspoon) - 11
Add the finely chopped bell peppers and green chillies
yellow bell pepper (capsicum)(1)red bell pepper (capsicum)(1)green bell pepper (capsicum)(1)green chillies - finely chopped(2) - 12
Sauté for 2 minutes
- 13
Add the grated ginger and give it a good stir
inch ginger - grated(2) - 14
Now add 2 cups of cooked basmati rice, season with salt and gently toss it to bring everything together
basmati rice - cooked(2 cups)salt - to taste - 15
Garnish with toasted black and white sesame seeds and switch off the flame
sesame seeds (til seeds) - mixed black and white(2 teaspoon) - 16
Serve the Crunchy Ginger Capsicum Rice for kids lunch box or with chicken/vegetable Manchurian to make an interesting weeknight dinner
basmati rice - cooked(2 cups)inch ginger - grated(2)
Rate this recipe
You might also like
Scan to Cook
Open this recipe page on your phone instantly by scanning the QR code.
Crunchy Ginger Capsicum Rice Recipe
A vegetarian Indian recipe with basmati rice - cooked, yellow bell pepper (capsicum), red bell pepper (capsicum). Ready in 40 min, serves 9.
Curated byAarav Mehta🇮🇳
Estimated Nutrition Highlights
Interactive Servings Scaler
Scale the servings dynamically to update the ingredient checklist counts.
Ingredients Checklist
Directions
16 steps- 1
To begin making Crunchy Ginger Capsicum Rice Recipe, let's get the basmati rice ready
basmati rice - cooked(2 cups)inch ginger - grated(2) - 2
Wash the basmati rice in running tap water until clear and soak for 30 minutes
basmati rice - cooked(2 cups) - 3
Now, take a big pan, fill it with 3
- 4
5 cups of water and bring it to a rolling boil
- 5
Add the soaked and drained rice, salt to taste, close it with a lid and cook for 20 minutes on a low flame
basmati rice - cooked(2 cups)salt - to taste - 6
The rice should be cooked to al dente (firm to bite)
basmati rice - cooked(2 cups) - 7
Switch off the flame, let it rest for 10 minutes
- 8
Fluff up the rice with a fork such it does not become lumpy after cooling and keep aside
basmati rice - cooked(2 cups) - 9
Now heat a kadai with some butter and a teaspoon of oil
butter(2 teaspoon) - 10
Oil will avoid the butter getting burnt or turning brown
butter(2 teaspoon) - 11
Add the finely chopped bell peppers and green chillies
yellow bell pepper (capsicum)(1)red bell pepper (capsicum)(1)green bell pepper (capsicum)(1)green chillies - finely chopped(2) - 12
Sauté for 2 minutes
- 13
Add the grated ginger and give it a good stir
inch ginger - grated(2) - 14
Now add 2 cups of cooked basmati rice, season with salt and gently toss it to bring everything together
basmati rice - cooked(2 cups)salt - to taste - 15
Garnish with toasted black and white sesame seeds and switch off the flame
sesame seeds (til seeds) - mixed black and white(2 teaspoon) - 16
Serve the Crunchy Ginger Capsicum Rice for kids lunch box or with chicken/vegetable Manchurian to make an interesting weeknight dinner
basmati rice - cooked(2 cups)inch ginger - grated(2)
Rate this recipe
