Ginger Capsicum Rice Recipe
This Ginger Capsicum Rice is a vibrant, flavor-packed dish that you can enjoy as part of your regular meals or pack in your children’s lunchboxes. It’s perfect for house parties as well, offering a delicious combination of aromatic basmati rice, crunchy bell peppers, and the zing of ginger.
Cuisine: Indian
Course: Lunch
Diet: Vegetarian
Ingredients:
- 2 cups Basmati rice (cooked)
- 1 Yellow Bell Pepper (Capsicum)
- 1 Red Bell Pepper (Capsicum)
- 1 Green Bell Pepper (Capsicum)
- 2 Green Chillies, finely chopped
- 2-inch Ginger, grated
- 2 teaspoons Butter (Salted)
- 2 teaspoons Sesame seeds (Til seeds), mixed black and white, dry roasted
- Salt, to taste
Preparation Time: 20 minutes
Cooking Time: 20 minutes
Instructions:
- Soak the rice: Start by soaking the basmati rice for 30 minutes.
- Cook the rice: In a saucepan, add 3-1/2 cups of water and bring it to a boil. Add the soaked rice and salt. Cover the pan and cook on low heat for 20 minutes. Once done, turn off the gas and let the rice sit, covered, for 10 minutes. After 10 minutes, remove the lid and fluff the rice. Make sure there is no excess water left. Set the rice aside.
- Prepare the vegetables: In a pan, heat a little butter and 1 teaspoon of oil. Add the grated ginger, bell peppers (capsicum), and chopped green chillies. Cook for 2 minutes.
- Combine the rice and vegetables: Add the cooked rice to the pan and mix well with the vegetables. Add 1 cup of water and stir everything together. Let it cook until the water evaporates.
- Garnish: Garnish with dry-roasted sesame seeds (til seeds), both black and white.
- Serve: Serve the Ginger Capsicum Rice with chicken or vegetable Manchurian for a delightful dinner.
Enjoy this crunchy, flavorful dish thatβs perfect for lunch or dinner!
