Carrot and Capsicum Rice Recipe
This delightful Carrot and Capsicum Rice, known as गाजर और शिमला मिर्च पुलाव in Hindi, is a vibrant and flavorful dish that brings together the sweetness of carrots and the crunchiness of capsicum, making it an ideal choice for a wholesome lunch or dinner. Rich in colors and textures, this vegetarian dish is not only delicious but also packed with nutrients, making it a fantastic addition to your culinary repertoire. Serve it alongside some boondi raita and crispy papad for a complete meal that will surely impress your family and friends.
Ingredients
| Ingredient | Quantity |
|---|---|
| Rice (cooked) | 2 cups |
| Cumin seeds | 1 teaspoon |
| Curry leaves | 3 to 4 |
| Green chili (finely chopped) | 1 |
| Carrot (grated) | 1 |
| Capsicum (green, finely chopped) | 1 |
| Onion (finely sliced) | 1 |
| Red chili powder | 1/2 teaspoon |
| Black pepper powder | 1/2 teaspoon |
| Ghee | As needed |
| Fresh coriander (for garnish) | A little |
| Salt | To taste |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | Approx. 350 |
| Protein | Approx. 8g |
| Fat | Approx. 15g |
| Carbohydrates | Approx. 55g |
| Fiber | Approx. 5g |
| Sodium | Varies |
Preparation Time
- Preparation Time: 20 minutes
- Cooking Time: 45 minutes
- Total Time: 65 minutes
Servings
- Servings: 2
- Cuisine: Indian
- Course: Lunch
- Diet: Vegetarian
Instructions
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Heat the Ghee: Begin your culinary journey by heating a generous amount of ghee in a large, heavy-bottomed pan or kadhai over medium heat. The ghee not only enhances the flavor but also adds richness to the dish.
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Sauté the Aromatics: Once the ghee is hot, add in the cumin seeds, allowing them to splutter and release their warm aroma. Next, introduce the finely chopped green chili and sliced onion. Sauté the mixture until the onions turn golden brown, ensuring they are cooked through and caramelized for maximum flavor.
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Incorporate the Vegetables: With the onions perfectly golden, add the curry leaves followed by the finely chopped capsicum. Stir well and cook until the capsicum softens but retains some of its crunch, approximately 5-7 minutes. This step brings a fresh, vibrant crunch to the dish.
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Mix in the Carrots and Rice: Once the capsicum is cooked to perfection, it’s time to elevate the dish with the grated carrots. Mix them in thoroughly, allowing the carrots to soften slightly. Then, gently fold in the cooked rice, ensuring everything is well combined without breaking the grains.
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Season the Dish: Sprinkle in the salt, red chili powder, and black pepper powder, adjusting the seasoning according to your taste preferences. Mix everything well to distribute the spices evenly throughout the rice.
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Cover and Cook: Lower the heat, cover the pan with a lid, and let it cook for an additional 2 minutes. This step allows the flavors to meld beautifully, creating a deliciously aromatic dish.
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Garnish and Serve: After the 2 minutes are up, remove the lid and garnish your Carrot and Capsicum Rice with freshly chopped coriander for an extra burst of flavor and color.
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Serving Suggestions: Serve the warm Carrot and Capsicum Rice alongside a cooling boondi raita and crispy papad to create a balanced meal that is both satisfying and enjoyable.
This Carrot and Capsicum Rice recipe is not only simple to prepare but also bursting with flavors that are sure to tantalize your taste buds. It’s a perfect choice for busy weeknights or leisurely weekend lunches. Enjoy this colorful dish that embodies the essence of Indian vegetarian cooking, and let it bring joy to your dining table!
