Bell Pepper Rice - Capsicum Rice

Ingrédients

• 3 cups cooked rice
• 2 tablespoons vegetable oil
• 3 cloves
• 2 green cardamom pods
• 1 cinnamon stick (small)
• 1 black cardamom
• 3 peppercorns (small)
• 1 teaspoon cumin seeds
• 1 green chili
• 1.5 teaspoons ginger-garlic paste
• 1 red onion (medium, finely chopped)
• 1 to mato (big, chopped)
• 1.5 tablespoons yogurt
• 1 cups bell peppers (cut into small cubes [i used green and red])
• 1/4 teaspoon garam masala (to sprinkle)
• salt (to taste)
• coriander leaves (chopped, to garnish)
• 1 teaspoon lemon juice [optional]

Préparation

1. 1

   Heat oil in a pan on medium heat.

2. 2

   Once hot, add green cardamom pods, black cardamom, cinnamon stick, bay leaf, cloves and peppercorn. Saute for 30 seconds till you get a nice aroma of the spices.

3. 3

   Add the cumin seeds and let it splutter. Also add the chopped green chili and saute till it starts turning light golden in color.

4. 4

   Add the chopped onions and cook till they are translucent and the raw smell goes away.

5. 5

   Now add the ginger-garlic paste and cook till raw smell goes away, around 2 minutes.

6. 6

   Add in the chopped tomatoes and cook the tomatoes for 5-6 minutes or till they are soft and nicely done.

7. 7

   Add the chopped green and red bell pepper and cook for 1-2 minutes.

8. 8

   Add the yogurt and mix.

9. 9

   Cook the veggie mixture till yogurt is well combined with the veggies and spices, around 3-4 minutes on medium flame.

10. 10

    Also add the salt and mix.

11. 11

    Add the cooked rice into the pan and mix thoroughly.

12. 12

    After 2 minutes, sprinkle garam masala on top and mix. Cook for another 2 minutes on medium heat.

13. 13

    Squeeze in lemon juice [if using].

14. 14

    Place the rice in serving bowl, garnish with coriander leaves and serve.