Bell Pepper Rice - Capsicum Rice

3 standard portions

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Ingredients

• 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])
• ¼ teaspoon garam masala (to sprinkle)
• salt (to taste)
• coriander leaves (chopped, to garnish)
• 1 teaspoon lemon juice [optional]

Method

1. Heat oil in a pan on medium heat.
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. 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. Add the chopped onions and cook till they are translucent and the raw smell goes away.
5. Now add the ginger-garlic paste and cook till raw smell goes away, around 2 minutes.
6. Add in the chopped tomatoes and cook the tomatoes for 5-6 minutes or till they are soft and nicely done.
7. Add the chopped green and red bell pepper and cook for 1-2 minutes.
8. Add the yogurt and mix.
9. Cook the veggie mixture till yogurt is well combined with the veggies and spices, around 3-4 minutes on medium flame.
10. Also add the salt and mix.
11. Add the cooked rice into the pan and mix thoroughly.
12. After 2 minutes, sprinkle garam masala on top and mix. Cook for another 2 minutes on medium heat.
13. Squeeze in lemon juice [if using].
14. Place the rice in serving bowl, garnish with coriander leaves and serve.