Tomato Capsicum Rice
 
Prep time
Cook time
Total time
 
Tomato capsicum rice is best option for the lunch box which neither require fancy cutting nor cooking, this delectable one pot meal is ready in no time.
Author:
Recipe type: Main
Cuisine: Indian
Serves: 3 - 4
Ingredients
  • 1 ½ cup pulao or basmati rice
  • ½ cup tomato puree ( 2 med tomato )
  • 1 cup fine chopped onion ( 2 med size onion )
  • 1 cup sliced capsicum ( 2 med size capsicum )
  • 2 tsp garlic paste ( 6 – 7 cloves )
  • 1 tbsp oil
  • 1 tbsp ghee
  • ½ tsp cumin seeds
  • Pinch of asafetida
  • Salt according to taste ( approx. 2 tsp )
  • 1 tsp red chili powder
  • 1 tsp kashmiri red chili powder
  • 1 ½ tsp black pepper powder ( freshly crushed )
  • 3 cup water or according to need
  • ¼ cup fine chopped coriander
Instructions ( 1 cup = 250 ml, 1 tbsp = 15 ml, 1 tsp = 5 ml)
  1. Make a paste of garlic in mortar-pastel.
  2. Crush the tomatoes and make a puree.
  3. Wash the rice and soak for 15 – 20 min. Drain water and keep it aside.
  4. Heat ghee in a pan. Add sliced capsicum. Sprinkle some salt. Toast them on slow flame.
  5. Take out capsicum slices.
  6. In the same pan heat oil. Add cumin seeds.
  7. When cumin seeds starts to splutter add chopped onion.
  8. Sauté onion till get translucent. Add garlic paste.
  9. Sauté for a while. Add tomato puree and all dry masala. Mix well.
  10. Cook till oil separates form sides. Add soaked rice. Saute for 2 - 3 minutes.
  11. Add 3 cup water or according to need. Cover the lid and cook on slow flame till rice get cooked.
  12. Add cooked capsicums and chopped coriander. Mix well. Garnish with capsicum rings or mint leaves. Serve hot tomato capsicum rice with raita and papad.
Recipe by Zeel's Kitchen at https://zeelskitchen.com/recipe/tomato-capsicum-rice/