Quick Butter Capsicum Rice
Prep & Cooking: 20 mts
Serves 3-4 persons
3 cups of cooked long grained rice (each grain should be separate, add a tsp of melted ghee to the rice and mix)
1 tbsp butter
1/2 tbsp ghee
1 tsp green chili paste
15 fresh curry leaves
I large capsicum/ green bell pepper, finely chopped
salt to taste
pepper pwd to taste
1/2 mustard seeds
1 tsp cumin seeds
1 1/2 tbsps roasted broken cashew nuts
1 tsp black gram dal/minappappu
1” cinnamon stick/dalchini chakka
2 tbsps grated coconut (optional)
1Heat ghee and butter in a cooking vessel on medium heat.Add mustard seeds and cumin seeds and allow them to splutter. Add the black gram and cinnamon stick and saute till the dal turns light brown. Add curry leaves and green chili paste and saute for a few secs.
2Add the chopped capsicums and fry them for approx 7 minutes. Don’t over cook them, let the capsicums retain their crunchy texture. Add salt and black pepper pwd to taste and mix well.
3Reduce heat and add the cooked rice and broken roasted cashew nuts and mix. Cook for 2 mts.
4Add the grated coconut if using and mix with the rice. Turn off heat.
5Serve hot with any sabji/curry of your choice or with just pickle.
This rice can be prepared using vegetables like carrots, potatoes, gherkins, egg plants, bitter gourd etc.