Capsicum rice | Bell pepper sadam-Easy lunch box recipe


Capsicum rice By


Cuisine Style: South India, continental | Cooking Time: 15 minutes | To Serve: 2 | Type: Lunch


Ingredients

  • Basmati long grain rice – 1 ½ cup [Boiled]
  • Red & yellow capsicum – 1 cup [finely chopped]
  • Garlic – 1 tbsp [finely chopped]
  • Green chilli – ½ tbsp [finely chopped]
  • Onion – 1 [finely chopped]
  • Kashmiri red chilli paste – 2 tbsp
  • Tomato sauce – 2 tbsp
  • Soya sauce – 1 tbsp
  • Pepper powder – 1 tbsp [freshly ground]
  • Garam masala powder or five spice powder– ½ tbsp
  • Salt to taste
  • Oil – 2 tbsp

Preparation Method

  • Soak 3 kashmiri red chilli in hot water for 20 min then drain water & grind to smooth paste.
  • Heat oil in pan add garlic, onion, green chilli & capsicum sauté on high flame.
  • Add red chilli paste, tomato sauce, soya sauce & salt mix well.
  • Add ½ tbsp of pepper powder, garam masala powder mix well
  • Add boiled basmati rice, enough salt & remaining ½ tbsp pepper powder mix well.
  • Once it’s ready cut off heat & serve hot with baby corn, cauliflower or mushroom Manchurian.

Bell pepper sadamBell pepper sadam


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