This is our family favorite recipe and can be made in a jiffy if you have cooked rice ready or have leftover rice from last night's supper. . Capsicum rice gives a tangy flavor and can be eaten along with some raita or chutney.It can also be made for any pot luck parties or special occasions
How To Make Colorful Capsicum Fried Rice / Shimla Mirch Wala Pulao
Preparation Time:- 10 Minutes
Cooking Time:- 10 Minutes
Oil:- 2 Tbsp
Mustard Seeds:- 1 Tsp
Asafoetida/Hing:- A pinch
A handful of unsalted cashews, roughly chopped
Dessicated Coconut:- 1 Tbsp
Rice,cooked and cooled:- 4 Cups
Capsicum/Bell Pepper/ Shimla Mirch:- 1/2 each medium sized, cut lengthwise (red,green,yellow & orange)
Lemon Juice as per taste
Dried Red chillies:- 1 or 2
Cinnamon:- 1 inch piece
Coriander seeds:- 1/2 Tbsp
Channa Dal/ Split Bengal Gram Lentil:- 1 Tbsp
Unsalted Peanuts:- 2 Tbsp
1) Heat a heavy bottom pan on a medium heat , dry roast red chillies,cinnamon,cloves, peanuts, coriander seeds and split black gram lentil until slightly golden brown. Allow them to cool and then grind them to a fine powder. Set aside.
2)Heat oil in a nonstick pan, when hot add mustand seeds, asafoetoda and cashews.Stir fry for 1 minute.
3)Add chopped capsicum & salt saute for 2-3 minutes.
4)Add ground masala powder and dessicated coconut, mix everything well.
5)Add cooked rice , mix everything well together. Season it with the lemon juice in the end and if you want sprinkle some chopped cilantro leaves on the top before serving
Hot capsicum rice is ready to serve.....Enjoy:)
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