Capsicum Rice Bath

Here’s another unique rice bath with simple taste and simple flavors. Very easy to make, and tastes like a variation of vangi bath. Makes for a great lunch box item. Onion can be skipped for festivals. Do try! 

Ingredients

Basmati rice/Sona masoori - 2 cups

Water(3 cups for basmati, 4 cups for sona masoori)

Capsicum - 1

Tomato - 2

Onion - 1 medium

AvarekaaLu(dry hyacinth beans) - optional - not in the original recipe

Cilantro 

Turmeric

To grind

Jeera - 2 tsp

Peppercorns - 1 tsp

Cinnamon - 2 inch piece

Cloves - 4-5

Bay leaf - 2

Green chili - 2(optional)

Method

If using dry hyacinth beans - soak overnight. 

Pressure cook rice and hyacinth beans in enough water. 

In a mixie dry grind ‘to grind’ ingredients.

In a deep kadai, add oil, add bay leaves(I just ground them with other things). Add tomatoes,  cover and cook till they are mashed. Add thinly sliced onions and capsicum, cover and cook till they are almost cooked. Add ground powder + turmeric and sauté in medium flame till oil separates. Add cooked rice and salt and cilantro. Mix well. Serve with raita. 

Recipe Source - “https://udupi-recipes.com/2016/11/capsicum-pulao-recipe.html?fbclid=IwAR0nrJUn7oMonfz-KOE4mMk7ejnuxS0JkE5_tBBDOdqscaz0TlMOvEFA3Yg”

Notes - 

• In the original recipe, in a pressure cooker oil + bay leaves + ground powder + tomatoes are nicely sautéd. Add soaked rice and pressure cook for 2 whistles. Then in a pan onion and bell pepper are sautéd in oil, till they are cooked but crunchy, then mixed with the pressure cooked rice. I’m sure this method will give a better flavor.