Sunday, November 16, 2008

Bell Pepper Masala Rice

Of all the versions of Bell Pepper Rice I've tried, this one I found on Vah Re Vah chef is absolutely fantastic. I prepared this for our impromptu Diwali get-together a couple weeks back. Here's how I made it:

1 cup basmati rice - washed & drained

1 cup chopped bell peppers - I used green, red & yellow

1/2 cup chopped onions

1 tsp sambar pwd.

Salt to taste

2 tsp oil

For the masala-

1 tsp mustard seeds

1 tsp cumin seeds

1 tsp coriander seeds

2 tsp udad dal

2-3 dry red chillies

few curry leaves

1 tbsp plain peanuts

Dry roast all the masala ingredients. Cool slightly, then grind into a fine pwd. You can add a couple tsp of water if needed.

Cook the rice in 2 cups of water, adding about 1/2 tsp salt, for about 10 -15 mins on medium low till almost done.

In another big pan, heat the oil. Add onions, saute for 5 mins. Add bell peppers, saute 5 more mins. Add the prepared masala pwd, about 1/2 tsp salt and the sambar pwd. Mix well. Then add the cooked rice. Stir gently to mix. Cover and cook on low for 5 mins. till the rice is well coated with the masala and cooked, but each grain remains separate.

Serve hot with raita, papad etc.

This aromatic Bell Pepper Masala Rice goes to the Rice Mela being hosted by Srivalli at Cooking 4 All Seasons.

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