I love basmati rice. For me, its a staple food. During lunch, I prefer rice as a meal rather than chapati and sabzi. So, the experiment with rice goes on a daily basis on my countertop and this invention deserved to be text and shared.
Its a quick recipe, free from onion-garlic i.e, its a jain/satvik recipe
Serves - 2-3 people
Preparation time - 5 min
Cooking time - 10 min
Long Grain Basmati Rice (Cooked) - 5 cups
Tomato (medium size, pureed) - 3
Capsicum(finely chopped) - 1
Oil - 1 tbsp
Cumin seeds (jeera) - 1 tsp
Asafoetida (Hing) - a pinch
Turmeric powder (Haldi) - 1/2 tsp
Corriander powder (dhania powder) - 1/2 tsp
Pav bhaji masala - 1 tsp
Salt to taste
- Heat oil in a pan.
- Crackle cumin seeds and asafoetida. Then add turmeric powder, corriander powder and salt. cook for 30 seconds.
- Add pureed tomatoes, capsicum and pav bhaji masala, cook open on a medium flame for 4-5 min till the mixture starts releasing oil on the sides of the pan.
- Add cooked rice, simmer the flame. Mix everything very nicely. (Make sure there are no lumps in rice before you add it into the masala-mixture.)
- Cover the wok with a lid and let it cook for 2 min on sim flame. Stir occasionally.
- Tomato Capsicum rice is ready!
Suggested Garnish - 1 tsp chopped fresh corriander.
** I've used finely chopped capsicum and one slit cherry tomato for the garnish. You can garnish like that too :) For kids, you can add a cube of butter.