Crunchy Ginger Capsicum Rice Recipe

Name: Crunchy Ginger Capsicum Rice Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 3-4
Cuisine: Indian
Ingredients: 2 cups Basmati rice cooked; 1 null Yellow Bell Pepper (Capsicum); 1 null Red Bell pepper (Capsicum); 1 null Green Bell Pepper (Capsicum); 2 null Green Chillies finely chopped; 2 inch Ginger grated; 2 teaspoon Butter (Salted); 2 teaspoon Sesame seeds (Til seeds) mixed black and white, dry roasted; null Salt to taste

Nithya Anantham

April 6, 2025

2010 Ratings

Time:Prep: 20 M|Cook: 20 M|Total: 40 M

Makes:3-4 Servings

Meal:Lunch

Cuisine:Indian

Crunchy Ginger Capsicum Rice is a very flavorful and colorful recipe prepared using various colored capsicum or bell pepper. Serve the healthy & Crunchy Ginger Capsicum Rice in kids lunch box or along with chicken/vegetable Manchurian to make an interesting weeknight dinner.

Did you know: Capsicum or bell peppers are a great source of vitamin B6 and magnesium making it a super food for increasing immunity in the body. It also aids in fighting cancer, curing skin ailments and weight loss.

Look at the other special rice recipes that we have

Ingredients

2 cups Basmati rice, cooked

1 Yellow Bell Pepper (Capsicum)

1 Red Bell pepper (Capsicum)

1 Green Bell Pepper (Capsicum)

2 Green Chillies, finely chopped

2 inch Ginger, grated

2 teaspoon Butter (Salted)

2 teaspoon Sesame seeds (Til seeds), mixed black and white, dry roasted

Salt, to taste

Instructions for Crunchy Ginger Capsicum Rice Recipe

To begin making Crunchy Ginger Capsicum Rice Recipe, let's get the basmati rice ready. Wash the basmati rice in running tap water until clear and soak for 30 minutes.

Now, take a big pan, fill it with 3.5 cups of water and bring it to a rolling boil. Add the soaked and drained rice, salt to taste, close it with a lid and cook for 20 minutes on a low flame. The rice should be cooked to al dente (firm to bite). Switch off the flame, let it rest for 10 minutes.

Fluff up the rice with a fork such it does not become lumpy after cooling and keep aside.

Now heat a kadai with some butter and a teaspoon of oil. Oil will avoid the butter getting burnt or turning brown.

Add the finely chopped bell peppers and green chillies. Sauté for 2 minutes.

Add the grated ginger and give it a good stir.

Now add 2 cups of cooked basmati rice, season with salt and gently toss it to bring everything together.

Garnish with toasted black and white sesame seeds and switch off the flame.

Serve the Crunchy Ginger Capsicum Rice for kids lunch box or with chicken/vegetable Manchurian to make an interesting weeknight dinner.