CAPSICUM RICE - INDO CHINESE STYLE

Coloured Peppers are attractive and a welcomed ingredient to me always. Whenever my eyes fall on a fresh produce in the wet market, I tend to buy them. These Triplets can just fit into any Rice, Stir fry or Gravy.

I always have a liking for Chinese food and I create opportunities to cook and devour the same to my heart's content. This is how I went about preparing this Capsicum Rice, a good take -away option for Lunch Box, Picnic, Pot luck parties and ideal alternative to treat kids.  Also pretty quick to prepare.  It turned out to be something midway between Chinese and Indian. You can call it Indo- Chinese!!

The feeling of lazing in front of the idiot box with a hot serving of spicy rice is simply great and I love to indulge this way once in a while.  I trust you all would want to ;). Scroll down for the recipe.

Also refer to my post RESTAURANT STYLE SPICY VEGETABLE PULAO.

     Preparation Time: 10 mins                        Cooking Time: 20 to 25mins                 Serves: 2
     Cuisine : Indo-Chinese/ Chinese                Spice level : Mild

Ingredients
1 cup of Basmathi or any long grained rice
3 Medium sized coloured ( Red, Yellow and Green) Peppers
2 Big Onions, finely chopped
3 green chillies, finely chopped
1 inch piece ginger roughly chopped
3 to 4 pods of garlic finely chopped
1 tsp of Dark soy sauce
1 tbsp of Tomato sauce
1/2 tsp of Black pepper powder
1 tsp of Chilli Vinegar
1/4 tsp of Pav Bhaji Masala powder (Optional)
Salt to taste
Sugar, 1/2 tsp
Oil - 3tbsp ( Refined or Mustard)

Method

• Wash and soak Basmathi rice for 5 minutes and pressure cook the rice with little salt, 1tsp of oil and 1.5 measures ( cup) of water from the same measuring cup until one or two whistles. Once the pressure releases, spread the rice on to a plate and set aside.
• Heat Oil in a Kadai or Wok. Keep the flame high. Once the oil starts to smoke add the green chillies and chopped oinions and saute well. Next throw the chopped ginger and garlic and saute well. Add 1/2 tsp of sugar and contibue to saute. This gives a nice caramelized flavour and taste. This should be done in 5 minutes.
• Next add the coloured peppers and continue to saute. Add salt just sufficient for the Vegetables. Remember, we have already salted the rice and have sauces to be added. So be careful , else you will end up with a salty rice. Cook in medium flame for 4 to 5 minutes.
• Now add all the sauces and spice powders and cook on high flame for 3 to 5 minutes. 
• Simmer the flame and slowly add the rice in small batches and stir to mix spiced veges gently and with the rice, taking care not to break the granules. Check for salt and spice at this stage and top up with anything you feel is necessary. 
• Add 1 tsp of Chilli Vinegar to the rice and toss once more and switch off the flame. Close the Kadai or wok with a lid for 2 mins. Garnish with chopped spring onions.
• Serve hot with any Mushroom dish or just some Tomato sauce. 

Notes

• I have adopted a shorter cooking time for the rice. However, you can try the open pan cooking method if you prefer. Only thing is that it lengthens the cooking time.
• This rice tastes great even without any accompaniment