Capsicum Rice Recipe – Easy Indian Fried Rice with Cashews & Curry Leaves

Last Updated on 2 months by Neha Deshmukh

Capsicum Rice Recipe – Easy Indian Fried Rice with Cashews & Curry Leaves

Introduction

Hey everyone! If you’re anything like me, you’re always on the lookout for a quick, flavorful meal that doesn’t require hours in the kitchen. This Capsicum Rice is exactly that. It’s a simple Indian-style fried rice packed with the goodness of capsicum (bell peppers), crunchy cashews, and the wonderful aroma of curry leaves. I first made this when I was craving something comforting and flavorful, but didn’t have a ton of time. It’s been a family favorite ever since!

Why You’ll Love This Recipe

This Capsicum Rice is a winner for so many reasons. It’s incredibly easy to make – perfect for a weeknight dinner. The combination of flavors is just delightful – the slight sweetness of the capsicum, the nutty cashews, and the fragrant curry leaves create a truly satisfying dish. Plus, it’s a great way to use up leftover rice!

Ingredients

Here’s what you’ll need to whip up this delicious Capsicum Rice:

• 3 cups cooked long-grained rice (with 1 tsp melted ghee)
• 1 tablespoon butter
• 0.5 tablespoon ghee
• 1 teaspoon green chili paste
• 15 fresh curry leaves
• 1 large capsicum (finely chopped)
• To taste salt
• To taste pepper powder
• 0.5 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• 1.5 tablespoons roasted cashew nuts
• 1 teaspoon black gram dal (urad dal)
• 1 inch cinnamon stick
• 2 tablespoons grated coconut (optional)

Ingredient Notes

Let’s talk ingredients for a sec! A few things make this recipe shine:

• Ghee & Butter: The combination of ghee and butter adds a richness and flavor that’s just unbeatable. Don’t skip either! (About 15ml ghee and 15ml butter)
• Rice is Key: I highly recommend using long-grained rice like Basmati or Jeera Rice. It stays separate and fluffy, which is what you want in a fried rice. Adding a teaspoon of ghee to the cooked rice helps prevent it from sticking.
• Fresh Curry Leaves: Seriously, please use fresh curry leaves if you can. They have a fragrance and flavor that dried ones just can’t match. You can find them at most Indian grocery stores.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the ghee and butter in a pan over medium heat. Once melted, add the mustard seeds and cumin seeds. Let them splutter – you’ll know they’re ready when they start to pop!
2. Stir in the black gram dal and cinnamon stick. Sauté until the dal turns a lovely light brown color. This takes just a couple of minutes, so keep an eye on it.
3. Now, add the curry leaves and green chili paste. Sauté for about 10 seconds, just until you can smell that amazing aroma filling your kitchen.
4. Add the chopped capsicum and fry for about 7 minutes, until it’s slightly tender but still has a nice crunch. Season with salt and pepper to taste.
5. Reduce the heat to low. Add the cooked rice and roasted cashews. Gently mix everything together, making sure the rice is coated with the spices. Cook for another 2 minutes.
6. If you’re using it, stir in the grated coconut. Turn off the heat and serve hot!

Expert Tips

• Roast those Cashews: Roasting the cashews beforehand really brings out their flavor. You can quickly roast them in a dry pan for a few minutes, or even use pre-roasted ones.
• Don’t Overcook the Capsicum: You want it to have a bit of bite, not be mushy.
• Gentle Mixing: Be gentle when mixing in the rice to avoid breaking the grains.

Variations

• Spice Level: Mild to Medium: Feel free to adjust the amount of green chili paste to your liking. If you want a spicier kick, add a pinch of red chili powder.
• Festival Adaptations: This is a great dish to serve during simple pujas or as an offering. It’s simple, flavorful, and vegetarian-friendly. My grandmother used to make a similar version for small family gatherings.
• Add Veggies: Throw in some other veggies like peas, carrots, or beans for extra nutrition and color.

Serving Suggestions

Capsicum Rice is delicious on its own, but it’s even better with a side dish! Here are a few ideas:

• Raita: A cooling cucumber raita is the perfect accompaniment.
• Curry: Serve it with your favorite Indian curry, like dal or chana masala.
• Pickle: A tangy mango pickle adds a lovely contrast of flavors.
• Papadums: Crispy papadums are always a welcome addition to any Indian meal.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in the microwave or on the stovetop.

FAQs

1. What type of rice works best for this Capsicum Rice?

Long-grained rice like Basmati or Jeera Rice is ideal. It stays separate and fluffy, which is perfect for fried rice.

2. Can I make this recipe ahead of time?

You can prep the ingredients (chop the capsicum, roast the cashews) ahead of time. However, it’s best to cook the rice and assemble the dish just before serving for the best texture.

3. How can I adjust the spice level?

Simply adjust the amount of green chili paste. You can also add a pinch of red chili powder for extra heat.

4. What is the best way to roast the cashews for this recipe?

Dry roast them in a pan over medium heat for 3-5 minutes, stirring frequently, until they are lightly golden brown and fragrant.

5. Can I use frozen capsicum in this recipe?

You can, but fresh capsicum will give you the best flavor and texture. If using frozen, make sure to thaw it completely and pat it dry before adding it to the pan.

6. What side dishes complement Capsicum Rice perfectly?

Raita, your favorite Indian curry, a tangy pickle, or crispy papadums all go wonderfully with Capsicum Rice!