Monday, February 13, 2012

Stuffed Capsicum peas rice

The Valentine’s Day special 3: One that is easy but needs a bit of experience to make a perfect serving. Therefore, this is for all the husbands out there who can actually manage the kitchen and the wife exemplarily.

Preparation time: 30-45 mins

Serves: 2


Long grained uncooked basmati rice 1 cup
Large capsicums 2
Green peas (batani) 1 cup
Bay leaf 1
Cumin seeds (jeera/jeelakarra) 1 tsp
Refined cooking oil 2 tsp
Garam masala 2 tsp
Salt to taste


The capsicum should be large, round and able to stand on its own.

Soak the basmati rice for around 15 mins. Drain and set aside.

Chop the stem portion of the capsicum and de-seed. Cut off the head portion for ease in stuffing the capsicum.

In a pan, heat oil, add the bay leaf, cumin seeds and as they splutter add the garam masala, green peas and raw soaked and drained rice. Add salt to taste and fry for a min or two. Mix well to spice the peas and rice equally.

Fill each capsicum: 1/4th the capsicum with the green peas and rice mix and add water to fill up to half the capsicum.

Place each capsicum in a paper or muffin-baking cups to ensure they can stand. Place all the cups alongside each other in the pressure cooker and pressure-cook to 2 whistles.

Remove and serve each capsicum with any of the raithas or gravy curries. Capsicum stuffed peas rice is a yummy and eye-catchy recipe. One that will win hearts of not just your better half but everyone in the family. A very Happy Valentine’s day to all of you.


Anonymous said...

Enjoyed cooking this recipe, not on Feb 14th though!!

picture said...

So nice...

Pratnee said...

@Anonymous: Thank you and the pic looks realy great.:)

@Picture:thank you:)

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