Bell Pepper Masala Rice

Ingredients

• 3 cup Basmati rice (Soaked for 30 minutes, then drained)
• 0.5 cup Oil
• 1 large Onion (Thinly sliced)
• 3 Bay leaves
• 4 piece Cinnamon (Small pieces, approximately 1 inch total)
• 1 medium Tomato (Diced)
• 1 tbsp Salt
• 2 tsp Red chili powder
• 1.5 tsp Paprika
• 0.5 tsp Turmeric
• 0.5 tbsp Cumin powder
• 2 tbsp Tomato paste
• 1 tbsp Ginger garlic paste
• 3 Green chilies
• 2 cup Bell peppers (Chopped; mixed colors)
• 5 cup Water
• Cilantro (For garnish)

Steps

1. 1

   Soak the basmati rice for 30 minutes, then drain it thoroughly.

2. 2

   Heat the oil in a large pot or deep pan. Add the thinly sliced onion and fry until lightly golden.

3. 3

   Add the bay leaves and cinnamon pieces. Cook for 1 minute.

4. 4

   Add the diced tomato and cook over medium heat for 2 minutes.

5. 5

   Add the red chili powder, paprika, turmeric, cumin powder, and salt. Cook for 2 minutes.

6. 6

   Add the chopped bell peppers and cook for 1 minute.

7. 7

   Add the ginger garlic paste and tomato paste. Cook for 2 minutes.

8. 8

   Pour in the water and bring the mixture to a boil over high heat.

9. 9

   Add the soaked, drained basmati rice. Cook until the water evaporates.

10. 10

    Lower the heat. Add the green chilies and cilantro, then cover the pot.

11. 11

    Steam the rice on low heat using dum for 7–8 minutes.

12. 12

    Fluff the rice and serve.

Notes

The source does not specify the cooking time for the rice before the water evaporates, or the exact heat level and amount of cilantro. Monitor the pot during this stage to prevent scorching.

Nutrition per serving

• main
• side dish
• rice
• vegetarian
• South Asian
• Pakistani-inspired
• one-pot
• spicy