Crunchy Ginger Capsicum Rice Recipe by Archana’s Kitchen

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.