Khada Masala Rice With Capsicum & Sweet Peppers I Shimla Mirchi Rice Recipe by India On A Plate

This Rice & Peppers Recipe with toasted Khada Masala mixture is absolutely delicious & easy to make. Checkout Ingredients & Recipe below:

Ingredients For Khada Masala Mixture:
1/2 tsp mustard seeds
1 tsp Urad Dal - Husked, Split Black lentil
1 tbsp coriander seeds
1 tsp cumin seeds
3 dry red chilies
2 tbsp peanuts
6 curry leaves

Other Ingredients:
1 cup basmati rice
2 cups water
2 tbsp ghee - clarified butter
2 tbsp desiccated coconut
1 large green capsicum/bell pepper - seeds removed & chopped
2 each yellow, orange & red sweet peppers - seeds removed & chopped
Salt to taste
2 tbsp chopped cilantro/coriander leaves for garnish

Cooking Instructions:
Heat up a nonstick pan and add all ingredients listed for Khada Masala mixture to it. Toast for 2 minutes or until mustard seeds starts popping
Turn off heat and let the Khada Masala spices cool off. Once cool, transfer the toasted spiced to a food processor & grind to a coarse mixture, set aside

Next add rice & water to a container & place it in a steamer or pressure cooker. Bring rice to a boil, then cover & cook on high for 12 minutes
Turn off heat and let rice rest for 15 to 20 minutes

While rice in cooking, heat up a large nonstick pan
Add ghee and desiccated coconut, saute for 30 seconds
Next add Khada Masala mixture to pan and saute for 1 to 2 minutes
Now add in the chopped Capsicum/Bell & sweet pepper to the pan
Make sure you don't over cook the peppers to ensure they remain crunchy
Now add cooked rice to the pan, spreading & mixing it with the Khada Masala mixture, & other ingredients that are already in the pan
Wala! Your delicious Capsicum & Sweet peppers Masala rice is ready!
Transfer to serving dish, garnish with chopped cilantro/coriander leaves.