Carrot Capsium Rice

We are back with recipe 4 for Day Four of Blogging Marathon # 13 , a fabulous initiative started by the lovely and extremely enthusiastic  Srivalli which has already completed one year successfully and is now into its 13th edition.......

My Theme for Blogging Marathon # 13 is Easy Lunch Box recipes for Kids - Rice


The recipe for today is Carrot Capsicum Rice

Carrot Capsicum Rice is visually very appealing and I am sure not just the kids even the adults would love to eat it :) I have not added turmeric powder so essentially the color of the rice remains white and the colors of carrots and capsicum come out very strongly.
I have used a different method of this rice. Instead of pressure cooking the rice first and then adding the tempering and vegetables, I have directly done the cooking of vegetables along with uncooked rice in the pressure cooker. I have used khadha masala (whole spices) such as cloves, cinnamon and black pepper and avoided using green chilli or red chilli powder.

Carrot Capsicum Rice

Ingredients -
Rice -1 cup (uncooked)
Oil - One tablespoon

Carrot - 2 ( peeled and finely chopped)

Capsicum - 2 (finely chopped)

Onion - 1 (finely chopped in small pieces)

Potato - 1 (peeled and finely chopped)
Salt as per taste
Curry Leaves  - 3/4
1/4 teaspoon mustard seeds (rai).
1/2 teaspoon cumin seeds (jeera)
1/4 teaspoon asafoetida (hing)
Water - 2 cups

Black Pepper / Kali Miri- 7/8
Cloves/ Lavang - 4 / 5
Cinnamon/Dalchini - 1 inch stick

Fresh green coriander leaves for garnishing

Method -
1) Wash and drain the rice and keep aside for 30 minutes.

2) In a pressure cooker, add oil.
3) When the oil is heated, add mustard seeds.
4) After they start to splutter, add cumin seeds,asafoetida,curry leaves and stir continuously.
5) Add cloves, cinnamon and black pepper.
6) Keep on stirring continuously and add onion.
7) After onions turn translucent add potato and carrot and capsicum and stir well
8) Add uncooked rice and salt.
9) Stir and mix well.

10) Add water and pressure cook for medium flame for 2 whistles.

11) Cook on low flame for 5 minutes and turn off the heat.

Carrot Capsicum Rice is ready to be devoured  after garnishing with some lovely & fresh coriander leaves.

Here's taking a look at what my fellow Marathoners are upto