A delicious and easy-to-make lunch box rice recipe featuring capsicum and potatoes, perfectly spiced with vaangi baath powder. Watch the detailed video below to see how I prepare this potato-capsicum rice in a pressure cooker and how I serve it.
– Turn on the Instant Pot and set it to sauté mode. Once the display indicates it is hot, add oil. After about 30 seconds, add mustard seeds, cumin seeds, asafoetida, and curry leaves. Let the mustard seeds crackle.
– Next, add the chopped onion and sauté until it turns soft and translucent. Then, mix in the chopped potatoes, capsicum (both colors), vaangi baath powder, and salt. Stir everything well. Pour in 2 cups of water, making sure to scrape the bottom to prevent sticking. Add the rinsed rice and cilantro and mix well.
– Secure the Instant Pot lid, set the vent to the sealing position, and cook in rice mode. Allow the pressure to release naturally. Open the lid and gently fluff the rice using a fork. Serve hot with raita or any kurma of your choice.
Hello all, I am Srividhya, the person behind Vidhya's Vegetarian Kitchen. My blog is all about vegetarian and vegan food with unique and exciting recipes from all over the world.