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5
from 1 vote
Potato-Capsicum Rice
A great lunch box rice recipe prepared with capsicum and potatoes spiced up with vaangi baath powder.
Prep Time
15
minutes
mins
Cook Time
20
minutes
mins
Total Time
30
minutes
mins
Course:
Entree
Cuisine:
South Indian
Keyword:
lunch box recipes, potato capsicum rice
Servings:
3
Calories:
322
kcal
Author:
Srividhya G
Ingredients
1
cup
Basmati Rice
½
tbsp
Oil
1
tsp
Mustard seeds
1
tsp
Jeera/Cumin seeds
¼
tsp
Hing
½
Onion
½ of the medium-sized
2
cups
Chopped Potato
1 big potato
2
cups
Chopped Capsicum
1 capsicum
3
tbsps
Cilantro finely chopped
1
tbsp
Vaangi Baath Powder
2
tsps
Salt
2
cups
Water
Instructions
Prep - Work:
Wash the rice and soak for at least 15 minutes.
Chop the potatoes and capsicum and soak it in water to prevent the discoloration.
Steps:
Heat the pressure cooker or pressure pan and add oil.
Add mustard seeds, cumin seeds, and hing.
As they start to splutter, add chopped onion and cook until they are translucent.
Now add the chopped potatoes and capsicum. Let it cook for 2 minutes.
Then add salt and vaangi bath powder.
Now add the washed rice and water.
Add the chopped cilantro and mix gently.
Pressure cook this for just one whistle. Allow the pressure to release and after that fluff the rice and serve it with your favorite raita.
Video
Notes
If you can't source vaangi baath powder, you can use sambar powder and garam masala combination.
You can use regular rice instead of basmati rice. Depending upon the quality of the rice, adjust the cooking time.
Nutrition
Calories:
322
kcal
|
Carbohydrates:
64
g
|
Protein:
6
g
|
Fat:
3
g
|
Saturated Fat:
0
g
|
Cholesterol:
0
mg
|
Sodium:
1575
mg
|
Potassium:
511
mg
|
Fiber:
3
g
|
Sugar:
3
g
|
Vitamin A:
395
IU
|
Vitamin C:
85.6
mg
|
Calcium:
48
mg
|
Iron:
1.7
mg