Cabbage capsicum rice

Yayyy, my final post for the day (rather night). 2 weeks all these posts have been lying incomplete. Now, within the last 2 hours I have hit the button Publish quite a few times :). Like I have mentioned before, it gives me an immense pleasure when I press that button. Some sort of accomplished feeling I get and as I am writing this, I am realizing it’s time to check how many recipes I have posted so far. I started my foodblog 4 months back. Little did I realise, I would get so hooked on to it :). Ofcourse, I need to mention my family who’ve been nothing but supportive of me pursuing my passion! Well.. all my b’day posts I am realizing are recipes of MILs that are absolute keepers and recipes that you won’t come across on the internet (so far :)). Cabbage capsicum rice/ pulao is a simple and flavorful dish that is such a perfect lunchbox idea. Extremely yummy and ZERO masala items. Despite that, tastes super good. Takes literally 10 mins to make the dish if you have some cooked rice in hand. Try it and let me know how it turns out.

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Cabbage capsicum rice

Prep Time

10 mins

Cook Time

10 mins

 

Course: Main Course

Cuisine: Indian

Servings: 2 persons

Ingredients

• 2 cups cooked basmati rice
• 2 nos capsicum (medium)
• 1.5 cups cabbage (diced thin and long)
• 1.5 tsp cumin seeds
• 1-2 nos green chillies
• 5-6 nos cashew nuts
• 1/4 tsp black/ white pepper powder
• 1 tbsp refined oil

Instructions

1. Grind the cashew nuts to a smooth powder consistency and set it aside.

2. In a pan, heat some oil. Add the cumin seeds & let it splutter.

3. To this, add the green chillies & saute just a bit.

4. Add the capsicum and saute for 2-3 minutes (the color will start to change).

5. Add the cabbage, some salt and 1 tsp water and let the mixture cook. 

6. Once the mixture is completely cooked, add the cashew nut powder & the black pepper powder and turn off the heat.

7. Mix with rice and serve with a side of raita. 

Recipe Notes

We usually have this rice with a pudina raita on the side (Mix 1 tsp of store bough pudina/ mint powder with 1/2 cup beaten curd).

Not so stepwise pictures