benazir's blog

Capsicum Rice

Actually I am sorry that my finishing of my back log of posts is taking me longer then expected. I have about 17 or 18 posts to write left and this is taking me longer then I wish because life keeps crashing in and shit happens. There is no other way of saying this and I am being blunt honest about it.

I came down with a lousy summer cold and it is taking a lot out of me and I am trying to rest so I start to feel better. I think my body has worn down because of all of the damned stress I have been under lately. Also when I am stressed out I can’t even sleep. Mr. Riaz and another member of my family blames my sleeping under my air conditioner.

Okay I am feeling a little better and this is why I am going to write this post as of right now and get it the hell out of the way. You will need first 1 cup of either brown or white basmati rice and rinse very well until the water turns clear.

You can even use a coldero to do this in and in a mortar and pestles add 2 cloves, 1 small piece of broken cinnamon stick, 1 pinch of black peppercorns and grind in to a coarse powder then add to the rice. Add 1 quart or 1 1/2 liter of water to make sure it is just covering the rice. Add 1 bay leaf and turn on the heat to high and watch the rice boil.

After it comes to a boil reduse heat to low and cover and let cook for between 15 to 20 minutes. Keep checking to make sure the rice is cooking nicely and gently stir the rice to make sure you are not breaking up the kernals.

When the rice is done then you can shut the heat off and let sit on the dum covered for 20 minutes. This is made just as you are making a fried rice dish and it is so yummy. This is India’s version of a fried rice dish. It is not just in Nigeria and in China that holds the monopoly on fried rice dishes. The Chinese one really is from Canton and really is Cantoneese.

Now while the rice is on the dum and cooling then you can drag out your wok and put it on high heat and add 1 pinch each of mash ki dal, masoor ki dal, moong ki dal and chana ki dal, also add 10 peanuts, almonds, cashews or pistacios and roast these until they are brown. Pulverize these in a mortar and pestle. The roasted nuts also get crushed. Rough chop either 5 mini bell peppers and 1 green large bell pepper or 1 large bell pepper of every color. They have to be yellow, green, red, orange and yellow. When you have these done then set them aside.

Again turn the wok on to high heat and add either 1 /4 cup of either olive oil or canola oil. Add 1 pinch of hing and let splutter 3 curry leaves, 1 pinch each of fenugreek seeds, cumin seeds, mustard seeds, 1 round or long red chili crumbled, 1 onion or shallot in half moon slices, 3 cloves of minced garlic. The onions have to be brown then add 1 chopped green chili, 1 pinch each of pink salt, red chili powder and desiccated coconut.

Now add your roughly chopped bell peppers or sweet peppers combo in batches and cook and add the cooked rice which is now cooled and stir fry it and add it to another pot. Keep adding the type of oil you are using either canola or olive oil along with another batch of peppers to stir fry then add the rice, repeating until there are no more left and then you can cover the pot and let sit on the dum again for an additional 10 minutes so it can catch all of the flavors.

Serve this with your favorite achar and some Desi yogurt on the side. Also you may want some chutney or raita of choice.

← Back