Capsicum-Cumin Rice With Saffron

capsicum cumin rice with saffron

I find myself making one pot meals very frequently these days. It is mainly to adapt to the busy schedule. These meals are easy to make and also help use up my pantry items.

I made this simple delicious rice last week. I had some left over dal from previous day. So I thought it would be a great combination. I used red bellpepper (red capsicum) which is milder compared to green ones. Green ones also can be used for a stronger flavor. The saffron and cumin seeds give a nice flavor to the rice.

1 cup basmati rice
1 tea spn cumin seeds
8-10 strands saffron soaked in 1 tbl spn warm milk
1/2 cup bellpepper (capsicum)
A pinch turmeric
1 tea spn chopped garlic
1/2 cup onion
2 cloves
2 cardamom
1″ cinnamon
4 green chillies

Heat ghee and add cloves, cinnamon, cardamom. Then add cumin seeds, onion, garlic. Fry till the onions turn brownish.
Add capsicum, rice, green chillies, salt, turmeric. Fry for 2-3mins.
Add salt, about 2 cups water (approx). Cover and cook till 3/4th done.
Open the lid and add the saffron milk. Mix well. Close and cook till done.
Serve hot on its own or with a simple dal.

Serves : 2
Preparation time : 20mins

22 thoughts on “Capsicum-Cumin Rice With Saffron”

  1. Shilpa,
    Did the bell peppers have an overpowering effect (given their nature) on the overall dish so that the saffron flavor wasn’t evident, or did you get flavors from both while eating?

  2. shilpa,
    i love your website and always love to experiment with your version of konkani dishes.. great work.. keep it up…in this recipe can you please tell me when to add cumin??i think you forgot to mention it..

  3. Hi,
    This is my first time here and I think your recipes do a fantastic job of steering away from the usual.Keep it up!!!!Definitely going to try some recipes….

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