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Capsicum Paneer Fried Rice

Capsicum paneer rice is Indian style fried rice seasoned with Indian spices.
Course Main Course
Cuisine Indian
Prep Time 10 minutes
Cook Time 15 minutes
Servings 2
Calories
Author Usha Rao

Ingredients

  • 1 ½ cups uncooked Rice
  • 1 medium sized or 1 cup diced Capsicum ~ Bell Pepper
  • 2 ½ - 3 tablespoon Oil I used 3 tbsps.
  • 2 - 4 Cardamoms
  • 2 Cloves
  • ½ teaspoon Shah Jeera
  • Cinnamon small piece
  • ⅓ cup sliced Onion
  • 4 Green Chilies
  • 1 tablespoon Ginger Garlic paste
  • 1 ½ teaspoon Coriander Powder
  • Turmeric
  • 1 ½ teaspoon Salt adjust to taste
  • 1 teaspoon Chili Powder
  • ½ cup Vine Tomato (small tomato)
  • 1 cup Fried Paneer Cubes (approx. 115 - 165 grams)
  • Cilantro

Instructions

  • Cook rice and let it cool. I cooked white rice couple of hours before preparing bell pepper paneer rice and let it cool. If one is in a rush, once the rice is cooked, transfer it into a wide dish and let it cool or uncover the rice cooker and let the rice cool.. Leftover rice also works for this preparation.
  • Prepare vegetables by slicing the onions, cutting the bell peppers into small cubes, chopping tomatoes, slitting green chilies into two and chopping cilantro for garnish.
  • Heat oil in a pan, add cardamom, cloves, caraway seeds, cinnamon and let them pop. Add onion and sauté until translucent.
  • Add green chilies, ginger garlic and sauté until raw ginger smell goes away.
  • Add chili powder, coriander powder, salt, turmeric and mix well.
  • Add tomatoes, paneer, mix well, cover and cook for couple of minutes.
  • Add bell peppers, mix well, cover and cook for another 2 minutes or until tomatoes are soft and mushy.
  • Remove the cover and continue to cook until juices from the tomato evaporate. Also, make sure bell peppers are not over cooked. Once the bell peppers are added, don’t cook more than 3-5 minutes. I like crunchy peppers than the mushy ones.
  • Add rice and stir well. Taste the rice and adjust reasoning accordingly. Sauté for 3-4 minutes, sprinkle cilantro and serve hot.

Notes

  • Pav bhaji masala might spice up the rice a little. I have not tried and would certainly like to try it the next time I prepare this rice.
  • I used whole garam masala (cardamom, cloves, cinnamon) when tempering and I felt instead, had a powdered the spices and sprinkled it, the rice could have been even more flavorful. If making a powder of the spices, 1 clove 1 cardamom & cinnamon should suffice or sprinkle little garam masala of your choice