Crunchy Ginger Capsicum Rice Recipe

Step 1: To begin making Crunchy Ginger Capsicum Rice Recipe, let's get the basmati rice ready

Step 2: Wash the basmati rice in running tap water until clear and soak for 30 minutes

Step 3: Now, take a big pan, fill it with 3

Step 4: 5 cups of water and bring it to a rolling boil

Step 5: Add the soaked and drained rice, salt to taste, close it with a lid and cook for 20 minutes on a low flame

Step 6: The rice should be cooked to al dente (firm to bite)

Step 7: Switch off the flame, let it rest for 10 minutes

Step 8: Fluff up the rice with a fork such it does not become lumpy after cooling and keep aside

Step 9: Now heat a kadai with some butter and a teaspoon of oil

Step 10: Oil will avoid the butter getting burnt or turning brown

Step 11: Add the finely chopped bell peppers and green chillies

Step 12: Sauté for 2 minutes

Step 13: Add the grated ginger and give it a good stir

Step 14: Now add 2 cups of cooked basmati rice, season with salt and gently toss it to bring everything together

Step 15: Garnish with toasted black and white sesame seeds and switch off the flame

Step 16: Serve the Crunchy Ginger Capsicum Rice for kids lunch box or with chicken/vegetable Manchurian to make an interesting weeknight dinner