Preparation Time: 15 min

Cook Time: 45 min

Total Time: 60 min


  • 1 cup brown rice
  • 1 green capsicum, large in size
  • 1 onion, medium in size
  • 1 tsp ginger garlic paste
  • 30ml curd
  • 2 tbsp coriander mint and green chilly paste
  • 1 tsp garam masala
  • 1/2 tsp cumin seeds
  • 2 bay leaves
  • 1/2 tsp coriander powder
  • 1 tsp olive oil
  • Salt to taste


Heat oil and add cumin seeds in a non-stick vessel. Once the seeds crackle, add the bay leaves, stir gently and add chopped onions. Cook the onions till they turn brown. Now add ginger and garlic paste, coriander mint paste and curd to the vessel and cook it well. Once the masala is cooked well, you will start getting a lovely aroma of masala or say species and this is the correct time to stir in the dry masalas. Cook for 5 to 6 minutes, and now it’s time to add the crunchy capsicum. Once done, add the rice and 1 1/2 cups of water or according to you. Cover the vessel with a lid and let it cook for 15-18 minutes or till the rice is done. Garnish with some coriander and serve fresh.