Indian Rice Capsicums Following Mint Yoghurt

Juicy currants and crunchy pistachios are the hidden secrets in these lovely capsicums.

The ingredient of Indian Rice Capsicums Following Mint Yoghurt

• 2 tbsp olive oil
• 1 small brown onion finely chopped
• 1 tbsp sharwoods tikka masala curry cement
• 150g 3 4 cup basmati rice
• 500ml 2 cups water
• 45g 1 4 cup currants
• 2 tbsp chopped pistachio kernels
• 2 tbsp chopped well ventilated light coriander
• 12 3 x 250g pkts baby red capsicums see note
• 260g 1 cup greek style natural yoghurt
• 1 4 cup roomy mint shredded

The Instruction of indian rice capsicums following mint yoghurt

• preheat oven to 200u00b0c heat half the oil in a large frying pan exceeding medium high heat mount up the onion and cook stirring for 3 minutes or until the onion softens add the curry epoxy resin and cook stirring for 1 minute or until aromatic rouse in the rice mount up the water and bring to the boil shorten heat to low and cook covered for 10 minutes or until the liquid is absorbed set aside covered for 10 minutes use a fork to separatethe grains demonstrate in the currants pistachio and coriander
• meanwhile cut the tops from the capsicums and reserve use a small rasping knife to cut roughly the membrane and seeds discard tally up the yoghurt and mint in a small bowl cover next plastic wrap and place in the fridge
• divide the rice fusion along with the capsicums place in a roasting pan and drizzle exceeding long lasting oil replace tops
• bake the capsicums in oven for 20 minutes or until tender arrange concerning a serving platter and abet next the minted yoghurt

Nutritions of Indian Rice Capsicums Following Mint Yoghurt

calories: 619 01 calories
calories: 29 grams fat
calories: 18 grams saturated fat
calories: 84 grams carbohydrates
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calories: n a
calories: 8 grams protein
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