Capsicum Rice

Ingredients:
Basmati Rice -  2 1/2 cups
Capsicum (chopped) - 1 cup (3 colors mixed)
Mustard seeds - 1 tsp.
Oil
Ghee - 2 tsp.
Salt (to taste)
Coriander leaves - 1 small bunch (chopped)

To Grind:
Cinnamon - 2
Chana dal - 2 tsp.
Byadegi chillies - 6
Urad dal - 2 tsp.
Coriander seeds - 2 tsp.
Cumin seeds - 1 tsp.

Method:
Cook the rice (each grain should be separate and not mushy). Keep aside.
Heat 2 tsp. of oil and fry the given ingredients "To Grind" till the dal changes to golden color.
Cool and powder them.
Grind the coriander leaves into a paste with little water.
Heat the oil in a pan and add mustard seeds. When they splutter, add the diced capsicum pieces and saute for 2 to 4 minutes (We like capsicum in crunchy form).
Now add the powder and salt to taste. Saute for a few seconds.
Add the coriander paste and saute for a minute.
Now add the cooked rice and mix well. Finally, add the ghee and mix gently. Enjoy with chips.

Note:
Better to consume this rice within 4 hours.

Posted in: Rice