Ingredients

• 2 cups - basmati rice.
• 1/2 - green capsicum, diced.
• 1/2 - red capsicum, diced.
• 1/2 - yellow capsicum, diced.
• 1 tsp - cumin seeds.
• 2 tsp - garlic, minced.
• 1 cup - onion, finely chopped.
• 1 tsp - Kashmiri chilli powder.
• 4 tbsp - tomato puree.
• 1/2 cup - coriander leaves, chopped.
• Salt to taste.
• 3 tbsp - oil.

How to Make peppers and tomato rice

• Wash the rice and drain completely.
• Add 3 cups of water and soak for 15-20 mins.
• Heat oil in a pan. Add the capsicums and saute lightly.
• Remove from pan and keep aside.
• Add cumin seeds to the remaining oil in the pan.
• When they splutter, add garlic and fry till brown.
• Add onion and fry till light brown.
• Add chilli powder, salt and rice with water.
• Mix tomato puree with 1 cup of water. Add this to the rice.
• When the contents of the pan start boiling, cover the pan and sim the flame.
• Cook till the rice is boiled and the water evaporates.
• Remove from flame and add sauteed capsicum to the rice without breaking the grains.
• Garnish with coriander leaves and serve hot with curd or raita.