Ingredients

• 2 cups - Basmati rice
• 2 - capsicum, medium
• 1 - onion, small
• 2 tbsp - ghee
• 2 tsp - cooking oil
• 1.5 tsp - Salt
• 1 tsp - grated coconut
• For the masala:
• 2 tbsp - channa dhal
• 3 tbsp - coriander seeds
• 1 tbsp - urad dhal
• 4 - dry red chilly 1 -
• Cardamom
• 2 - cloves
• 2 - dried bay leaves
• 1/2 - cinnamon stick
• 1 tsp - cumin seeds

How to Make Capsicum Masala Rice

• Heat 1/2 of the ghee in a deep pan over a low flame and fry the rice until each grain turns white.
• Do not let the grains turn golden brown in colour.
• Cook the rice in 3.5 cups water. If the rice is new, add just 3 cups of water.
• To the same pan, add the remaining ghee and fry the masala ingredients.
• Let it cool and then dry grind it along with the salt and coconut.
• Cut the capsicum into small pieces and cook in some water.
• Drain off the excess water and keep aside.
• Add the oil to the pan and saute the onion until it is tender.
• Add the cooked capsicum and the masala powder and mix well.
• Cover and simmer for 2 mins
• After the rice has cooked, spread it on a large pan for cooling down.
• Add the cooked vegetable and masala and mix thoroughly.
• Garnish with chopped coriander and also small pieces of cashew fried golden brown in some ghee