Capsicum Rice

[cuterimza]

Capsicum Rice


Categories
Ingredients

Plain rice-1 cup (200 grams)
Capsicums-4 or 5 (medium sized)
Lemon-1
Grated dry coconut-1 1/2 tbsp.
Turmeric powder-1/4 tsp.
Oil-3 tbsp.
For seasoning
Mustard seeds-1/2 tsp.
Black gram dhal-1 tsp.
Bengal gram dhal-2 tsps.
Red chillies-2
Curry leaves-few
Cashewnuts-8
For masala powder
Red chillies - 6
Cinnamon-1 inch piece
Coriander seeds-2 tsps.
Cumin seeds-1/2 tsp.
Black gram dhal-1 1/2 tsps.
Bengal gram dhal-1 1/2 tsps.

Method

Cook rice in bowling water till tender and three fourth cooked.

Drain the water and allow to cool by spreading over a plate. Each grain should remain separate.

If cooking in pressure cooker add 2 cups water for one cup rice.

Mix a tsp of oil to the rice so that the grains are separated well.

Heat oil and add seasoning and fry till golden brown in colour.

Add diced capsicums and fry till it becomes soft.

Reduce the flame and add grated dry coconut.

Fry till light brown and then add turmeric powder and salt to taste.

Add cooked rice to this and fry till rice becomes hot.

Fry the ingredients of masala powder in 1 tsps oil till golden brown and powder and keep.

Squeeze lemon juice and add the powdered masala.

Mix well and garnish with cut coriander leaves.