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
Method:
- 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
Recipe courtesy of Amudha