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:

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

Recipe courtesy of Amudha