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.

Method:

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