Category: Rice Varieties
Description: Sauteed capsicums are the center stage of this rice dish.
Preparation Time: 25 mins
Raw rice – 1 cup
Capsicum – 2 medium size(cut into medium size pieces)
Fresh grated coconut – 2 tablespoons
Multipurpose powder – 2 tablespoons
Lime juice – 1 teaspoon
Ghee – 2 tablespoon
Turmeric powder – ¼ teaspoon
Salt – to taste
Ghee & oil mixed – 2 Tablespoons
Asafoetida powder – ¼ teaspoon
Mustard seeds – 1 teaspoon
Bengalgram dal – 1 teaspoon
Blackgram dal – 1 teaspoon
Redchilli – 1 halved
Cashewnut – 10
Curry leaves – 1 sprig
1.Cook the rice in just 2 cups of water so that rice grains are separate. cool and break the rice in a plate and pour the melted ghee cover and keep aside.
2.Heat oil and ghee mixture in a pan add the asafoetida powder first and then the mustard seeds.
3.When the seeds crackle, add all the other ingredients for seasoning except the curry leaves. Allow the dhals to turn a golden brown and add the curry leaves,capsicum pieces and turmeric powder and saute on a slow flame till the capsicum pieces become soft.
4.Add the multipurpose powder,grated coconut,salt,lime juice and the cooked rice and mix thoroughly.
5.Leave it on slow flame for few minutes,stirring it occasionally.
6.Remove and serve with chips and raitha.