Capsicum Rice

Capsicum Rice 

Ingredients:

• 2 cups of rice
• 4 capsicums (medium sized) (washed & cut in medium dice)
• 2 tablespoon grated dried coconut
• 1 lemon
• 1 teaspoon turmeric powder
• 5 tablespoon mustard oil
• Salt to taste
• 1/2 cup of fresh, chopped cilantro

For seasoning: 

• 1 teaspoon mustard seeds
• 1 teaspoon black gram 
• 1 teaspoon Bengal
  gram 
• 2 dried red chilies
• 2 tablespoon curry leaves 
• 8-10 cashew
  nuts

For powder Spices: 

• 5 dried red chilies
• 1" piece cinnamon
• 2 teaspoon coriander
  seeds 
• 1 teaspoon cumin seeds 
• 2 teaspoon black gram 
• 2 teaspoon Bengal
  gram 

Preparation:

1. Roast all the spices for powder and make a fine powder and keep in a air tight bottle.
2. Cook the rice in bowling water till tender and nearly cooked. 
3. Drain the water and allow to cool by spreading over a plate (each grain should remain separate). 
4. Mix a teaspoon of oil to the rice so that the grains are separated well. 
5. Heat oil and add seasoning spices and fry till golden brown in colour. 
6. Add diced capsicums and fry till becomes soft. 
7. Lower the flame and add grated dried coconut. 
8. Fry till light brown and then add turmeric powder and salt to taste. 
9. Add cooked rice to this and fry till rice becomes hot. 
10. Add powdered spices and mix well and cooked until done.
11. Squeeze lemon juice at last and remove from gas. 
12. Garnish with cilantro and serve hot. 

Note: If cooking in pressure cooker add 4 cups of water for 2 cups of rice.