Capsicum Rice

Ingredients:
1 cup White Rice(Sona Masuri / Basmathi preferred)
1 large Capsicum
2-3 Spring Onions
6-7 strands of Coriander leaves
2 tsp Butter
1 tsp Ghee
Salt to taste

Ingredients for Masala:
6-7 Red Chillies
1/2 tsp Cumin seeds
3/4 tsp Mustard seeds
1 tsp Coriander seeds
2 tsp Black Gram seeds / Urad dal / Uddina bele
4 tsp Peanuts / Ground nuts
10-15 Curry leaves

Recipe for Masala/Powder:
Add red chillies, mustard seeds, cumin seeds, coriander seeds, black gram seeds, peanuts and fry them for about 3-4 mins in medium flame until it starts giving nice aroma or black gram seeds turn golden in color. Add curry leaves and fry them for about 1 min in low flame.

Put this fried ingredients in a mixer/blender and grind them to coarse powder as shown in the picture below. This can be stored in an airtight container.


Recipe:
Wash the rice in water for about 2-3 times and put it in a vessel. Boil the rice till each grain is separate and almost done. Drain the water content. Add 1 tsp ghee, salt, mix them well and keep it aside for about 2-3 hrs to cool.
Chop capsicum into medium sized thin pieces as shown in the picture below. Chop spring onions and coriander leaves into small pieces as shown in the picture below.

Put butter in a thick bottomed vessel/pan and heat it. Add chopped capsicum and fry them for about 4-5 mins medium flame. Add 4-5 tsp prepared masala powder, salt and fry them  for about 1 min. Add chopped spring onions and fry them for about 1 min. 

Add rice, chopped coriander leaves and mix well. Keep the capsicum rice in low flame for about 2-3 mins.

Serve hot along with any raita. This recipe is from vahrehvah. Thanks Sanjay for this recipe.