Capsicum Masala Rice - Version 1

Ingredients:
Capsicum - 1 Cubed  (Medium or large size)
Salt - To taste

For Powder:

Raw peanuts - 2 table spoon
Corriander seeds - 2 table spoon
Urid dhal - 2 table spoon
red chilly - 3

For rice:

Basmathi rice - 1 cup

To Temper:
Oil - 1 Table spoon
Ghee - 1 Table Spoon
Mustard seeds - 1/2 tsp
Curry leaves - 1 spring

Method:

Dry roast all the ingredients under 'For Powder' until light golden color.Let it cool for some time and then make a dry powder in the blender.

Mean while soak, basmathi rice for 20 minutes and i pressure cooked with less than 2 cups of water with 1 tsp of oil. ( After 1st whistel, keep the flame in low and turn off in 5 minutes) or cook in your method. Rice should not be mushy. Once the pressure releases, gently fluff with fork the cooked rice and make sure the rice is not smashed when taking out.

Heat oil and ghee together.When hot add mustard seeds and curry leaves.When they splutter add chopped capsicum, add salt and saute well. When they are 3/4th cooked add the ground powder and cook for few minutes.Now add the cooked rice and mix well. Adjust salt. Top it with 1 tsp of ghee to add a nice flavour.