Capsicum Rice

The flavour that bell-pepper induces to any dish that it is added to is unique....it makes even the most humble of dishes take on an exotic aroma. The combination of fragrant basmati, ghee and bell-pepper appeals to all your senses....it looks great especially when you throw in orange, yellow, red and green peppers....smells divine....tastes just as good....I could go on and on...but let's get to the recipe now:

What you need:
Diced bell pepper - 1 cup(a combination of red,green,orange and yellow can be used)
Basmati rice- 1 cup
Onion - 1 small, chopped fine
Cardamom - 3
Clove - 4
Cinnamon - a small piece
Ghee - as required
Turmeric powder - 1/2 tsp
Salt
Juice of half a lemon
Shredded coconut - 3 tsp

Cook basmati with 1.5 cups of water in the pressure cooker until one whistle. Spread this on a plate to cool.
Heat some ghee in a pan. (You can substitute this with oil if you like, but ghee gives the rice a special taste) Powder cardamom, clove and cinnamon coarsely and add this to the ghee. Add some urad dal, mustard seeds and channa dal too. When the mustard seeds pop, add the chopped onion and turmeric powder. Saute until onions are slightly browned. Add salt and bell pepper. Stir well and cook covered on medium heat until the pepper is soft but not mushy. Add shredded coconut and mix well. Now add this to the cooled rice. Also add the lemon juice. Mix well. Garnish with fresh cilantro leaves or curry leaves and fried cashew nuts.
Serve hot.
Njoy!!

This is my entry to Sam's Jihva for Ghee & Butter