Capsicum Tomato Rice

Ingredients

• 1 tbsp Ghee
• 1 tbsp Oil
• 1/4 tsp Cumin Seeds
• 1 Capsicum (Chopped)
• 1 sprig Curry Leaves
• 1 Green Chilli (Chopped)
• 1 tbsp Grated Ginger
• 2 Tomatoes (Chopped)
• Salt to Taste
• 1/4 tsp Turmeric Powder
• 1/4 tsp Kashmiri Red Chilli Powder
• 1/4 tsp Garam Masala Powder
• 2 tbsp Chopped Coriander Leaves
• 1 Bowl Cooked Basmati Rice

Steps

1. Wash and soak the basmati rice for 30 minutes. Cook it in a pot with water, salt and a little oil until 80% done, for 8 minutes. Drain, spread on a plate and let it cool completely.
2. Prepare the capsicum, tomatoes and green chilli by washing and chopping them; grate the ginger.
3. Heat ghee and oil in a kadai and let the added cumin seeds sizzle for a few seconds.
4. Sauté the chopped capsicum after adding it, for 2 minutes.
5. Add the curry leaves, grated ginger and chopped green chillies and give them 2 minutes of sautéing.
6. Cook the added chopped tomatoes and salt for 2 minutes.
7. When the tomatoes are soft and the capsicum is partly cooked but still crunchy, mix in the turmeric, Kashmiri red chilli powder and garam masala and cook for 2 minutes.
8. Mix in the chopped coriander leaves and sauté for a few seconds.
9. Mix the cooked basmati rice in thoroughly, then cook covered for a minute and switch off the flame.
10. Enjoy the rice hot on its own or with any gravy or raita you choose.