Cheesy Pepper Rice (Jain International) Recipe

Ingredients

• 3 tbsp oil
• 1 1/2 cups uncooked rice (chawal)
• salt (namak) to taste
• 4 whole dry Kashmiri red chilli
• 2 tbsp oil
• 1/2 cup sliced capsicum (red, green, yellow)
• salt (namak) to taste
• 2 tbsp grated processed cheese
• 2 tbsp grated processed cheese

Steps

1. Wash and soak the rice for 30 minutes and drain well.
2. Heat the oil in a kadhai, add the rice and sauté on a medium flame for 2 to 3 minutes.
3. Add 3 cups of hot water and salt, mix well and cook on a medium flame for 8 to 10 minutes or till the rice is cooked, while stirring occasionally. Drain out any excess water if remaining.
4. Roast the red chillies in a non-stick pan for a few minutes. Remove from the frying pan and pound in a mortar-pestle (khalbatta) to a coarse powder.
5. Heat the oil in a kadhai, add the capsicum and sauté for 2 to 3 minutes.
6. Add the prepared red chilli powder and sauté for 1 to 2 minutes.
7. Add the cooked rice and mix well.
8. Add the salt, mix well and cook for 1 minute.
9. Add the cheese, mix well and cook for 1 more minute.
10. Serve immediately garnished with cheese.