This is a very colorful and appealing Rice dish.
2 cups Basmati Rice
3 Capsicums (Bell Peppers: Red, Yellow and Green)
½ cup Peas
4 Green Chilies or 1 Jalapeño
1 tsp Lemon juice
2 tsp grated Coconut
2 tsp Cashew nuts
Chop bell peppers length wise, removing seeds.
Cook rice in a rice cooker with 1:2 ratio of water for the basmati rice. Add 1” butter stick while cooking rice. This will make cooked rice fluffy and each grain will not stick to each other. Once cooked, spread rice and let cool.
Take 4 tsp of oil in a skillet add chopped onions, chilies, and bay leaf and once the onions are translucent, add ginger-garlic paste and all the chopped peppers and salt. Don’t overcook, now add peas and coconut and let fry till all the vegetables are nicely roasted.
Now add 2 tsp of garam masala powder. Mix in the rice gently without tampering the shape of the vegetables, salt should be added at this time again for the rice. Add more oil or ghee according to taste. Adjust seasonings at this time.
Fried cashews and coriander can be used for garnishing and add lemon juice before serving.
Raita or Kurma is a good side dish for Peppers Rice.