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Ingredients Jump to Instructions ↓

  1. 1 cup 160g / 5.6oz Plain rice

  2. 4 Bell Peppers

  3. 1 Lemon

  4. 1 1/2 tablespoons 22ml Grated dry coconut

  5. 1/4 teaspoon 1 1/3ml Turmeric powder

  6. 3 tablespoons 45ml Oil For Seasoning:

  7. 1/2 teaspoon 2 1/2ml Mustard seeds

  8. 1 teaspoon 5ml Black gram dhal

  9. 2 teaspoons 10ml Bengal gram dhal

  10. 2 Red chiles

  11. 2 Curry leaves

  12. 1 Cashew nuts

  13. 1 Roasted peanuts For masala powder:

  14. 6 Chiles

  15. 1 Cinnamon

  16. 2 teaspoons 10ml Coriander seeds

  17. 12 teaspoons 60ml Cumin seeds

  18. 1 1/2 teaspoons 7 1/2ml Black gram dhal

  19. 1 1/2 teaspoons 7 1/2ml Bengal gram dhal

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Fry the above ingredients in a tea spoon of ghee or oil until golden brown. Powder and keep. Cook rice until 3/4 cooked. Drain water off the rice, spread and cool. Mix a teaspoon of oil or ghee to that and keep aside. Heat oil and add seasonings one by one and fry until golden brown in color. Add diced capsicum and fry until soft. Reduce heat and add grated dry coconut. Fry until light brown; add turmeric powder, salt, and the cooked rice. Fry for a few minutes until the rice is hot. Squeeze lemon juice and powdered masala. Mix well and garnish with cut coriander leaves.

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