Preparation Time: - 15~30 min depending upon the time you soak the rice
Cooking Time: - 20 min
Servings: - 3~4 persons
- 1 ½ cup or 300 gm. Basmati Rice /jeera Rice /Gobindobhog ( I used Basmati rice)
- 3 nos of small Capsicum or Bell pepper – I prefer to use a mix of all colors green, yellow and red. If not available, you can use only green.
- 1 medium onion chopped
- 1 tbsp chopped Ginger
- 1 Garlic crushed
- 2 tbsp Ghee
- Handful of Raisin
- Handful of Cashew
- 4 tbsp vegetable oil ( I used Sunflower oil but you can use any vegetable oil)
- 2 tsp Garam Masala powder
- 1 tsp Kashmiri red chili powder – I prefer this as it is less spicy but you can use normal red chili powder also. Even you can increase the amount here according to your taste
- Salt to taste
- Chopped Coriander leaves for garnishing
- Wash the Basmati rice thoroughly and soak it in water for at least 15 min. It is better if you can soak for 30 min. Drain in the water and keep aside.
- Chop capsicum, onion and ginger. Keep aside.
- Crush the garlic in pestle and mortar and keep aside.
- Heat 1 tbsp oil in a non-stick kadai at high flame. Fry the capsicum for 2~3 min with little salt and keep aside.
- Shallow fry the raisin and cashew nuts in the same kadai and keep aside.
- Add the remaining oil and 1 tbsp Ghee in the same kadai. Fry the onion, ginger and garlic for 2~3 minutes
- Now add the rice and fry for 2 minutes. Continuously stir to mix the whole stuff.
- Add garam masala, salt, Kashmiri red chili powder and sufficient water
- Cover the lid and cook till the rice is done. Please do not overcook. The rice should not stick together but should become soft. If you find the rice not soft you can sprinkle water on it and stir for some more time.
- Now mix the capsicum and mix well.
- Now add the raisins and cashew nuts. Pour the remaining ghee and mix.
- Turn off the burner, put the lid and leave for 3~5 min. This will produce a nice smell.
- Garnish with coriander leaves and serve.