Capsicum Rice

Method

1. 1

   Cook and cool rice: Cook 2 cups basmati or regular raw rice for separate grains. Cool completely.

2. 2

   Prepare capsicum: Wash 2-3 capsicums (mix of red and green). Core, deseed and cut into very small 5mm pieces.

3. 3

   Make tempering: Heat 3 tbsp oil. Add 1 tsp mustard seeds — when they pop add 1 tsp urad dal and fry golden.

4. 4

   Add aromatics: Add 1 sprig curry leaves, a pinch of asafoetida and 2 green chillies. Fry 30 seconds.

5. 5

   Fry capsicum: Add diced capsicum and cook on medium-high heat 4-5 minutes until slightly softened but still vibrant and slightly crisp.

6. 6

   Add spices: Add half tsp turmeric, half tsp red chilli powder, half tsp coriander powder and salt. Toss and cook 2 minutes.

7. 7

   Add rice: Add cold cooked rice. Fold gently with a flat spatula.

8. 8

   Mix evenly: Fold until rice is coated with spices and capsicum pieces are distributed throughout.

9. 9

   Season: Adjust salt. Add a drizzle of sesame oil for aroma.

10. 10

    Serve: Garnish with fresh coriander. Capsicum rice is colourful and quick. Serve with raita and papad.