Capsicum Rice Karnataka

Ingredients

• - 2 cups rice
• - 400g capsicum (bell pepper)
• - 2 onions
• - Spices as required
• - 3 tbsp ghee or oil
• - Salt to taste

Method

1. Cook and cool rice: Cook 2 cups raw rice for separate grains. Cool completely.
2. Prepare capsicum: Wash 3-4 capsicums (green, red and yellow mix). Core, deseed and cut into very small 5mm pieces for even coating.
3. Make Karnataka spice powder: Dry roast and grind 1 tsp coriander seeds, half tsp cumin and 2 dried red chillies to a coarse powder.
4. Make tempering: Heat 3 tbsp oil. Add 1 tsp mustard seeds — when they pop add 1 tsp urad dal and fry golden.
5. Add aromatics: Add 1 sprig curry leaves, a pinch of asafoetida and 2 dried red chillies.
6. Add onion: Add 1 finely chopped onion. Cook 5 minutes.
7. Add capsicum: Add diced capsicum. Cook on medium-high heat 4-5 minutes until cooked but still vibrant.
8. Add spice powder: Add the Karnataka spice powder, salt and half tsp turmeric. Toss and cook 2 minutes.
9. Add rice: Add cold cooked rice. Fold gently with a flat spatula.
10. Serve: Adjust salt. Karnataka capsicum rice is colourful and aromatic. Serve with papad and raita.