Capsicum Rice

Ingredients

• - 2 cups raw rice
• - capsicum (as required)
• - 3 tbsp sesame oil
• - 1 tsp mustard seeds
• - 1/2 tsp urad dal
• - 2 dried red chillies
• - 1 sprig curry leaves
• - 3 tbsp raw peanuts
• - Salt to taste

Method

1. Cook and cool rice: Cook 2 cups basmati or regular raw rice for separate grains. Cool completely.
2. Prepare capsicum: Wash 2-3 capsicums (mix of red and green). Core, deseed and cut into very small 5mm pieces.
3. Make tempering: Heat 3 tbsp oil. Add 1 tsp mustard seeds — when they pop add 1 tsp urad dal and fry golden.
4. Add aromatics: Add 1 sprig curry leaves, a pinch of asafoetida and 2 green chillies. Fry 30 seconds.
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. Add spices: Add half tsp turmeric, half tsp red chilli powder, half tsp coriander powder and salt. Toss and cook 2 minutes.
7. Add rice: Add cold cooked rice. Fold gently with a flat spatula.
8. Mix evenly: Fold until rice is coated with spices and capsicum pieces are distributed throughout.
9. Season: Adjust salt. Add a drizzle of sesame oil for aroma.
10. Serve: Garnish with fresh coriander. Capsicum rice is colourful and quick. Serve with raita and papad.