.JPG)
I love to use the tricoloured bell peppers whenever available. Earlier we would see that only in magazines but now we find it across all seasons .For the fourth week of BM #34, I will be blogging about capsicum dishes. For day one it is an one pot meal, easy to prepare with lots of flavours and lovely colours.
INGREDIENTS
Red, Green and Yellow capsicum 1 each
Basmati rice 2 cups
Onion 2
Tomato 2
Ginger garlic paste 1tsp
Cumin seeds 1tsp
Cardamom 2
Clove 2
Cinnamon 1/2 ' piece
Bay leaf 2
Turmeric powder 1/4 tsp
Chilli powder 3/4 tsp
Coriander powder 1tsp
Cumin powder 1tsp
Garam Masala 1tsp
Oil 1tbsp
Salt to taste
PREPARATION
Soak the rice in water for 15-20 minutes. Drain it and cook it in 4 cups of water in pressure cooker upto 3whistles . It should not become mushy. Once it cools , lightly fluff it up with a fork
Cut the onions, capsicum and tomato finely.
Heat oi in a wide mouthed pan. When it is sufficiently hot add the cumin seeds
When it starts to sizzle add the cardamom, clove, cinnamon and bay leaf and saute in low flame for a minute till a good aroma comes out.
Now add the cut onions and saute it in medium flame till it becomes transparent and then put the ginger garlic paste, mix well and saute for a minute
Add the cut tomatoes and saute.When it starts to become mushy add the turmeric powder, chilli powder, coriander powder, cumin powder and garam masala and mix well. Continue to cook for few minutes
Now add the cut capsicum and salt, mix well, close with a lid and cook in low flame for 5 minutes.
Switch off the fire and let it cool
Now add the rice, mix well and cook in low flame for 2 minutes
Serve warm with a raita of your choice
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#34
