The curry powder used in the dish gives it a distinct flavor. The crunchy cashews adds more texture to the dish.
Preparation Time: 10 minutes
Cook Time: 10 minutes
Rice: 1 1/2 cups
Turmeric: 1/2 teaspoon
Capsicum/Green pepper: 1 large cut in half and sliced
Cashews: 1/4 cup
Red chili powder: 1/2 teaspoon
Curry powder: 2 teaspoons
Coconut powder: 2 teaspoons
Cilantro/coriander leaves: 1/3 cup chopped (7-8 sprigs)
Salt to taste
Urad dal: 1 teaspoon
Mustard seeds: 1/2 teaspoon
Jeera: 1/2 teaspoon
Fennel seeds: 1/2 teaspoon
Dry red chilies: 2 broken into pieces
Cook rice with 3 cups of water and keep aside.
Heat 2 tablespoons of oil and 1 tablespoon of ghee in a wok and add ingredients listed under for tempering. Fry for 2 minutes until the seeds splatter.
Add green pepper and turmeric, cook on high heat for 3 minutes until the pepper is crisp but fully cooked.
Add cashews and fry for 1 minute. Add all the spices, mix well.
Add rice and mix well. Add cilantro mix well and turn off the stove.
Serve hot with raita.