Capsicum Rice (Shimla Mirch Pulao)

Cook the Rice:

• Wash the basmati rice and soak it for 15 minutes.
• In a pot, boil 2 cups of water, add salt and oil, then add the soaked rice.
• Cook until the rice is tender but firm. Let it cool and fluff it with a fork.

Prepare the Capsicum Masala:

• Heat oil in a pan, add mustard seeds, cumin seeds, and dried red chili. Let them crackle.
• Add curry leaves and sliced onions, sauté until onions turn golden.
• Stir in chopped tomatoes and cook until soft.
• Add turmeric, red chili powder, garam masala, and coriander powder. Mix well.
• Add chopped capsicum and cook for 3-4 minutes until slightly tender but still crunchy.
• Stir in roasted peanuts for extra crunch (optional).

Mix with Rice:

• Add the cooked rice to the pan and gently mix it with the masala.
• Cook on low flame for 2 minutes so the flavors blend well.
• Garnish with fresh coriander leaves.

Serving Suggestions

• Serve hot with cucumber raita, curd, or a simple dal.
• Pair it with papad and pickle for an authentic Indian meal.

Pro Tips

• Use different colored capsicums for a vibrant look.
• For added protein, toss in some paneer cubes or boiled chickpeas.
• A dash of lemon juice enhances the flavor before serving.