| CAPSICUM(MEDIUM SIZE) | 1 NO. |
| ONION | 1 NO |
| SAMBAR POWDER | 1 TBLSP(Can be replaced with 1/2 tsp of chilli powder and 1/2 tsp of coriander powder) |
| BASMATHI RICE | 1 CUP |
| GINGERGARIC PASTE | 1/4 TSP |
| TURMERIC POWDER | A PINCH |
| SALT | AS NEEDED |
| CUMINSEEDS | 1/4 TSP |
| EVEREST KITCHEN KING MASALA | ONE GENEROUS PINCH(CAN USE ANY GARAM MASALA) |
| OIL | 1 TBLSP |
| CORIANDER LEAVES | A FEW |
METHOD:
- Wash the rice and soak it in water for 15 mins.
- Cook the rice by adding 1 1/2 cups of water and half the salt.
- When it is done, spread it in a plate and allow it to cool completely.
- Heat a kadai and add the oil.
- Throw in the cumin seeds,when it splutters add ginger garlic paste.
- Throw in the chopped onions.
- Fry till golden brown .
- Add the Sambar powder, turmeric powder and salt to it and saute for a few minutes.
- Finally add the kitchen king masala and the chopped capsicums and mix well.
- After a minute, switch off the flame.
- Make sure the capsicum should not be overcooked.
- Gently mix the rice to it.
- Garnish with coriander leaves.
- Serve with onion raitha.
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