Tricolor Capsicum Rice - Cooking With Sapana

I had these bell peppers resting in my fridge from one week. Finally, I got them out and make this flavorful rice recipe from a cookbook I had in my collection. The recipe didn’t use the roasted masala that I added here is from a blogger’s recipe that I forgot now. Of course ,the credit goes to her. .The juicy and crunchy flavor of bell peppers added a distinguished taste to the rice . My daughter who is a big fan of red and yellow peppers loved it . This is my entry for +srivalli jetti ‘s cooking from cookbook challenge .So let’s start the recipe . Yum

Ingredients:
For roasted powder
5-6 dry red chillies
1 tablespoon urad dal
2 tablespoon peanuts
1 teaspoon cumin seeds
2 teaspoon coriander seeds

Other ingredients:
1 1/2 cup rice
2 bay leaves
2 onions , chopped
2 tomatoes , chopped
3-4 green chillies , chopped
1 teaspoon ginger , grated
1 cup tricolor bell pepper( red , yellow , green ) , chopped
5-6 curry leaves
1 teaspoon cumin seeds
1 teaspoon mustard seeds

Spices
1 teaspoon turmeric powder
Salt to Taste
1 teaspoon red chilly powder
1 teaspoon garam masala

1/4 cup cooking oil
Water as required

Method:
Dry roast the ingredients for powder in a pan , cool and grind to make a coarse powder. Set aside.
Heat oil in a pressure cooker , add cumin seeds , mustard seeds and bay leaves. Sauté and add curry leaves , ginger and onions.Cook till onions become golden in color.
Add chopped tomatoes , green chillies and all spices and salt. Cook till tomatoes are done .
Now add the powder made above , mix and add bell peppers . Stir and add washed and drained rice . Add 3 cups of water and close the lid.Cook for 1 whistle and let all the steam evaporate itself.