Capsicum Rice

How to Prepare

1. Rinse 10 cups of basmati rice thoroughly under running water until the water runs clear.
2. Cook the rinsed rice in a large pot with 20 cups of water and a pinch of salt until 80% done. Drain and set aside.
3. Heat 1 cup of oil in a large pot over medium heat. Add 4 tsp of mustard seeds and let them splutter.
4. Add 4 tsp of cumin seeds
5. 40 curry leaves, and 20 green chilies (slit). Sauté for 1-2 minutes.
6. Add 10 large diced onions and sauté until golden brown.
7. Add 20 diced capsicums (mixed colors) and cook for 5-7 minutes until slightly tender.
8. Add 5 tsp of turmeric powder
9. 10 tsp of garam masala
10. 5 tsp of cumin powder, and salt to taste. Mix well.
11. Add the partially cooked rice to the pot and gently mix to coat the rice with the masala.
12. Cover and cook on low heat for 10 minutes, allowing the flavors to meld.
13. Garnish with 2 cups of chopped coriander leaves and serve hot.