Capsicum peas pulav

INGREDIENTS
(Serves - 2)

• Basmati Rice      -   1 cup
• Onion                 -  1 medium
• Capsicum           - 1/2
• Frozen Peas
• Green chillie        -  5 to 6 small
• Oil                      - 2 tsp
• Ghee/Butter        - 1/4 tsp
• Water                 - 2 cups       
• Ginger              
• Fennel seeds
• Cumin seeds
• Turmeric powder     
• Salt (to taste)
•  Corriander leaves

   

PROCEDURE

• Soak 1 cup of rice in water for 30 mins
• Cut Onion along the length
• Grind Green chilli and ginger and keep. This is the only spice that will be added, so can increase/decrease green chilli accordingly
• Heat the pan and add oil and butter(or ghee). Ghee gives a nice flavor and can be skipped if not necessary
• Add fennel seeds and jeera and allow it to sizzle
• Add onions and saute it. Now add turmeric powder to it
• Once the onion starts frying, add green chili and ginger mixture and cook till the raw smell goes . 
• Now add capsicum (also cut along the length) .
• Once capsicum starts cooking, add peas and cook it for 1 to 2 mins
• Now, drain off the water from rice and rice to the pan and fry it in low heat. 
• Add two cups of water and add salt according to taste.
• Give a nice stir so salt gets dissolved evenly.
• Close the pan and allow it to cook in high heat for 4 mins
• Then reduce the heat to medium for 7 to 8 mins
• Keep the pan closed for 10 mins
• Garnish with corriander leaves  and enjoy with curd