Sweet Bell Pepper Pulao

Ingredients :

Sweet bell peppers	10
Cooked basmati rice	2  cups
Ghee	1 tbsp
Oil	1 tbsp
Cashew nuts	2 tbsps
Cumin seeds	1 tsp
Bay leaves	2
Onion	1
Green chillies	4
Spring onions	6
Turmeric powder	¼ tsp
Salt	½ tsp
Ginger - garlic paste	¼ tsp
Turmeric powder	¼ tsp
Salt	to taste
Coriander powder	1 tsp
Cumin powder	½ tsp
Garam masala	½ tsp
Lemon juice	2 tbsps
Chopped cilantro leaves	for garnish

Directions :

• In a wide bottomed pan, heat oil or ghee. Add cashew nuts and fry on low flame till golden brown.
• Add cumin seeds, let them splutter then add bay leaves, chopped onions, spring onions, green chillies, salt, and turmeric. Saute for about 5 minutes on medium flame till the onions turn soft.
• Add ginger - garlic paste, and saute for another 2 minutes on medium flame.
• Add sliced sweet bell peppers, gently stir. Cover and cook for 3-4 minutes on medium flame till the peppers turn soft but retain a bit of crunch.

• Add cumin powder, coriander powder. Mix till combined.
• Add cooked rice and gently mix it so the rice and vegetables combine.
• Just before turning off the flame, adjust salt if required, add garam masala, lemon juice (if using) and freshly chopped cilantro leaves.
• Serve hot with yoghurt/raita and papad on the side.