This recipe I prepare when I have leftover rice. If you plan ahead, use Basmati rice. Soak the basmati rice for half an hour, completely drain the water, saute in ghee until it loses the water content.Then add 2 cups of water for one cup of rice, pressure cook with salt. Spread the rice on a plate and allow it to cool until the grains stand separate. Don't mix using a ladle as it will become mushy.
Ingredients
Cooked rice-1 bowl(serves 2)
Capsicum Green Bell pepper-1
Onion-1
Potato-1 medium-(all the above three chopped lengthwise)
Green chillies-2 slit into two
Channa masala powder-2 Tablespoons
Salt to taste
Procedure
1. Cook the rice and let it cool so that each grain is separated. Basmati rice or normal raw/boiled rice can be used. Once you cook the rice, spread it on a plate with little sesame oil on top. Don’t stir to avoid rice sticking to each other.
2. In a kadai , heat oil and ghee.
3.Add onion and green chillies.Fry for a minute. You needn't cook the onions till they are transparent. By the time potato is done onions will be cooked perfectly.
4.Add the potatoes.Simmer and cook until the potatoes are tender.(If you have frozen peas or fresh peas, you can add at this stage)
5.Add the capsicums now. I love if capsicums retain their colour and texture.So add once the potatoes are cooked. Now cook in a high flame. Capsicums will be cooked in a minute or so.
6.Now add required salt and channa masala powder. Stir well.
7.Add the cooked rice.Remember there is no salt in the rice. So after mixing the rice, you can taste and add salt if required.
8.Garnish with coriander and add cashews fried in ghee. Serve it simple with a raitha.
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