Capsicum Rice - Finely chopped capsicum, sautéed until tender and seasoned with white pepper powder. Nothing more nothing less. Simple and quick. Perfect for the summer weather when you don't have to fret in the kitchen.
Rinse the rice until the water runs clear. Then soak it for about 15 minutes. Drain the water.
In a pressure cooker, add the rice, little salt and 1.5 cup of water. Cook for 10 minutes on medium-high heat. You can also use a pan to cook the rice. It will take more time.
Heat a skillet or kadai, add a teaspoon of oil and fry the cashews or peanuts on medium high heat until they become golden brown. Remove using a slotted spoon. Keep it aside.
Then add the chopped onion and green chilli. Sautee until the onions turn translucent. Do not brown them.
Add salt and the spice seasonings you prefer. Mix well. Cover and cook for a minute for the flavours to mix well.
Finally garnish with coriander leaves and roasted cashews or peanuts or both. Mix well once again and turn off the flame.
Serve with raita or gravy or vadam/fryums or papads.
Capsicum rice https://www.themagicsaucepan.com/main-course/pulav-briyani/capsicum-rice