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Simple yet aromatic, Capsicum Rice is a traditional Indian rice preparation with authentic spicing. This vegetarian dish is a family kitchen staple that adds variety and flavor to everyday meals.
Rinse the basmati rice thoroughly and soak it in water for 15 minutes, then drain.
In a medium saucepan, add 2 cups of water and the soaked rice. Bring to a boil, then cover and simmer on low heat for about 10-12 minutes until rice is cooked and fluffy. Set aside to cool.
Heat oil in a large skillet on medium heat. Add cumin and mustard seeds, letting them sizzle for 30 seconds until fragrant.
Add chopped onion and sauté for 2-3 minutes until translucent. Stir in cashews and cook another minute until lightly golden.
Add diced green and yellow capsicum and peas. Sprinkle with turmeric powder and black pepper, then stir-fry over medium-high heat for 3-4 minutes to keep veggies crisp-tender.
Reduce heat to low, add cooked rice, salt, and garam masala. Mix gently until spices coat the rice and vegetables evenly. Heat for 2-3 minutes, taking care not to mash the grains.
Turn off the heat, cover, and rest for 5 minutes before serving to allow flavors to meld.
