10 December 2012,02:18 by

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Serves :

Preparation Time :
20 minutes

Cooking Time :
20 minutes

Preparation Method :

  • The Tempering: Put the oil and ghee in a wok over medium heat. When the oil is hot add the tempering ingredients, over medium heat, till the seeds are brown.
  • Add the onions, tomatoes and, chili. Stir-fry for about a minute or two.
  • Add the bell peppers, turmeric powder and garam masala or powder. Mix well.
  • Cook covered over medium heat stirring occasionally, till the bell peppers are slightly tender; about a minute. Make sure not overcook.
  • Adjust seasoning with salt and add the cooked rice, stir gently over low heat. Remove from heat.
  • Garnish with cashew nuts and onion. Fluff and mix the rice gently before serving.


  • 150 grams basmati rice, rinsed, soaked, drained and cooked
  • 220 grams chopped tomatoes
  • 150 grams coarsely chopped green bell peppers
  • ¼ teaspoon turmeric powder
  • 50 grams finely sliced onions
  • 1 green chili, finely chopped
  • ½ teaspoon garam masala or curry powder
  • Salt, to taste


  • 1 tablespoon Cooking oil
  • 4 cinnamon sticks
  • 1 bay leaf
  • ½ teaspoon cumin seeds
  • 1 tablespoon ghee
  • ½ teaspoon fennel seeds


  • 30 grams cashew nut halves
  • 30 grams finely sliced red onions

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