Bell Pepper Pulau

I simply love bell peppers and look for every opportunity to incorporate them into my menu.  They lend a beautiful colour to any dish along with their sweet flavour and power packed nutrients & vitamins.  So if you looking to zhoosh up your rice I highly recommend popping in a few peppers and voilla!  What do we have? A tasty spicy rice suitable for any occasion!

Preparation: 10 minutes    Cooking time:  10 – 15 minutes   Serves: 3-4

1 ½ cups (375ml) long grain basmathi rice

2 tbsp (30ml) oil

¼ tsp mustard seeds

½ cumin seeds

1 small onion finely sliced

3 small bay leaves

1 tsp (5ml) split urad dhal

3 dried red chillies

½ tsp turmeric powder

1 tsp (5ml) garam masala

1 each small green/yellow/red peppers finely sliced

½ tsp salt (adjust accordingly)

Edible flowers to garnish (optional)

Let’s cook ?

Boil rice as per the instructions on the pack.  When cooked – Keep aside.

Heat the oil in a pot.

Toss in the mustard seeds & cumin seeds.  As soon as the mustard seeds pop – add the onion, bay leaves, split urad dhal, chillies and turmeric powder.  – cook until the onions golden brown.

Add the garam masala, mix peppers and salt.  Sauté for 3-5 minutes

Toss in the cooked rice – gently give it a stir – cook for 1 – 2 minutes then turn of the heat.

Garnish with flowers and serve hot or cold, along with a curry of your choice or some dhal.