Believe me….. it is a feast to eyes as well as to taste buds…..so colorful…so yummy.
- Wash and soak the rice in enough water for 10-15 minutes.
- Boil 12-15 cups of water in a big pan. When water is boiled add rice along with a little salt.
Cook uncovered on low heat till rice is tender.
- Take care not to overcook the rice. Each grain of rice should be separate.
- When rice is done, drain and add some cold water and drain again using a large sieve and set aside.
- Heat oil in a wok or large pan, add carom seeds and asafetida and chopped vegetables.
- Stir fry for 2-3 minutes. Take care that bell peppers are not overdone, they should be crisp.
- Mix salt and pepper to taste.
- Add the cooked rice and mix well. Cook for 2-3 minutes.
- Mix in lemon juice.
- Serve with Chutney or Raita.
Do You Know?
Peppers are commonly broken down into three groupings: bell peppers, sweet peppers, and hot peppers. Most popular pepper varieties are seen as falling into one of these categories or as a cross between them.
Red chilis contain high amounts of vitamin C and carotene ("provitamin A").
Yellow and especially green chilis (which are essentially unripe fruit) contain a considerably lower amount of both substances.
In addition, peppers are a good source of most B vitamins, and vitamin B6 in particular. They are very high in potassium and high in magnesium and iron. Their high vitamin C content can also substantially increase the uptake of non-heme iron from other ingredients in a meal, such as beans and grains.