Capsicum Rice

Adapted from http://www.sailusfood.com/2011/05/02/quick-butter-capsicum-rice/

Brown Rice - 3/4 cup, cook with sufficient water till done and keep aside
Ghee / Clarified Butter - 1 tbsp
Mustard Seeds - 1/2 tsp
Cumin Seeds - 1/2 tsp
Cinnamon Stick - 1 inch
Green Chilli - 2, finely chopped
Urad Dal / Black gram - 1 tbsp
Curry Leaves - 1 sprig
Capsicum - 1, finely chopped
Frozen Corn - a handful (optional)
Bisi Bele Bhath Powder - 1 tsp (optional)
Salt
Roasted Cashewnuts - a handful

Heat ghee in a pan. temper with mustard seeds, cumin seeds, green chillies, cinnamon stick, curry leaves.

Add the urad dal and saute till the dal changes color to slight brown.

Add the chopped capsicum and salt and cook for 5 minutes. If using corn, add them along with the capsicum. Do not overcook the capsicum, leave them crunchy.

Mix the rice, bisi bele powder(if using) and cashewnuts. Cook for a couple of minutes more and serve hot.