Capsicum Rice/ pulao

Ingredients

Basmati Rice	2 cups
Capsicum (Red, Green & Yellow)	2 cups
Tomatoes	2 big ones
Corn kernels	½ cup
Carrot (grated)	1 cup
Onions	1 large
Bay leaves	A few
Ginger/garlic paste	3 tsp
Green chillies	1-2
Garam masala(Kitchen king)	1 tsp
Turmeric powder	2 tspn
Chilli powder	1 tsp
Cashews (broken)	A handful
Cinnamon sticks	2-3 pieces
Cloves	2 nos
Cardamom	2 nos
Coriander leaves chopped	2 tbspn
Oil/ghee	2 tbspn each
Salt	As per taste

Method

1. Cook basmati rice, spread it in a bowl and allow it to cool.
2. Slice onions and tomatoes and keep aside.
3. Wash and cut capsicum (all colours) into long, thin pieces.
4. Heat oil in a pan, add capsicum and fry for 2-3 mins.  Add corn and grated carrot and fry until they are cooked and keep it aside.
5. Heat ghee in a pan and add bay leaves, followed by cloves, cinnamon and cardamom. When it turns light brown, add onions, ginger garlic paste and fry until they are translucent.
6. Add tomatoes and salt and fry for few more minutes until the tomatoes are cooked. Then add turmeric powder, chilli powder, garam masala and sauté for 1 minute.
7. Add the fried capsicums and mix everything and cook for 1 minute.
8. When it is cool, add the rice to the mixture and fry for 2-3 minutes. Add fried cashews and chopped coriander leaves and serve with raita.