Capsicum Masala rice / Bellpepper rice

Ingredients
Colored Capsicum chopped- 1 cup
Cabbage chopped- 1/2 cup
Basmati rice - 1 cup, uncooked
Ghee-5 tbsp
mustard seeds- 1 tsp
Curry leaves- 1 string
ginger- 1 inch
turmeric powder- 1/2 tsp
Garam masala- 1/2 tsp
hing- 1/4 tsp
coriander leaves to garnish
salt to taste

To roast and grind
coriander seeds- 1 tsp
cumin seeds- 1 tsp
urad dal- 1 tsp
chana dal 1 tsp
red chilies-
black pepper- 1/2 tsp
clove- 2
cinnamon- 1 stick, an inch
peanuts- 2 tbsp
Marathi moggu- 1
hing- 1 pinch
ghee- 1 tsp

Method

• Cook basmati rice separately with 2 tbsp of ghee and salt
• Heat 1 tsp of ghee and roast the coriander seeds, cumin seeds, urad dal, chana dal, red chilies, black pepper, cloves, cinnamon, peanuts, marathi moggu and hing. Cool and grind the spices and set it aside.
• Heat 3 tbsp of ghee in a pan.
• Add mustard seeds. When the mustard seeds splutter, add hing, curry leaves, and ginger, and saute is a little bit and then add chopped cabbage.
• Saute the cabbage until it becomes translucent. Now add the chopped capsicum(bell peppers). Add salt and saute it until it becomes soft. Make sure not to overcook the capsicum. 
• Now add the ground spice mixture and garam masala and the cooked rice.
• Turn the gas to low flame and mix the rice, capsicum and the spice mixture. Handle with care not to break the rice.
• Garnish with coriander leaves and serve it with raita of your choice!