This vibrant rice dish owes its name from the different coloured capsicums, mint leaves, saffron and proteins from the black eyed peas (lobhia), cottage cheese/tofu used. Not many spices have been used but the flavour of all the ingredients appeals to the palate so much that you will make it very often!
Serves four people.
| Ingredients | Quantity |
|---|---|
| Basmati Rice | 1 cup |
| Saffron, soaked in warm milk | 1 tbsp |
| Boiled Black Eyed Peas (Lobhia) | ½ cup |
| Fried Cottage Cheese Cubes (Paneer or Tofu) | ½ cup |
| Sliced Capsicum (Green,Red and Yellow Bell Peppers) | ¾ cup |
| Sliced Onions | ¼ cup |
| Ginger Garlic Paste | 1 tsp |
| Slit Green Chillies (optional) | 2 or 3 |
| Cumin Seeds | 1 tsp |
| Bay Leaf | 1 |
| Mint Leaves | ½ cup |
| Cumin Seed Powder | 1 tsp |
| Black Pepper Powder | 1 tsp |
| Butter | 1 tbsp |
| Salt | to taste |
| Water | to cook rice |
Method
- Wash the rice and drain the water and keep it aside for atleast half an hour. Cook it with enough water so that it is not very soft. Keep it aside.
- Take a big pan and add the butter and heat it. When it melts add the cumin seeds and bay leaf and fry.
- Add the onions and ginger garlic paste and fry till the onions are light brown.
- Next, add the cashewnuts,capsicum, a few mint leaves and black pepper powder and fry them lightly. Remove a few different coloured capsicum and keep it aside for garnishing.
- Then add the boiled black eyed peas, cumin powder, salt, cottage cheese/tofu cubes, saffron and cooked rice and mix well. Fry it till the mixed rice is really hot to serve.
- Serve it in a serving bowl decorated with the coloured capsicum and few mint leaves and sliced green chillies.
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