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Rice with peas and capsicum

                                  Rice with peas and capsicum

Ingredients
Basmati Rice - 2 cup

 Capsicum - 1 cup
Green Peas - 1 cup
Onion - 1
Ginger garlic paste - 1 tblsp
Cumin seeds - 1/2 tsp
Oil - 1 tblsp
Water - 2 cups
Coconut milk - 1 cup
Bay leaf - 1
Salt - to taste

Method
1. Wash and soak the basmati rice for minimum 15 minutes. Drain and keep aside.
2. Heat oil in a pan and splutter the cumin seeds.
3. Saute the sliced onions till it becomes translucent.
4. Next add the ginger garlic paste and saute till the raw smell vanishes.
5. Add this to the soaked and drained rice along with bay leaf, coconut milk, water and required salt and cook it.
6. Heat some oil in another pan, add the peas, asparagus and/or capsicum and saute for 2 minutes.
7. Once the rice is done, gently mix the asparagus and peas with it using a fork.
8. Garnish with cilantro and serve with some spicy gravy.

Tips
- You can saute the capsicum and peas along with the onions and cook it with the rice too. But the veggies will get overcooked and loose its crunchiness.
- Adding coconut milk is to make the rice richer and more flavourful. It is optional and you can substitute that with water too.

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