Ingredients 

• Plain rice-1 cup (200 grams)
• Capsicums-4 or 5 (medium sized)
• Lemon-1
• Grated dry coconut-1 1/2 tbsp.
• Turmeric powder-1/4 tsp.
• Oil-3 tbsp.

For seasoning  

• Mustard seeds-1/2 tsp.
• Black gram dhal-1 tsp.
• Bengal gram dhal-2 tsps.
• Red chillies-2
• Curry leaves-few
• Cashewnuts-8

For masala powder  

• Red chillies - 6
• Cinnamon-1 inch piece
• Coriander seeds-2 tsps.
• Cumin seeds-1/2 tsp.
• Black gram dhal-1 1/2 tsps.
• Bengal gram dhal-1 1/2 tsps.

Method  

• Cook rice in bowling water till tender and three fourth cooked. 
• Drain the water and allow to cool by spreading over a plate. Each grain should remain separate. 
• If cooking in pressure cooker add 2 cups water for one cup rice. 
• Mix a tsp of oil to the rice so that the grains are separated well. 
• Heat oil and add seasoning and fry till golden brown in colour. 
• Add diced capsicums and fry till it becomes soft. 
• Reduce the flame and add grated dry coconut. 
• Fry till light brown and then add turmeric powder and salt to taste. 
• Add cooked rice to this and fry till rice becomes hot. 
• Fry the ingredients of masala powder in 1 tsps oil till golden brown and powder and keep. 
• Squeeze lemon juice and add the powdered masala. 
• Mix well and garnish with cut coriander leaves.