Red Capsicum Rice

Bought a lot of peppers yesterday, and have been trying to think of a good recipe to bring out their flavours. Voila!

Inredients:
Long-grained Rice : 2 cups
Coconut milk: 1 cup
Cinnamon: 2 sticks
Cloves: 2
Cardamom: 2
Peppercorns: 2
Red chilies: 2 + 2
Cumin: 1tbsp + 1tbsp
Chana daal: 1tbsp
Dhania: 1tbsp
Onion: 1
Curry leaves: a few sprigs
Onion: 1 (sliced)
Peanuts: 1 oz, or 28 peanuts (skinless, roasted)
Red bell peppers: 2 (sliced)
Cilantro: few sprigs
Ghee: 2 tsp

Method:
Cook rice in 1 tsp ghee 3 cups water and one cup of coconut milk. Separate the grains and keep aside.
Dry roast cinnamon, cloves, cardamom, peppercorns, red chilies, 1 tbsp cumin, chana daal, dhania. Powder. Keep aside.
In a large skillet, to 1tsp ghee, add 1tbsp cumin, 2 red chilies and curry leaves.
Add sliced onions. Saute till golden brown.
Add the sliced red capsicum. Let cook for a couple of minutes. Do not overcook.
Add rice, 2tsp salt, spice powder. Mix well.
Garnish with roasted peanuts and cilantro just before serving.

Nutritional Information:
Per serving of cooked rice, 1 cup or 158 grams:
284 Calories out of which 54 calories are from fat
49 grams of carbohydrates
5 grams of proteins
(The above information is valid if using light coconut milk)