Cooking Instructions
- 1
In a non stick pan heat oil put ginger garlic chilli paste.
Saute for a min. - 2
Add chopped onions. Cook for 2 min till tender. Add capsicums and saute it.
- 3
Add tomato puree and cook till oil separates.
- 4
Add green puree and all dry masalas and olive oil.
- 5
Mix well. Add precooked rice. Mix well gently. Give it a stir for 2 mins in high flame.
- 6
Garnish with colourful capsicums. Serve hot with raita, salad and papad.
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