Ingredients
3 cups long-grained rice (Basmati) - washed and cooked
1 medium-sized green bell-pepper - chopped long and thin
1/2 cup yellow cheese - shredded
1/4 cup fresh mozarella or italian cheese - shredded
1/2 onion - finely chopped
2 green chillies or jalapenos - finely chopped
6-8 pieces of cashews - split in half - roasted
2 tbsp fresh cilantro - chopped for garnish
1/2 tsp cumin seeds (jeera)
3 tbsp oil
salt - to taste
lemon juice - to taste
1/4 tsp saffron strands - dissolved in warm water
1/2 tsp turmeric powder
1/2 tsp garam masala

Method
Wash and cook the rice as you normally do. Using long-grained rice like Basmati helps give it a better texture, but you can use normal rice too, without compromising the taste.

Warm 2 tbsp water and add the saffron strands to it. Let it bleed while you prepare the rice.

Take 1 tbsp oil and roast the cashews in it till they turn light brown in color.

Take a wok, add oil and cumin seeds to it. When the latter start spluttering, add the green chillies and chopped onions and saute till they become soft and glazed.

Now add the chopped green bell-peppers and saute again. Add all the dry spices and salt, and cook covered for 5 mins, till the peppers are tender and cooked through.

Add the roasted cashews to the wok.

Next, add the dissolved saffron along with the water, and add the cooked rice to it. Mix everything together so it gets colored and the spices are evenly distributed. Add the lemon juice and half of the shredded yellow cheese, then allow to cook for another 8-10 mins.

When the rice looks cooked and emanates the aroma of saffron, take it off the stove. Gingerly sprinkle the remaining cheese and chopped cilantro and mix just to combine.

Serve with some Raita or a curry of your choice. This Cheese & Bell-Pepper Rice tasted so good we just gobbled it up as soon as I took it off the stove. It's so good, you'll hardly ahve any leftover remaining. And if you do, try using them to make these delicious Rice & Cheese Cutlets

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