• Optional - Wash rice and soak for 20 mins. Cook just until done without making it mushy. Fluff it up and cool completely.
• Heat oil in a pan. Add cumin seeds and all the whole spices if using. Also add bay leaf or curry leaves.
• Once the spices begin to splutter add onions and green chili. Fry until the onions turn slightly pink.
• Then add ginger garlic paste and saute until it begins to smell aromatic. Add capsicum and green peas. Fry for 3 to 4 minutes until tender yet crunchy and not mushy.
• Add mint, coriander, chilli powder, garam masala and salt. Fry for about 2 minutes till the mixture turns aromatic.
• Optional - If the mixture is too dry, sprinkle 2 tbsp water and cook until the water evaporates.
• Then add cooled rice to the capsicum mixture. Mix well and taste test. Add more salt if required and pour the lemon juice. Mix well. Serve capsicum rice with a raita.

Instant pot capsicum rice

• Press SAUTE button on the Instant pot and pour oil to the inner steel insert.
• Add cumin. When the seeds splutter, add curry leaves, green chilli and onions. Saute until the onions turn golden.
• Next add ginger garlic and saute for 30 seconds. Then add in the capsicum and peas.
• Saute for 2 to 3 mins until the capsicum is done to your liking. Then add salt, turmeric, red chilli powder, garam masala and mint leaves.
• Give a good stir and pour 2 tbsps of water. Press CANCEL button.
• Deglaze the pot and mix everything well. The heat in the pot will cook the masala and evaporate the water completely. Remove this to a plate and set aside.
• Add soaked rice and pour water. For 1 cup basmati rice, you will need 1¼ cups water. For 1 cup sona masuri rice, you will need 2 cups water.
• Give a good stir to ensure there are no food particles stuck at the bottom. Secure the Instant pot with the lid and position the steam release handle to sealing.
• Press PRESSURE COOK button and set the timer to 5 to 6 mins for basmati rice or 10 mins for sona masuri rice.
• For basmati rice, release the pressure manually after 5 mins. Remove the pot and cool the rice a bit.
• Then add the coriander leaves, capsicum masala and lemon juice to the pot. Give a good mix. Adjust salt if needed.Serve capsicum rice with yogurt or curd.