Wash and soak the rice for fifteen minutes.
Cut the onion finely.
Cut the bell pepper.
Grind ginger and garlic to a fine paste.
Put oil in a pressure pan, add cumin and fennel to it. As it sizzles, put onion and saute for sometime, until pink in colour.
Now, add the ginger-garlic paste and saute for sometime. The raw smell should vanish.
Put the bell pepper pieces to it and saute for sometime.
Add the soaked rice and saute for two minutes.
Put the spice powders to it, saute it, add water and salt. Give a stir.
Close the lid and put the whistle. Turn off the stove after one whistle.
Let the pressure release by itself. Roast the cashew nut in ghee. Gently mix the pilaf and top with roasted cashew nuts.
Red and Yellow Bell Pepper Pilaf is ready to serve.
