Rice Prep: Wash the Basmati rice thoroughly under running water until the water runs clear. Soak it in water for about 30 minutes. After soaking, drain the water.

Capsicum Prep: Wash and deseed the capsicums. Chop them finely ensuring uniform size for even cooking.

Cooking Rice: In a large pot, boil water with a pinch of salt. Once boiling, add the soaked and drained rice. Cook until the rice is 90% done (it should retain a slight bite). Drain the water and spread the rice on a flat surface to cool and prevent further cooking.

Tempering: In a pan or wok, heat oil. Once hot, add mustard seeds and cumin seeds. As they begin to splutter, add slit green chilies and curry leaves.

Onions and Capsicum: Stir in the sliced onions and sauté until translucent. Add the ginger-garlic paste and continue to fry until the raw aroma fades. Now, introduce the finely chopped capsicums to the pan.

Spices: After 2-3 minutes, as the capsicums start getting tender, sprinkle turmeric powder, red chili powder, and salt. Mix well ensuring the spices coat the vegetables uniformly.

Combining with Rice: Introduce the cooked rice to the pan. Gently mix, ensuring the capsicum masala blends well with the rice without breaking the rice grains.

Simmer and Serve: Cover the pan with a lid and let it simmer for about 5 minutes on low heat. This allows the rice to absorb the flavors. Turn off the heat, garnish with fresh coriander leaves.