Wash the basmati rice under running cold water till water runs clear.

Soak them in enough water for at least 15-20 minutes. While rice is soaking, prep other ingredients.

After the soaking time, discard the water and drain the rice well.

heat the oil in a sauce pan on medium heat.

Once hot add whole spices. Saute for a minute or so.

Now add chopped onions, sprinkle some salt. Cook the onions till they are soft, translucent or light pink in color.

Now add ginger paste, garlic paste and chopped chilies. Mix and saute for a minute

Now add drained rice. Mix and cook for 2 minutes.

Now add remaining salt, garam masala, kasoori methi and black pepper powder. Mix well.

Add lemon juice. Also add water and stir once.

Crank the heat to high and let the water come to a boil.

As soon as it starts boiling, LOWER the heat to the lowest possible. Cover with the lid.

Continue cooking without disturbing on LOW heat for 17-18 minutes.

After that turn off the stove and let it rest without opening the lid for 10 minutes.

While cooked rice is resting, let’s cook the capsicum. Heat the oil in a pan on medium heat. Once hot add cashews and capsicum.

Mix well, sprinkle very little salt.

Cook till capsicums are cooked well as per you liking

Now resting time is over, open the lid from the cooked rice.

Add cooked capsicum, chopped coriander and mint leaves.

Mix it gently, so rice grains do not break.