2 cups basmati rice
1 box (10 ounces) frozen baby lima beans
¾ teaspoon turmeric powder
4 tablespoon corn oil
4 to 5 small pieces cinnamon stick
1 bay leaf, crumbled
½ teaspoon cumin seeds
½ teaspoon fennel seeds
1 cup coarsely chopped green bell peppers
1 cup tomato, cut in small chunks
1 green chilli pepper, finely chopped
2 cups coarsely chopped green bell peppers
1 cup tomato sauce
1 tablespoon curry powder
2 teaspoons salt
½ cup cashew halves
Cook rice in 4 cups of water in arice cooker, or cook rice in 4 cups of water following directions on rice package for fluffy rice but omitting salt and oil if included in the directions. Transfer cooked irce into a bowl and let it cool for about 15 minutes so grains do not stick together.
Cook lima beans in a saucepan in I cup of water with ¼ teaspoon turmeric powder. When beans are tender, drain and set aside to cool. Heat oil in a wok or large fry-pan over medium heat. When oil is hot, but not smoking, add cinnamon stick, bay leaf, cumin and fennel seeds.
Brown for a few seconds.
Add ¾ cup of the onion, tomato, and chilli. Stir-fry for 1 minute.
Add bell pepper and cooked lima beans with remaining ½ teaspoon turmeric powder. Mix well.
Add tomato sauce. Blend ingredients well in wok. Cook, covered, over medium heat, until bell pepper becomes slightly tender (approximately I minutes), stirring occasionally. Do not overcook bell pepper.
Stir in curry powder and salt.
Add cooked rice to wok and blend well with sauce. Immediately reduce heat to low.
Sprinkle remaining ¼ cup onion over ice. Fluff and mix the rice gently. Turn off heat.