Capsicum Pulao

Ingredients
½ kg rice
2 onions
3 to 4 capsicums
4 to 5 green chilies
½ cup clarified butter
4 to 5 cloves of garlic
1 tbsp fennel seeds
1 tbsp coriander seeds
1 tbsp cumin seeds
A piece of cotton
Salt to taste

Method
Soak ½ kg washed rice. In a pan, heat ½ cup clarified butter and sauté 4 to 5 cloves of garlic. When garlic is a nice golden brown, add 2 onions, 4 to 5 green chilies, 1 tbsp cumin seeds and 3 to 4 capsicums. Allow cooking on low flame. Place 1 tbsp fennel seeds and 1 tbsp coriander seeds in a piece of cotton cloth and tie the ends into a knot. Add the spices pouch and 1 ½ glasses of water to the cooking pot. When water begins to boil, add rice and salt to taste. Allow simmering for 8 to 10 minutes. Capsicum Pulao is ready to serve.