Capsicum rice with grilled spiced chicken

I made this Capsicum rice based on the recipe by Hebar's Kitchen. Recipe as follows:

INGREDIENTS

FOR MASALA POWDER:

• 2 tbsp peanuts / groundnuts
• ½ tsp chana dal
• ½ tsp urad dal
• 1 tsp coriander seeds
• ½ tsp cumin seeds / jeera
• 1 tsp sesame seeds / til
• 4-5 dried kashmiri red chili

OTHER INGREDIENTS:

• 2 tbsp oil / ghee
• 1 tsp mustard seeds / rai
• few curry leaves / kadi patta
• 1 medium sized onion, thinly sliced
• 1 cup capsicum, green, yellow, red, thinly sliced
• ½ tsp turmeric / haldi
• ½ tsp garam masala
• salt to taste
• 2 cups cooked basmati rice / leftover rice
• 2 tbsp coriander leaves, finely chopped

INSTRUCTIONS

• firstly, in a thick bottomed pan dry roast peanuts till the skin separates.
• further add chana dal, urad dal, coriander seeds, cumin seeds, sesame seeds and red chili.
• dry roast on low flame till the spices turn aromatic.
• cool down the spices completely and coarsely powder them. keep aside.
• in a large kadai heat oil or ghee.
• further add mustard seeds and curry leaves.
• saute slightly and allow to splutter.
• additionally, add onions and saute till they turn slightly golden brown.
• also saute capsicum.
• furthermore add turmeric, garam masala, prepared masala powder and salt.
• saute for a minute or till the spice powder turn aromatic.
• now add cooked basmati rice or leftover rice.
• mix gently without breaking rice grains.
• cover and simmer for 5 minutes or till the rice absorbs the masala.
• further add coriander leaves and serve.
• finally, serve capsicum masala rice garnished with few onion slices, lemon and coriander leaves.
  As for the grilled spiced chicken, I used chicken breast marinated with onion powder, garlic powder, cayenne pepper, paprika, ground cumin and coriander, salt and black pepper.
  

  

  Capsicum rice with grilled spiced chicken