Capsicum Biryani | Bell Pepper Biryani

5:58 PM

You must have already tried and had capsicums in a variety of dishes like gravies, sabzi, pizzas and many fillings, but have you tried making a biryani out of it, I'm sure if you taste this biryani, you will definitely fall in love with it. The method of making is same as that of chicken or mutton biryani, but takes much lesser time in making it.

Capsicum Biryani

Basmati Rice - 1 1/2 cups, washed and soaked for 30 minutes
Onions - 2, finely sliced, golden fried
Capsicum - 2, chopped according to desired shape
Cinnamon stick - 1
Cardamom - 3
Cloves - 3
Bay leaf - 1
Tomato - 1, chopped
Coriander leaves - 1/2 cup
Mint leaves - 1/4 cup
Green chillies - 1-2
Ginger garlic paste - 1 tsp
Turmeric powder - 1/4 tsp
Coriander powder - 1 tsp
Red chilli powder - 1/2 tsp
Biryani masala - 1 tsp
Orange food colour - a pinch
Salt - to taste
Oil / Ghee

Heat oil in a kadhai, and add the whole spices and allow it to crackle

Add half of the fried onions

Add tomatoes, ginger garlic paste, turmeric powder, coriander powder, red chilli powder, biryani masala and salt.

Make a paste out of coriander, mint leaves and green chillies and add this paste too in the kadhai

Cook till tomatoes are fully mashed up and oil separates

Add chopped capsicum and 1/4 cup water and simmer it covered for 5-8 minutes. The gravy should not be too dry or too watery

In a separate vessel cook rice till 90% done. Check in detail how to cook basmati rice here

Now add this rice over the capsicum masala and put in on dum for 15 minutes by placing a tava under the karahi

Open the lid and give a gentle mix. Serve this yummy capsicum biryani along with raita

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