I cook capsicum biryani much like mushroom biryani, which I’ve posted previously. I usually use turmeric powder in the preparation of the dish. You can avoid it if you don’t want the yellow colour. You can also add some more veggies of your choice such as beans, peas, potatoes, carrots etc.
Rice: 2 cups
Capsicum: 1 cup chopped pieces (you can choose between red, green and yellow capsicums)
Onion: 2; finely sliced
Tomato: 2; finely sliced
Green Chilli: 3; slit vertically
Ginger Garlic Paste: 1 teaspoon
Turmeric Powder: 1 big pinch
Garam Masala Powder: 1 teaspoon
Coriander Powder: 1 tablespoon
Chilli Powder: 1 teaspoon (adjust as per taste)
Coriander and Mint Leaves: 2 teaspoons of chopped leaves each (Optional)
Salt: as per taste
Water: 4 cups
Oil / Ghee: 3 tablespoons
1. Heat a teaspoon of ghee / oil in a heavy bottom pan. Add the chopped capsicum and sauté for 3 minutes on medium flame. Remove from heat and keep aside.
2. In the same pan, heat the remaining oil / ghee. Add sliced onion and sauté till they turn translucent.
3. Add sliced green chillis, chopped coriander and mint leaves. Sauté for few seconds. Add ginger garlic paste and sauté till the raw smell is gone.
4. Add sliced tomato and sauté till they turn mushy.
5. Add the powders – turmeric, coriander, chilli and garam masala powders and sauté till raw smell is gone. Take care not to burn the powders.
6. Add water and salt. Bring to a boil. Reduce the flame and add the washed rice and sautéed capsicum pieces. Cook on medium flame till rice is completely cooked.
7. Serve hot with curry or raita of your choice.