Wednesday, 27 March 2013

Capsicum biryani recipe | Bellpepper paneer pulao recipe

Today I am sharing a recipe that falls under the rice varieties category. 

An amazingly flavorsome biryani rice recipe, capsicum biryani with chopped capsicum and spices mixed with rice is a great way to show your culinary skills to your family and guests. 

Topped with sauted paneer pieces and coriander leaves, capsicum biryani takes you on a gastronomical trip. 

Just serve with onion raita & papad .


1  cups basmati rice
1 medium sized or 1 c cup diced Capsicum ~ Bell Pepper
 2 ½ – 3 tbsp. Oil + 2 tsp ghee
 2 – 4 Cardamoms
 2 Cloves
 ½ tsp. Shah Jeera
 Cinnamon small piece
1/3 cup sliced Onion
2 Green Chilies
1 tbsp. Ginger Garlic paste
1 tbsp curd
1 tsp. Coriander Powder
1 tsp hyderabadi garam masala or biryani masala
pinch Turmeric
1 ½ tsp. Salt (adjust to taste)
1 tsp. Chili Powder
 1 small Tomato
 1 cup Fried Paneer Cubes

Method :

1.soak rice in water for 15 minutes drain water . next Cook rice with 1 tsp ghee/oil & 1 3/4 cup water. once the rice is cooked, mix it with 1 tsp ghee or oil,transfer it into a wide dish and let it cool or uncover the rice rice cooker and let the rice cool..Rice should be fluffy.






 2.Next slice the onions, cut the bell peppers into small cubes, chop tomatoes, slit  green chilies into two and chopping cilantro for garnish.

3.Heat oil in a pan add sliced onion with some salt & cook them till they are browned ( birista WHICH WE MAKE FOR BIRYANI).keep few aside for garnish .In same oil toss paneer cubes till light brown & keep aside.

4.In same oil add some ghee ,next  add cardamom, cloves, caraway seeds, cinnamon and let them pop. Add browned  onion , green chilies, ginger garlic and sauté until raw ginger smell goes away.

5.Add chili powder, coriander powder, hyderabadi garam masala or biryani masala salt, turmeric and mix well. Add tomatoes, dahi  , bell peppers, mix well, cover and cook for another 2 minutes or until tomatoes are soft and mushy.

7.Remove the cover and continue to cook until juices from the tomato evaporate. Also, make sure bell peppers are not over cooked. Once the bell peppers are added, don’t cook more than 3-5 minutes.

8. Add cooked rice and fried  paneer stir well. Taste the rice and adjust reasoning accordingly. Sauté for 3-4 minutes,cover & cook on low flame for 2 minutes .

9. sprinkle cilantro and serve hot.


 1 Use normal garam masala or pav bhaji masala in place of hyderabadi garam masala or biryani masala .
2.You can skip tomato & squeeze half lemon juice instead.
3. Leftover rice also works for this preparation.

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