Delicious Capsicum and Carrots Biryani Recipe

Delicious Capsicum and Carrots Biryani Recipe 

Recipe by: Hameem Fatima

Today we are going to make a unique biryani recipe from capsicums🫑and carrots 🥕. This biryani recipe is quick and easy to make and is especially for veggie lovers. I hope you'll like it. So let's get started with the recipe. 

Ingredients

• 3 cups rice, washed and soaked for 30 minutes
• 3 capsicums, julienne chopped
• 3 carrots, fine julienne chopped
• 1 large onion, chopped
• 3 tomatoes, chopped
• 1 tbsp ginger/ garlic paste
• 6-8 green chillies, chopped
• 1/2 cup chopped fresh coriander
• 1/4 cup chopped fresh mint
• 1/4 cup cooking oil
• 1/4 tsp saffron powder
• 4 tbsp of milk
• 1 tsp salt
• 1 tsp red chilli powder
• 1/4 tsp turmeric
• 1 tsp cumin powder
• 1 tsp coriander powder
• 1 tsp cumin seeds
• 1 tsp black peppercorns
• 1 bay leaf
• 1 star anise
• 4 green cardamoms
• 1 black cardamom
• A pinch of mace
• A pinch of ground nutmeg
• Water for boiling the rice

Cooking Method

Take a large cooking pot and add enough water to boil the rice. Boil the water. When the water starts boiling add washed and soaked rice. Boil the rice on medium heat until it is half cooked or slightly firm to bite.

When the rice is half cooked remove from heat and drain the water using a colander. 

Run tap water to stop the cooking process. 
Add cooking oil in a pot. Add chopped onions to the oil. Sauté the onions on medium heat until golden brown in color. 
After the onions turn golden brown in color, add ginger/ garlic paste, cumin seeds, bay leaf, star anise, green cardamoms, black cardamom, mace and black peppercorns. Sauté until fragrant. 

Now add chopped tomatoes, salt, red chilli powder, turmeric, ground nutmeg, cumin powder and coriander powder. Mix well and add 1/4 cup of water. Put the lid on and let the tomatoes cook for 4-6 minutes or until completely soft. 

When the tomatoes are completely soft, add chopped carrots, capsicums and half of the chopped green chillies. Mix well and add boiled rice on top of the vegetables.

Sprinkle chopped fresh coriander, mint leaves and saffron powder dissolved in milk. Now put the lid on and let the biryani cook for 6-8 minutes on medium heat then reduce the heat to low and cook for another 10 minutes. After 10 minutes, turn the heat off. Capsicum and carrots biryani is now ready to be served.

Serving Suggestions

Serve this delicious biryani with

• Raita
• Salad
• Shami kababs

The recipe for shami kababs can be found here.