May 062012

I wasn’t aware of the bridal shower announcement for one of our blogger friend Aarthi who is getting married on May 17th. I didn’t want to miss it so made something from her space for lunch today to virtually celebrate Aarthi’s bridal shower with all my blogger friends (On a side note, I was so hungry after seeing her pictures that sweets would just not do it at that time. One pot meal such as this biryani was all I could think of at that time). As Mignon McLaughlin said, “A successful marriage requires falling in love many times, always with the same person.” I wish Aarthi and Satheesh an eternal love and a very happy married life. Aarthi is an excellent cook and very detail-oriented as its evident in all of her recipes. The step-by-step pictorial gives even a novice cook a great tool in mastering the art of cooking. I mostly followed her recipe except that I used Kefir in place of yogurt and used 2 bell peppers instead of 1. To my great surprise, this Biryani was very liked by my kids. All in all we had a great lunch in Aarthi’s virtual bridal shower and wish we all were near to share in person.

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Basmati Rice –2 cups soaked for 30 mins

Onion –2 (thinly sliced)

Tomato — 2 (chopped in to cubes)

Capsicum / Bell Pepper — 2 medium (chopped in to cubes, I used 1 green and 1 red)

Curd / Kefir –1 cup

Chilli powder –1 tsp

Coriander powder / Dhania powder –1 Tbsp

Turmeric powder –1 tsp

Garam masala powder –1 tsp

Cumin seeds/Jeera –2 tsp

Salt to taste

Ghee (Clarified butter) –2 Tbsp

For Green Masala:

Fennel Seeds -1 Tbsp

Cinnamon –1 inch piece

Cloves –4

Cardamom –2

Green chillies –2

Coriander leaves / Cilantro –1 cup


1. Grind the ingredients in the masala list to a fine paste. Keep aside.

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2. In a wide vessel or pan, heat ghee, add cumin seeds/jeera and let it splutter. Add thinly sliced onions and sautee till they turn golden brown. Remove about 2-3 tbsp of fried onions for garnish. Now add the ground green masala from step 1 and sautee till all the moisture evaporates and oil leaves the side.

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3. Now add salt, turmeric powder, chilli powder, garam masala, coriander powder, tomato, bell pepper and fry for a minute.

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4. Add yogurt/kefir and mix well. Add soaked rice and water (Note: If you are using 2 cups of rice, you need 4 cups of water but since we are adding yogurt, 3 cups of water should be sufficient for this recipe).

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5. Once the water starts boiling close the lid and simmer the flame. Cook till all the water is absorbed by the rice and the rice is well cooked. Garnish with roasted cashews, coriander leaves and fried onions. Enjoy with cucumber or any other type of raita.

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  7 Responses to “Bell Pepper Biryani & Celebration”

  1. what a colorful the fact that you used different color bell peppers..looks delicious with that masala sauce!

  2. love the fact that you did something in such short notice.. the colors look wonderful & i bet the aroma must be divine 🙂

  3. looks so colorful and sounds flavorful as well!

  4. Lovely dish, I make this with a bunch of mint leaves too thrown into the masala paste ingredients. I can totally understand why your kids loved it!

    And hey, the new font looks nice, but actually I have to strain a bit to read it. Anyone else told you this?

  5. Biryani looks so nice Jayanthi! And i love the first pic…seems to me like the raita fish is waiting to jump into the biryani water pond!

  6. Super flavourful wonder ur kids loved it.

  7. Jayanthi, thank you so much guys for doing this for me..I am glad that you made this exclusively for me and your kids like it too..Thanks for wishing me dear..

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