Bell Pepper Biryani

Hi all,
Today I tried a new variety rice and thought why not share with all of you...
Bell peppers which come in dazzling shades of red, yellow and orange, contain carotenoid. My mom says we should eat rainbow colored vegetables at least 4 to 5 days a week. So, here comes my newly invented recipe..

You will need
Red, Orange, Yellow Pepper- 1 each of medium size
Tomatoes -2 medium

Onion - 1 medium
Mint leaves - few
Ginger -1 tbsp crushed
Chilli powder - 2 tsp
Turmeric Powder - 1/2 tsp
Salt as per taste
Garam Masala powder - 1/2 tsp
Basmati Rice - 1 1/4 cups ( washed and soaked in 1 cup of water for 15 minutes)
Coconut milk- 1/2 cup

For seasoning:
Canola oil - 2 tbsp
Cloves - 3
Cinnamon Bark - 2 inch piece
Cardamom - 2 pods (whole)
Bay Leaves - 2
Shahi Jeera (black thin Fennel Seeds) - 1/4 tsp

Hmm... I know what all of you are thinking... TOO many ingredients .. Trust me .. it looks like that , but the recipe is very simple .

First , boil 2 quarts of water in a pot. Switch off the stove and put the washed peppers and the tomatoes and cover the pan with a lid. Leave it aside for 10 minutes.

Then drain the water, and peel the skin and remove the seeds in the pepper. Allow them to cool and then make a puree in a blender. You need not add water, as these veggies have a lot of water content.

Now heat the oil in a pan , add the seasoning ingredients and then add the onion slices and saute until they are light brown in color.

Now add the crushed ginger, saute for a minute and then add the puree and cover the pan. This will avoid the splattering of the puree around the pan. Once it starts thickening, add the masala powders and saute until the raw smell goes.

Now add the coconut milk and salt to taste. Once,the coconut milk comes to a boil, add the soaked and drained basmati rice. Cover the pan and cook for 7 minutes in medium flame and 5 minutes in simmer.
Biryani ready!! Serve with Raita!