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  • Writer's pictureDEVANSHI DOSHI

Capsicum Raita Recipe for Biryani

Author: Jain Recipes Category: Lunch Cuisine: Indian

Yields: 1-4 Serving

Difficulty: Easy

Prep Time: 10 mins

Cook Time: 20 Mins

Total Time: 30 Mins

Capsicum raita is a simple side that’s full of flavor and pairs perfectly with biryani, pulao or paratha. Plus, it’s very easy to make!


Homemade yogurt (Curd / dahi) or store bought

Capsicum (Peppers)


Cumin seeds

Red chili powder

Roasted cumin powder (Dry roast the cumin seeds till aromatic and lightly browned, then grind into powder)

Black salt

Fresh herbs (cilantro and mint leaves)


Step 1.Heat the oil in a small pan on medium heat. Once hot add cumin seeds and let them sizzle, they get light brown color.

Step 2 Now add chopped capsicum.

Step 3 Mix and cook till they get slightly soft. How long to cook? It depends on how you like your capsicum. I prefer slightly crunchy, so I cooked till they are 80% soft. Many prefers soft and completely cooked.

Step 4.While capsicum is cooking, take yogurt in a bowl, add spice powders (red chili powder, roasted cumin powder, black salt and salt). mix well till yogurt gets smooth.

Step 5.Add cooked capsicum and mix.

Step 6.Garnish with cilantro and mint leaves.

Raita taste best when served chilled. So keep in refrigerator till the time of serving. Also start with chilled yogurt from refrigerator.

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