Spiced Rice with Peppers and Peas

beef biryani
Photo: Bobbi Lin
8 cups

We love the combination of fresh herbs, smoky roasted peppers, and sweet peas in this flavor-packed rice dish. It serves as the base for Martha's Beef Biryani.


  • 2 ½ cups basmati rice

  • ½ jalapeno chile

  • 3 cardamom pods

  • 1 cinnamon stick

  • Kosher salt

  • 2 cups frozen peas, thawed (or use cooked fresh peas)

  • 2 red bell peppers, roasted, peeled, seeded, and diced

  • ½ cup chopped fresh cilantro

  • ½ cup chopped fresh mint


  1. Place rice in a bowl and add enough water to cover. Swirl water to rinse rice and drain. Repeat process 3 to 4 more times until water is clear. Cover rice with clean water and soak for 30 minutes, then drain.

  2. In a large pot, combine rice, jalapeno, cardamom, cinnamon, 1 teaspoon salt, and 8 cups water. Place over medium-high heat and bring to a boil. Cook until the rice is just tender, about 8 to 10 minutes.

  3. Drain rice in a colander, then rinse under running water, shake, and let drain. Transfer to a large bowl and fold in peas, peppers, cilantro, mint, and 1/2 teaspoon salt before serving.

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