This capsicum rice recipe is one of the quickest and easiest Indian rice dishes to prepare.
It's perfect for a weekday meal or for lunch boxes since there aren't many dishes to clean once you prepare it!
It's a simple aromatic dish prepared with fresh crunchy capsicums (green peppers) and complimenting spices.
Pair it with a dry roasted vegetable curry or vegan raita to make it a complete meal for dinner time.
Also known as bell pepper rice, capsicum masala rice, or capsicum pulao, this tasty rice recipe is a great way to use capsicums for a delicious and flavorful dish that the whole family can enjoy.
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Why this recipe works
Quick and easy capsicum rice for a weekday meal.
For this version, I used the green bell pepper variety, but you could go with any other variety, such as the yellow or red capsicum peppers.
You can also prepare this rice with any leftover rice (although not for a potluck party :-).
For me, it does not get any simpler than that...just prepare the bell pepper masala and add it to the cooked rice!
Like my capsicum potato curry, this recipe is also enjoyed by my kids.
Ingredients note
- Green Capsicum: I used only green bell peppers; feel free to add colors to your rice.
- Basmati rice: Rice is cooked separately and mixed with the masala for this recipe. The texture of basmati rice works best for this recipe.
- Whole spices: I used cumin seeds, cloves, cardamom, and star anise. It gives a nice aroma o the dish.
- Spices: You will need garam masala powder, cayenne pepper powder, and turmeric powder.
- Ginger and garlic: I always prefer fresh chopped ginger and garlic.
Instructions
Cook the rice: I used an instant pot to cook the basmati rice. I added 1 ¾ cups of washed rice, 2 ¼ cups of water, a teaspoon of oil, and a pinch of salt. Set the instant pot to manual mode for 4 minutes.
Then allow it to naturally release pressure for 10 minutes before you open the lid.
After 5 minutes, gently place the cooked rice over the big plate. So that it will cool down and it won't turn mushy.
You could also use a pressure cooker for cooking the rice. Just be sure not to overcook the rice.
Prepare capsicum masala: Heat a few teaspoons of oil in a wide pan. Add chana dal, cumin seeds, cloves, cardamom, and star anise. Saute for a few minutes over medium flame.
Add curry leaves, chopped ginger and garlic, and sliced green chilies. Saute for 2-3 minutes or until the raw smell disappears.
Add onions and sliced capsicums and saute for 3-4 minutes.
Add chopped tomatoes, salt, and all the spice powders. Saute for 3 minutes.
Add the cooked rice and switch off the flame. Mix well and garnish with chopped cilantro.
Your capsicum rice is ready to serve!
Enjoy it with raita, coconut chutney, or any other accompaniment you choose. This capsicum rice also tastes great when served cold as a salad. Happy cooking!
Recipe FAQ
I used Basmati rice for my version, and it is one you need if you are preparing this for a potluck. That's because the basmati rice grains tend to steam well and not stick to each other, and that gives an elegant look and brings the perfect texture to the recipe.
You could also use Sona Masoori kind with decent results. Any rice variety that sticks more than usual, like the Jasmine rice, is not the right choice for this recipe.
You can use store-bought pulao powder or bisi bele bath masala for capsicum rice. It adds an extra flavor and aroma to the dish. But make sure to adjust the quantity as per your taste. Too many of these powders will make the capsicum rice too spicy and salty. So, use it carefully!
Capsicum rice can be stored in an air-tight container and refrigerated. It will stay fresh for up to four days. To reheat, you could spread the capsicum rice onto a wide plate or a tray and place it in the microwave for a few minutes until it is hot enough. You can also heat it on the stovetop with a teaspoon of oil and serve. Enjoy!
Expert tips
- If you prefer your capsicum rice to be spicier, add more green chilies while sauteing.
- Saute all spices over medium heat to avoid burning them.
- Saute a few coriander seeds with the other spices for additional flavor.
- Adding green peas to the dish after adding the potatoes would be a slight variation that adds more color to the dish.
- Add two teaspoons of crunchy peanuts to the spices to add more crunch and taste to the dish.
- Make sure not to overcook capsicum and onions. Saute them until they are cooked through but still have a crunchy texture.
- You could also use capsicum of different colors to make it a more visually appealing dish.
- To reduce the cooking time for capsicum rice, use pre-cooked rice. Alternatively, you could also pressure cook the capsicum masala and cooked rice together in the pot.
- Add freshly chopped herbs like mint or cilantro at the end for an extra burst of flavor.
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Pairing
These are my favorite dishes to serve with Capsicum masala rice
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📖 Recipe
Capsicum Rice (Indian Style Bell Pepper Rice)
Equipment
Process Shot
Check above for step-by-step pictures (most of my recipes include pictures)
Ingredients
- 1½ cups basmati rice
- 2 ¼ cup water
- 2 capsicum (bell peppers) - cubed
- 1 onion - chopped or sliced
- 1 teaspoon garam masala
- ½ teaspoon kashmiri red chili powder
- 2 star anise
- 2 cardamoms
- 2 cloves (spice)
- ½ teaspoon cumin seeds
- 1 teaspoon Bengal gram( chana dal)
- 1 tomato - chopped
- 1 tablespoon coconut oil
- 6 curry leaves - optional
- 1 green chili - sliced
- 2 garlic cloves - chopped
- 1 teaspoon ginger - grated
- ¼ teaspoon turmeric powder
- 2 tsp cilantro - chopped
- salt to taste
Instructions
Cook the rice
- I used an instant pot to cook the basmati rice. I added 1 ½ cups of washed rice, 2 ¼ cups of water, a teaspoon of oil, and a pinch of salt. Set the instant pot to manual mode for 4 minutes. Then allow it to naturally release pressure for 10 minutes before you open the lid.
- After 5 minutes, gently place the cooked rice over the big plate. So that it will cool down and it won't turn mushy. You could also use a pressure cooker for cooking the rice. Just be sure not to overcook the rice.
Prepare capsicum masala
- Heat oil in a wide pan. Add chana dal, cumin seeds, cloves, cardamom, and star anise. Saute for a few minutes over medium flame.2 cardamoms, 2 cloves (spice), ½ teaspoon cumin seeds, 1 teaspoon Bengal gram( chana dal), 1 tablespoon coconut oil, 2 star anise
- Add curry leaves, chopped ginger and garlic, and sliced green chilies. Saute for 2-3 minutes or until the raw smell disappears.6 curry leaves, 2 garlic cloves, 1 teaspoon ginger, 1 green chili
- Add onions and sliced capsicums and saute for 3-4 minutes.1 onion, 2 capsicum (bell peppers)
- Add chopped tomatoes, salt, and all the spice powders. Saute for 2 minutes.1 teaspoon garam masala, ½ teaspoon kashmiri red chili powder, 1 tomato, ¼ teaspoon turmeric powder
- Add the cooked rice and switch off the flame. Mix well and garnish with chopped cilantro.
- Your capsicum rice is ready to serve!
- Enjoy it with raita, coconut chutney, or any other accompaniment you choose. This capsicum rice also tastes great when served cold as a salad. Happy cooking!
Instant pot method
- Press 'SAUTE' mode on Instant Pot and add a couple of teaspoons of oil.1 tablespoon coconut oil
- When the oil heats up, add cumin, mustard, and Bengal gram dal. Saute them until the dal turns golden brown.½ teaspoon cumin seeds, 1 teaspoon Bengal gram( chana dal)
- Add remaining spices like cloves, cardamoms, and 2-star anise. Saute for 20 seconds.2 star anise, 2 cardamoms, 2 cloves (spice)
- Add ginger garlic paste, green chili, curry leaves, and sliced onion, and saute it for a minute.6 curry leaves, 1 green chili, 2 garlic cloves, 1 teaspoon ginger, 1 onion
- Add chopped capsicum and tomatoes and stir well. Then add the remaining spice powders. Stir well to make sure you should not stick to the pan. Remove the capsicum masala from the inner pot and place it on a plate.2 capsicum (bell peppers), 1 teaspoon garam masala, ½ teaspoon kashmiri red chili powder, 1 tomato, ¼ teaspoon turmeric powder
- Add rinsed rice, salt, and water to the same inner pot and stir well. Press the CANCEL button on Instant Pot.1½ cups basmati rice, 2 ¼ cup water
- Close the lid on the pot, and turn the valves from the VENTING to the SEALING position. Set the pot to MANUAL/PRESSURE COOK (High Pressure) and set the timer to 4 minutes.
- Wait for NATURAL PRESSURE RELEASE(NPR). Wait for the silver button on the lid to drop before opening the lid.
- Add the prepared capsicum masala to the cooked rice and mix well. And garnish with chopped coriander leaves or mint leaves.
Video
Notes
- If you prefer your capsicum rice to be spicier, add more green chilies while sauteing.
- Saute all spices over medium heat to avoid burning them.
- Saute a few coriander seeds with the other spices for additional flavor.
- Adding green peas to the dish after adding the potatoes would be a slight variation that adds more color to the dish.
- Add two teaspoons of crunchy peanuts to the spices to add more crunch and taste to the dish.
- Make sure not to overcook capsicum and onions. Saute them until they are cooked through but still have a crunchy texture.
- You could also use capsicum of different colors to make it a more visually appealing dish.
- To reduce the cooking time for capsicum rice, use pre-cooked rice. Alternatively, you could pressure cook the capsicum masala and cooked rice in the pot.
- Add freshly chopped herbs like mint or cilantro at the end for extra flavor.
YOUR OWN NOTES
Nutrition
Nutritional information is an estimation only.
Pratibha Gandhi says
This afternoon my lunch will be the capsicum rice! Thanks Umaji.
Chris N says
I tried this and it was amazing! Thank you
Uma Raghupathi says
Thank you Chris!
Aline says
This is soo cool!! I never had Capsicum Rice before, but we're huge rice eaters and we constantly look for new rice recipes to try. This one is on the list!! So many delicious flavors!!! Can't wait!!
Uma Raghupathi says
Thank you Aline! Hope you will like this:)
Claire | The Simple, Sweet Life says
I love a good instant pot recipe but I have yet to use it to make rice. Can't wait to give this a try. It looks delicious!
Danielle says
Fantastic recipe that I could use with so many of my favorite dishes. And I love your instructins on how to make homemade Bisi Bele Bath powder - so useful.
Paula Montenegro says
I love that you use basmati rice and an instant pot! A wonderful recipe Uma! Thanks for sharing.
Uma Raghupathi says
Thank you 😊
Analida Braeger says
My family loved this rice dish! We eat a lot of rice and it can be a bit boring at time and this was a really nice change that everyone enjoyed. Thanks so much!
Lori | The Kitchen Whisperer says
Oh wow, what a unique and interesting recipe! Some of the ingredients are new to me and I'm loving the fact that this is a dish I've never had! I can't wait to try this as it looks delicious!
Bernice Hill says
What a delicious looking side dish. Not sure where to get the spices here but I might try and make my own version. I bet it smells amazing too. So much nicer than plain rice.
Ben says
Aww yeah. I'm going to make this and throw some beef at it. Om nom nom.