Capsicum Rice (Indian Style Bell Pepper Rice)

Name: Capsicum Rice (Indian Style Bell Pepper Rice)
Prep time: 5 min
Cook time: 10 min
Total time: 30 min
Ingredients: 1½ cups basmati rice; 2 ¼ cup water; 2 capsicum (bell peppers) (cubed); 1 onion (chopped or sliced); 1 tsp garam masala; ½ tsp kashmiri red chili powder; 2 star anise; 2 cardamoms; 2 cloves (spice); ½ tsp cumin seeds; 1 tsp Bengal gram( chana dal); 1 tomato (chopped); 1 tbsp coconut oil; 6 curry leaves (optional); 1 green chili (sliced ); 2 garlic cloves (chopped); 1 tsp ginger (grated); ¼ tsp turmeric powder; 2 tsp cilantro (chopped); salt to taste

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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!

A plate is with bowl of capsicum rice and a spoon.

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
Ingredients note
Instructions
Recipe FAQ
Expert tips
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Pairing
📖 Recipe
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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

Bell pepper rice ingredients are on the table.

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

An instant pot is with cooked basmati rice.

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.

A large plate is filled with cooked basmati rice.

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.

A pan is with oil, and whole spices over the heat.

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.

A pan is with onions, garlic, ginger and chilies over the heat.

Add curry leaves, chopped ginger and garlic, and sliced green chilies. Saute for 2-3 minutes or until the raw smell disappears.

A pan is with chopped onions and capsicum over the heat.

Add onions and sliced capsicums and saute for 3-4 minutes.

A pan is with capsicum rice masala over the flame.

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.

A pot of capsicum masala rice over the counter.

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

What types of rice is best for this Indian bell pepper rice?

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.

Can I use bisi bele bath powder or pulao powder for this rice?

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!

How to store leftovers?

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.