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    Home » Recipes » Instant Pot Recipes

    Capsicum Rice - Instant Pot

    Published: January 15, 2020 · Modified: February 4, 2021 by Uma Raghupathi · This post may contain affiliate links · This blog generates income via ads · 12 Comments

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    A bowl of rice on the table topped with cilantro
    A bowl of capsicum rice on the table along with raita

    Here’s a quick and easy, flavorful Capsicum Rice recipe for a weekday meal! Perfect for lunch boxes too because there is hardly any dish to clean after you prepare this one-pot recipe. If you have heard of the name ‘Capsicum’, not to worry! It is just another name for Bell Pepper.

    A bowl of capsicum rice on the table along with raita this recipe
    Bowl of capsicum rice

    With a colorful vegetable like the Capsicum, you can really prepare a dish that is as appealing to your appetite as it is to your eyes! 

    With the Instant Pot, the recipe is really as simple as it sounds. But if you do not have an Instant Pot (yet), I have included instructions for the stovetop version too. With a handful of spices and a versatile vegetable like the Capsicum, this recipe packs in a lot of flavors it is one you can enjoy all year long.

    Going by my kids’ liking, I am expecting to prepare this recipe several times this year. I hope you will share my opinion too! 

    For this capsicum rice version, I used the green variety for capsicum, but you could go with any other variables such as the yellow or red peppers. The red peppers can sometimes be a little sweet too. So, you may have to adjust your spice level accordingly. 

    Jump to:
    • Capsicum pulao recipe
    • How to make this recipe
    • Rice used for this recipe
    • Substitute for Bisi bele bath powder
    • Stovetop method
    • 📖 Recipe

    Capsicum pulao recipe

     Some of my friends that have tried this recipe claim that this was as good as any “Pulao” or vegetable rice that you can find in restaurants. But this recipe is a lot easier than any other kind. I find this an excellent option for a weekday dinner or a potluck party.

    That’s when you are out of options and out of time. Basically, it is prepared with cooked rice mixed with bell pepper and other supporting spices. 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 then add it to the cooked rice!

    How to make this recipe

    When we’re pressed for time like we always seem to be, it seems easy and justified to turn to a frozen option as a quick meal option. Let this recipe serve as that gentle reminder that nudges you to prepare this wonderful option instead. 

    The boxed or frozen option come loaded with added sodium and preservatives. Preparing Capsicum rice is not only quick and nutritious, but you can really taste the ingredients. With the instant pot, it is only made easier.

    Once you master the basic techniques with the Instant Pot, there’s really no end to the ways in which you can cook up quality recipes even with your busy schedule.

    Here is a quick step-by-step direction with pictures of capsicum rice or pulao. 

    Rice and Instant Pot
    An instant pot with oil and spices

    Step 1: Press ‘SAUTE’ mode on Instant Pot and add a couple of teaspoons of oil. When the oil heats up add cumin, mustard, Bengal gram dal. Saute them until the dal turns golden. 

    A bowl of food, with Rice and Bell pepper
    Sauteing spices and onions

    Step 2: Add remaining spices like cinnamon, mace, cloves, cardamoms, and 2-star anise. Saute for 20 seconds.

    Step 3: Add ginger garlic paste, and sliced onion and saute it for a minute. 

    A bowl of food, with Rice and Bell pepper
    Added capsicum and rice

    Step 4: Add chopped capsicum and frozen corn and stir well. Then add remaining spice powders. Stir well to make sure you should not stick to the pan. 

    Step 5: Add rinsed rice, salt, water and stir well. Add chopped mint leaves on the top and close the lid. Press CANCEL button on Instant Pot.

    An instant pot filled with rice, capsicum, and spices
    cooked capsicum rice

    Step 6: Close the lid on the pot, and turn valves from VENTING to SEALING position. Set the pot to MANUAL/PRESSURE COOK (High Pressure) and set the timer to 4 minutes.

    Step 7: Wait for NATURAL PRESSURE RELEASE(NPR). Wait for the silver button on the lid to drop before opening the lid.

    Rice used for this recipe

    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.

    Substitute for Bisi bele bath powder

    One other question I got from my friends when I shared this recipe is if there is a substitute for the spice powder that I have used. I used Bisi Bele Bath powder in this recipe because it has all the spices I needed for this recipe. If you do not find this in your local grocer, you can always find it on amazon or better yet, prepare a homemade version.

    For that, you need coriander seeds, black gram, Bengal gram, methi seeds, cloves, cinnamon, and black pepper. Dry roast them at first and grind into powder form.  Add a little bit of each to the recipe.

    I can see that this can be a hassle and I recommend preparing it ahead of time or getting the store version. Most of these spice mixes are just whole spice powders and do not have any preservatives. So I have a small stash in my pantry to cover for ‘busy’ days. 

    Stovetop method

    For the stovetop version, it is better to keep the cooked rice ready as you prepare the masala on a skillet. Just saute the spices individually in vegetable oil. Add ginger, garlic paste and saute them to get rid of the raw smell. Follow it up with sliced onions, bell pepper, and corn. Saute for 2-3 minutes. 

    Add the remaining spice powder and stir well. Finally, add salt and the cooked rice to it and give it a nice stir. Top it with mint leaves and cover the lid.

    Let it sit for 3- 4 minutes on low flame and then switch off the heat. The stovetop version takes a little longer and leaves you with a pile of dishes to wash, but there is no compromise in taste or authenticity in either version.

    Here are other yummy Instant pot rice recipes...

    Instant pot vegetable rice, mushroom rice, Matar peas pulao

    For more delicious vegan recipes such as this sent directly to your inbox, just subscribe to my newsletter.

    If you have time comment below and rate the recipe in the comment box below.  Follow me on social media's Facebook, Instagram, and Pinterest. 

    📖 Recipe

    A white bowl filled with bell pepper rice and spoon is placed

    Capsicum Rice - Instant Pot

    Uma Raghupathi
    With a handful of spices and a versatile vegetable like the Capsicum, this recipe packs in a lot of flavors it is one you can enjoy all year long.
    5 from 8 votes
    Print Recipe
    Prep Time:5 mins
    Cook Time:10 mins
    15 mins
    Total Time:30 mins
    Course :Main Course
    Cuisine :Indian
    Allergen :Dairy free
    Difficulty :Easy
    Servings 5 people
    Calories 272 kcal

    Equipment

    • Instant Pot

    Ingredients
      

    • 2 cups basmati rice
    • 1 ½ cup water
    • 3 medium bell pepper or capsicum
    • 1 onion
    • ¼ frozen or fresh corn
    • 2 teaspoon Bisi bele bath powder
    • ½ teaspoon garam masala
    • 2 tablespoon mint leaves chopped
    • ½ teaspoon red chili powder

    Dry spices

    • 1 mace
    • 2- star anise
    • 2 cardamoms
    • ¼ inch cinnamon stick
    • 2 cloves (spice)
    • ½ teaspoon mustard seed
    • ½ teaspoon cumin seed
    • ½ teaspoon Bengal gram
    Prevent your screen from going dark

    Instructions
     

    • Press ‘SAUTE’ mode on Instant Pot and add a couple of teaspoons of oil to the inner pot.
    • When the oil heats up, add cumin seeds, mustard, and Bengal gram dal. Saute it until the dal turns a golden color.
    • Add the other spices listed such as cinnamon, mace, cloves, cardamoms and a couple of star anise. Saute for 20 seconds.
    • Add ginger-garlic paste, sliced onions and saute them for a minute.
    • Add chopped capsicum (Bell Pepper), frozen corn and stir well. Then add remaining spice powders and continue to stir well to ensure none of the ingredients stick to the pan.
    • Add the rinsed rice, salt, water and continue to stir for about a minute.
    • Top it with chopped mint leaves and close the lid. Press the CANCEL button on Instant Pot.
    • Close the lid on the pot, and turn the valve from VENTING to SEALING position.
    • Set the pot to MANUAL/PRESSURE COOK (High Pressure) and set the timer to 4 minutes.
    • At the end of 4 minutes of cook time, let the pressure drop gradually by using the ‘NATURAL PRESSURE RELEASE(NPR)’ option. Wait for the silver button on the lid to drop before opening the lid.
    • That’s it! Capsicum Rice is ready to be served with a side of raita or Indian mango pickle.

    Stove top method

    • For the stovetop version, it is better to keep the cooked rice ready as you prepare the masala on a skillet. Just saute the spices individually in vegetable oil. Add ginger, garlic paste and saute them to get rid of the raw smell. Follow it up with sliced onions, bell pepper, and corn. Saute for 2-3 minutes. 
    • Add the remaining spice powder and stir well. Finally, add salt and the cooked rice to it and give it a nice stir. Top it with mint leaves and cover the lid.
    • Let it sit for 3- 4 minutes on low flame and then switch off the heat. The stovetop version takes a little longer and leaves you with a pile of dishes to wash, but there is no compromise in taste or authenticity in either version.

    Notes

    • You could substitute the Bisi bele powder- you need coriander seeds, black gram, Bengal gram, methi seeds, cloves, cinnamon, and black pepper. Dry roast them at first and grind into powder form.  Add a little bit of each to the recipe.
    • Or skip the Bisi bele bath powder and add ½ teaspoon coriander powder
    • For the color add ½ teaspoon Kashmiri red chili powder (optional)
    • Option to add vegetables like frozen peas or green beans and carrots with capsicum. 

    YOUR OWN NOTES

    Click here to add your own private notes.

    Nutrition

    Calories: 272kcal | Carbohydrates: 66g | Protein: 7g | Fat: 1g | Saturated Fat: 1g | Sodium: 13mg | Potassium: 126mg | Fiber: 2g | Sugar: 1g | Vitamin A: 59IU | Vitamin C: 2mg | Calcium: 36mg | Iron: 1mg

    Nutritional information is an estimation only.

    Tried this recipe?Mention @simplesumptuouscooking or tag #simplesumptuouscooking!
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    Reader Interactions

    Comments

    1. Chris N

      April 07, 2020 at 1:37 am

      I tried this and it was amazing! Thank you5 stars

      Reply
      • Uma Raghupathi

        April 13, 2020 at 11:35 pm

        Thank you Chris!

        Reply
    2. Aline

      January 20, 2020 at 11:14 am

      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!!5 stars

      Reply
      • Uma Raghupathi

        January 20, 2020 at 3:16 pm

        Thank you Aline! Hope you will like this:)

        Reply
    3. Claire | The Simple, Sweet Life

      January 20, 2020 at 7:46 am

      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!

      Reply
    4. Danielle

      January 19, 2020 at 9:02 pm

      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.5 stars

      Reply
    5. Paula Montenegro

      January 19, 2020 at 10:20 am

      I love that you use basmati rice and an instant pot! A wonderful recipe Uma! Thanks for sharing.5 stars

      Reply
      • Uma Raghupathi

        January 19, 2020 at 5:51 pm

        Thank you 😊

        Reply
    6. Analida Braeger

      January 18, 2020 at 2:29 am

      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!5 stars

      Reply
    7. Lori | The Kitchen Whisperer

      January 16, 2020 at 7:13 pm

      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!5 stars

      Reply
    8. Bernice Hill

      January 15, 2020 at 11:26 pm

      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.

      Reply
    9. Ben

      January 15, 2020 at 9:10 pm

      Aww yeah. I'm going to make this and throw some beef at it. Om nom nom.5 stars

      Reply

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