About Capsicum Rice Recipe

For those who like Capsicum or Bell Pepper, here’s a fragrant and flavorful Capsicum Rice Pilaf or Pulao made with green bell peppers, rice and some typical North Indian spices. It is mildly spiced and light rice dish. Thus, is a hit with kids or folks who do not prefer spicy food. It can also be packed in the tiffin box with a side of lentils, curry or chutney. You just require a stovetop pressure cooker to cook this fragrant and flavor-packed Capsicum Rice. Begin by just sautéing the whole spices and onions in oil. Next, add the capsicum and fresh coriander leaves and sauté them too. Finally, add the soaked rice, water and season it well. Cover and pressure cook to get a yummy Bell Pepper Rice Pilaf in literally no time. I also add some lemon juice which just enhances the flavors in this one-pot rice-based dish. The whole spices that I add in this recipe of Capsicum Rice are cumin seeds, green cardamoms, cloves, cinnamon, tej patta and mace. These are the usual spices that are available in any Indian home kitchen, at all times. Like I mentioned earlier, there are not many ingredients used in this Capsicum Rice recipe. So, this rice pairs nicely with a side of vegetable or paneer curry, lentils or even a simple onion raita. If you like, you can make this Bell Pepper Rice spicy by adding some ginger-garlic paste, green chilies and red chili powder too. Apart from green bell peppers or capsicum, you can also use red or yellow bell peppers or even a mix of all three to make a colorful Bell Pepper rice. This recipe of Capsicum Rice Pilaf is versatile enough for you to include more vegetables like carrot, green peas, cauliflower or potatoes. More veggies will not only add more flavor but will also increase the nutritional quotient of the dish. However, keep in mind that by doing so, this dish will be more like a veg pulao and not just a Bell Pepper Rice. But it still will taste good, be nutritious and filling.

How to make Capsicum Rice

Preparation

  1. Rinse 1 cup basmati rice very well in water. Then, soak rice in water for 20 to 30 minutes. Later, drain all the water and keep the soaked rice aside.
  2. While the the rice is soaking, slice 1 medium onion thinly (about ½ cup thinly sliced onions). Also, slice 2 medium capsicums or green bell peppers (about ¾ to 1 cup sliced capsicum). Keep aside.

Sauté Aromatics and Capsicum

  1. Heat 2 tablespoons oil in a 2-liter pressure cooker. Keep heat to a low and add the following whole spices:

1 teaspoon cumin seeds 2 green cardamoms 2 cloves 1 inch cinnamon stick 2 small tej patta (or 1 medium to large tej patta) 2 single thin strands of mace

Fry on low heat for some seconds or till the spices crackle and become fragrant. Note that while I have made the pilaf in a pressure cooker, you can opt to cook it in a pot or pan on the stovetop or in the Instant Pot. Add water as needed when cooking in a pan or in the stovetop. 4. Add the thinly sliced onions. 5. Mix very well. 6. Sauté on medium-low heat, stirring often, till the onions become golden or caramelize. Take care not to burn them. Onions take more time to caramelize. To make them cook faster, add a pinch of salt while caramelizing them. 7. Lower the heat and add the sliced capsicum. 8. Add 3 tablespoons chopped coriander leaves. 9. Stir and mix to combine with the caramelized onions. 10. Sauté on low to medium-low heat for 3 to 4 minutes.

Make Capsicum Rice

  1. Add the soaked rice and salt as required. 12. Mix the rice grains gently with the rest of the ingredients. Sauté rice for a minute.
  2. Pour 1.75 cups water. Also, squeeze in 4 to 5 drops of lemon juice. Stir and mix gently again. Depending on the quality and age of rice, you can add less or more water. 1.75 cups rice works perfect for me for the aged basmati rice I use. But some varieties of basmati rice may need less water. Thus, add 1.5 cups to 1.75 cups or 2 cups water as needed.
  3. Cover the pressure cooker with its lid and pressure cook on medium to medium-high heat for 2 to 3 whistles.  When the pressure falls naturally in the cooker, open the lid and gently fluff the Bell Pepper Rice. I pressure cooked the rice for 3 whistles. Depending on the type of rice, you can add 1.75 to 2 cups water and pressure cook for 2 to 3 whistles. You can also make this pilaf in a pan on the stovetop, in an Instant Pot or an electric cooker. Add water accordingly, if making the Capsicum Pulao in a pan or Instant Pot. When making the pilaf in a pot, you can add about 2 cups of water or as needed.
  4. Serve Capsicum Rice garnished with some coriander leaves with a side of Vegetable Curry, Dal (Lentils) or Raita. Here, I served it with Mushroom Masala.

Expert Tips

Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. Veg Fried Rice Recipe | Vegetable Fried Rice (Chinese Style) Peas Pulao or Matar Pulao (Simple Steps, Delicious Results) Carrot Rice (Easy and Healthy) Corn Pulao | Corn Rice This Capsicum Rice recipe from the blog archives first published in June 2015 has been updated and republished on July 2023.

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