Capsicum rice recipe | Capsicum pulao | Bell pepper rice

Capsicum rice recipe or bell pepper rice with stovetop & instant pot instructions – A spicy capsicum pulao that can be made just under 30 minutes. It goes good in lunch box or for a quick dinner and is kids’ friendly. Capsicum rice tastes very flavorful and delicious so does not need any side. But to make a complete meal, it can be served with plain curd or yogurt or with a simple raita and papad.

To make this easy dish, I precook the rice in a cooker or Instant pot. While the rice cooks, I make the capsicum masala in a pan. Once the rice is done, I cool it slightly and then mix it with the prepared capsicum masala. A dash of lemon juice enhances the taste.

I have updated this recipe with the Instant pot instructions. The same method can be followed to make it in the traditional Indian cooker or pot.

You can always skip the whole spices in the recipe if you do not prefer them. Capsicum rice still tastes great even without the whole spices.

I have used green peas, you can substitute with potato and can be garnished with cashew nuts.

If making for kids reduce the amount of masala and red chilli powder. I usually set aside a small quantity of cooked white rice. Then towards the end add it to the kids’ portion of rice to make it less spicy, add a bit more of salt if needed.

If making capsicum rice in less quantity than what is mentioned below, reduce the amount of spices proportionately.

Preparation

1. Wash and soak rice for at least 15 to 20 minutes. Drain and cook to grainy but cooked completely. Soaking helps to keep the rice soft for long hours.

How to make

2. While the rice cooks, add oil to a pan. Saute jeera and then the curry leaves or bay leaf until crisp. If using optional dry spices then add 4 cardamom, 4 cloves, 2 inch cinnamon, 1 star anise and 1 strand mace. Saute till they sizzle.

3. Transfer onions, chili and fry until the onions turn transparent. For kids skip green chilli.

4. Add ginger garlic paste.

5. Fry until the raw smell is gone.

6. Add capsicum, peas or potato. If using potatoes, chop them small else they don’t cook quickly. Fry for about 3 minutes.

7. Sprinkle salt, turmeric, chili powder, masala powder, chopped pudina and coriander.

8. Stir and fry for about 2 minutes.

9. Sprinkle 2 tbsp. Water and cook on a low flame for the aroma of capsicum and masala to come out. Evaporate the water completely but do not dry up otherwise the pulao will be very dry. The mixture must be moist. If using potatoes you may need to add more water to cook.

10. Add rice and sprinkle salt. Do not add very hot rice, if it is slightly hot its fine.

11. Mix well and add lemon juice.

After 45 minutes to 1 hour, the rice gets a deeper color due to the spice powders, lemon juice and red pepper. Serve capsicum rice with papad or curd.

You may like to check this collection of capsicum recipes
capsicum masala curry
Simple capsicum fry
capsicum chutney

For more Rice recipes, check
Veg tehri
Kuska rice
Veg pulao
Ghee rice

Easy capsicum rice recipe