Capsicum Rice Recipe | Capsicum Pulao Recipe

Capsicum Rice is a simple, flavourful, and aromatic one-pot rice dish that brings comfort with minimal effort. This Bell pepper rice is a made with basmati rice, bell peppers and spices. It is perfect for a warm lunch or light dinner, and makes a great lunch box for kids. It comes together in just 20 minutes and with basic ingredients, this can become your go-to recipe.

Capsicum Rice is perfect for busy weekdays, lunch boxes, or quick dinners. Its sheer simplicity of this recipe that makes it stand out. There are no fancy ingredients included and thus, you don’t need to spend hours in the kitchen, creating this versatile dish. It pairs effortlessly with plain curd, raita, or pepper papad. It offers the joy of a wholesome, home-cooked meal.

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About Capsicum Rice

Capsicum Rice is a flavorful rice dish made using bell peppers (capsicum), a few whole spices, and basmati rice. It stands as a perfect meal for those who want a simple, hearty meal with less effort. Capsicum brings its sweetness and crunch to the dish.

I had a few colour capsicum lying in the fridge and instead of creating a Chinese dish, I came up with this version of Capsicum Rice or Pulao to suit our taste buds. It was approved by my little one, with smile and my husband loves it too.

Whether you’re a beginner or a pro, you can make this bell pepper rice quickly. It is perfect for lunch boxes, or if you are expecting sudden guests. This dish can be a saviour especially when there are capsicum lying in the fridge.

I have used basmati rice but you can even make it with leftover regular rice too. I made it mild to suit for lunchbox, add little chilli powder and garam masala powder for more spicy version. Basmati rice should be cooked grain separated not mushy.

Capsicum Rice Video

Capsicum Rice Ingredients

• Cooked basmati rice – You can use leftover rice or freshly cooked basmati rice. I have used basmati rice but you can use regular cooking rice or even seeraga samba rice.
• Capsicum – I have used color capsicum for an appealing look. You can add just green capsicum too.
• Ginger garlic paste – Ginger garlic paste adds spice and flavour.
• Cashews, pepper – Cashews and pepper is grind to a powder and added which give richness and spice.
• Cumin Seeds – used for tempering and adds flavor.
• Green chilli – adds flavour and spoice.
• Whole spices – I used cinnamon, cardamom and cloves. You can replace it with ½ teaspoon garam masala powder too.
• Oil – is used for tempering and cooking the vegetables.
• Salt – is added to balance the flavour and for taste.

Why this recipe works?        

• Simple with minimal ingredient
• Nutritious and filing
• Beginner’s friendly and vegan dish.
• Perfect for everyday cooking
• Quick and kids-friendly

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How to make Capsicum Rice Step by Step

1. Take 1 teaspoon whole pepper along with 1 tablespoon cashews.

2.Grind it slightly coarse and set aside.

3.To a pan heat 1 and ½ tablespoon oil – add one ½ inch cinnamon, 2 small cloves and 1 cardamom. Let it splutter, give a quick saute.

4.Add 1 green chilli slit, 1 teaspoon ginger garlic paste and ½ cup onion chopped.

5.Saute until onion turns slightly golden.

6.Add ¾ cup capsicum chopped along with prepared pepper cashew powder.

7.Saute for few minutes.

8.Add 2 cups cooked basmati rice.

9.Mix it well and switch off.

Serve hot!

Expert Tips

• Cooked Rice – Cool the rice before mixing with the veggies. Hot rice can break the grains and make it mushy. You can even use leftover rice too.
• Don’t Overcook – Overcooking capsicum can dull the dish and also the crunch will be missing. Let it be slightly crunchy for additional taste.
• Masala – Cashew and pepper adds a mild flavour to the pulao. Adjust pepper according to the spice level you prefer.
• Tempering – I used just oil. Add a spoonful of ghee while serving for that extra aroma and flavour.
• Garnishing – You can garnish with chopped coriander leaves for a fresh look and taste.

Serving & Storage

You can serve this versatile dish with curd or raita. It goes well with onion kachumbar, achar, and papad as well.

Store the leftover pulao in an airtight container. It can stay fresh for up to 2 days in fridge. Sprinkle water while reheating in pan. Microwave it to keep it moist and fluffy. It is best not to freeze the dish as capsicum tends to go saggy and lose its crunch.

FAQS

1. Can I use leftover rice for this recipe?

Absolutely! You can use leftover rice any day, as they are drier and won’t break rice when tossed with masala.

2. What kind of capsicum works best?

You can use green capsicum for the classic flavor. I have used yellow, red and green capsicum. Red and yellow adds a mild sweet taste.

3. Is this recipe vegan and gluten-free?

Yes 100% vegan and gluten-free. You can skip the ghee if using it.

4. Is this recipe spicy?

No it is mildly spiced, but you can adjust the spice level to your liking.

5.Can I prepare anything in advance?

Yes, You can also chop the capsicum and refrigerate it the previous night.

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