capsicum rice recipe Capsicum Pulao Recipe

Capsicum Rice is a simple, delicious and aromatic one-pot rice dish that brings comfort with minimal effort. This bell pepper rice is made from basmati rice, capsicum and spices. It’s perfect for a hot lunch or light dinner, and makes a great lunch box for kids. It’s ready in just 20 minutes and with basic ingredients, it could become your favorite recipe.

Capsicum Rice is perfect for busy weekdays, lunch boxes or quick dinners. The sheer simplicity of this recipe is what makes it different. There are no fancy ingredients involved and thus, you do not need to spend hours in the kitchen to make this versatile dish. It pairs easily with plain curd, raita, or black pepper papad. It offers the joy of nutritious, home-cooked meals.

About Capsicum Rice

Capsicum rice is a delicious rice dish made using bell peppers (capsicum), some whole spices and basmati rice. This is an ideal meal for those who want a simple, hearty meal with less effort. Capsicum adds sweetness and crunch to the dish.

I had some colorful capsicum lying in the fridge and instead of making a Chinese dish, I came up with this version of capsicum rice or pulao to suit our taste buds. This was approved by my little one with a smile and my husband also loves it.

Whether you are a beginner or a professional, you can make this bell pepper rice in no time. It’s perfect for lunch boxes, or if you’re expecting unexpected guests. This dish can prove beneficial for you, especially when capsicum is lying in the fridge.

I have used basmati rice but you can also make it with leftover regular rice. I have made it lighter to suit the lunchbox, adding a little chilli powder and garam masala powder for a spicier version. Basmati rice should be cooked with the grains separated and 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 also use regular parboiled rice or seeraga samba rice.
• Capsicum – I have used colored capsicum for an attractive look. You can also add just green capsicum.
• Ginger Garlic Paste – Ginger garlic paste adds spice and flavor.
• Cashew, black pepper – Cashews and black pepper are ground into powder which adds flavor and spiciness.
• Cumin – Used for seasoning and enhancing flavour.
• Green chilly – Adds flavor and spice.
• whole spices – I used cinnamon, cardamom and cloves. You can also take ½ teaspoon garam masala powder instead.
• Oil – It is used for seasoning and cooking vegetables.
• Salt -Added to balance taste and flavor.

Why does this recipe work?

• Simple with minimal ingredients
• nourishing and filing
• Beginner friendly and vegetarian dishes.
• Perfect for everyday cooking
• quick and kid friendly

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How to make Capsicum Rice step by step

1. Take 1 teaspoon whole black pepper and 1 teaspoon cashew nuts.

2.Grind it a little coarsely and keep aside.

3. Heat 1 and ½ tbsp oil in a pan – add 1/2 inch cinnamon, 2 small cloves and 1 cardamom. Let it crackle, fry quickly.

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

5.Fry the onion until it turns light golden.

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

7.Fry for a few minutes.

8. Add 2 cups cooked basmati rice.

9.Mix it well and turn it off.

serve hot!

Expert Tips

• Cooked rice – Cool the rice before mixing it with vegetables. Hot rice can break the grains and make it mushy. You can also use leftover rice.
• Do not overcook – Overcooking capsicum can make the dish bland and the crispiness will also be lost. Let it crisp up a bit for added flavor.
• Spices – Cashews and black pepper add mild flavor to the pulao. Adjust the pepper to your preferred spice level.
• Tadka – I used only oil. Add a spoonful of ghee while serving for added aroma and taste.
• Decoration – You can garnish with chopped coriander leaves for fresh look and taste.

service and storage

You can serve this versatile dish with curd or raita. This onion also goes well with Kachumber, pickle and papad.

Store leftover pulao in an airtight container. It can remain fresh in the refrigerator for up to 2 days. Sprinkle water while reheating the pan. Microwave it to keep it moist and fluffy. It would be better not to freeze the dish as the capsicum becomes loose and loses its crispness.

general questions and answers

1. Can I use leftover rice for this recipe?

Absolutely! You can use leftover rice any day, as they are dry and the rice will not break when added to the masala.

2. What type of capsicum works best?

For classic taste you can use green capsicum. I have used yellow, red and green capsicum. The red and yellow color adds a mild sweet flavor.

3. Is this recipe vegan and gluten-free?

Yes 100% vegetarian and gluten-free. If you are using ghee then you can also leave it out.

4. Is this recipe spicy?

No, it is mild spicy, but you can adjust the spice level as per your preference.

5.Can I prepare anything in advance?

Yes, you can also cut capsicum and keep it in the refrigerator the night before.

If you have any further questions about this Capsicum Rice Recipe Mail me at sharmispassions@gmail.com. Also, follow me Instagram, Facebook, pinterest ,youtube And Twitter .

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