Capsicum Rice | Bell Pepper Rice

Capsicum rice is a straightforward, fast and scrumptious one-pot meal rice made with inexperienced bell pepper or capsicum, basmati rice, aromatics and herbs. Name it bell pepper rice or capsicum pulao, the recipe comes collectively rapidly beneath 40 minutes and is gluten-free and vegan.

About Capsicum Rice

For many who like Capsicum or Bell Pepper, right here’s an fragrant and flavorful pulao made with inexperienced bell peppers, spices and rice. This can be a mildly spiced and lightweight pulao and thus goes properly with youngsters or people who don’t want spicy meals. It can be packed within the tiffin field with a aspect of dal or a gravy dish or chutney.

There aren’t many components used within the recipe and thus this capsicum rice pairs properly with a aspect of a vegetable or paneer curry, lentils or perhaps a easy onion-tomato raita. If you happen to like you can also make this capsicum spicy by including ginger-garlic paste, inexperienced chillies and pink chilli powder.

Aside from inexperienced bell peppers, you should utilize pink or yellow bell peppers and even a mixture of all three.

The recipe is flexible sufficient so that you can embody extra veggies like carrot, inexperienced peas, cauliflower or potatoes. Extra veggies is not going to solely add extra taste however will even enhance the dietary content material within the dish. However remember the fact that this shall be extra like a veg pulao however will style good and be wholesome.

Step-by-Step Information

The best way to make Capsicum Rice

Prep

1. Rinse 1 cup basmati rice very properly in water. Then soak rice in water for 20 to half-hour. Later drain all of the water and maintain the rice apart.

2. In the meantime when the rice is soaking, slice 1 medium onion thinly (about ½ cup thinly sliced onions).

Additionally slice 2 medium-sized capsicums or inexperienced bell peppers (about ¾ to 1 cup sliced capsicum). Set the sliced veggies apart.

Sauté Aromatics and Capsicum

3. Warmth 2 tablespoons oil in a 2 litre stress cooker. Add the entire spices listed under:

• 1 teaspoon cumin seeds
• 2 inexperienced cardamoms
• 2 cloves
• 1 inch cinnamon
• 2 small tej patta (or 1 medium to massive tej patta)
• 2 single strands of mace

Fry on low warmth for some seconds until the spices crackle and turn into aromatic.

4. Then add the thinly sliced onions.

5. Combine very properly.

6. Sauté stirring usually on medium-low warmth until the onions turn into golden or caramelize. Take care to not burn them.

Onions take extra time to caramelize. To make them cook dinner quicker add a pinch of salt whereas caramelizing them.

7. Decrease the warmth and add the sliced capsicum.

8. Add 3 tablespoons chopped coriander leaves.

9. Stir and blend to mix with the caramelized onions.

10. Sauté on a low to medium-low warmth for 3 to 4 minutes.

Add Rice

11. Add the soaked rice and salt as required.

12. Combine the rice grains gently with the remainder of the components. Sauté rice for a minute.

Make Capsicum Rice

13. Pour 1.75 cups water. Additionally, squeeze in 4 to five drops of lemon juice. Stir once more.

Relying on the standard and age of rice, you’ll be able to add much less or extra water. 1.75 cups rice works good for me for the aged basmati rice I take advantage of. However some kinds of basmati rice might have much less water. Thus add 1.5 cups to 1.75 cups or 2 cups water as wanted.

14. Cowl the stress cooker with its lid and stress cook dinner capsicum rice on a medium to medium-high warmth for two to three whistles. 

When the stress falls by itself naturally within the cooker, open the lid and gently fluff the capsicum rice.

I stress cooked rice for 3 whistles. Relying on the kind of rice, you’ll be able to add 1.75 to 2 cups water and stress cook dinner for two to three whistles.

You may also make the pulao in a pan on the stovetop and within the Instantaneous Pot or an electrical cooker. Add water accordingly if making the capsicum pulao in a pan or the Instantaneous Pot.

15. Serve capsicum rice garnished with some coriander leaves (cilantro) with a aspect of a Vegetable Curry or Dal (Lentils) or Raita. Right here I served the bell pepper rice with mushroom masala.

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This capsicum rice recipe from the weblog archives first printed in June 2015 has been republished and up to date on 10 January 2022.