Simple capsicum rice made with cooked rice, bell peppers, spices and herbs. Serve this with yogurt, raita or a simple salad.

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 25 minutes
  • Total time: 35 minutes
  • Yield: 2
  • Category: Main Course
  • Cuisine: Indian

Ingredients

  • 1 cup uncooked rice (or 3 cups cooked rice)
  • 1 to 1½ tablespoons oil (or as needed)
  • 1 small onion (thinly sliced)
  • 1 green chili (slit (optional))
  • ½ tablespoon ginger garlic paste ((or chopped))
  • ¼ cup green peas ((optional))
  • 1 to 1¼ cup capsicums ((bell pepper chopped))
  • 1½ to 2 tablespoons coriander leaves (chopped)
  • 1½ to 2 tablespoons mint leaves ((pudina) chopped)
  • ½ to ¾ teaspoon salt ((adjust to taste))
  • 1 tablespoon lemon juice (or as needed (optional))
  • 1 sprig curry leaves (or bay leaf)
  • ½ teaspoon cumin ((jeera or shahi jeera))
  • ¾ teaspoon garam masala (or bisi bele bath or biryani masala (adjust as needed))
  • ¼ to ⅓ teaspoon red chili powder ((skip if included in masala))
  • ⅛ teaspoon turmeric (or haldi)
  • whole spices ((optional - 2 cardamoms, 2 cloves, 1 star anise,1 inch cinnamon))

Method

  1. Optional - Wash rice and soak for 20 mins. Cook just until done without making it mushy. Fluff it up and cool completely.
  2. Heat oil in a pan. Add cumin seeds and all the whole spices if using. Also add bay leaf or curry leaves.
  3. Once the spices begin to splutter add onions and green chili. Fry until the onions turn slightly pink.
  4. Then add ginger garlic paste and saute until it begins to smell aromatic. Add capsicum and green peas. Fry for 3 to 4 minutes until tender yet crunchy and not mushy.
  5. Add mint, coriander, chilli powder, garam masala and salt. Fry for about 2 minutes till the mixture turns aromatic.
  6. Optional - If the mixture is too dry, sprinkle 2 tbsp water and cook until the water evaporates.
  7. Then add cooled rice to the capsicum mixture. Mix well and taste test. Add more salt if required and pour the lemon juice. Mix well. Serve capsicum rice with a raita.

Instant pot capsicum rice

  1. Press SAUTE button on the Instant pot and pour oil to the inner steel insert.
  2. Add cumin. When the seeds splutter, add curry leaves, green chilli and onions. Saute until the onions turn golden.
  3. Next add ginger garlic and saute for 30 seconds. Then add in the capsicum and peas.
  4. Saute for 2 to 3 mins until the capsicum is done to your liking. Then add salt, turmeric, red chilli powder, garam masala and mint leaves.
  5. Give a good stir and pour 2 tbsps of water. Press CANCEL button.
  6. Deglaze the pot and mix everything well. The heat in the pot will cook the masala and evaporate the water completely. Remove this to a plate and set aside.
  7. Add soaked rice and pour water. For 1 cup basmati rice, you will need 1¼ cups water. For 1 cup sona masuri rice, you will need 2 cups water.
  8. Give a good stir to ensure there are no food particles stuck at the bottom. Secure the Instant pot with the lid and position the steam release handle to sealing.
  9. Press PRESSURE COOK button and set the timer to 5 to 6 mins for basmati rice or 10 mins for sona masuri rice.
  10. For basmati rice, release the pressure manually after 5 mins. Remove the pot and cool the rice a bit.
  11. Then add the coriander leaves, capsicum masala and lemon juice to the pot. Give a good mix. Adjust salt if needed.Serve capsicum rice with yogurt or curd.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.