This Capsicum Rice or Bell Pepper Rice is an easy and delicious one pot dish made with green bell pepper or capsicum, basmati rice, onions, spices and herbs. The recipe comes together quickly under 40 minutes and is gluten-free and vegan.

Recipe Snapshot

  • Prep time: 20 minutes
  • Cook time: 15 minutes
  • Total time: 35 minutes
  • Yield: 2
  • Category: Main Course
  • Cuisine: North Indian

Ingredients

  • 1 cup basmati rice (- 200 grams)
  • 2 tablespoons oil
  • 1 teaspoon cumin seeds
  • 2 green cardamoms
  • 2 cloves
  • 1 inch cinnamon
  • 2 tejpatta (small or 1 medium to large tejpatta (Indian bay leaf))
  • 2 single thin, strands of mace
  • ½ cup onions (- thinly sliced or 1 medium-sized onion)
  • ¾ to 1 cup capsicum (- sliced or 2 medium green bell peppers or capsicum - 75 to 80 grams)
  • 3 tablespoon coriander leaves (- chopped (cilantro))
  • 4 to 5 drops lemon juice (- optional)
  • 1.75 cups water (or add as required)
  • salt (as required)

Method

Preparation

  1. Rinse basmati rice very well in water for 3 to 4 times.
  2. Then soak rice in enough water for 20 to 30 minutes. Later drain the water and set the rice aside.
  3. Meanwhile when the rice is soaking, slice the onions thinly. Also slice the capsicum.

Making capsicum rice

  1. Heat in a 2 litre stovetop pressure cooker. Keep heat to a low. Add the whole spices - cumin seeds, green cardamoms, cloves, inch cinnamon, tejpatta, and strands of mace.
  2. Fry for a few seconds till the spices crackle and become fragrant.
  3. Next add the sliced onions.
  4. Mix very well and sauté stirring often on medium-low heat till the onions become golden.
  5. Lower the heat and add the sliced capsicum and chopped coriander leaves.
  6. Mix very well and sauté for 3 to 4 minutes on low to medium-low heat.
  7. Add the soaked rice. Gently stir to combine and sauté rice for a minute.
  8. Pour water and season with salt. Also add 3 to 4 drops of lemon juice. Mix again.
  9. Cover the pressure cooker with its lid and pressure cook capsicum rice on a medium to medium-high heat for 2 to 3 whistles.
  10. When the pressure falls down on its own naturally in the cooker, open the lid and gently fluff the capsicum rice.
  11. Serve Capsicum Rice or Bell Pepper Rice hot with an Indian curry or a dal (lentil based dish) or raita.

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.