It’s perfect for a weekday meal or for lunch boxes since there aren’t many dishes to clean once you prepare it! It’s a simple aromatic dish prepared with fresh crunchy capsicums (green peppers) and complimenting spices. I agree to be sent email.
Pair it with a dry roasted vegetable curry or vegan raita to make it a complete meal for dinner time. Also known as bell pepper rice, capsicum masala rice, or capsicum pulao, this tasty rice recipe is a great way to use capsicums for a delicious and flavorful dish that the whole family can enjoy.
Ingredients note
Green Capsicum: I used only green bell peppers; feel free to add colors to your rice. Basmati rice: Rice is cooked separately and mixed with the masala for this recipe. The texture of basmati rice works best for this recipe. Whole spices: I used cumin seeds, cloves, cardamom, and star anise. It gives a nice aroma o the dish. Spices: You will need garam masala powder, cayenne pepper powder, and turmeric powder. Ginger and garlic: I always prefer fresh chopped ginger and garlic.
Instructions
Prepare capsicum masala: Heat a few teaspoons of oil in a wide pan. Add chana dal, cumin seeds, cloves, cardamom, and star anise. Saute for a few minutes over medium flame. For this version, I used the green bell pepper variety, but you could go with any other variety, such as the yellow or red capsicum peppers. You can also prepare this rice with any leftover rice (although not for a potluck party :-). For me, it does not get any simpler than that…just prepare the bell pepper masala and add it to the cooked rice! Like my capsicum potato curry, this recipe is also enjoyed by my kids. Then allow it to naturally release pressure for 10 minutes before you open the lid. You could also use a pressure cooker for cooking the rice. Just be sure not to overcook the rice. Add onions and sliced capsicums and saute for 3-4 minutes. Add chopped tomatoes, salt, and all the spice powders. Saute for 3 minutes. Add the cooked rice and switch off the flame. Mix well and garnish with chopped cilantro. Your capsicum rice is ready to serve! Enjoy it with raita, coconut chutney, or any other accompaniment you choose. This capsicum rice also tastes great when served cold as a salad. Happy cooking!
Expert tips
If you prefer your capsicum rice to be spicier, add more green chilies while sauteing. Saute all spices over medium heat to avoid burning them. Saute a few coriander seeds with the other spices for additional flavor. Adding green peas to the dish after adding the potatoes would be a slight variation that adds more color to the dish. Add two teaspoons of crunchy peanuts to the spices to add more crunch and taste to the dish. Make sure not to overcook capsicum and onions. Saute them until they are cooked through but still have a crunchy texture. You could also use capsicum of different colors to make it a more visually appealing dish. To reduce the cooking time for capsicum rice, use pre-cooked rice. Alternatively, you could also pressure cook the capsicum masala and cooked rice together in the pot. Add freshly chopped herbs like mint or cilantro at the end for an extra burst of flavor.
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