Capsicum Rice Recipe or Bell Pepper Rice Pilaf (Easy and One Pot)

If you think capsicum or bell pepper can only be used extensively in Chinese or Indo-Chinese cuisine, here is an Indian recipe that is going to change your mind. This is a capsicum rice – an easy, quick and delicious one pot meal made with green bell peppers or capsicum, basmati rice, onions, spices and herbs. Call it capsicum pilaf or bell pepper rice, the recipe comes together in under 40 minutes, is gluten-free and vegan too.

About capsicum rice recipe

For those who love capsicum or bell peppers, here is an aromatic and flavorful capsicum rice pilaf or pulao made with green bell peppers, rice and some typical North Indian spices. It is a light spice and light rice dish.

Thus, a hit with kids or those who don’t like spicy food. It can be packed in tiffin boxes alongside lentils, curry or chutney.

All you need is a stovetop pressure cooker to cook this fragrant and flavor-packed capsicum rice. Start frying the whole spices and onion in oil. Next, add capsicum and fresh coriander leaves and fry them too.

Finally season the soaked rice well with water. Cover and press to have a delicious bell pepper rice pilaf in literally no time. I also add some lemon juice which enhances the flavor of this one-pot rice-based dish.

All the spices I have added in this capsicum rice recipe are cumin, green cardamom, cloves, cinnamon, bay leaves and mace. These are common spices found in any Indian home kitchen, always.

As I said earlier, this capsicum rice recipe does not use too many ingredients. So, this rice pairs beautifully with vegetable or cheese curries, lentils or even a simple onion raita.

If you want, you can spice up this bell pepper rice by adding some ginger-garlic paste, green chili and red chili powder. Apart from green bell pepper or capsicum, you can also use red or yellow pepper or even a mixture of the three to make colorful bell pepper rice.

This Capsicum Rice Pilaf recipe is versatile enough for you to include more vegetables like carrots, green peas, cauliflower or potatoes. More vegetables will not only add more flavor but also increase the nutritional value of the meal.

However, keep in mind that by doing this, this dish will be more like a veg pulao and not just bell pepper rice. But it will still taste good, be nutritious and filling.

Step by step guide

How to make capsicum rice

preparation

1. Wash 1 cup basmati rice very well in water. Then, soak the rice in water for 20 to 30 minutes. Then drain all the water and keep the soaked rice aside.

2. While the rice is soaking, thinly slice 1 medium onion (about ½ cup thinly sliced ​​onion).

Also, chop 2 medium capsicums or green bell peppers (about ¾ to 1 cup chopped capsicums). Keep aside.

Roast the aromatics and capsicum

3. Heat 2 tbsp oil in a 2-litre pressure cooker. Keep the heat low and add the following whole spices:

• 1 teaspoon of cumin
• 2 green cardamoms
• 2 cloves
• 1 inch cinnamon stick
• 2 small bay leaves (or 1 medium to large bay leaf)
• Mace 2 single thin strands

Fry for a few seconds on low heat or until the spices crackle and become fragrant.

Note that while I made the pilaf in a pressure cooker, you can choose to cook it in a pot or on the stove or in the Instant Pot. Add water as needed while cooking in pan or oven.

4. Add thinly sliced ​​onion.

5. Mix very well.

6. Fry over medium-low heat, stirring often, until the onions are golden or caramelized. Be careful not to burn them.

Onions take longer to caramelize. To cook them faster, add a pinch of salt while caramelizing.

7. Reduce heat and add chopped capsicum.

8. Add 3 tbsp chopped coriander leaves.

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

10. Fry for 3 to 4 minutes on low to medium heat.

Make capsicum rice

11. Add soaked rice and salt as needed.

12. Gently mix the rice grains with the rest of the ingredients. Fry the rice for a minute.

13. Pour 1.75 cups of water. Also, squeeze 4 to 5 drops of lemon juice. Stir again and mix gently.

You can add more or less water depending on the quality and age of the rice. 1.75 cups of rice works perfect for me for the aged basmati rice I use.

However, some varieties of basmati rice may require less water. Thus, add 1.5 cups to 1.75 cups or 2 cups of water as required.

14. Cover the pressure cooker lid and pressure cook for 2 to 3 whistles on medium to medium-high heat.

When the pressure in the cooker is normal, open the lid and gently fluff the bell pepper rice.

I pressure cooked the rice with 3 whistles. Depending on the type of rice, you can add 1.75 to 2 cups of water and pressure cook for 2 to 3 whistles.

You can make this pilaf in a pan on the stove, in an instant pot or in an electric cooker. If making capsicum pulao in a pan or instant pot, add water accordingly.

While making pilaf in one pot, you can add about 2 cups of water or as needed.

15. Serve capsicum rice garnished with some coriander leaves on the side of vegetable curry, dal (lentil) or raita. Here, I served it with mushroom masala.

Expert tips

1. Besides green, add other varieties of bell peppers like red and yellow. You can mix different bell peppers for a colorful capsicum rice.
2. It is better to use good quality and old basmati rice for this recipe.
3. You can easily make this capsicum rice in a pan on the stove or in an instant pot, adding water as required.
4. To bring a touch of tang, you can add 1 small sized tomato.
5. To make the dish more spicy or spicier, add 1 teaspoon of ginger-garlic paste, a few green chillies or some red chilli powder.
6. This recipe for bell pepper rice can easily be scaled up to serve more.

More rice recipes to try!

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This capsicum rice recipe from the blog archives was first published in June 2015 and republished in July 2023.