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Capsicum Rice | Bell Pepper Rice
Bell Pepper Rice is a quick, flavorful Indian rice dish made with basmati rice, bell peppers, onions, tomatoes, and spices. It is vegetarian and gluten-free and can be made in an Instant Pot (pressure cooker) or on the stovetop in 30 minutes. It is perfect for weeknight dinners or lunchboxes!
Equipment
Ingredients
- 1 cup basmati rice (uncooked) or 3 cups cooked rice
- 1 tablespoon oil
- 1 tablespoon ghee
- 1 small yellow onion chopped
- 1 tablespoon ginger minced
- 1 tablespoon garlic minced
- 1 green chili chopped, adjust to taste
- ¼ cup cilantro stems Optional
- 1 Roma tomato chopped
- 1 cup bell pepper (capsicum) Cut in medium cubes, used mixed color bell peppers
- ½ cup green peas using frozen, thawed
- ¼ cup cilantro leaves
- 1-2 tablespoons lemon juice
Whole Spices
- 1 teaspoon cumin seeds
- 1 bay leaf
- 2 green cardamoms
- 4 cloves
- 1 small cinnamon piece
Spice powders
- ½ teaspoon turmeric
- 1 teaspoon Kashmiri red chili powder adjust to taste
- 2 teaspoon coriander powder
- 1 teaspoon cumin powder
- ½ teaspoon garam masala
- 1 teaspoon salt adjust to taste
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Instructions
- Wash rice 3-4 times or until the water runs clear.
Instant Pot Bell Pepper Rice
- Press SAUTE button (Normal) on the Instant Pot. Once its hot, pour oil and ghee to the inner steel insert.
- Add the cumin seeds and whole spices. Once the spices splutter, add onions and sauté until golden brown.
- Next add ginger, garlic, and green chili and saute for 30 seconds. If needed, deglaze with 1 to 2 tablespoons of water.
- Add the tomato, cilantro stems (if using) followed by spices (turmeric, red chili powder, cumin powder, coriander powder, garam masala) and salt.
- Mix well and deglaze with 1 to 2 tablespoons of water. Press CANCEL button.
- Stir in bell peppers, green peas, lemon juice and washed and drained rice.
- Add 1¼ cup water for 1 cup basmati rice (adjust the amount according to the rice type)
- Give it a good stir to ensure no food sticks to the bottom of the pot. Close the Instant Pot lid with the vent in sealing position. Press PRESSURE COOK or (MANUAL) at High Pressure for 5 minutes.
- After cooking completes, let the pressure release naturally for 5 minutes, then quick-release any remaining pressure.
- Open the lid, fluff the rice gently with a fork. Optional: close the lid and let the rice rest in the Instant Pot for 5-10 minutes for the perfect texture.
- Garnish with cilantro and serve bell pepper rice with yogurt or Raita.
Stovetop Method:
- Heat oil and ghee in a pan. Add the cumin seeds and whole spices.
- Once the spices splutter, add onions and saute until golden brown.
- Then add ginger, garlic, and green chili and saute for 30 seconds. If needed, deglaze with 1 to 2 tablespoons of water.
- Add the tomato, bell pepper, green peas and cilantro stems and cook until veggies are tender yet crunchy and not mushy.
- Next add spices (turmeric, red chili powder, cumin powder, coriander powder, garam masala) and salt.Optional: Add 1 to 2 tablespoons of water if the mixture is dry.
- Stir in 3 cups of cooked rice or leftover rice. Mix well, taste and adjust salt if needed. Add lemon juice and Cilantro. Serve capsicum rice with Raita.
Video
Notes
How to cut a bell pepper: Cut it into medium-sized cubes to retain its shape after pressure cooking.
Spice level: For a kid-friendly version, reduce the amount of chili powder and green chilies to taste preference.
Add more veggies: For more nutrition, add other veggies like carrots, beans, and potatoes.
Paneer capsicum rice: Add paneer cubes to the capsicum rice (pulao) recipe for an extra protein boost and a more filling meal. Alternatively, use tofu or chickpeas to keep it vegan.
Chruncy add-ins: For crunch, you can also stir in roasted cashews, sesame seeds, or peanuts.
Nutrition
Calories: 291kcal | Carbohydrates: 49g | Protein: 6g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 10mg | Sodium: 638mg | Potassium: 332mg | Fiber: 5g | Sugar: 4g | Vitamin A: 1735IU | Vitamin C: 63mg | Calcium: 64mg | Iron: 2mg
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