capsicum pulao or capsicum rice recipe with step by step pics – easy, quick and delicious one pot capsicum pulao recipe.
for those who like capsicum or bell peppers, here’s a an aromatic pulao made with green bell peppers, spices and rice. this is a mild pulao and so goes well with kids or folks who do not prefer spicy food. can also be packed in the tiffin box with a side dal or gravy dish or chutney.
there are not many ingredients used in the recipe and thus this capsicum pulao goes very well with a side vegetable or paneer gravy, dal or even a simple onion-tomato raita. i also make a spicy version of capsicum rice and i will share this recipe too.
if you are fond of capsicum, you can also have a look at these capsicum recipes:
apart from green bell peppers, you can also use red or yellow bell peppers or even a mix of all three.
capsicum rice recipe below:
- 1 cup basmati rice Or 200 grams basmati rice
- 2 tablespoon oil
- 1 teaspoon cumin seeds (jeera)
- 2 green cardamoms (choti elaichi)
- 2 cloves (lavang)
- ½ inch cinnamon (dalchini)
- 2 small tejpatta Or 1 medium to large tejpatta (indian bay leaf)
- 2 single strands of mace (javitiri)
- 1 medium onion, sliced Or ½ cup sliced onions
- 75 to 80 grams capsicum Or 2 medium capsicum Or ¾ cup sliced capsicum (shimla mirch)
- 3 tablespoon chopped coriander leaves (dhania patta)
- 4 to 5 drops of lemon juice
- 1.75 cups water
- salt as required
rinse 1 cup basmati rice very well in water.
then soak rice in water for 30 minutes. later drain and keep the rice aside.
meanwhile when the rice is soaking, slice the onions thinly. also slice the capsicum.
heat 2 tbsp oil in a pressure cooker. add the whole spices - cumin seeds, green cardamoms, cloves, inch cinnamon, tejpatta, strands of mace.
saute till the spices crackle and become fragrant.
then add the sliced onions.
stir very well and saute till the onions become golden.
now add the sliced capsicum and chopped coriander leaves.
stir very well and saute for 3 to 4 minutes.
add the rice. stir and saute for a minute.
pour water and season with salt. also add 3 to 4 drops of lemon juice. stir.
cover the pressure cooker with its lid and pressure cook capsicum pulao on a medium to high flame for 2 to 3 whistles.
when the pressure falls down on its own, open the lid and gently fluff the capsicum rice.
serve capsicum pulao hot with some curry dish or a dal.
how to make capsicum pulao recipe:
1. rinse 1 cup basmati rice very well in water. then soak rice in water for 30 minutes. later drain and keep the rice aside.
2. meanwhile when the rice is soaking, slice the 1 medium onion thinly. also slice 2 medium capsicums. keep aside.
3. heat 2 tbsp oil in a pressure cooker. add the whole spices – 1 tsp cumin seeds, 2 green cardamoms, 2 cloves, ½ inch cinnamon, 2 small tejpatta or 1 medium to large tejpatta, 2 single strands of mace. saute till the spices crackle and become fragrant.
4. then add the sliced onions.
5. stir very well.
6. saute till the onions become golden.
7. now add the sliced capsicum.
8. add 3 tbsp chopped coriander leaves.
9. stir very well.
10. saute for 3 to 4 minutes.
11. add the rice and salt.
12. stir and saute for a minute.
13. pour 1.75 cups water. also squeeze in 4 to 5 drops of lemon juice. stir again.
14. cover the pressure cooker with its lid and pressure cook capsicum pulao on a medium to high flame for 2 to 3 whistles. when the pressure falls down on its own, open the lid and gently fluff the capsicum rice. i pressure cooked rice for 3 whistles. depending on the type of rice, you can add 1.75 to 2 cups water and pressure cook for 2 to 3 whistles. you can also make the pulao in a pot. add water accordingly if making the capsicum pulao in a pot or pan.
15. serve capsicum pulao with some curry dish or a dal. i served with punjabi mushroom masala.