capsicum rice recipe, capsicum pulao recipe
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4.63 from 8 votes

Capsicum Rice

This Bell Pepper Rice is an easy, quick and delicious one pot recipe.
Prep Time30 mins
Cook Time15 mins
Total Time45 mins
Course: main course
Cuisine: north indian
Servings: 2 to 3
Author: Dassana Amit

Ingredients

  • 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 or bell pepper)
  • 3 tablespoon chopped coriander leaves (dhania patta)
  • 4 to 5 drops of lemon juice
  • 1.75 cups water
  • salt as required

Instructions

preparation for capsicum rice

  • 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.

making capsicum rice

  • 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 rice 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 rice hot with some curry dish or a dal.