4.6 from 39 votes
Capsicum Rice Recipe or Indian Bell Pepper Rice Pilaf
This Capsicum Rice or Bell Pepper Rice is an easy and delicious one pot dish made with green bell pepper or capsicum, basmati rice, onions, spices and herbs. The recipe comes together quickly under 40 minutes and is gluten-free and vegan.
Prep Time
20 mins
Cook Time
20 mins
Total Time
35 mins
Servings: 2
Calories: 506 kcal
Course:
Main Course
Cuisine:
Indian
Ingredients
- 1 cup basmati rice - 200 grams
- 2 tablespoons oil
- 1 teaspoon cumin seeds
- 2 green cardamoms
- 2 cloves
- 1 inch cinnamon
- 2 tejpatta small or 1 medium to large tejpatta (Indian bay leaf)
- 2 ingle thin, strands of mace
- ½ cup onions - thinly sliced or 1 medium-sized onion
- ¾ to 1 cup capsicum - sliced or 2 medium green bell peppers or capsicum - 75 to 80 grams
- 3 tablespoon Coriander leaves - chopped (cilantro)
- 4 to 5 drops lemon juice - optional
- 1.75 cups water or add as required
- salt as required
Instructions
Preparation
- Rinse basmati rice very well in water for 3 to 4 times.
- Then soak rice in enough water for 20 to 30 minutes. Later drain the water and set the rice aside.
- Meanwhile when the rice is soaking, slice the onions thinly. Also slice the capsicum.
Cup of Yum
Making capsicum rice
- Heat in a 2 litre stovetop pressure cooker. Keep heat to a low. Add the whole spices - cumin seeds, green cardamoms, cloves, inch cinnamon, tejpatta, and strands of mace.
- Fry for a few seconds till the spices crackle and become fragrant.
- Next add the sliced onions.
- Mix very well and sauté stirring often on medium-low heat till the onions become golden.
- Lower the heat and add the sliced capsicum and chopped coriander leaves.
- Mix very well and sauté for 3 to 4 minutes on low to medium-low heat.
- Add the soaked rice. Gently stir to combine and sauté rice for a minute.
- Pour water and season with salt. Also add 3 to 4 drops of lemon juice. Mix again.
- Cover the pressure cooker with its lid and pressure cook capsicum rice on a medium to medium-high heat for 2 to 3 whistles.
- When the pressure falls down on its own naturally in the cooker, open the lid and gently fluff the capsicum rice.
- Serve Capsicum Rice or Bell Pepper Rice hot with an Indian curry or a dal (lentil based dish) or raita.
Notes
- You can use a mix of the different varieties of bell pepper to make a colorful rice.
- Instead of basmati rice, you could use any non-sticky variety of long grained rice. Aged basmati rice is always better to make dishes like pilafs.
- Depending on the age, variety and quality of rice, add water as needed.
- The recipe can be made in a pot on the stovetop, adding about 2 cups of water or as needed.
- The recipe can be scaled.
Nutrition Information
Calories
506kcal
(25%)
Carbohydrates
83g
(28%)
Protein
8g
(16%)
Fat
15g
(23%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
Monounsaturated Fat
12g
Sodium
603mg
(25%)
Potassium
317mg
(9%)
Fiber
4g
(16%)
Sugar
3g
(6%)
Vitamin A
277IU
(6%)
Vitamin B1 (Thiamine)
1mg
Vitamin B2 (Riboflavin)
1mg
Vitamin B3 (Niacin)
2mg
Vitamin B6
1mg
Vitamin C
50mg
(56%)
Vitamin E
6mg
Vitamin K
8µg
Calcium
74mg
(7%)
Vitamin B9 (Folate)
22µg
Iron
2mg
(11%)
Magnesium
46mg
Phosphorus
140mg
Zinc
1mg
Nutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 506
% Daily Value*
| Calories | 506kcal | 25% |
| Carbohydrates | 83g | 28% |
| Protein | 8g | 16% |
| Fat | 15g | 23% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 12g | 60% |
| Sodium | 603mg | 25% |
| Potassium | 317mg | 7% |
| Fiber | 4g | 16% |
| Sugar | 3g | 6% |
| Vitamin A | 277IU | 6% |
| Vitamin B1 (Thiamine) | 1mg | |
| Vitamin B2 (Riboflavin) | 1mg | |
| Vitamin B3 (Niacin) | 2mg | |
| Vitamin B6 | 1mg | |
| Vitamin C | 50mg | 56% |
| Vitamin E | 6mg | |
| Vitamin K | 8µg | |
| Calcium | 74mg | 7% |
| Vitamin B9 (Folate) | 22µg | |
| Iron | 2mg | 11% |
| Magnesium | 46mg | 12% |
| Phosphorus | 140mg | |
| Zinc | 1mg |
* Percent Daily Values are based on a 2,000 calorie diet.