Capsicum Rice – Indian Bell Pepper Rice

Indian style Capsicum rice is a refreshing take on the usual variety rice recipes common in south India. Crunchy bell peppers, leftover rice and some spices come together in this flavor packed recipe that can be packed for lunchbox too.

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Indian style Capsicum rice is a refreshing take on the usual variety rice recipes common in south India. Crunchy bell peppers, leftover rice and some spices come together in this flavor packed recipe that can be packed for lunchbox too.

If you have ever lived in Bangalore, you will definitely have experienced the charm of indulging oneself with rice as breakfast. Across several eateries like Darshinis and Sagars, some Bath finds itself into the breakfast menu.

This recipe is an inspiration from one such menu. During my stint as a paying guest, I became used to eating Chitranna with capsicum and this quick bell pepper rice that uses readymade spice mixes. 

Ingredients

• Cooked rice – Just like fried rice, cooked rice which is a day old is wonderful here. However, you can also use freshly cooked rice after letting it cool completely. 
• Peanut oil for sauteing and frying
• Cashews – preferably broken because they are easier to roast.
• Whole spices like mustard seeds and whole white Urad dal (Usually, we use broken white Urad dal but I prefer whole white. They are crunchier and have better texture.)
• Curry leaves for flavor (optional but recommended)
• Chopped onions – both red and white or even golden work here
• Ground spices – turmeric, sambar powder, Kashmiri chili powder 
• Salt to taste
• Red bell peppers – you can use yellow, orange or green. However, green bell peppers, commonly called capsicums in India, have a stronger flavor. Red ones are the sweetest and orange and yellow range in between.
• Cilantro for garnish

How to cook rice for any variety rice recipe?

• Medium grained rice varieties like Sona Masuri and Jeeraga Samba are the best choices for these recipes. Ponni also works equally well.
• Since we need fluffy rice with each grain beautifully cooked and separate, the first step is to wash out the starch.
• Place the rice in a colander and rinse thoroughly until the water runs clear. Save this water and water your plants with it.
• After washing the rice, soak it with twice the quantity of water for 20 minutes.
• For 1 cup rice, you need 2 cups water for soaking.
• At this point, you can either pressure cook the rice in an Instant Pot or in a regular pressure cooker or cook the rice on the stove top.
• To cook rice in an open pan on the stove top, we need 4 to 5 cups water for every 1 cup of rice. 
• Add the water to a large deep pot along with salt. Stir well. Allow it to come to a rolling boil. Now, add the rice and lower the heat and cook covered for 6 to 8 minutes or until the rice has softened but has a bite to it.
• Drain the rice into a colander and let it sit until all the water drains fully. Allow the cooked rice to cool down fully. 

Variations

• You can use Ponni rice, Sona Masuri rice, Seeraga Samba rice or Basmati rice too. 
• Switching to Vangi Bath Masala from Sambar powder gives a totally different and delicious flavor.

Leftovers, reheating and storage

• Store leftovers in a covered air tight fridge safe container for up to 2 days.
• To reheat, steam in the Instant Pot for 1 to 2 minutes or steam in a regular steamer.

Serving suggestions

• Pack this vegan bell pepper rice with a side of roasted sweet potatoes or Vazhakai Varuval as lunch.
• This healthy one pot capsicum rice is also a fantastic weeknight dinner.
• You can also pair this with a creamy raita and some fried Poppadums.

Method

• Cook rice and allow it to cool completely. To do this, spread cooked rice on a wide plate, drizzle 1 tsp oil over the rice, gently mix in the oil with a fork and let it cool.
• Heat a pan with peanut oil. Add cashews and roast them on low heat till they turn a golden light brown.
• Drain and set aside.
• To the remaining oil in the pan, add mustard seeds and when they splutter, add urad dal. Allow the Urad dal to become a golden brown.

• Now, add chopped onions and saute until they become soft and pink. 
• At this stage, add the spice powders and salt. Mix everything well and cook on low heat for 20 to 30 seconds.

• Now, add chopped bell peppers and mix well. Turn the heat up and cook until the peppers begin to blister around the edges.

• At this point, add the cooked rice and roasted cashews. Mix gently but thoroughly, ensuring that everything is well incorporated.

• Finish with chopped cilantro.

Recipe Notes

• The most important step here is getting the rice right. When the rice is hot, it tends to become mushier as it is mixed or stirred.
• For this reason, I strongly recommend that you cook rice and let it sit overnight and use it the next day.

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Capsicum Rice - Indian bell pepper rice

Easy fix with leftover rice, bell peppers and south Indian spice powders. Enjoy this quick recipe with Raita or a salad.

Prep Time10 minutes mins

Cook Time10 minutes mins

Course: Mains

Cuisine: Indian, South Indian

Servings: 4

Calories: 728kcal

Ingredients

• 3 cups Sona masuri rice cooked
• 1 tbsp peanut oil
• 12 cashews
• 1 tsp mustard seeds
• 1.5 tsp whole white urad dal
• 1 cup onions finely chopped
• 1 tsp Sambar powder
• ½ tsp Kashmiri chili powder
• ½ tsp ground turmeric
• 1 tsp salt or adjust to taste
• 125 grams red bell peppers chopped into short strips
• 1 tbsp cilantro finely chopped

Instructions

• Cook rice and allow it to cool completely. To do this, spread cooked rice on a wide plate, drizzle 1 tsp oil over the rice, gently mix in the oil with a fork and let it cool.
• Heat a pan with peanut oil. Add cashews and roast them on low heat till they turn a golden light brown.
• Drain and set aside.
• To the remaining oil in the pan, add mustard seeds and when they splutter, add urad dal. Allow the Urad dal to become a golden brown.
• Now, add chopped onions and saute until they become soft and pink.
• At this stage, add the spice powders and salt. Mix everything well and cook on low heat for 20 to 30 seconds.
• Now, add chopped bell peppers and mix well. Turn the heat up and cook until the peppers begin to blister around the edges.
• At this point, add the cooked rice and roasted cashews. Mix gently but thoroughly, ensuring that everything is well incorporated.
• Finish with chopped cilantro.

Notes

Recipe Notes
The most important step here is getting the rice right. When the rice is hot, it tends to become mushier as it is mixed or stirred.
For this reason, I strongly recommend that you cook rice and let it sit overnight and use it the next day.

For Instant Pot & Air Fryer Recipes

Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

Nutrition

Calories: 728kcal | Carbohydrates: 149g | Protein: 14g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 591mg | Potassium: 313mg | Fiber: 7g | Sugar: 3g | Vitamin A: 1060IU | Vitamin C: 43mg | Calcium: 27mg | Iron: 8mg

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