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capsicum rice recipe
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4.82 from 188 votes

capsicum rice recipe | capsicum pulao recipe | capsicum masala rice

easy capsicum rice recipe | capsicum pulao recipe | capsicum masala rice
Course rice
Cuisine Indian
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 2 Servings


for masala powder:

  • 2 tbsp peanuts / groundnuts
  • ½ tsp chana dal
  • ½ tsp urad dal
  • 1 tsp coriander seeds
  • ½ tsp cumin seeds / jeera
  • 1 tsp sesame seeds / til
  • 4-5 dried kashmiri red chili

other ingredients:

  • 2 tbsp oil / ghee
  • 1 tsp mustard seeds / rai
  • few curry leaves / kadi patta
  • 1 medium sized onion thinly sliced
  • 1 cup capsicum green, yellow, red, thinly sliced
  • ½ tsp turmeric / haldi
  • ½ tsp garam masala
  • salt to taste
  • 2 cups cooked basmati rice / leftover rice
  • 2 tbsp coriander leaves finely chopped


  • firstly, in a thick bottomed pan dry roast peanuts till the skin separates.
  • further add chana dal, urad dal, coriander seeds, cumin seeds, sesame seeds and red chili.
  • dry roast on low flame till the spices turn aromatic.
  • cool down the spices completely and coarsely powder them. keep aside.
  • in a large kadai heat oil or ghee.
  • further add mustard seeds and curry leaves.
  • saute slightly and allow to splutter.
  • additionally, add onions and saute till they turn slightly golden brown.
  • also saute capsicum.
  • furthermore add turmeric, garam masala, prepared masala powder and salt.
  • saute for a minute or till the spice powder turn aromatic.
  • now add cooked basmati rice or leftover rice.
  • mix gently without breaking rice grains.
  • cover and simmer for 5 minutes or till the rice absorbs the masala.
  • further add coriander leaves and serve.
  • finally, serve capsicum masala rice garnished with few onion slices, lemon and coriander leaves.