Capsicum Rice Recipe | How to make capsicum masala rice
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4.88 from 8 votes

Capsicum rice recipe

US measuring cups are used (1 cup = 240 ml)
Course Main Course
Cuisine Indian
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 2 Servings
Calories 348kcal
Author Kanan


  • 2/3 cup Basmati rice
  • 1 ½ tablespoons Oil
  • 1 inch Cinnamon stick
  • 2 Cloves
  • 1 Bay leaf
  • 2 Green cardamoms
  • ½ teaspoon Cumin seeds
  • ½ teaspoon Fennel seeds
  • ½ cup Onion sliced
  • 1 teaspoon Ginger paste or freshly grated or crushed
  • 1 teaspoon Garlic paste or freshly grated
  • ½ cup Capsicum (Green bell pepper) sliced
  • ½ cup Red pepper sliced
  • 1/3 cup Tomato sliced
  • 1 ½ teaspoon Red chili powder
  • 1 teaspoon Coriander powder
  • Salt to taste
  • ½ teaspoon Garam masala
  • 1/3 cup Plain yogurt
  • 1 cup Water



  • Wash the rice under running cold water till water runs clear.
  • Soak them in enough water for at least 20 minutes.
  • While rice soaking prep other ingredients and chop the veggies.
  • Drain soaking water and keep the rice aside.

Making capsicum rice recipe:

  • Heat the oil in a pan on medium heat. Once hot add whole spices, saute for a minute.
  • After that add cumin seeds and fennel seeds, let the sizzle a bit.
  • Now mix in the sliced onion and cook for 2 minutes. it starts to soften.
  • Now add ginger paste and garlic paste. Mix and saute for about a minute.
  • Stir in tomatoes, green bell pepper and red bell pepper.
  • Add salt, red chili powder, coriander powder and garam masala.
  • Mix well and cook for a minute.
  • Add yogurt. Stir well.
  • Add soaked, drained rice. Also add 1 cup of water and mix.
  • Cover the pan and cook on low for 18-20 minutes.
  • after that switch off the stove and let it rest covered for 10 minutes.
  • Then open the cover, gently fluff up the rice using fork and serve.


Calories: 348kcal
*Nutrition information is a rough estimate for 1 serving
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