Capsicum Rice Recipe- Authentic Indian Flavors & Homemade Masala

Last Updated on 2 months by Neha Deshmukh

Capsicum Rice Recipe – Authentic Indian Flavors & Homemade Masala

Hey everyone! If you’re anything like me, you’re always on the lookout for a flavorful, satisfying meal that doesn’t take all day to make. This Capsicum Rice (also known as Bell Pepper Rice) is exactly that! It’s a vibrant, aromatic dish packed with the goodness of capsicum and a wonderfully fragrant homemade masala. I first made this when I was craving something comforting and a little different, and it’s been a family favorite ever since.

Why You’ll Love This Recipe

This Capsicum Rice isn’t just delicious; it’s also surprisingly easy to put together. The homemade masala powder really elevates the flavor, taking it beyond your average rice dish. It’s perfect for a quick weeknight dinner, a light lunch, or even as part of a larger Indian spread. Plus, it’s easily adaptable to your spice preference – more on that later!

Ingredients

Here’s what you’ll need to create this flavorful Capsicum Rice:

• 2 cups cooked rice
• 2 cups capsicum (mixed colors, cubed)
• 1 tbsp lemon juice
• 0.25 tsp turmeric powder
• 2-3 tbsp oil
• 0.5 tsp black mustard seeds
• 1 tsp split urad dal
• 1 tsp chana dal
• 2 dry red chillies
• A few curry leaves
• 2 tbsp roasted peanuts
• 3 dry red chillies (for masala)
• 1 small cinnamon piece
• 1 tsp coriander seeds
• 1 tsp cumin seeds
• 0.5 tsp split urad dal (for masala)
• 1 tsp chana dal (for masala)

Ingredient Notes

Let’s talk ingredients! A few things will make a big difference in the final flavor.

• Homemade Masala Powder: Seriously, don’t skip this! It’s the heart and soul of the dish. The aroma while toasting the spices is incredible.
• Dals (Lentils): We’re using both urad dal (black gram) and chana dal (split chickpeas). They add a lovely nutty flavor and texture. You can find these at most Indian grocery stores.
• Capsicum/Bell Peppers: I love using a mix of colors – red, yellow, and green – for visual appeal. But feel free to use whatever you have on hand! In some regions of India, especially in South India, green bell peppers are more commonly used.
• Rice: Basmati rice works beautifully here, but any long-grain rice will do.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s make that amazing masala powder. Heat 1 tsp oil in a pan. Fry the dry red chillies (for masala), cinnamon, coriander seeds, cumin seeds, urad dal (for masala), and chana dal (for masala) until golden and fragrant. Be careful not to burn them!
2. Remove from heat and let it cool completely. Once cooled, grind it into a fine powder and set aside.
3. Now, for the rice. In a large pan, heat 2-3 tbsp oil. Add the mustard seeds, urad dal, chana dal, dry red chillies, curry leaves, and peanuts. Sauté until the dals turn golden brown and the mustard seeds start to pop.
4. Add the cubed capsicum, salt, and turmeric powder. Cook on low heat for 7-10 minutes, until the capsicum is softened but still has a bit of a bite. We don’t want mushy peppers!
5. Add the cooked rice to the pan, ensuring it’s well-coated with the spices and capsicum. Mix gently but thoroughly.
6. Sprinkle the prepared masala powder and lemon juice over the rice. Give it another gentle mix.
7. Finally, let the rice sit for about 30 minutes to allow all those wonderful flavors to meld together. Trust me, this resting period is key! Serve warm with your favorite sides.

Expert Tips

• Don’t overcrowd the pan: When sautéing the capsicum, work in batches if necessary to ensure even cooking.
• Adjust the salt: Taste as you go and adjust the salt accordingly. Remember, the masala powder might also contain some salt.
• Use warm rice: Using slightly warm rice helps it absorb the flavors better.

Variations

• My friend Priya loves adding a handful of cashew nuts along with the peanuts for extra richness.
• For a spicier kick, add a pinch of cayenne pepper to the masala powder.
• My mom always adds a grated carrot along with the capsicum for a touch of sweetness.

Vegan Adaptation

This recipe is naturally vegan! Just double-check that your oil doesn’t contain any animal products.

Gluten-Free Adaptation

This recipe is also naturally gluten-free.

Spice Level Adjustment (Mild, Medium, Hot)

• Mild: Reduce the number of dry red chillies to 1 or omit them altogether.
• Medium: Use the recipe as written.
• Hot: Add an extra dry red chilli to the masala powder or a pinch of cayenne pepper.

Festival Adaptations

This Capsicum Rice is a great addition to any Indian festival spread! It pairs beautifully with dishes served during Onam, Diwali, or even a simple puja.

Serving Suggestions

• Raita (yogurt dip)
• Onion Salad
• Papad (Indian crispbread)
• A side of dal (lentil soup)

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop.

FAQs

What type of rice is best for Capsicum Rice?

Basmati rice is ideal because of its long grains and fluffy texture. However, any long-grain rice will work well.

Can I make the masala powder ahead of time? How should I store it?

Absolutely! You can make the masala powder up to a month in advance. Store it in an airtight container in a cool, dark place.

What is the best way to adjust the spice level of this dish?

Adjust the number of dry red chillies used in the masala powder. You can also add a pinch of cayenne pepper for extra heat.

Can I use different vegetables in place of capsicum?

Yes, you can! Carrots, peas, beans, or even cauliflower would be delicious substitutes.

How can I prevent the rice from becoming mushy while cooking?

Cook the capsicum until it’s softened but still has a bit of a bite. Avoid overcooking it. Also, use slightly warm rice and don’t overmix the dish.