Last Updated on 2 months by Neha Deshmukh

Capsicum Rice Recipe – Authentic Indian Flavors & Homemade Masala

Introduction

Okay, let’s be real – sometimes you just want a flavorful, satisfying meal that doesn’t take all day to make. This Capsicum Rice is exactly that! It’s a vibrant, aromatic dish packed with the goodness of capsicums and a beautifully homemade masala. I first stumbled upon this recipe while looking for ways to use up leftover rice, and it quickly became a family favorite. It’s perfect for a quick weeknight dinner or a light lunch. You’ll be surprised how much flavor we can pack into such a simple dish!

Why You’ll Love This Recipe

This Capsicum Rice isn’t just easy; it’s genuinely delicious. The homemade masala is the star – it’s so much fresher and more fragrant than anything you can buy pre-made. Plus, it’s a fantastic way to get a little extra veggie goodness into your diet. It’s also wonderfully adaptable, so you can tweak the spice level to suit your taste.

Ingredients

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

• 1 cup Basmati Rice
• 1 1/4 cup chopped capsicums (all colors)
• 1 Onion
• 2 tsp Urad dal (split black lentils)
• 2 1/2 tsp Coriander seeds
• 1 tsp Cumin seeds
• 4-5 Red chillies
• 1 tsp Garam Masala Powder
• 1 tsp Mustard seeds
• 1 tbsp Oil

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Basmati Rice: Choosing the Right Grain

Basmati rice is key here. Look for aged basmati – it’s longer, fluffier, and has a more pronounced aroma. I usually use about 200g of rice for 1 cup.

Capsicums: Color Variations & Sweetness

I love using a mix of red, yellow, and green capsicums for visual appeal and a slightly different sweetness in each bite. Red and yellow are sweeter, while green has a bit more of a bite. About 150g of chopped capsicum is perfect.

Urad Dal: The Importance of This Lentil

Urad dal adds a lovely nutty flavor and helps bind the masala together. Don’t skip it! About 10g is what we need.

Spice Blend: Regional Variations in Masala

The masala blend is where you can really get creative. This recipe uses a fairly standard blend, but feel free to add a pinch of turmeric or a dash of asafoetida (hing) for extra depth.

Oil: Selecting the Best Oil for Flavor

I prefer using a neutral oil like sunflower or vegetable oil for this recipe, but you can also use groundnut oil for a more traditional flavor. About 15ml is perfect.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, soak the basmati rice in water for about 20 minutes. This helps the grains cook up fluffy and separate. Then, cook the rice until the grains are separate and set aside.
2. Now, let’s make the masala. Dry roast the urad dal, coriander seeds, cumin seeds, and red chillies in a pan over medium heat until fragrant. Be careful not to burn them!
3. Once roasted, grind the spices into a fine powder. A coffee grinder works great for this, or you can use a mortar and pestle for a more rustic texture.
4. Heat the oil in a pan over medium heat. Add the mustard seeds and wait for them to splutter – that’s how you know they’re ready!
5. Add the chopped onion and sauté until translucent.
6. Add the chopped capsicums and prepared masala powder, along with the garam masala and salt. Sauté on high heat until the capsicums are slightly tender.
7. Gently mix in the cooked rice. Make sure everything is well combined.
8. Garnish with fresh coriander leaves and serve hot with raita or your favorite chips!

Expert Tips

Here are a few things I’ve learned over the years to make this Capsicum Rice even better:

Achieving Fluffy Rice

Don’t overcook the rice! It should be just cooked through, with each grain separate. Rinsing the rice before cooking also helps remove excess starch.

Balancing Spice Levels

Adjust the number of red chillies to control the heat. You can also remove the seeds from the chillies for a milder flavor.

Roasting Spices for Maximum Flavor

Roasting the spices is crucial. It unlocks their essential oils and intensifies their flavor. Keep a close eye on them – burnt spices are no good!

Sautéing Techniques for Capsicum

Sautéing the capsicum on high heat helps it retain its crunch and vibrant color. Don’t overcrowd the pan, or they’ll steam instead of sauté.

Variations

Want to switch things up? Here are a few ideas:

Vegan Adaptation

This recipe is already naturally vegan! Just double-check your garam masala doesn’t contain any hidden animal products.

Gluten-Free Adaptation

This recipe is also naturally gluten-free.

Spice Level Adjustment (Mild, Medium, Hot)

• Mild: Use 2 red chillies and remove the seeds.
• Medium: Use 3-4 red chillies.
• Hot: Use 5-6 red chillies and leave the seeds in.

Festival Adaptation (Navratri/Vrat Friendly)

During Navratri or Vrat, you can skip the onion and garlic and use rock salt (sendha namak) instead of regular salt.

Serving Suggestions

This Capsicum Rice is delicious on its own, but it’s even better with a side of:

• Raita (yogurt dip)
• Papadums (crispy lentil wafers)
• A simple dal (lentil soup)
• A side salad

Storage Instructions

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

FAQs

Let’s answer some common questions:

What type of rice is best for Capsicum Rice?

Basmati rice is the best choice. Its long grains and fragrant aroma complement the flavors of the dish perfectly.

Can I make the masala powder ahead of time?

Absolutely! You can make the masala powder in advance and store it in an airtight container for up to a month.

How do I adjust the spice level of this recipe?

Adjust the number of red chillies you use. Removing the seeds from the chillies will also reduce the heat.

What can I serve with Capsicum Rice besides raita?

Papadums, a simple dal, or a side salad are all great options.

Can I use frozen capsicums in this recipe?

Yes, you can! Just make sure to thaw them completely and pat them dry before sautéing. They might release a bit more water, so you may need to cook them for a slightly longer time.