Capsicum Rice

by Kamala on September 25, 2009


Capsicum_Rice_1 Capsicum needs no further introduction as I have discussed in Stuffed Capsicum (Shimla Mirchi). Here is Capsicum Rice which is easy and takes less time to prepare.

Serves: 4 to 6

Cooking time: 20 minutes approximately


  • Cooked rice – 3 ½ to 4 cup
  • Capsicum – 3 no
  • Onion – 1 no
  • Coconut grated – ½ cup
  • Turmeric powder – ½ tea spoon
  • Salt – as per taste
  • Oil – 2 table spoon
  • Roast and dry powder
    • Coriander seeds – 1 table spoon
    • Bengal gram – 1 table spoon
    • Red chilli – 4 no
  • For seasoning
    • Mustard – ½ tea spoon
    • Urad dal – ½ tea spoon
    • Curry leaves – few
    • Asafetida – pinch



Step 1

  • Cook rice as grains separated; if it is sticky, cool and apply one tea spoon of oil and toss.
  • Chop capsicum and onion finely; dry roast the grated coconut to golden colour; dry roast and powder items given.

Capsicum_Rice_3 Capsicum_Rice_4

Step 2

  • Do the seasoning in a pan, add chopped onion fry till transparent; add capsicum, turmeric, salt and cook in open pan.

Capsicum_Rice_5 Capsicum_Rice_6

  • When capsicum is soft, add fried coconut, dry ground masala and mix well.

Capsicum_Rice_7 Capsicum_Rice_8

  • Switch off gas and add cooked rice; mix well gently.

Capsicum_Rice_9 Capsicum_Rice_10

  • Serve with any raitha and roasted papad.



Do not cook capsicum in closed pan as water will accumulate and capsicum will be soggy. Capsicum should be fried well.

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