Every time I add the capsicum to the hot mustard seeds it crackles and sizzles letting me know that my lunch is all set. This capsicum rice has saved me tons of times on lazy afternoons. It takes no special effort, only the ingredients you have in your kitchen and a single pan!
Why Love This Recipe
- This capsicum rice is one of my favorite recipes.
- I love the tanginess of tomatoes and lemon juice that goes well with the spicy taste.
- I love to have plain curd or cucumber raita along with it.
- It generally takes me around 25 to 30 minutes to make this dish.
- In case you liked this recipe, I suggest that you try out jeera rice or veg pulao. They are also quick to make.
The Ingredients:
- 2 cups rice (cooked)
- 1 piece capsicum (fine slices)
- 1 tbsp cooking oil
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 2 pieces dry red chilies (torn in half)
- 1 piece onion (medium size, finely sliced)
- 1 tsp ginger paste (or freshly grated ginger)
- 1 piece tomato (medium size, finely sliced)
- 1 tsp salt
- 1 tsp red chili powder
- 1 tsp garam masala powder
- ½ tsp turmeric powder
- 1 tbsp lemon juice (or white vinegar)
- Coriander leaves (a few, finely chopped)
How to Make Capsicum Rice? (Step by Step Guide with Photos)
Step 1: Fry 1 tsp of mustard seeds, 1 tsp of cumin seeds, 2 pieces of dry red chilies (torn in half) in 1 tbsp cooking oil for a few seconds on a medium flame until the mustard seeds stop crackling. Then add one medium-sized, finely sliced onion and fry until soft.
Step 2: Now, add 1 tsp ginger paste. Fry for a few seconds and add fine slices of one capsicum. Fry until they turn soft.
Step 3: Add fine slices of 1 piece of medium sized tomato and 1 tsp of salt. Fry until the tomatoes become mushy. Now, add 1 tsp of red chili powder, 1 tsp of garam masala powder, and ½ tsp of turmeric powder.
(Pro tip: I usually add salt with tomatoes. It helps the tomatoes become soft faster).
Step 4: Now mix 2 cups of cooked rice along with 1 tbsp of lemon juice and a few finely chopped coriander leaves.
Step 5: Your tasty and spicy homemade capsicum rice is ready.
Explore Creative Ways
- I added a few peanuts a couple of times to this dish. It added a unique crunch.
- While experimenting with grated coconut added to this dish, I found it gave a unique South Indian twist to the dish.
- Sometimes, I swap fresh tomato for a spoon of tamarind pulp for a different kind of tanginess to the dish.
Capsicum Rice Recipe Common Mistakes & Solutions
Q: What do I do if my capsicum is still too crunchy?
A: It happened to me once. I always fry it in step 2 on low heat till the slices of capsicum are tender but still have a bit of bite.
Q: How do I avoid breaking the rice grains while mixing?
A: I always fold in the rice gently in step 4 rather than giving it a good stir.
Q: What if my rice turns out too dry after mixing?
A: I would sprinkle little warm water while folding in step 4 to fix it.
Q: Can I add the lemon juice in some earlier step?
A: No, I always add it in step 4 along with rice and give it a good mix to allow the tanginess to get mixed in nicely.
Q: Will I spoil my dish if I add a few chopped green chilies in the end?
A: Actually no, you will not. I think it will enhance the flavor even more.
Recipe Card
Capsicum Rice
Ingredients
- 2 cups rice cooked
- 1 piece capsicum fine slices
- 1 tbsp cooking oil
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 2 pieces dry red chilies torn in half
- 1 piece onion medium size, finely sliced
- 1 tsp ginger paste or freshly grated ginger
- 1 piece tomato medium size, finely sliced
- 1 tsp salt
- 1 tsp red chili powder
- 1 tsp garam masala powder
- ½ tsp turmeric powder
- 1 tbsp lemon juice or white vinegar
- Coriander leaves a few, finely chopped
Instructions
- Fry 1 tsp of mustard seeds, 1 tsp of cumin seeds, 2 pieces of dry red chilies (torn in half) in 1 tbsp cooking oil for a few seconds on a medium flame until the mustard seeds stop crackling. Then add one medium-sized, finely sliced onion and fry until soft.
- Now, add 1 tsp ginger paste. Fry for a few seconds and add fine slices of one capsicum. Fry until they turn soft.
- Add fine slices of 1 piece of medium sized tomato and 1 tsp of salt. Fry until the tomatoes become mushy. Now, add 1 tsp of red chili powder, 1 tsp of garam masala powder, and ½ tsp of turmeric powder. (Pro tip: I usually add salt with tomatoes. It helps the tomatoes become soft faster).
- Now mix 2 cups of cooked rice along with 1 tbsp of lemon juice and a few finely chopped coriander leaves.
- Your tasty and spicy homemade capsicum rice is ready.
