Capsicum Rice (Shimla Mirch Pulao)

Capsicum Rice is a flavorful and mildly spiced Indian rice dish made with bell peppers, aromatic spices, and cooked rice. It’s a quick and delicious meal that can be enjoyed on its own or with a side of raita or pickle.
Capsicum Rice
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Ingredients

Method

Cook the Rice:

  • Wash the basmati rice and soak it for 15 minutes.
  • In a pot, boil 2 cups of water, add salt and oil, then add the soaked rice.
  • Cook until the rice is tender but firm. Let it cool and fluff it with a fork.

Prepare the Capsicum Masala:

  • Heat oil in a pan, add mustard seeds, cumin seeds, and dried red chili. Let them crackle.
  • Add curry leaves and sliced onions, sauté until onions turn golden.
  • Stir in chopped tomatoes and cook until soft.
  • Add turmeric, red chili powder, garam masala, and coriander powder. Mix well.
  • Add chopped capsicum and cook for 3-4 minutes until slightly tender but still crunchy.
  • Stir in roasted peanuts for extra crunch (optional).

Mix with Rice:

  • Add the cooked rice to the pan and gently mix it with the masala.
  • Cook on low flame for 2 minutes so the flavors blend well.
  • Garnish with fresh coriander leaves.

Serving Suggestions

  • Serve hot with cucumber raita, curd, or a simple dal.
  • Pair it with papad and pickle for an authentic Indian meal.

Pro Tips

  • Use different colored capsicums for a vibrant look.
  • For added protein, toss in some paneer cubes or boiled chickpeas.
  • A dash of lemon juice enhances the flavor before serving.
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