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Capsicum Bath | How to make Bell Pepper Mixed Rice

Course Main Dish - Rice
Author Srivalli


For the Ground Masala

  • 7 - 8 Dry Red Chilies
  • 1 tsp Chana Dal
  • 1 tsp Coriander Seeds
  • 5 - 6 Cloves
  • 1 Cinnamon Sticks
  • 1 tsp Cumin Seeds
  • 1 tsp Peppercorns
  • 1/2 tsp Sesame Seeds
  • 1 Bay Leaf
  • 2 tbsp Coconut grated
  • 1 tsp Cooking Oil

For the Capsicum Masala

  • 2 cups Capsicum cubed
  • 2 tbsp Cooking Oil
  • 1/2 tsp Mustard + Urad Dal
  • 2 tsp Peanuts
  • Curry Leaves handful
  • 1 tsp Cumin Seeds
  • A pinch Turmeric Powder
  • Salt to taste

For assembling the Rice

  • 2 cups Cooked Rice
  • Capsicum Masala
  • Ground Spice Powder


How to make Bell Pepper Mixed Rice

  • Roast all the ingredients under Ground Masala in cooking oil, cool, and grind to a smooth powder.
  • Heat cooking oil in a nonstick pan, temper with curry leaves, mustard, urad dal, peanuts, and capsicum cubes.
  • Sprinkle turmeric powder, salt, combine everything, and simmer for the capsicum to get cooked. This takes about 5 to 7 mins of stirring.
  • Ensure the capsicum is soft and well cooked, still firm.
  • Take the cooked rice in a wide bowl. Add the capsicum masala over it, fluff it well.
  • Then, add the ground spice powder, combine everything gently with a¬†fork.
  • Ensure all the grains are well coated. Let the flavors steep in.
  • Serve with papad and raita. Mostly this is just fine with papad.


Make sure Rice is just cooked and not too mushy.
This rice tastes best when cooked and prepared at least a few hours ahead.
Make this spicy as this tastes best on its own.
Tried this recipe?Mention @cooking4all or tag #cooking4all!