Friday 25 November 2016

Capsicum Rice/Bell Pepper Rice/Kudaimilagai Saadam/Easy Capsicum Rice for Lunch Box/How to make Capsicum/Bell Pepper Rice

Hello Friends,

Today, I am going to share a very colorful, vibrant, tasty, flavorful and delicious capsicum/bell pepper/kudaimilagai rice. This rice is a perfect lunch box item for school and office.  The rice is perfectly blended with Indian spices along with crunchy and colorful capsicum which makes it taste heavenly. Not just the color, capsicum is loaded with vitamin A and vitamin C. They have low calories and helps in speeding up the metabolism.  Capsicum has found to have good effect on gastrointestinal problems like flatulence, stomach upset, abdominal cramps etc [info source:the health site]. I have used all the three colors of capsicum [red, green and yellow]. You can just use whichever is available at home. Do try out this delectable capsicum rice and post your comments here. Meanwhile do check out other interesting Vegetarian Rice Varieties and Non Vegetarian RiceVarieties here.

Here’s how to make Capsicum Rice with step by step photos…


Basmati Rice
2 cups
1 large
Green Chillies
2 slit
3 chopped finely
Red Capsicum/Bell Pepper
1 finely chopped [deseeded]
Yellow Capsicum/Bell Pepper
1 finely chopped [desseded]
Green Capsicum/Bell Pepper
1 finely chopped [desseded]
Ginger & Garlic Paste
2 tsp
Sambar Powder
2 tsp
Turmeric Powder
¼ tsp
Garam Masala Powder
¼ tsp
Coriander Leaves
1 -2 tbsp finely chopped
As needed

For Tempering

Fennel Seeds /Sombu
½ tsp
Cumin Seeds/Jeeragam
½ tsp
Cinnamon Sticks/Pattai
1 inch piece[ 2]
Preparation Time: 10-15 minutes           
Cooking Time: 20-25 minutes      


Wash the basmati rice thoroughly with water [at least 2 times] and drain the water. Add fresh water and soak it for at least 15 -20 minutes.

In a deep sauce pan, heat the water and let it come to boil. At that time add the rice, required salt and let it cook. Cook until the rice 80-90% cooked, but do not over cook the rice it will become mushy.

Now drain the water from the rice completely and keep it aside.

Chop the onions, green chillies, tomatoes, capsicums and keep it aside. I have used all three types of capsicum, if you don’t have them at home you can just use green capsicum for the rice or whichever capsicum is available at home.

Heat oil in kadai/pan, add cumin seeds, fennel seeds, cinnamon, cloves, elachi and wait for it to crackle.

Add chopped onions, green chillies and sauté until they turn golden brown colour.

Now add the ginger & garlic paste, sauté until the raw smell vanishes.

Add the chopped tomatoes and fry well until they turn mushy.

Now add the chopped capsicum and sauté for about 3 minute.

Add the sambar powder, turmeric powder, garam masala powder, little salt and mix really well.

Fry for another 2-3 minutes.

Now add 2 tbsp of water and cook the veggies on low flame till the water evaporates. Check the spice and salt at this point.

Now switch off the stove. Add the cooked rice to the capsicum masala and mix gently. 

When the masala is incorporated well and evenly spread out, switch on the stove and keep it for 2 more minutes and switch off the stove.  Finally add the chopped coriander leaves and mix it in.

Yes, delicious, colorful, flavorful and tasty Capsicum Rice/Bell Pepper Rice is ready to be enjoyed. Serve it hot with a cup of yogurt or raita along with a small wedge of lemon.


I have used sambar powder, instead you can replace it with 1 tsp of red chilli powder and 3/4 tsp of coriander powder.

Thank you all for visiting my space, please come back again for more simple, quick and easy recipes from my kitchen.

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Have a great day and enjoy.

Until then I am signing off…


  1. looks yum
    Keep in touch

  2. That is such a delicious rice... good recipe...


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Priya Anandakumar