Capsicum Pulao – Easy Bell Pepper Rice

This easy capscium pulao is fantastic with a creamy yogurt raita and a nourishing dal. You can pack this for lunch or enjoy it as a wholesome weeknight dinner.

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Capsicum Pulao is a simple flavor loaded pulao. I make this pulao when i have stray pieces of coloured bell pepper lurking around in my fridge.

We all have those days, don’t we? A quarter of a red bell pepper and a half green bell pepper, not quite enough to make anything else. So just combine everything and use it up.

Poppy seeds in Pulao are magical

Strange as it may sound, poppy seeds impart a lovely delicate flavor to this pulao. And what makes this even more appealing is the addition of fried onions in the end.

The crispy sweet onions add a lovely texture to the otherwise soft pulao. So, the next time, give your regular vegetable pulao a break and try this capsicum pulao.

What makes this pulao different is the paste:

coconut, green chillies and poppy seeds ground together. Poppy seeds might seem like an odd choice for rice, but they give it a mild, nutty creaminess you don’t get from a regular vegetable pulao. The pulao is finished with a generous handful of crispy fried onions, which add sweetness and crunch to the soft rice.

Why you’ll love this pulao

• It uses up leftover bell peppers. Any colour, any amount.
• It’s mildly spiced. Whole spices and green chillies, but no masala powder, so kids and spice-shy guests enjoy it too.
• It works for parties and lunchboxes alike. The colours look festive on a buffet, and it holds up well when packed.

Ingredient notes

• Basmati rice. Long-grain basmati keeps the grains separate. Rinse it until the water runs clear.
• Bell peppers. A mix of green, red and yellow looks best, but one colour works fine.
• Poppy seeds (khus khus). In Germany, look for Mohn in the baking aisle. White poppy seeds are traditional, but blue-grey Mohn works and only darkens the paste slightly. If you can’t find any, use a few cashews instead.
• Coconut. Fresh or frozen grated coconut works best. Desiccated coconut is fine if you soak it in warm water first.
• Whole spices. Bay leaf, cinnamon, cloves, cardamom and mace (javitri). Mace adds a warm, floral note, but leave it out if you don’t have it.

How to make capsicum pulao

1. Soak. Soak the poppy seeds in warm water. The longer they soak, the smoother the paste will be. Meanwhile, rinse the rice and soak it in fresh water.

2. Fry the onions. Heat 2 tbsp oil and fry the thinly sliced onions until golden and crisp. Remove them with a slotted spoon and set aside. Keep the oil in the pan, since it’s full of flavour.

3. Make the paste. Blend the coconut, green chillies, drained poppy seeds and ¼ cup water into a smooth paste.

4. Temper the spices. Add 2 more tbsp oil to the same pan. Add the bay leaf, cinnamon, cloves, cardamom and mace, and fry until fragrant.

5. Sauté the vegetables. Add the finely chopped onion and bell peppers. Fry until the onion turns light brown. The peppers should still have a little bite.

6. Cook the rice. Drain the rice and add it to the pan with the paste, salt and ¾ cup water . Stir gently, cover, and cook on low heat until the rice is tender and the water is absorbed.

7. Finish. Fluff the rice gently with a fork. Pile the fried onions on top just before serving so they stay crisp.

Other ways to cook it

• Rice cooker. After step 5, transfer everything to the rice cooker with the paste and water, then cook as usual.
• Pressure cooker or Instant Pot. Use slightly less water and cook without the whistle (or use the rice setting). Let the pressure release naturally.

Tips

• Fry the onions in batches. A crowded pan steams them instead of crisping them.
• Don’t overcook the peppers. They keep cooking with the rice, so take them off the heat while they’re still bright.
• To make it for a crowd, scale everything evenly and use a wide pan so the rice cooks in a shallow layer.

What to serve with capsicum pulao

It goes well with mint raita or mixed vegetable raita, a simple dal, or a spicy paneer or potato curry. For a full meal, add papad and a salad.

FAQ

Can I skip the poppy seeds?
Yes. Use a few cashews for the same creaminess, or grind only the coconut and chillies.

Can I make it vegan?
It already is, since it uses only oil and no ghee.

Is it good for lunchboxes?
Yes. Pack the fried onions separately and add them just before eating.

You might also like this vegetable pulao.

Recipe For Capsicum Pulao