Capsicum Masala Rice

Capsicum Masala rice is very rich in flavor, colorful, and very tasty rice dish. You can use either leftover white rice or freshly cooked rice.


  • 2 cups cooked white rice
  • 1 tbs oil or ghee
  • ½ cup chopped onions
  • 1 tomato
  • ½ cup chopped colored capsicums
  • Fistful curry leaves
  • ¼ cup chopped cilantro
  • 3-4 garlic cloves
  • ¼ cup roasted peanut powder (optional)

  • Salt
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • 1 tsp red chili powder
  • ½ tsp turmeric powder
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • 1 tsp lemon juice
  • ¼ tsp hing


  • Heat oil or ghee in a pan
  • Add mustard seeds and cumin seeds and let them crackle
  • Add hing
  • Add onion pieces and curry leaves and let them cook for a minute
  • Then add chopped capsicum, mix well and cover the lid
  • Once they become a little soft, add tomatoes

  • Cook until tomato pieces cook well
  • Add salt, turmeric powder, red chili powder, cumin powder, and coriander powder
  • Mix well
  • Once the mixture becomes soft, add cooked rice and mix well
  • Lastly add lemon juice, roasted peanut powder, and cilantro
  • Mix well and cover the lid
  • Adjust the salt
  • Cook it on low flame for 2-3 minutes
  • Turn off the stove and serve hot.

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