Capsicum Tomato Rice is one of those recipes that saves you on busy evenings when you want something flavorful but not complicated. I make this often because it uses ingredients I usually have on hand and comes together in under 45 minutes. The combination of basmati rice with juicy tomatoes and crunchy capsicum creates a balanced meal that works well on its own or with a simple raita.
The whole spices in the tempering release their oils when heated in ghee and oil, filling your kitchen with a warm aroma. You do not need any special equipment, just a good pan and a little patience while the vegetables soften.
About the Recipe
This recipe deserves a spot in your regular rotation because it balances nutrition with taste without demanding much from you. The vegetables cook quickly, so the capsicum stays slightly crisp rather than mushy. The tempering step might seem extra, but those few minutes of frying whole spices in fat make a real difference to the final flavor.
You get the sweetness of tomatoes, the mild bitterness of capsicum, and the warmth of cinnamon and cumin all working together. Because you cook the rice separately and then fold it into the vegetables, each grain stays distinct. That way you avoid the sticky, clumpy texture that sometimes happens with one pot rice dishes.
Why you will love this recipe
This dish comes together faster than ordering takeout, yet it tastes like you spent an hour in the kitchen. The cashews add a buttery crunch, and the red onions bring a slight sharpness that balances the mild sweetness of cooked tomatoes. I like how the fennel seeds add a subtle licorice note without overpowering the other spices. The recipe is forgiving too.
If your capsicum pieces are a bit larger or your tomatoes are less juicy, the dish still works. You can adjust the spice level by adding more green chilli or skipping it altogether. Because the rice cooks separately, you control the texture and can keep it as fluffy or as soft as you prefer. Leftovers reheat well, which is always a bonus.
Capsicum Tomato Rice
Cooking Tips
Rinse the basmati rice thoroughly until the water runs clear. This removes excess starch and helps keep the grains separate. When you temper the whole spices, watch them closely because they can burn quickly once they start browning. Medium heat is your friend here.
Add the vegetables in stages so the onions soften before the tomatoes release their moisture. Do not stir the rice too vigorously when you fold it in, or you will break the grains. A gentle folding motion keeps everything intact and prevents mushiness.
Serving and Storing Suggestions
This recipe serves four people as a main course or six as a side dish. Prep time is about 15 minutes, and cooking takes around 30 minutes. Serve it warm with a cooling cucumber raita or a simple yogurt on the side. A papadum or two adds extra crunch if you want it.
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently in a pan with a splash of water, or use the microwave on medium power to avoid drying out the rice.
Similar Recipes
- Vegetable Pulao
- Tomato Rice
- Paneer Fried Rice
- Curd Rice
- Coconut Rice
Nutrient Benefits
Basmati rice provides quick energy through carbohydrates, while capsicum and tomatoes add vitamins A and C. Tomatoes also contain lycopene, which supports overall health. The cashews offer healthy fats and a bit of protein, making the dish more satisfying. Whole spices like cumin and fennel aid digestion and add trace minerals.
Using ghee in moderation provides fat soluble vitamins, and the onions contribute fiber. This meal gives you a good mix of nutrients without relying on heavy sauces or processed ingredients.
Capsicum Tomato Rice
Ingredients
- 1 cup Basmati Rice
- 1/2 cup Onions (finely sliced)
- 2 cups Tomatoes (chopped)
- 1 Green Chilli (finely chopped)
- 1 cup Capsicum (coarsely chopped)
- 1/4 tsp Turmeric Powder
- 1/2 tsp Garam Masala
- 1 tsp Salt
For Tempering:
- 1 tbsp Oil
- 1 tbsp Ghee
- Cinnamon Sticks (3 one inch pieces)
- 1 Bay Leaf
- 1/2 tsp Cumin Seeds
- 1/2 tsp Fennel Seeds
For Garnish:
- 1/4 cup Cashewnut (halved)
- 1/4 cup Red Onions (finely sliced)
Instructions
- Wash the rice, drain and cook it in 2 cups of water.
- Set aside.
- For the tempering, add the oil and ghee in a frying pan over medium heat.
- When the oil is hot, add the cinnamon sticks, bay leaf, cumin seeds and fennel seeds.
- Fry over medium heat till the seeds are brown.
- Add the onions, tomatoes and green chilli.
- Stir-fry for a couple of minutes.
- Add the capsicum, turmeric powder and garam masala powder.
- Mix well.
- Cook covered over medium heat, stirring occasionally, till the capsicum is slightly tender for about 45 seconds to a minute.
- Stir in salt and add the cooked rice.
- Stir gently over low heat.
- Remove from heat.
- Garnish with cashew nuts and red onions.
- Mix the rice gently before serving.
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Frequently Asked Questions
Can I use regular long grain rice instead of basmati?
Yes, you can substitute regular long grain rice. The texture will be slightly different, but the flavor will still be good. Just follow the cooking instructions on your rice package for the water ratio.
How do I keep the capsicum from getting too soft?
Cook the capsicum for only 45 seconds to a minute after adding it, and keep the pan covered. The steam will soften it slightly while keeping some crunch. Do not overcook this step.
Can I make this recipe without cashews?
Without a doubt. The cashews are a garnish, so you can skip them or replace them with roasted peanuts or almonds. The dish will still taste great without any nuts at all.
What if my rice turns out sticky?
If your rice is sticky, you may have used too much water or stirred it too much while cooking. Next time, rinse the rice well before cooking and avoid stirring it after you add it to the vegetables.
Can I add other vegetables to this recipe?
Yes, you can add peas, carrots, or beans. Just make sure to cut them small so they cook quickly. Add harder vegetables like carrots with the onions so they have more time to soften.
