Carrot Capsicum Rice

Recipe by
Total Time:
15-30 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Saute Recipe
Difficulty: Medium

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  • Capsicum - 2
  • Carrot - 1, medium-sized
  • Lime - 1
  • Rice - 1 cup
  • Water - 2 cups
  • Turmeric powder - 1 tsp
  • Oil or ghee - 1 tsp
  • Salt to taste
  • Coriander leaves - As per need
  • For frying:
  • 3 tsp coriander seeds
  • 3 tsp Bengal gram dal
  • 5 red chillies

How to Make Carrot Capsicum Rice

  • Cut the capsicum and carrot into small pieces and keep aside.
  • Fry the contents given for frying in a little oil and grind them into a dry powder.
  • Take a little water in a pan and boil the carrot and capsicum with salt.
  • Cook rice in a pressure cooker.
  • Add oil/ghee, turmeric powder, the ground dry powder, boiled vegetables, salt, and lime juice to the rice and mix thoroughly.
  • Serve hot with papad, garnished with corinder leaves.