Pepper, Carrot and Capsicum Rice

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Total Time:
45-60 minutes
Serves: 3
Nutrition facts:

240 calories, 9 grams fat

Course: Main Recipe
Cuisine: Indian Recipe
Difficulty: Medium

Take a look at more Main Recipes. You may also want to try Khao Pad Goong (Thai Shrimp Fried Rice), Kung Hoi Ob Woon Sen (Shrimp and Mussels with Jelly Noodles), Vegetarian Garlic Noodles , Baby Uttapam with Aloo Bhaji

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  • 1 cup - Basmati rice (washed and soaked for 15 minutes)
  • 1 - carrot (grated)
  • 1 - capsicum (chopped)
  • 1 - onion (chopped)
  • 1 tsp - ginger garlic paste
  • 1 tsp - cumin seeds
  • 1 tbsp - pepper powder (freshly ground)
  • Few curry leaves
  • Salt
  • Oil

How to Make Pepper, Carrot and Capsicum Rice

  • Heat the oil in a heavy bottomed pan, fry the cumin seeds, curry leaves, onions with ginger garlic paste and cook until the onions turn translucent.
  • Add now the grated carrot, chopped capsicum and cook for few more minutes.
  • Add 2 cups of water to the vegetables and bring it to boil.
  • Add the soaked rice without water with salt and pepper powder, cook everything in medium flame with lid closed until the rice gets well cooked.
  • Serve hot with your favourite side dish.
  • Recipe courtesy: Priya Easy N Tasty Recipe