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square image of potato capsicum rice served in black plate
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5 from 1 vote

Potato Capsicum Rice

Enjoy a quick and tasty lunch with potato capsicum rice. This easy recipe is perfect for busy days and packed lunches.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Entree
Cuisine: South Indian
Keyword: lunch box recipes, potato capsicum rice
Servings: 4
Calories: 259kcal
Author: Srividhya G

Equipment

  • Instant Pot or Pressure Cooker

Ingredients

Ingredient Details: 1 cup = 240ml; 1 tbsp = 15ml; 1 tsp = 5ml;

  • ½ tbsp oil
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • ½ tsp asafoetida
  • 5 to 6 curry leaves
  • 120 grams onion a little over ¾ cup
  • 140 grams of potato one big potato, 1 cup
  • 120 grams green capsicum one medium-sized
  • 38 grams of red capsicum optional 1.5 cups capsicum
  • 1 tbsp vaangi bhath powder
  • 1 tsp ghee optional
  • 1 cup sona masoori rice
  • 2 cups water

Instructions

  • Turn on the Instant Pot and set it to sauté mode. Once the display indicates it is hot, add oil. After about 30 seconds, add mustard seeds, cumin seeds, asafoetida, and curry leaves. Let the mustard seeds crackle.
  • Next, add the chopped onion and sauté until it turns soft and translucent. Then, mix in the chopped potatoes, capsicum (both colors), vaangi baath powder, and salt. Stir everything well. Pour in 2 cups of water, making sure to scrape the bottom to prevent sticking. Add the rinsed rice and cilantro and mix well.
  • Secure the Instant Pot lid, set the vent to the sealing position, and cook in rice mode. Allow the pressure to release naturally. Open the lid and gently fluff the rice using a fork.
  • Serve hot with raita or any kurma of your choice.

Video

Notes

  • If vaangi baath powder is unavailable, substitute it with a mix of sambar powder and garam masala.
    • You can use other grains instead of rice, adjusting the water and cooking time accordingly: Brown or hand-pound rice: Use 2.5 cups of water per cup of rice and cook for 20 minutes.
    • Millet, quinoa, or basmati rice: Use 1.5 cups of water per cup of rice, cook for 2 minutes, and release pressure after 5 minutes.
  • Adjust salt and spice levels to suit your taste.
  • Storage: This rice stays fresh in the refrigerator for up to 2 days—reheat before serving.

Nutrition

Calories: 259kcal | Carbohydrates: 49g | Protein: 5g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 5mg | Sodium: 223mg | Potassium: 209mg | Fiber: 3g | Sugar: 3g | Vitamin A: 487IU | Vitamin C: 64mg | Calcium: 35mg | Iron: 3mg