Masala Rice Recipes

MASALA RICE

Steps:

• Heat oil in a frying pan or skillet. Fry the mustard seeds on a low heat till they splutter.
• Add the cumin seeds and fry till they crackle.
• Now, add the onions and sauté stirring often till they soften and become translucent. Sauté onions on a low heat or medium-low heat.
• Add the curry leaves, green chili and sauté for 20 to 30 seconds on low heat.
• Add the tomatoes and sauté stirring often till they turn mushy.
• Now, add all the ground spice powders and asafoetida along with salt. Sauté the masala or spice mixture for a minute on low heat taking care that the ground spices do not burn.
• Add the leftover cooked rice. Stir gently and mix well so that the masala coats the rice grains.
• Sauté for 2 to 3 minutes more, continuously stirring the rice gently on a low heat.
• Lastly, add coriander leaves and mix with the masala rice or you can even garnish the masala rice with the coriander leaves when serving.
• Serve masala rice hot or warm with raita or with a salad, pickle and papad.

MASALA RICE RECIPE

Steps:

• Firstly take ginger, garlic, and whole spices like cinnamon, cloves, cardamom in a mortar pestle and crush till you get a fine paste. Keep aside.
• Heat 1 tablespoon of oil/ghee in a kadai. Add mustard and cumin seeds.
• Once the mustard seeds start spluttering, add green chilies, curry leaves, hing (asafoetida), and ginger-garlic-spice mixture. Saute for a few seconds till the raw smell of the ginger garlic goes away.
• Next, add onions. Saute till onions are light brown in color.
• Then add the mixed vegetables and cook for 2-3 minutes till the vegetables are tender.
• Next add the cooked rice and spices like turmeric, red chili powder, coriander powder, garam masala, and salt. Mix it well. Cover and simmer for 2-3 minutes and then turn off the gas.
• Squeeze some fresh lime juice over it. Garnish with coriander leaves & serve vegetable spiced rice hot with raita.

MASALA RICE RECIPE | VEGETABLE SPICED RICE | SPICED RICE WITH LEFTOVER RICE

Steps:

• firstly, in a large kadai heat 1 tbsp ghee and splutter 1 tsp mustard, 1 tsp cumin, ½ tsp saunf, pinch asafoetida and few curry leaves.
• now add ½ tsp ginger garlic paste, 1 green chilli and ½ onion. saute well.
• additionally, add 1 tomato and saute till tomatoes turn soft & mushy.
• further add chopped vegetables and cook for 5 minutes.
• now add ¼ tsp turmeric, ¾ tsp red chilli powder, 1 tsp coriander powder and ½ tsp garam masala.
• saute until the spices start to release oil.
• furthermore, add 2 cups cooked rice and 1 tsp salt.
• mix gently without breaking rice grains.
• cover and simmer for 4 minutes.
• finally, add coriander leaves and serve masala rice with raita or pack to a lunch box.

​MASALA RICE RECIPE: HOW TO MAKE ​MASALA RICE AT HOME | HOMEMADE MASALA RICE RECIPE

Steps:

• Firstly chop all the veggies like onion, tomato, capsicum, carrot and green beans. Set them aside.
• Now heat oil in a pan. Add asafoetida, cumin seeds, mustard seeds and let them splutter for a minute. Now add onion, ginger-garlic paste and mix them. Let them saute for another one minute. Now add chopped tomato along with salt. Give them a mix and cook for a few minutes, until they turn mushy.
• Add all the veggies like carrot, capsicum, peas and green beans. Add turmeric, red chilli powder and coriander powder. Give a nice mix and cover the pan with a lid. Let the veggies cook for five minutes.
• Lastly, add cooked rice to the pan and gently mix them with the masala. Add garam masala and give a final mix. Make sure you dont break the rice in the process. Cover the pan with a lid and cook for two more minutes.
• Once cooked, garnish with roasted cashews and serve.

BASMATI RICE SEASONED WITH GARAM MASALA

Steps:

• Preheat oven to 350°F.
• In a medium stove-to-oven pot melt butter over medium heat.
• Add chopped onions, garlic and garam masala and cook 3 to 5 minutes, stirring until onions are softened.
• Add rice and stir until well coated.
• Add vegetable stock, salt and pepper to taste.
• Bring to a boil.
• Cover and bake in the oven until the rice is tender and the stock is absorbed, about 20 to 25 minutes.
• Let stand, covered for 5 minutes before serving.