Indian Masala Rice Recipes

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

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.

INDIAN STYLE BASMATI RICE

Steps:

• Place rice into a bowl with enough water to cover. Set aside to soak for 20 minutes.
• Heat the oil in a large pot or saucepan over medium heat. Add the cinnamon stick, cardamom pods, cloves, and cumin seed. Cook and stir for about a minute, then add the onion to the pot. Saute the onion until a rich golden brown, about 10 minutes. Drain the water from the rice, and stir into the pot. Cook and stir the rice for a few minutes, until lightly toasted. Add salt and water to the pot, and bring to a boil. Cover, and reduce heat to low. Simmer for about 15 minutes, or until all of the water has been absorbed. Let stand for 5 minutes, then fluff with a fork before serving.

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.

​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.

MASALA INDIAN RICE MADE FROM LEFTOVER RICE

Steps:

• Heat oil in a wok.
• Once hot, add cumin seeds and allow to crackle.
• Once they stop crackling, add peppercorns, cardamoms, cloves and the finely chopped green chillies followed by the thinly sliced onions.
• Mix well and allow to stir-fry until nicely browned. You may add a few drops of water occasionally so as to not allow this mixture to stick to the bottom of the wok. (This takes a few minutes, maybe 8-10 minutes on medium heat, so be patient as the taste of this rice crucially depends on how well you perform this step). By now, your kitchen will be smelling very aromatic.
• Now, add the finely chopped tomatoes and mix thoroughly.
• Stir in a glass of water.
• Cover and allow the tomatoes to soften by cooking on medium heat for about 10 minutes. You may uncover the wok after 5 minutes are done and stir the mixture thoroughly. If you feel it needs some water then you may add half a glass, but I didn't feel it necessary.
• Uncover, add salt to taste and mix well.
• Lower heat and gently fold in the leftover cooked long grain Indian Basmati rice. Mix thoroughly to ensure that the masala coats each and every grain of rice evenly.
• Remove from heat.
• Garnish with finely chopped corriander leaves and serve hot with yoghurt and mango pickle.
• Enjoy!

INDIAN MASALA RICE

Steps:

• Cook rice and keep aside.
• In 2-3 tbs veg oil add mustard seeds. Cook till they start to make a popping sound. Add the dry red chillies, saute for a few seconds. Add the chopped onions, cook until they become slightly translucent. Then add the diced tomatoes, beans and grated ginger, salt, red chilli powder and turmeric powder and cook on medium heat for 6-8 mins, making sure nothing burns and everything looks cooked. Then add the boiled, peeled and cut potatoes. Finally add the lemon juice.Taste the mixture at this point, and add salt or red chilli or lemon juice to adjust taste.
• Add this mixture to the cooked rice and heat on stove for about a 2-3 min and incorporate everything together.
• This dish can be frozen up-to 2 weeks in the freezer. When you want to reuse, just thaw, add some water and microwave until hot and steaming.
• Enjoy with some plain yogurt or in its own.
• I hope you enjoy making and serving it as much as I do.