Masala Rice Recipe How To Make Masala Rice At Home Homemade Masala Rice

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

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

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.