Masala Indian Rice Made From Leftover Rice Food

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 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!