Masala Indian Rice Made From Leftover Rice Food

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 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!