MASALA RICE RECIPE
Masala Rice Recipe is a quick, easy and flavorful spiced rice that can prepared with leftover rice, vegetables and spices.
Provided by Bhavana Patil
Categories Main Course
Time 20m
Number Of Ingredients 21
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.
Nutrition Facts : Calories 260 kcal, Fat 3 g, Fiber 4 g, Sugar 3 g, Protein 7 g, Carbohydrate 50 g, Sodium 612 mg, ServingSize 1 serving
MASALA RICE RECIPE | VEGETABLE SPICED RICE | SPICED RICE WITH LEFTOVER RICE
easy masala rice recipe | vegetable spiced rice | spiced rice with leftover rice
Provided by HEBBARS KITCHEN
Categories rice
Time 15m
Number Of Ingredients 21
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 INDIAN RICE MADE FROM LEFTOVER RICE
I had a young visitor this noon for lunch. He actually stepped in all of a sudden and happens to have an appetite as large as an ocean. LOL. Well, I had to cook quickly to satisfy my 19 year old young guest. There happened to be few veggies at home and no time to go shopping until post lunch, so besides making 6 other dishes, I came up with this quickly and he loved it. My picky eater hubby too almost had 80% of this dish and loved it. The charm of this recipe is that its easy to put together, gets done in no time and smells as well as tastes divine! This is similar to the Tawa Pulao of Mumbai's Juhu beach.
Provided by Charishma_Ramchanda
Categories Lunch/Snacks
Time 30m
Yield 3 serving(s)
Number Of Ingredients 12
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!
Nutrition Facts : Calories 837, Fat 15.1, SaturatedFat 2.4, Sodium 25.6, Carbohydrate 159, Fiber 9.8, Sugar 9.5, Protein 17.4
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