Masala Rice Recipe Whiskaffair

on Jun 01, 2023, Updated Dec 05, 2023 If you like this recipe, try Lemon Rice, Ghee Rice, Tendli Bhaat, Black Pepper Rice, Wadi Chawal, and Brown Rice Pulao. One-pot rice dishes are a great lunch option. Add a simple raita and papad on the side, and you quickly have a wholesome meal ready. This masala rice is one of my favorite rice dishes. I make it when I have little portions of various veggies left over in the refrigerator. It is a great way to finish them all.

About Masala Rice

Masala Rice is an easy and quick one-pot recipe where basmati rice is cooked with onions, tomatoes, Indian spices, and lots of vegetables. Serve it with raita, roasted or fried papad, and lachha onions for a comforting meal. It is also great for packing for an office or school lunchbox. You can also make masala chawal using brown rice. The time of cooking and liquid-to-rice ratio will be different in this case. Check out my Brown Rice Pulao recipe for guidance. Vegetables – I prefer carrots, green peas, green beans, corn kernels, and cauliflower. You can also use potatoes, green bell pepper (capsicum), broccoli, etc. Whole Spices – The pulao is mildly flavored with whole spices such as cinnamon sticks (dalchini), green cardamoms (hari elaichi), cloves (laung), and bay leaves (tejpatta). Spice Powders – This recipe uses basic spice powders such as Kashmiri red chili powder, turmeric powder, coriander powder, garam masala powder, and Roasted Cumin Powder. Others – You will also need any neutral-flavored cooking oil (sunflower oil, canola oil, light olive oil, etc.), cumin seeds, fennel seeds (saunf), onions, ginger-garlic paste, salt, freshly squeezed lime juice, and cilantro (fresh coriander leaves). Heat 2 tablespoon of cooking oil in a pan over medium-high heat. Once the oil is hot, add the following ingredients.

1 teaspoon cumin seeds 1 teaspoon fennel seeds 1-inch piece of cinnamon stick 2-3 whole green cardamoms 1-2 cloves 1 bay leaf

Fry for 3-4 seconds until fragrant. Add 1 teaspoon ginger-garlic paste and cook for another minute. Add the following ingredients.

1 cup of mixed vegetables (I used a mix of carrots, green peas, green beans, corn kernels, and cauliflower) 1 teaspoon Kashmiri red chili powder ½ teaspoon turmeric powder 1 teaspoon coriander powder ½ teaspoon garam masala powder ½ teaspoon cumin powder 1 teaspoon salt

Mix well and cook for 2-3 minutes. Add 1 and ½ cups of water and 1 tablespoon freshly squeezed lime juice and stir gently. Cover the pot with a tight-fitting lid. Cook undisturbed for 20-25 minutes until the rice is fully cooked and the water is absorbed. Turn off the heat and let the rice rest for 5-10 minutes. Fluff the rice with a fork and garnish with 2 tablespoon chopped cilantro. Serve hot.