Masala Rice
Masala Rice is a vibrant and aromatic one-pot dish that infuses fluffy basmati rice with a medley of bold Indian spices and colorful vegetables. Perfect for weeknight dinners or festive gatherings, this recipe brings together everyday pantry staples like cumin seeds, turmeric, and garam masala, delivering layers of flavor with minimal effort. The sautéed onions, ginger-garlic paste, and fresh tomatoes create a rich base, while the addition of mixed vegetables boosts both nutrition and texture. Garnished with fragrant coriander leaves, this versatile dish is not only quick to prepare in under 35 minutes but also pairs beautifully with yogurt, raita, or tangy pickles. Whether you're looking for a comforting meal or a creative way to use up leftover rice, Masala Rice is a guaranteed crowd-pleaser!
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Recipe Information
Ingredients
- 2 cups cooked basmati rice
- 2 tablespoons oil or ghee
- 1 teaspoon cumin seeds
- 1 teaspoon mustard seeds
- 1 piece green chili (slit)
- 1 medium onion (thinly sliced)
- 1 teaspoon ginger-garlic paste
- 0.5 teaspoon turmeric powder
- 0.5 teaspoon red chili powder
- 1 teaspoon garam masala
- 1 teaspoon coriander powder
- 1 cup mixed vegetables (carrot, peas, beans, etc., chopped)
- 1 medium tomato (finely chopped)
- 2 tablespoons fresh coriander leaves (chopped)
- to taste salt
- 2 tablespoons water (if needed for cooking vegetables)
Instructions
Heat the oil or ghee in a large pan over medium heat.
Add cumin seeds and mustard seeds. Allow them to splutter.
Add the slit green chili and sliced onions. Sauté until the onions turn golden brown.
Stir in the ginger-garlic paste and cook for another minute until the raw smell disappears.
Add turmeric powder, red chili powder, garam masala, and coriander powder. Mix well.
Add the chopped vegetables and cook for 3-5 minutes. If needed, add 2 tablespoons of water to help the vegetables cook properly.
Add the chopped tomato and cook until the tomato softens and blends with the spices.
Season with salt to taste and mix well.
Reduce the heat to low and add the cooked basmati rice. Gently toss the rice with the spicy vegetable mixture to coat it evenly.
Allow the Masala Rice to heat through, approximately 2-3 minutes.
Turn off the heat and garnish with freshly chopped coriander leaves.
Serve hot with yogurt, pickle, or raita as a side dish.
Nutrition Facts
Calories |
883 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.1 g | 42% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2475 mg | 108% | |
| Total Carbohydrate | 129.8 g | 47% | |
| Dietary Fiber | 17.1 g | 61% | |
| Total Sugars | 20.0 g | ||
| Protein | 20.1 g | 40% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 224 mg | 17% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 1612 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
