Masala rice – an easy and delicious one pot spiced rice recipe made using basic of the pantry staple ingredients.
When I say masala rice, do not confuse this with maharastrian masale bath which is prepared with goda masala where as all this recipe needs is garam masala.
I must say that I learnt the art of making the best of the left over rice from my mother-in-law. She makes the best lemon rice (chitranna) and tamarind rice (puliogare). Though I was was very familiar with curd rice, tomato rice and fried rice this masala rice was completely new to me. I could never come up with such delicacy with so simple ingredients.
My MIL prepares this recipe in 3 ways –
- Same as this recipe.
- She adds green peas, as the only vegetable in one of her variations. ( This is still better if you are an green peas lover like me).
- Egg’s are added to the masala. I call it Indian masala egg fried rice.
Tips for best masala rice –
- Rice – We use short grain rice for the recipe – sona masoori, jeera samba rice. But basmati rice also goes well for this recipe. Ideally leftover chilled overnight rice is best for this recipe. If you want to prepare with fresh rice, then cook it ahead 2 hrs, and allow it to cool off completely.
- Garam masala – this spice mix makes a huge difference. Always use good quality one, under quality one do not give flavourful results.
- The tomato based masala must be cooked properly.
- You can add vegetables like carrot, beans and peas . But we like our’s simple just as this recipe.
Step by step method –
1- If cooking fresh rice, rinse 1 cup of rice couple of times in running water. In a pressure cooker, cook 1 cup of rice with 2 cups of water in high flame for 2 whistles. Switch off the stove and allow the pressure to release completely. Open the pressure cooker, remove the cooked rice and spread it in a wide vessel so that it cools of completely.
2- Heat oil in a wide pan. To this add mustard seeds. As they crackle add onions. Fry onions till translucent, then add green chillies and curry leaves. Fry this for another 1-2 mins.
3- Now add tomatoes, and cook till they are soft and mushy. To this add turmeric powder, garam masala powder, salt and mix well. Cook this for 3-4 mins.
4- Now add rice in batches and mix well.
5- Finally garnish with coriander leaves and serve it with cool raita.
- 1 cup white rice short grain or long grain
- 1 medium size onion finely chopped
- 2 medium size tomato finely chopped
- 2 green chillies finely chopped
- 1 1/2 tsp garam masala
- 1/4 tsp turmeric powder
- 2 tbsp cooking oil
- 1/2 tsp mustard seeds
- 20 curry leaves
- salt to taste
- If preparing fresh cooked rice: Cook 1 cup of white rice with 2 cups of water in pressure cooker for 2 whistles in high flame.
- Allow the pressure to release completely. Once cooled open the pressure cooker. Remove the rice and transfer it to a wide vessel so it cools off quickly.
- Use the rice only when it is completely cooled off. So it is always better to prepare rice ahead 2 hrs, so it will have enough time to cool.
- If using over night left over cold rice then skip off the above steps.
- In a wide pan heat oil in medium flame. To this add mustard seeds.
- As mustard seeds start cracking add chopped onions. Fry onions till they turn translucent.
- Now add green chillies and curry leaves. Fry this for 1-2 mins.
- Add chopped tomatoes. Cook till they are soft and mushy.
- To this add turmeric powder, garam masala powder, salt and mix well. Cook this for 3-4 mins.
- Now add cooled rice in batches to the prepared masala keeping the heat medium. Mix well.
- Finally garnish with chopped coriander leaves and serve it with chilled raita.
- This recipe is one of the best method to utilise the left over rice.
- Always best to use over night left over rice, but if using fresh rice prepare ahead and allow it to cool off completely.
- If you like the dish sour, squeeze half a lime and mix well before serving.