Masala Rice is a quick, easy, and flavorful spiced rice recipe made with leftover rice, vegetables, and a blend of Indian spices. This is perfect for kids and adults lunchboxes.
This masala rice was one of my favorite lunch box meals during my engineering days in India. Today, I'm excited to share my mom's version of spiced masala rice. She often packed it alongside curd rice for a comforting, flavorful combo.
You can make this rice with freshly cooked rice, just ensure it is completely cooled before mixing it with the masala. I usually prepare this rice with basmati rice, but any variety of rice can be used. You can also add roasted peanuts or cashews for the crunch. You may also like my corn fried rice recipe.
Also, check out my 25+ Best Indian Recipes with Garam Masala for more flavorful ideas!
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Ingredients
- Rice: I used cooked long-grain white basmati rice to make this masala rice. You may also use medium-grain sona masoori rice.
- Ginger and garlic: use freshly minced or homemade ginger paste and garlic paste.
- Onion: Use finely chopped onions.
- Vegetables: I used mixed veggies like carrots, green beans, green peas, and bell peppers. You can also swap for other vegetables like broccoli, cauliflower, and sweet corn.
- Herbs: used curry leaves and coriander leaves.
- Whole spices: I used mustard seeds, cumin seeds, cinnamon stick, cloves, and cardamom in this recipe. If you don't have whole spices, add extra garam masala powder.
- Dry Spices: Used turmeric, red chili powder, coriander powder, and garam masala.
How to Make Vegetable Masala Rice
Firstly, crush whole spices like ½ inch cinnamon, 2 cloves, and 1 cardamom in a mortar pestle until you get a fine powder. Keep aside.
Heat 1 tablespoon of oil or homemade ghee in a Kadai. Add 1 teaspoon mustard and ½ teaspoon cumin seeds.
Once the mustard seeds start spluttering, add 2 green chilies, 1 stalk curry leaves, 1 pinch hing (asafoetida), 1 tablespoon of minced ginger-garlic, and ground whole spice powder. Saute for a few seconds till the raw smell of the ginger-garlic goes away.
Next, add ½ cup onions. Saute till onions are light brown in color.
Then add 1 cup mixed vegetables (carrot, beans, peas, bell pepper) and cook for 2-3 minutes till the vegetables are tender.
Next, add 2 cups of cooked basmati rice and spices like ¼ teaspoon turmeric, ½ teaspoon red chili powder, 1 teaspoon coriander powder, ½ teaspoon garam masala, and salt. Mix it well. Cover and simmer for 2-3 minutes, and then turn off the gas.
Lastly, squeeze the juice of half the lime/lemon over it. Garnish with 2 tablespoons coriander leaves.
Serve vegetable spiced rice hot with raita.
What to Serve with Garam Masala Rice?
Serve masala rice with a side of yogurt or onion tomato raita, pickle, and papad. However, this rice recipe goes very well with the dal, like dal tadka or spinach dal.
Also check my Kids Lunch Box Recipes Posts
Masala Rice + Lauki Raita + Broccoli Smileys
Tips & Variations
- You can also use sweet corn instead of peas.
- Substitute white rice with brown basmati rice, quinoa, or millet.
- Use homemade ghee if you are making this for kids.
- You can even use leftover rice for this recipe.
- You can add roasted peanuts or cashew nuts to get crunch.
- I have not used tomatoes in this recipe, but feel free to add them. I have used lime juice for tanginess.
Masala Rice Recipe
Ingredients
- 2 cups cooked basmati rice or any rice
- 1 cup mixed vegetables (carrot, beans, peas, bell pepper)
- ½ cup onions finely chopped
- ½ inch ginger minced
- 2 garlic cloves minced
- 2 green chilies finely chopped
- few curry leaves
- 2 tablespoon coriander leaves
- 1 tablespoon lime juice
- 1 tablespoon olive oil or ghee
- salt to taste
Spices:
- 1 teaspoon mustard seeds
- ½ teaspoon cumin (jeera) seeds
- a pinch hing (asafetida)
- ¼ teaspoon turmeric powder
- ½ teaspoon red chilli powder
- 1 teaspoon coriander powder
- ½ teaspoon garam masala powder
To Prepare Whole Spices Mixture
- ½ inch cinnamon stick
- 2 cloves
- 1 cardamom
Instructions
- Firstly take whole spices like cinnamon, cloves, and cardamom in a mortar pestle and crush till you get a fine powder. 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), minced ginger-garlic, and ground whole spice powder. 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.
- Lastly, squeeze some fresh lime juice over it. Garnish with coriander leaves.
- Serve vegetable spiced rice hot with raita.
Video
Notes
- You can also use sweet corn instead of peas.
- Substitute white rice with brown rice, quinoa, or millets.
- Use ghee if you are making this for kids.
- You can even use leftover rice for this recipe.
- You can add roasted cashews or peanuts to get crunch in the rice recipe.
- I have not used tomatoes in this recipe but feel free to add. I have used lime juice for tanginess.
Nutrition
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Madhukar
The recipe for this masala rice is so simple and easy to make. I shall try today.
Bhavana Patil
Thank you Madhukar.
Anonymous
I shall try too. Looking awesome
Gurav bhagyashree
bhot hi achhi recipe hai mam ☺️
Bhavana Patil
Thank You so much Gurav Bhagyashree