Masala Rice Recipe is a quick, easy, and flavorful spiced rice that can be prepared with leftover rice, vegetables, and spices. This is a great kids and adults lunchbox recipe.
This Masala Rice Recipe was one of my favorite lunch box recipes when I was doing my engineering in INDIA. Today I am sharing my mom's version of Spiced Masala Rice.
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 cashews or peanuts for the crunch.
Masala Rice Ingredients
- Rice: I have used cooked Long grain white basmati rice for making this masala rice. You may also use medium-grain sona masoori rice.
- Ginger and garlic: use freshly minced or paste of ginger and garlic.
- 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.
- Lime Juice: juice of freshly squeezed lime juice.
How to Make Vegetable Masala Rice
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.
What to serve with Garam Masala Rice?
Serve Masala Rice with a side of yogurt or raita, pickle, and papad. However, this rice recipe goes very well with the dal, like dal tadka or palak dal.
Also check my Kids Lunch Box Series Posts
Masala Rice + Lauki Raita + Broccoli Smileys
Tips & Variations
- You can also use sweet corn instead of peas.
- Substitute white rice with brown rice, quinoa, or millet.
- 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 them. I have used lime juice for tanginess.
More Leftover Rice Recipes
- Raw Mango Rice
- Curry Leaves Rice
- Capsicum Rice
- Milagai Podi Rice(Chutney Powder Rice)
- Peanut Rice
- Curd Rice
Also, check my 15+ Rice Recipes Collection.
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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
- 2 garlic cloves
- 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
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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