Masala Rice Recipe (One-Pot Spiced Indian Rice)
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Dinner is on the table in one pot, 40 active minutes, and with pantry spices you already own. This masala rice is the weeknight hero you didn’t know you needed.
If you like this recipe, try Lemon Rice, Ghee Rice, Curd Rice, Tendli Bhaat, Black Pepper Rice, Wadi Chawal, and Brown Rice Pulao.
Table of Contents
One-pot rice dishes are a great option for lunch. Add a simple raita and papad on the side, and you have a wholesome meal ready in no time. Be it Black Pepper Rice, Lemon Rice, or Cabbage Rice, I love making these easy dishes for a wholesome lunch.
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.
What Is Masala Rice?
Masala rice (also called masala chawal, vegetable masala rice, or spiced rice) is a North Indian one-pot dish in which long-grain basmati rice cooks with mixed vegetables and a layered blend of whole spices and ground spice powders. It sits between a simple steamed rice and a full biryani; quicker than biryani but far more flavourful than plain pulao.
The word “masala” comes from the Sanskrit root meaning “mixture of spices,” and that’s exactly what lifts this dish. Unlike pulao, which relies mostly on whole spices, masala rice builds depth through both whole spices and powdered masalas, giving you aromatic top notes and a warm, rounded base.
Ingredients
- Rice – I prefer long-grain basmati rice for vegetable masala rice. You can also make it using short-grain white rice. You can also make masala chawal using brown rice. The cooking time and liquid-to-rice ratio will be different in this case. Check out my Brown Rice Pulao recipe for guidance.
- Vegetables – I like to use carrots, green peas, green beans, corn kernels, and cauliflower in this recipe. You can also use potatoes, green bell pepper (capsicum), broccoli, etc.
- Whole Spices – The rice is mildly flavored with whole spices, including cinnamon sticks (dalchini), green cardamoms (hari elaichi), cloves (laung), and bay leaves (tejpatta).
- Spice Powders – This recipe utilizes basic spice powders, including Kashmiri red chili powder, turmeric powder, coriander powder, garam masala powder, and Roasted Cumin Powder.
- Others – You will also need neutral-flavored cooking oil (such as sunflower oil, canola oil, or light olive oil), cumin seeds, fennel seeds (saunf), onions, ginger-garlic paste, salt, freshly squeezed lime juice, and cilantro (fresh coriander leaves). Adding a little lemon juice gives the cooked rice a nice, fluffy texture.
You can also add curry leaves, mustard seeds, and cumin seeds for a different taste.
How To Make Masala Rice
Step 1: Rinse 1 cup of long-grain basmati rice thoroughly and soak it in water for 20-30 minutes. Soaking the rice for a while ensures fluffy, separate rice once it is cooked. Soaking also speeds up the cooking process.
Step 2: Heat 2 tablespoon of cooking oil in a pan over medium-high heat. Once the oil is hot, add the following ingredients and fry for 3-4 seconds until fragrant.
- 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
Step 3: Add ½ cup of finely chopped onions and cook until translucent, stirring frequently.
Step 4: Add 1 teaspoon ginger-garlic paste and cook until the onions turn golden brown.
Golden (not just translucent) onions add sweetness and body. This is the single most important flavor-building step.
Step 5: Now add ½ cup of finely chopped tomatoes and cook until they soften and become mushy.
Step 6: Add the following ingredients to the pan.
- 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.
Step 7: Drain the rice and add the soaked rice to the pan. Add 1 ½ cups of water and 1 tablespoon of freshly squeezed lime juice
Step 8: Stir gently. The rice-to-water ratio is very important for perfectly cooked rice. So measure them correctly.
Step 9: Cover the pot with a tight-fitting lid.
Step 10: Reduce the heat to low. 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.
Step 11: Gently fluff the rice with a fork (never a spoon, a spoon breaks the grains) and garnish with 2 tablespoons of chopped cilantro. Serve hot.
Masala Rice FAQs
You can add ingredients like cooked chickpeas, paneer, tofu, or tempeh. You can also add sauteed shrimp, chicken, scrambled eggs, etc to this recipe.
Yes, you can adjust the spice level in this recipe according to your preference. Reduce or omit the chili powder entirely if you prefer a milder flavor, or add some fresh green chilies for a spicier taste.
Yes. For the Instant Pot: sauté through step 6 in SAUTE mode, then add the drained rice and 1¾ cups of water, then pressure cook on HIGH for 6 minutes. Let the pressure release naturally for 10 minutes, then manually release the rest.
For a stovetop pressure cooker, cook for 2 whistles on high, then let the pressure release naturally. Keep the water quantity the same as in the pot method.
Absolutely. Cook the masala base (steps 2–6). Cover and cook for 8-10 minutes to cook the vegetables. Then toss in pre-cooked cold rice. Stir-fry over high heat for 3–4 minutes. This is actually faster, and the cold rice holds together better, no clumping.
Masala Rice can be stored in an airtight container in the refrigerator for 3-4 days. Reheat it in a pan or in the microwave until hot, then serve. If the rice looks dry, then add a splash of water before reheating.
You can also freeze it in freezer-safe containers for up to 3 months. Once ready to eat, thaw at room temperature and reheat thoroughly before serving.
Serving Suggestions
Serve it with plain yogurt or cucumber raita, roasted or fried papad, and lachha onions for a comforting meal. Kachumber salad also pairs well with it.
It is also great for packing for an office or school lunchbox.
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Masala Rice Recipe (One-Pot Spiced Indian Rice)
Ingredients
- 1 cup long grain basmati rice
- 1 tablespoon neutral-flavored cooking oil
- 1 teaspoon cumin seeds
- 1 teaspoon fennel seeds (saunf)
- 1 cinnamon stick (dalchini)
- 2-3 whole green cardamoms (hari elaichi)
- 1-2 whole cloves (laung)
- 1 bay leaf (tejpatta)
- ½ cup finely chopped onions
- 1 teaspoon ginger garlic paste
- ½ cup finely chopped tomatoes
- 1 cup mixed vegetables (I used a mix of carrots, peas, green beans, corn kernels, cauliflower etc.)
- 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 (or to taste)
- 1 tablespoon freshly squeezed lime juice
- 2 tablespoons chopped cilantro (fresh coriander leaves)
Instructions
- Rinse the rice thoroughly and soak it in water for 20-30 minutes.
- Heat oil in a pan over medium-high heat.
- Once the oil is hot, add cumin seeds, fennel seeds, cinnamon stick, green cardamoms, cloves, and bay leaf. Fry for 3-4 seconds until fragrant.
- Add onions and cook until they becomes translucent, stirring frequently.
- Add ginger-garlic paste and cook until the onions turn golden brown.
- Now add tomatoes and cook until they becomes soft and mushy.
- Add mixed vegetables, chili powder, turmeric powder, coriander powder, garam masala, cumin powder, and salt. Mix well and cook for 2-3 minutes.
- Drain the rice and add the soaked rice to the pan.
- Add 1 and ½ cups of water and lime juice and stir gently.
- Cover the pot with a tight-fitting lid.
- Reduce the heat to low.
- 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 cilantro. Serve hot.