Masala Rice
on Jun 01, 2023, Updated Dec 05, 2023
Masala Rice is a delicious one-pot recipe made with rice, vegetables, and spices. For a comforting meal, serve it with plain yogurt or raita.
If you like this recipe, try Lemon Rice, Ghee Rice, Tendli Bhaat, Black Pepper Rice, Wadi Chawal, and Brown Rice Pulao.
One-pot rice dishes are a great lunch option. Add a simple raita and papad on the side, and you quickly have a wholesome meal ready. 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.
About Masala Rice
Masala Rice is an easy and quick one-pot recipe where basmati rice is cooked with onions, tomatoes, Indian spices, and lots of vegetables.
Serve it with raita, roasted or fried papad, and lachha onions for a comforting meal. It is also great for packing for an office or school lunchbox.
Ingredients
Rice – Long-grain basmati rice is my preferred choice when making vegetable masala rice. You can make it using short-grain white rice as well.
You can also make masala chawal using brown rice. The time of cooking and liquid-to-rice ratio will be different in this case. Check out my Brown Rice Pulao recipe for guidance.
Vegetables – I prefer carrots, green peas, green beans, corn kernels, and cauliflower. You can also use potatoes, green bell pepper (capsicum), broccoli, etc.
Whole Spices – The pulao is mildly flavored with whole spices such as cinnamon sticks (dalchini), green cardamoms (hari elaichi), cloves (laung), and bay leaves (tejpatta).
Spice Powders – This recipe uses basic spice powders such as Kashmiri red chili powder, turmeric powder, coriander powder, garam masala powder, and Roasted Cumin Powder.
Others – You will also need any neutral-flavored cooking oil (sunflower oil, canola oil, light olive oil, etc.), cumin seeds, fennel seeds (saunf), onions, ginger-garlic paste, salt, freshly squeezed lime juice, and cilantro (fresh coriander leaves).
How To Make Masala Rice
Rinse 1 cup of long-grain basmati rice thoroughly and soak it in water for 20-30 minutes.
Heat 2 tablespoon of cooking oil in a pan over medium-high heat.
Once the oil is hot, add the following ingredients.
- 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
Fry for 3-4 seconds until fragrant.
Add ½ cup finely chopped onions and cook until they become translucent, stirring frequently.
Add 1 teaspoon ginger-garlic paste and cook for another minute.
Now add ½ cup finely chopped tomatoes and cook until they become soft and mushy.
Add the following ingredients.
- 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.
Drain the water from the rice and add the soaked rice to the pan.
Add 1 and ½ cups of water and 1 tablespoon freshly squeezed 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 2 tablespoon chopped cilantro. Serve hot.
Frequently Asked Questions
You can add veg protein-rich 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. Alternatively, if you like it spicier, add some fresh green chilies or increase the chili powder.
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Masala Rice Recipe
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 for another minute.
- 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 water from 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.
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