Masala Rice

Why You’ll Love This Recipe

Masala Rice is easy to prepare, needs minimal ingredients, and delivers maximum flavor. It’s a great solution for leftover rice and can be customized with vegetables or proteins. Ready in under 30 minutes, this one-pan dish is perfect for busy days or lazy nights. It’s naturally vegetarian, can be made vegan, and works well on its own or with a side of raita or pickle.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Cooked rice (preferably cooled or day-old rice)
• Oil or ghee
• Onion (thinly sliced)
• Tomato (chopped)
• Green chilies (slit or chopped)
• Ginger-garlic paste
• Mustard seeds
• Cumin seeds
• Turmeric powder
• Red chili powder
• Garam masala or pav bhaji masala
• Salt
• Curry leaves (optional)
• Fresh coriander leaves (for garnish)

Directions

1. Heat oil or ghee in a large pan over medium heat.
2. Add mustard seeds and cumin seeds. Let them splutter.
3. Add curry leaves (if using), green chilies, and ginger-garlic paste. Sauté until aromatic.
4. Add sliced onions and sauté until golden brown.
5. Add chopped tomatoes and cook until they turn soft and pulpy.
6. Stir in turmeric, red chili powder, garam masala, and salt. Cook until the masala thickens and oil begins to separate.
7. Add the cooked rice and mix gently until well combined with the masala.
8. Cook for 2–3 minutes, adjust seasoning if needed.
9. Garnish with fresh coriander leaves and serve hot.

Servings and timing

This recipe serves 3–4 people and takes about 25 minutes to prepare using pre-cooked rice.

Variations

• Make it vegan: Use oil instead of ghee.
• Add vegetables: Include peas, bell peppers, carrots, or corn for extra nutrition and texture.
• Add protein: Toss in scrambled paneer, tofu, or cooked chickpeas.
• Spicy version: Add extra green chilies or a dash of black pepper.
• Lemon twist: Squeeze fresh lemon juice before serving for a tangy finish.

Storage/Reheating

Store Masala Rice in an airtight container in the refrigerator for up to 3 days.
To reheat, sprinkle a little water over the rice and warm in the microwave or on the stovetop over low heat, stirring occasionally.

FAQs

What type of rice is best for Masala Rice?

Long-grain or medium-grain rice like basmati or sona masoori works best, especially if it’s day-old rice.

Can I use freshly cooked rice?

Yes, but allow it to cool slightly before mixing to avoid mushiness.

Is Masala Rice very spicy?

It has moderate spice, but you can easily adjust the heat to suit your preference.

Can I skip onions or garlic?

Yes, it can be made without onions and garlic, especially for fasting or dietary preferences.

Can I add leftover sabzi to Masala Rice?

Absolutely. Adding leftover cooked vegetables or dry curries enhances flavor and reduces waste.

What can I serve with Masala Rice?

It pairs well with raita, pickle, papadam, or even plain curd.

Can I make it in a single pot?

Yes, you can prepare the masala and then add freshly cooked rice directly to the same pan.

How do I keep the rice from sticking or clumping?

Use cooled, non-sticky rice and mix gently to keep the grains separate.

Is this dish suitable for lunchboxes?

Yes, it stays flavorful and fresh even when packed, making it a great lunchbox choice.

Can I use store-bought spice blends?

Yes, spice blends like pav bhaji masala, chaat masala, or kitchen king masala can enhance the flavor.

Conclusion

Masala Rice is a simple yet delicious way to turn basic ingredients into a flavorful, comforting meal. Whether you’re working with leftovers or starting from scratch, this versatile dish is sure to satisfy your cravings. Quick to make and easy to customize, it’s a must-have recipe for busy days and relaxed evenings alike.

Masala Rice

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Masala Rice is a quick and flavorful Indian dish made by sautéing cooked rice with onions, tomatoes, and aromatic spices. It’s perfect for using leftover rice and makes a satisfying meal in under 30 minutes.

• Author: Laura
• Prep Time: 5 minutes
• Cook Time: 20 minutes
• Total Time: 25 minutes
• Yield: 3–4 servings
• Category: Main Dish
• Method: Stovetop
• Cuisine: Indian
• Diet: Vegetarian

Ingredients

• 2 cups cooked rice (preferably cooled or day-old)
• 2 tablespoons oil or ghee
• 1 medium onion, thinly sliced
• 1 medium tomato, chopped
• 1–2 green chilies, slit or chopped
• 1 teaspoon ginger-garlic paste
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon cumin seeds
• 1/4 teaspoon turmeric powder
• 1/2 teaspoon red chili powder
• 1/2 teaspoon garam masala or pav bhaji masala
• Salt to taste
• 6–8 curry leaves (optional)
• 2 tablespoons chopped fresh coriander leaves (for garnish)

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Instructions

1. Heat oil or ghee in a large pan over medium heat.
2. Add mustard seeds and cumin seeds; let them splutter.
3. Add curry leaves (if using), green chilies, and ginger-garlic paste. Sauté until aromatic.
4. Add sliced onions and sauté until golden brown.
5. Add chopped tomatoes and cook until soft and pulpy.
6. Stir in turmeric, red chili powder, garam masala, and salt. Cook until the masala thickens and oil separates.
7. Add the cooked rice and mix gently to coat the grains evenly with the masala.
8. Cook for 2–3 minutes more. Adjust salt or spice if needed.
9. Garnish with chopped coriander leaves and serve hot.

Notes

• Use day-old rice for best texture and to avoid clumping.
• Adjust spice levels to taste by increasing or reducing chili or masala.
• Add chopped vegetables or leftover sabzi for variation and added nutrition.
• Squeeze lemon juice before serving for a fresh, tangy finish.
• Use oil for a vegan version.

Nutrition

• Serving Size: 1 cup
• Calories: 230
• Sugar: 3g
• Sodium: 320mg
• Fat: 8g
• Saturated Fat: 2g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 34g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 0mg