Pulao Masala Rice

Why You’ll Love This Recipe

Pulao Masala Rice is easy to make, incredibly aromatic, and packed with flavor. It transforms plain rice into a satisfying, balanced meal using simple ingredients and warm Indian spices. It’s naturally vegetarian, easily made vegan, and highly customizable with your favorite vegetables or proteins. Whether you’re short on time or looking for a delicious way to use leftover rice, this recipe delivers every time.

Ingredients

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

• Cooked rice (preferably cooled or day-old basmati or long-grain rice)
• Mixed vegetables (carrots, peas, beans, bell peppers, corn, etc.)
• Oil or ghee
• Onion (thinly sliced)
• Tomato (chopped)
• Green chilies (slit or chopped)
• Ginger-garlic paste
• Pulao masala (store-bought or homemade)
• Turmeric powder
• Red chili powder (optional, for heat)
• Salt
• Water (if needed for cooking veggies)
• Fresh coriander leaves (for garnish)
• Lemon juice (optional, for brightness)

Directions

1. Heat oil or ghee in a large pan over medium heat.
2. Add sliced onions and sauté until golden brown.
3. Add green chilies and ginger-garlic paste. Sauté until the raw smell disappears.
4. Add chopped tomatoes and cook until soft and pulpy.
5. Stir in turmeric, red chili powder (if using), and pulao masala. Cook for 1–2 minutes.
6. Add chopped vegetables and sauté for 5–7 minutes until tender. Add a splash of water if needed.
7. Add salt and mix well.
8. Add the cooked rice and gently combine with the masala and vegetables until well mixed.
9. Cook for another 2–3 minutes on low heat, then turn off the stove.
10. Garnish with fresh coriander and a dash of lemon juice before serving.

Servings and timing

This recipe serves 3–4 people and takes about 25–30 minutes to prepare using pre-cooked rice.

Variations

• Make it vegan: Use oil instead of ghee.
• Add protein: Stir in paneer, tofu, soya chunks, or boiled chickpeas.
• Nutty version: Add roasted cashews or peanuts for crunch.
• Leafy greens: Add spinach or methi for extra nutrition.
• Spicy version: Increase chilies or add black pepper for more heat.

Storage/Reheating

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

FAQs

What type of rice is best for Pulao Masala Rice?

Long-grain rice like basmati works best for a fluffy texture and strong aroma.

Can I use leftover rice?

Yes, this is an excellent recipe for using leftover rice. Just make sure it’s cooled and not sticky.

Is Pulao Masala the same as Biryani Masala?

No, pulao masala is milder and more aromatic, while biryani masala is spicier and more intense.

Can I use frozen vegetables?

Yes, frozen mixed vegetables are convenient and work well. Thaw slightly before adding.

Is this dish spicy?

It’s moderately spiced but can be adjusted easily with the amount of green chilies or red chili powder.

Can I make it in advance?

Yes, it’s great for meal prep and holds up well when refrigerated.

What can I serve with Pulao Masala Rice?

It pairs beautifully with cucumber raita, plain curd, papadam, or a side salad.

Can I skip tomatoes?

Yes, but they add a mild tanginess and moisture that balances the spices.

Can I use homemade pulao masala?

Absolutely! A homemade blend with cinnamon, cloves, cardamom, coriander, and cumin works great.

Can I prepare this as a one-pot meal?

Yes, you can cook the rice along with the masala and vegetables using the correct water ratio, but pre-cooked rice gives better control over texture.

Conclusion

Pulao Masala Rice is a fragrant, satisfying dish that brings together the warmth of Indian spices with the ease of a one-pan recipe. It’s quick to prepare, full of flavor, and easy to customize to your liking. Whether you’re cooking for a family dinner or looking for a hearty lunchbox option, this spiced rice dish is sure to become a go-to favorite in your kitchen.

Pulao Masala Rice

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Pulao Masala Rice is a fragrant and flavorful Indian dish made by combining cooked rice with sautéed vegetables and a blend of warm pulao spices. It’s quick, hearty, and perfect for lunch, dinner, or meal prep.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 15 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 basmati or long-grain rice)
• 1.5 cups mixed vegetables (carrots, peas, beans, bell peppers, corn, etc.)
• 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
• 1.5 teaspoons pulao masala (store-bought or homemade)
• 1/4 teaspoon turmeric powder
• 1/2 teaspoon red chili powder (optional)
• Salt to taste
• 2 tablespoons water (optional, to cook vegetables)
• 2 tablespoons chopped fresh coriander leaves (for garnish)
• 1 teaspoon lemon juice (optional)

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Instructions

1. Heat oil or ghee in a large pan over medium heat.
2. Add sliced onions and sauté until golden brown.
3. Add green chilies and ginger-garlic paste. Sauté until the raw smell disappears.
4. Add chopped tomatoes and cook until soft and pulpy.
5. Stir in turmeric, red chili powder (if using), and pulao masala. Cook for 1–2 minutes.
6. Add mixed vegetables and sauté for 5–7 minutes until tender. Add a splash of water if needed.
7. Add salt and mix well.
8. Add cooked rice and gently combine with the masala and vegetables until well mixed.
9. Cook for another 2–3 minutes on low heat. Turn off the stove.
10. Garnish with fresh coriander leaves and lemon juice if desired. Serve hot.

Notes

• Use cooled, day-old rice for best texture and to prevent clumping.
• Customize with your favorite vegetables or proteins like paneer, tofu, or chickpeas.
• Homemade pulao masala can be used for deeper flavor control.
• Adjust spices based on heat preference.
• Pairs well with raita, curd, or salad.

Nutrition

• Serving Size: 1 cup
• Calories: 240
• Sugar: 4g
• Sodium: 320mg
• Fat: 8g
• Saturated Fat: 2g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 36g
• Fiber: 3g
• Protein: 5g
• Cholesterol: 0mg