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Achari Rice

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Achari Rice is a bold, spicy, and tangy rice dish inspired by Indian pickles. It combines cooked rice with pickling spices, onions, and optional pickle masala for an intensely flavorful and aromatic meal.

Ingredients

  • 2 cups cooked rice (cooled or day-old)
  • 2 tbsp mustard oil (or any cooking oil)
  • 1/2 tsp mustard seeds
  • 1/4 tsp fenugreek seeds (methi)
  • 1/2 tsp fennel seeds (saunf)
  • 1/2 tsp nigella seeds (kalonji)
  • 1/2 tsp cumin seeds
  • 2 dry red chilies
  • 1 onion (thinly sliced)
  • 1–2 green chilies (slit)
  • 1 tsp ginger-garlic paste
  • 1/4 tsp turmeric powder
  • 1/2 tsp red chili powder (adjust to taste)
  • 1–2 tsp pickle masala or mango/lemon pickle
  • Salt to taste
  • 1 tsp lemon juice (optional)
  • Fresh coriander leaves (for garnish)

Instructions

  1. Heat mustard oil in a pan until it begins to smoke lightly. Lower the heat.
  2. Add mustard seeds, cumin, fenugreek, fennel, and nigella seeds. Let them splutter for a few seconds.
  3. Add dry red chilies and slit green chilies. Sauté briefly.
  4. Add sliced onions and cook until golden brown.
  5. Stir in ginger-garlic paste and sauté until the raw smell disappears.
  6. Add turmeric powder, red chili powder, and salt. Mix well.
  7. Add pickle masala or a spoon of mango/lemon pickle. Cook for 1 minute.
  8. Add the cooked rice and gently mix until all grains are coated with the masala.
  9. Turn off heat. Add lemon juice if using and garnish with coriander leaves.
  10. Serve hot or warm with raita or papadam.

Notes

  • Use mustard oil for authentic achari flavor, but neutral oil works too.
  • Pickle masala or a small amount of actual pickle enhances the flavor greatly.
  • Use cooled or day-old rice to prevent clumping.
  • Adjust spice level by reducing chilies or omitting pickle masala.

Nutrition

Find it online: https://thefamilycooking.com/achari-rice/