Masala rice is rice tempered with spices , it’s a quick recipe which we make from rice, tempered and cooked with powdered spices . It’s the best quickest and easy to make recipe if you have rice already available.
It can also be made from fresh rice. But, it might take extra time for the rice to boil and cool down, so that it doesn’t become sticky. Also leftover rice gives it a very nice texture, as the grains of rice are separated. Also don’t use leftover rice if it’s been stored for a long time . You can make a quick dinner rice dish from plain rice leftover from lunch .
This is a very quick and easy masala rice recipe . This is the easiest version of masala rice recipe . This masala rice recipe is quick and easy to follow .you can enjoy this dish with any dal of your choice or curry or even just with plain yogurt.
If you want to know the recipe to make plain steamed rice quickly. You can check this link Steamed rice recipe , where I have given two methods to make plain steamed rice, you can use any one method to make rice.
But, you will have to do an extra step to proceed with this recipe.
you will have to put rice in a big plate and spread it evenly, after its done cooking , because that way the rice will cool down properly.
Keep the rice in a big plate, to cool it down completely . Also the extra moisture in the rice will go away and the rice grains will become separated. We want nicely separated grains of rice for this recipe. We have to follow this one extra step so that the rice doesn’t become sticky when we make this recipe.
Ingredients for making masala rice
- Boiled leftover rice – 2cups
- Cumin seeds- 1 tsp
- Onions – 1 medium sized long sliced
- Tomato – 1 medium sized chopped
- Coriander leaves – chopped about 2 tsps
- Mint leaves – chopped 2tsps (optional)
- Red chilli powder – 2 tsps
- Turmeric powder – 1 tsp
- Shahi biryani masala – 1 tsp
- Oil – 2 tbsp
- Ghee – 1 tsp
Method for making masala rice
To make the tempering for masala rice
In a kadhai or wok, add in one teaspoon of ghee and two tablespoon of oil and let it heat up on a high flame
Once heated, turn the flame to low , and then add in one teaspoon of cumin seeds and let them splutter. Make sure they don’t burn hence keep the flame on low. Also the seeds should crackle when put in oil , so that the rawness goes away. If the oil is properly heats up this should only take 3 to 4 seconds.
Then quickly, add one medium sized thinly sliced onion, turn the flame to medium. And cook till they turn brown in color. Cooking the onions well is very important step to this recipe as, well cooked onions add a nice flavor and texture to the rice.
So cook them properly till they turn properly brown. Also keep stirring them so that they don’t stick to the bottom of the vessel and burn, burnt onions will taste very bitter in the dish and will spoil the entire dish . so be careful when you fry onions. Fry them till they turn brown on a medium flame, and keep stirring them so that they don’t burn or stick to the bottom of the pan . Perfectly fried onions would add a very nice flavor to the dish.
Then add in one medium sized chopped tomato and cook till they turn soft . keep stirring this so that the onions and the tomatoes do not stick to the bottom of the vessel.
Also it is important to cook the tomatoes till they are soft and mushy, because that’s when we know they are properly cooked , we don’t want very big pieces or raw chunks of tomatoes in the dish .
so cook them till they are soft and mushy. And stir well so that they don’t burn or stick to the bottom of the vessel.
Add in two teaspoons of coriander leaves and two teaspoons of mint leaves , mix them well . Mint leaves and coriander leaves would add a nice flavor to the dish. Adding mint leaves in rice always enhances its flavor. Mix these well make sure not to burn them.
Adding the powdered spices
Then add in the dry spices like, one teaspoon of turmeric , two teaspoons of red chilli powder and one teaspoon shahi biryani masala stir for about a minute .
Keep the flame on medium so that the spices do not burn and also make sure that the spices roast well and cook properly .
Do not put the flame on high at this time because the powdered spices tend to burn quickly , but we also have to roast them well . so keep the flame on medium heat and roast them well while continuously stirring them . If you feel they are sticking to the pan add some water three teaspoons approximately and mix it well . it will form like the paste. Add water so that the spices do not burn and cook properly . But make sure not to add too much water . because we have to completely let the water dry and then add the rice to it . so before adding it it is very important that all the water in the spices dries up. Keep stirring it after the water dries up so that it doesn’t stick to the bottom .
Make sure the water completely dries up before proceeding to the next step .
Adding the rice
Now add in two cups of leftover rice.
or the rice that you have freshly made, and have spread on to a plate and cooled it down completely.
And mix properly, stir it properly so that the spices coat the rice really well. Also make sure you mix it gently we don’t want to break the grains of rice.
Turn the flame to low and then cover it and cook it for 3 minutes
And then switch off the flame and serve. You can have this rice as is. Or you can have it with curries like Paneer masala recipe . Or dals like Akkha masoor dal (whole red lentils dal) , Dal tadka recipe , Fodniche varan recipe (varan dal recipe) etc
Tip:- you can also use garam masala in case shahi biryani masala is not available