MASALA RICE

Spicy and flavorful Masala rice is a one-pot dish and an ideal lunch box recipe. This tasty and colorful masala rice is simple and easy to prepare in less than 20 minutes. To make it healthy I used veggies of my choice. This masala rice is liked by all ages and goes well with any raita of your choice.

PREPARATION TIME : 5-8 minutes

COOKING TIME     : 10 minutes

INGREDIENTS: (serves 4 persons)

• Cooked basmati rice     - 2 cups
• Onion medium size       - 2
• Tomato medium size    - 1
• Cabbage                          - 1/4 cup
• Green Beans                  - 1/4 cup
• Carrot                              - 1/4 cup
• Capsicum                        - 1/4 cup
• Potato                             - 1/4 cup
• Green peas                     - 1/4 cup
• Green chillies                 - 2
• Red chilli powder          - 3 spoons
• Pepper powder             - 1 spoon
• Turmeric powder          - 1/2 spoon
• Garam masala               - 1 spoon
• Bay leaf                           - 1
• Cinnamon stick small   - 1
• Star anise pieces           - 2
• Cloves                             - 2
• Gingely Oil                  - 3 spoons
• Coriander leaves chopped
• Salt

DIRECTIONS:

1. Get ready with all the ingredients. (Tip: Add 1/2 spoon oil while cooking rice to avoid stickiness of rice.)

2. Heat gingely oil in a kadai and add bay leaf, cinnamon stick, star anise pieces and cloves. Saute them for a minute. (Tip: Gingely oil gives nice taste and flavour to the rice.)

3. Add finely chopped onions, green chillies and salt. Saute until onion turns translucent.

4. Add ginger garlic paste and saute well until the raw smell disappears.

5. Add finely chopped carrot, green beans, capsicum, cabbage, potato and green peas. Cover and cook veggies for 5-8 minutes in medium flame. (Tip: You can add veggies of your choice.)

6. Once the veggies are cooked add in the chopped tomatoes. Saute well until the tomatoes turns soft.

7. Lower the flame, add red chilli powder, turmeric powder, garam masala and pepper powder. Mix well. (Tip: You can also add 1/2 spoon chat masala.)

8. Add the cooked basmati rice. Mix gently without breaking the rice. (Tip: Use 2 ladles and mix the masala and rice evenly.)

9. Finally, add chopped coriander leaves and mix well.

ADDITIONAL TIPS:

=> I used basmati rice. You can use normal rice also. For cooking 2 cup basmati rice I used 4 cups water. (Rice:water in the ratio 1:2)

=> I used cooked rice. You can also add soaked rice, water, chopped veggies and spices altogether in cooker and pressure cook for 2 whistle in medium flame.

=> The quantity of spices added is sufficient for me. If you want your masala rice to be more spicy and flavorful you can add accordingly.

=> I used gingely oil you can also use ghee.

=> You can also use cardamom and asafoetida/hing powder while sauteing whole spices.

=> Finally, Add 1 spoon ghee to the masala rice to enhance the taste and flavour of the rice. (Its optional.)