Masala Rice
User Reviews
4.8
33 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
5 mins
-
Total Time
20 mins
-
Servings
2
-
Calories
485 kcal
-
Course
Main Course
-
Cuisine
Indian
Masala Rice
Report
Masala Rice or spiced rice is a medium spicy dish made with leftover rice, onions, tomatoes, spices and herbs. Makes for a hearty meal with some raita or salad.
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Ingredients
- 2 cups leftover rice or steamed rice - ensure that the cooked rice is completely cooled
- ½ teaspoon black mustard seeds
- 1 sprig curry leaves - 10 to 12 curry leaves
- ½ teaspoon cumin seeds
- 1 green chili - chopped
- 1 onion - medium sized, finely chopped
- 1 tomato - medium sized, finely chopped
- 1 pinch asafoetida (hing) - optional
- ¼ teaspoon turmeric powder (ground turmeric)
- ¼ teaspoon red chili powder
- ¼ teaspoon garam masala
- ½ teaspoon coriander powder (ground coriander)
- ½ teaspoon fennel powder (ground fennel)
- 2 tablespoons oil
- salt as required
- 2 to 3 tablespoons Coriander leaves - optional
Instructions
- Heat oil in a frying pan or skillet. Fry the mustard seeds on a low heat till they splutter.
- Add the cumin seeds and fry till they crackle.
- Now, add the onions and sauté stirring often till they soften and become translucent. Sauté onions on a low heat or medium-low heat.
- Add the curry leaves, green chili and sauté for 20 to 30 seconds on low heat.
- Add the tomatoes and sauté stirring often till they turn mushy.
- Now, add all the ground spice powders and asafoetida along with salt. Sauté the masala or spice mixture for a minute on low heat taking care that the ground spices do not burn.
- Add the leftover cooked rice. Stir gently and mix well so that the masala coats the rice grains.
- Sauté for 2 to 3 minutes more, continuously stirring the rice gently on a low heat.
- Lastly, add coriander leaves and mix with the masala rice or you can even garnish the masala rice with the coriander leaves when serving.
- Serve masala rice hot or warm with raita or with a salad, pickle and papad.
Notes
- Remember to use cooked rice that has been cooled completely. Adding hot rice will result in the rice grains breaking while stirring and can result in a mushy or lumpy dish.
- Adjust the spices and seasonings according to your taste preferences.
- Make the dish more healthy by adding steamed, roasted or cooked vegetables like carrots, sweet corn, green peas, potatoes, cauliflower, bell peppers, baby corn etc.
- The recipe can be halved or doubled.
Nutrition Information
Show Details
Calories
485kcal
(24%)
Carbohydrates
79g
(26%)
Protein
7g
(14%)
Fat
15g
(23%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
Monounsaturated Fat
12g
Sodium
86mg
(4%)
Potassium
328mg
(9%)
Fiber
3g
(12%)
Sugar
5g
(10%)
Vitamin A
814IU
(16%)
Vitamin B1 (Thiamine)
1mg
Vitamin B2 (Riboflavin)
1mg
Vitamin B3 (Niacin)
62mg
Vitamin B6
1mg
Vitamin C
116mg
(129%)
Vitamin E
6mg
Vitamin K
8µg
Calcium
60mg
(6%)
Vitamin B9 (Folate)
749µg
Iron
5mg
(28%)
Magnesium
41mg
Phosphorus
124mg
Zinc
1mg
Nutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 485 kcal
% Daily Value*
| Calories | 485kcal | 24% |
| Carbohydrates | 79g | 26% |
| Protein | 7g | 14% |
| Fat | 15g | 23% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 12g | 60% |
| Sodium | 86mg | 4% |
| Potassium | 328mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 814IU | 16% |
| Vitamin B1 (Thiamine) | 1mg | |
| Vitamin B2 (Riboflavin) | 1mg | |
| Vitamin B3 (Niacin) | 62mg | |
| Vitamin B6 | 1mg | |
| Vitamin C | 116mg | 129% |
| Vitamin E | 6mg | |
| Vitamin K | 8µg | |
| Calcium | 60mg | 6% |
| Vitamin B9 (Folate) | 749µg | |
| Iron | 5mg | 28% |
| Magnesium | 41mg | 10% |
| Phosphorus | 124mg | |
| Zinc | 1mg |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
33 reviews
Excellent
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