Fragrant, comforting, and easy to serve as a complete meal, Masala Rice Recipe is a vegetarian Indian main course made with cooked basmati rice, mixed vegetables (carrot, beans, peas, bell pepper), and onions in about 20 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 10 minutes
  • Total time: 20 minutes
  • Yield: 2
  • Category: Main Course
  • Cuisine: Indian

Ingredients

  • 2 cups cooked basmati rice (or any rice)
  • 1 cup mixed vegetables (carrot, beans, peas, bell pepper)
  • 1/2 cup onions (finely chopped)
  • 1/2 inch ginger (minced)
  • 2 garlic cloves (minced)
  • 2 green chilies (finely chopped)
  • few curry leaves
  • 2 tablespoon coriander leaves
  • 1 tablespoon lime juice
  • 1 tablespoon olive oil (or ghee)
  • salt (to taste)

Spices:

  • 1 teaspoon mustard seeds
  • 1/2 teaspoon cumin (jeera) seeds
  • a pinch hing (asafetida)
  • 1/4 teaspoon turmeric powder
  • 1/2 teaspoon red chilli powder
  • 1 teaspoon coriander powder
  • 1/2 teaspoon garam masala powder

To Prepare Whole Spices Mixture

  • 1/2 inch cinnamon stick
  • 2 cloves
  • 1 cardamom

Method

  1. Firstly take whole spices like cinnamon, cloves, and cardamom in a mortar pestle and crush till you get a fine powder. Keep aside.
  2. Heat 1 tablespoon of oil/ ghee in a Kadai. Add mustard and cumin seeds.
  3. Once the mustard seeds start spluttering, add green chilies, curry leaves, hing (asafoetida), minced ginger-garlic, and ground whole spice powder. Saute for a few seconds till the raw smell of the ginger-garlic goes away.
  4. Next, add onions. Saute till onions are light brown in color.
  5. Then add the mixed vegetables and cook for 2-3 minutes till the vegetables are tender.
  6. Next, add the cooked rice and spices like turmeric, red chili powder, coriander powder, garam masala, and salt. Mix it well. Cover and simmer for 2-3 minutes, and then turn off the gas.
  7. Lastly, squeeze some fresh lime juice over it. Garnish with coriander leaves.
  8. Serve vegetable spiced rice hot with raita.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.