This Masala Rice was one of my favorite lunch box meals during my engineering days in India. Today, I’m excited to share my mom’s version of Spiced Masala Rice. She often packed it alongside curd rice for a comforting, flavorful combo. You can make this rice with freshly cooked rice, just ensure it is completely cooled before mixing it with the masala. I usually prepare this rice with basmati rice, but any variety of rice can be used. You can also add roasted peanuts or cashews for the crunch. You may also like my corn fried rice recipe.
Ingredients
Rice: I used cooked long-grain white basmati rice to make this masala rice. You may also use medium-grain sona masoori rice. Ginger and garlic: use freshly minced or homemade ginger paste and garlic paste. Onion: Use finely chopped onions. Vegetables: I used mixed veggies like carrots, green beans, green peas, and bell peppers. You can also swap for other vegetables like broccoli, cauliflower, and sweet corn. Herbs: used curry leaves and coriander leaves. Whole spices: I used mustard seeds, cumin seeds, cinnamon stick, cloves, and cardamom in this recipe. If you don’t have whole spices, add extra garam masala powder. Dry Spices: Used turmeric, red chili powder, coriander powder, and garam masala. Lime Juice: juice of freshly squeezed lime juice.
How to Make Vegetable Masala Rice
Firstly, crush whole spices like cinnamon, cloves, and cardamom in a mortar pestle until you get a fine powder. Keep aside. Heat 1 tablespoon of oil or homemade ghee in a Kadai. Add mustard and cumin seeds. 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. Next, add onions. Saute till onions are light brown in color. Then add the mixed vegetables and cook for 2-3 minutes till the vegetables are tender. 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. Lastly, squeeze some fresh lime juice over it. Garnish with coriander leaves. Serve vegetable spiced rice hot with raita.
Also check my Kids Lunch Box Series Posts
Masala Rice + Lauki Raita + Broccoli Smileys
Tips & Variations
You can also use sweet corn instead of peas. Substitute white rice with brown basmati rice, quinoa, or millet. Use homemade ghee if you are making this for kids. You can even use leftover rice for this recipe. You can add roasted peanuts or cashew nuts to get crunch. I have not used tomatoes in this recipe, but feel free to add them. I have used lime juice for tanginess.
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