Masala Rice (Spiced Rice)


Bored of eating the same old plain rice? Spice it up then. How? Here comes the Masala rice, an easy rice preparation made by giving a great twist to the simple & plain basmati rice in a matter of a few minutes with minimal ingredients. This easy-to-cook rice preparation is a tasty meal in itself and it could be served with some raita, pickle and a salad if you care to do so much, otherwise just serve it with some plain yogurt and it would still be a delicious quick Indian lunch or dinner.


When cooking masala rice, you can do it as elaborate as you want. I mean, throw in some veggies to get that added colours and textures if you’re making it for kids or just make the simple onion-tomato masala and get it done in a jiffy. I am featuring the easy way here without the veggies.




Basmati Rice – 1 cup

Hot Water – 2 cups

Onion chopped – 2

Tomato Chopped – 1

Ginger minced – 1 tbsp

Garlic Minced – 1 tbsp

Green chilli slit – 2

Turmeric – 1tsp

Kashmiri chilli powder – 1tsp

Coriander powder – 1tbsp

Garam Masala – 1 tsp

Salt – to taste

Coconut Oil – for sautéing

Mustard – 1tsp

Curry leaves – 1 spring

Coriander leaves – for garnish


  • Wash and soak the rice in hot water and keep aside.
  • In a heavy bottomed pan pour some oil and put the mustard seeds to splutter.
  • Add the curry leaves and minced ginger-garlic and sauté till it changes its color slightly.
  • Put the chopped onions and slit green chillies to the pan along with some salt and sauté till it becomes golden brown in color.
  • Add the turmeric, Kashmiri chilli, coriander powder and garam masala to the sautéed onion mixture and stir well till the raw smell is gone.
  • Add the chopped tomato to this mix well and cook till the tomatoes are cooked well.
  • Drain the water from the soaked rice and add the rice into the onion-tomato mixture and stir well for 2 minutes so that the masala coats it well.
  • Add the hot water into the rice mixture, adjust the salt if needed and stir well.
  • Cover the pot with a lid and bring it to a boil.
  • Once boiled, simmer the rice till it’s cooked and the water is evaporated.
  • Garnish the cooked rice with some chopped coriander leaves and cover it with the lid for 10 minutes so that the rice soaks in the flavour and aroma of coriander leaves.
  • Serve hot with yogurt or raita.




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