This quick Masala Rice is perfect for a one-dish meal. If you’re not in the mood for a regular full-course meal, and want to put together a quick, healthy meal, try this masala rice.
If you don’t like onions, add more peas. You can also add some potatoes to make this dish more filling.
Cooking Time: 25-30 minutes (including time for cooking rice)
- 2 cups rice, basmati, or any long-grained, non-sticky rice
- 2 cups onions, cut into thin 1/2-inch strips
- 1 tbsp peas, fresh or frozen
- 2 cups tomatoes, sliced thin
- 1/4 tsp ginger, finely chopped
- 3-4 green chillies, slit lengthwise
- 2-4 tsp vangibhath powder (store-bought), adjust to taste
- 1/4 tsp turmeric powder
- 1 tsp cumin seeds (jeera)
- 1 tsp mustard seeds (rai)
- 2 tbsp cilantro (coriander leaves), finely chopped
- 5-6 tsp vegetable oil
- Salt to taste
- Wash and soak the basmati rice in a little water for 10-15 minutes. Drain and cook in the rice cooker or separately with a little less than 4 cups water. Let cool.
- While the rice is getting ready, heat oil in a wide skillet. Add the cumin and mustard seeds and saute. As they start popping, add the ginger, green chillies, and cilantro and fry for a few seconds.
- Add the turmeric powder, onions, and salt, and saute for a minute. Cover and cook on medium heat until translucent. Remove the lid and saute on medium-high heat until lightly browned.
- Add the vangibhath masala powder and saute for 1 minute.
- Add the tomatoes and saute for a minute, and remove from heat.
- Add 2 cups of cooked rice and stir gently with a spatula. Place the skillet back on the heat and saute on medium heat for 2 minutes, stirring every now and the.
- Remove the masala rice from the heat.
- Saute the peas separately along with a little salt until tender.
- Garnish the masala rice with chopped cilantro and peas and serve hot, with pappadums and plain yogurt.