Vegetable Masala rice is an easy and quick one-pot dish that comes together in less than 30 minutes. This is a delicious dish perfect for a weeknight dinner or for a lunch box.
How to make perfect one pot vegetable rice?
Water to rice ratio plays an important role to make perfect rice. You can use any rice such as basmati, long-grain, easy cook, brown, red rice, sona masoori or ponni but make sure to follow the cooking instructions on the pack.
Cooking time and water to rice ratio varies with different varieties and quality of rice. Some rice varieties may require more water to cook without soaking than the rice that has been soaked for 15-20 minutes.
Cooking with or without soaking rice is one more deciding factor of cooking time and the water-to-rice ratio. I've used basmati rice in this recipe. 1.5 cups of water have been used for 1 cup of rice as I haven't soaked the rice.
Substitutions and Variations
This delicious one-pot rice can be customised to suit your taste preference. You could add any leftover vegetables or seasonal vegetables that get cooked at the same time as the rice.
Green leafy vegetables such as spinach, fenugreek makes a great addition too. Hard vegetables such as cauliflower, parsnips can be used in this recipe but always use parboiled to ensure these vegetables are well-cooked along with other vegetables and rice.
A small can of coconut milk adds a rich and exotic flavour to the dish. Substitute coconut milk for about half the water. You can make a batch of masala and store it for use next time. Having a pre-made masala handy saves your time as well.
How to make masala rice?
Dry roast and grind spices.
Saute onion, ginger-garlic paste until soft.
Cook vegetables, spices for 2-3 minutes.
Cook rice and vegetables with water.
Piping hot vegetable rice ready to enjoy!
Serve masala rice with raita and salad.
Adjust spices as per your taste preference.
Mix rice gently after adding water to ensure rice grains do not break.
Cooking time may vary depending on the type of burner you use and also on the type of rice. Rice soaked in water for 10-15 minutes cooks in less time than the rice that is not soaked.
Nutmeg and mace have a very strong aroma and taste, just a tiny piece is enough to flavour the rice.
You may make a batch of masala and store it in an airtight container. Ground garam masala keeps good for a maximum of 3 months when stored in the fridge/freezer, later it tends to lose its aroma.
Finely chopped or minced ginger garlic could be used instead of ginger garlic paste.
Fridge: Leftover vegetable rice stays good for 2-3 days in the fridge when stored properly in an airtight container. Transfer the leftover rice to an airtight container and store it in the fridge.
Reheat: Place rice in the microwave-safe bowl and heat it in the microwave until piping hot. Stir the rice couple of times in between to ensure uniform heating.
How to cook masala rice in a pressure cooker?
Instant Pot Method
Saute whole spices in SAUTE mode, keep stirring to prevent spices from burning. Once the spices are well roasted and release aroma press the cancel button.
Remove the roasted spices to a plate/bowl and allow the spices to cool down completely. Turn the saute mode off and grind the spices in the spice blender or coffee grinder.
Press saute button again, heat oil and stir in bay leaf and cumin followed by onion and ginger garlic paste. Saute until the raw aroma of vegetables vanishes.
Now add tomatoes, carrots, beans, green peas, potato, salt, chilli powder, turmeric powder and freshly ground masala. Saute and cook for 2-3 minutes.
Add rice, water and coriander leaves, mix gently and ensure to deglaze the pot. Close the pot with the lid, turn the pressure valve to SEALING and set pressure cook/manual mode to HIGH PRESSURE for 5 minutes. Once done, NPR for 5 minutes and then open the lid. Let it sit for 5 minutes then gently mix the rice.
Traditional Pressure Cooker Method
The process of roasting spices is pretty much the same as shown in the video and step-by-step pictures but you can use a pressure cooker base to roast whole spices. Grind the spices to powder and keep it aside.
Use a pressure cooker base and cook whole spices, vegetables and freshly ground masala.
Close the lid and cook on medium-high heat for 1 whistle and turn the heat off. Allow pressure to release completely and then open the lid. Cook for 2 whistles if you use sona masoori or any such variety of rice.
More Flavourful Rice Recipes
Coconut Rice: A very simple south Indian rice recipe and is one of the beginner's delights made with coconut, mustard seeds, chana and urad dal, peanuts and chillies. This mild and flavourful dish is perfect for dinner or to pack for a lunch box.
Lemon Rice: A tangy, crunchy and flavourful dish that gets together in under 20 minutes and makes an ideal dish on busy weekdays or to pack for a lunch box.
Jeera Rice: An easy and quick way to make fragrant rice seasoned with cumin. It is one of the dishes prepared with minimal ingredients and time yet tastes delicious with the aroma of cumin seeds.
Corn Fried Rice: An easy and quick vegan dish that makes a perfect weeknight dinner. Flavour-packed sweetcorn rice is made with a few ingredients that make it an ideal dish for kids.
Tomato Bath: Spiced rice recipe made with tomato, coconut, curry leaves and spice-based ground masala makes a great weeknight dinner and an ideal option to pack for a lunchbox.
Carrot Rice: tasty and flavourful rice made with carrot, nuts and a few spices. This gluten-free carrot rice recipe is very easy to make with leftover cooked rice.
Instant Puliyogare: A traditional south Indian dish known for its tangy and flavourful taste.
📖 Recipe Card
Vegetable Masala Rice
1 Cup = 250ml ; 1 Tablespoon = 15ml ; 1 Teaspoon = 5ml
- 2 Tablespoons Oil
- 1 Bayleaf
- 1 Teaspoon Cumin
- 1 cup (or) 135 gms Onion 1 large, finely chopped
- 1 Teaspoon Ginger-garlic paste
- ½ cup (or) 110 gms Tomatoes 1 large, finely chopped
- ½ cup (or) 97 gms Carrot 1 medium, diced
- ⅓ cup (or) 62 gms Beans 10, slice 1 inch long
- ½ cup (or) 70 gms Green peas frozen, thawed
- 1 cup (or) 131 gms Potato 1 medium, diced
- Coriander leaves handful, chopped
- ½ Teaspoon Turmeric powder
- 2 Teaspoon Chilli powder adjust to taste
- Salt as required
- 1 cup (or) 215 gms Rice
- 1.5 cups Water
- 1 Tablespoon Coriander seeds
- ½ inch Cassia
- 4 Cloves
- small piece Nutmeg 2 peppercorns size
- 2 small blades Mace
- 2 petals Star aniseed
- Wash rice 2-3 times with cold water and keep it aside.1 cup (or) 215 gms Rice
- In a small pan, on medium-low flame dry roast cassia, coriander seeds, star aniseed petals, cloves, mace blades, nutmeg piece for few seconds just until the spices are fragrant.1 Tablespoon Coriander seeds, 4 Cloves, small piece Nutmeg, 2 small blades Mace, 2 petals Star aniseed, ½ inch Cassia
- Turn off the heat. Allow spices to cool down completely and grind to a powder in a spice grinder or coffee grinder.
- In a stainless steel cooking pot or skillet, heat oil on medium-high heat.2 Tablespoons Oil
- Add bay leaf, cumin, stir and let cumin splutter.1 Bayleaf, 1 Teaspoon Cumin
- Now add finely chopped onions, ginger-garlic paste and saute for a couple of minutes or until onions turn soft.1 cup (or) 135 gms Onion, 1 Teaspoon Ginger-garlic paste
- Now add tomatoes, carrot, beans, green peas, potato, salt, chilli powder, turmeric, ground masala. Saute and cook for 2-3 minutes.½ cup (or) 110 gms Tomatoes, ½ cup (or) 97 gms Carrot, ⅓ cup (or) 62 gms Beans, ½ cup (or) 70 gms Green peas, 1 cup (or) 131 gms Potato, ½ Teaspoon Turmeric powder, Salt, 2 Teaspoon Chilli powder
- Add rice, water, fresh coriander leaves, mix gently and bring it to boil. Cook on medium-high heat for 3-4 minutes.Coriander leaves, 1.5 cups Water, 1 cup (or) 215 gms Rice
- Now reduce the heat to the lowest possible setting, close the pot with the lid and cook for 10 minutes.
- Turn off the heat, let it stand for 5 minutes and then open the lid.
- Enjoy piping hot delicious Vegetable Masala Rice with raita and salad.
KEEP IN TOUCH
Do let me know if you make this delicious one pot Indian vegetable masala rice. If you like this recipe kindly consider rating it using stars in the comment section or on the recipe card to help more people find this recipe online. You can stay up to date by following me on Facebook, Pinterest, Instagram or subscribing to my Youtube channel. Or why not subscribe to my blog and get simple recipes straight to your inbox?
Welcome to Flavours Treat. I share vegetarian recipes made with wholesome, mostly fresh ingredients. Every recipe has easy-to-follow instructions with process shots (detailed step-wise pictures), a short video and lots of tips to help your cooking journey. Read more