Vegetable Masala Rice
Vegetable Masala rice is an easy and quick one-pot dish that comes together in less than 30 minutes. This is a super delicious and healthy dish perfect for a weeknight dinner or for lunchbox.
1 cup = 250ml ; 1 tbsp = 15ml
Vegan, Gluten free
- 2 tbsp Oil
- 1 Bayleaf
- 1 tsp Cumin
- 1 cup (135 gms) Onion 1 large, finely chopped
- 1 tsp Ginger-garlic paste
- 1/2 cup (110 gms) Tomatoes 1 large, finely chopped
- 1/2 cup (97 gms) Carrot 1 medium, diced
- 1/3 cup (62 gms) Beans 10, slice 1 inch long
- 1/2 cup (70 gms) Green peas frozen, thawed
- 1 cup (131 gms) Potato 1 medium, diced
- Coriander handful
- 1/2 tsp Turmeric powder
- 2 tsp Chilli powder
- Salt as required
- 1 cup (215 gms) Rice
- 1.5 cups Water
- 1 tbsp Coriander Seeds
- 1/2 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.
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.
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.
Add bay leaf, cumin, stir and let cumin splutter.
Now add onions, ginger-garlic paste and saute for a couple of minutes or until onions turn soft.
Now add tomatoes, carrot, beans, green peas, potato, salt, chilli powder, turmeric, ground masala. Saute and cook for 2-3 minutes.
Add rice, water, coriander, mix gently and bring it to boil. Cook on medium-high heat for 3-4 minutes.
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.
Adjust spices as per your taste preference.
Mix gently to ensure rice grains do not break.
Cooking time may vary depending on type of burner you use and also on the type of the rice. Rice soaked in water for 10-15 minutes cooks in less time than the rice that is not soaked.