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white bowl of vegetable masala rice placed on a marble along with a bowl of raita and a plate of vegetables.
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5 from 10 votes

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.
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Rice & Bread
Cuisine: Indian
Diet: Gluten Free, Vegan, Vegetarian
Servings: 4
Calories: 80kcal
Author: Geetha

Equipment

  • 1 Steel pot
  • 1 Spoon (Wooden/Steel)
  • 1 Small frying pan

Ingredients

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

For Masala

  • 1 Tablespoon Coriander seeds
  • ½ inch Cassia
  • 4 Cloves
  • small piece Nutmeg 2 peppercorns size
  • 2 small blades Mace
  • 2 petals Star aniseed

Instructions

  • 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.

Video

Notes

Adjust spices as per your taste preference.
Mix gently 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.
 
   

Nutrition

Calories: 80kcal | Carbohydrates: 3g | Protein: 1g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Sodium: 25mg | Potassium: 67mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 338IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 1mg