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

Cook Time20

Total Time25

Course: Rice & Bread

Cuisine: Indian

Diet: Gluten Free, Vegan, Vegetarian

Servings:

Calories: 369kcal

Author: Geetha

Equipment

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

Ingredients

1 Cup = 250ml ; 1 Tablespoon = 15ml ; 1 Teaspoon = 5ml

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

For Rice

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
handful coriander leaves chopped
½ teaspoon turmeric powder
2 teaspoons chilli powder adjust to taste
salt as required
1 cup (or) 215 gms rice
1.5 cups water

Get Recipe Ingredients

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 ½ inch cassia, 1 tablespoon coriander seeds, 2 petals star aniseed, 4 cloves, 2 small blades mace, small piece nutmeg 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 2 tablespoons oilon medium-high heat.
2 tablespoons oil
Add 1 bayleaf, 1 teaspoon cumin, stir and let cumin splutter.
1 bayleaf, 1 teaspoon cumin
Now add finely chopped 1 cup (or) 135 gms onion, 1 teaspoon 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 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, salt 2 teaspoons chilli powder, ½ teaspoon turmeric powder, 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 teaspoons chilli powder
Add 1 cup (or) 215 gms rice, 1.5 cups water, handful coriander leaves, mix gently and bring it to boil. Cook on medium-high heat for 3-4 minutes.
handful 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.

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