Masala rice is almost similar to biryani but involves lesser effort and lesser ingredients. This recipe can be easily prepared in minutes with normal cooking rice. It tastes great with a simple side dish like raita or some fry and curry. As there are already enough vegetables and enough masala a humble side-dish will always be enough and sometimes just a boiled egg and some potato chips along with this rice will make a great platter. I love adding butter-beans to masala rice, but you can add or skip according to the availability, infact there are no limits to the kind of vegetables you are going to add. You can add your favorite veggies and customize the recipe as you wish, as individual preferences and liking may differ. If you aren't a Vegan you can use ghee or butter instead of oil during preparation. This one pot recipe will perfectly fit as a lunch box recipe, as its easy to prepare and needs very less time. So lets see how to prepare this fuss free recipe.
Check out some Non-Veg curries that will best suit this recipe!!
INGREDIENTSServes 2 to 3 people
Total Preparation Time - 30 minutes
- Rice - 1 cup (nearly 150 grams)
- Big onions - 2 (sliced)
- Tomato - 1
- Green chilly - 1 (chopped)
- Butterbeans - 2 handfuls
- Carrot - 2
- French beans - 8 to 10
- Thin coconut milk - 1 cup (optional)
- Coriander leaves - Few
- Ginger garlic paste - 2 teaspoons
- Red chilli powder - 1 tablespoon
- Garam masala - 1/2 teaspoon
- Lemon juice - 1 tablespoon
- Salt - As per taste
- Oil - 2 tablespoons
- Wash rice well and drain water. Set aside.
- Wash and chop carrots, tomato, and french beans into smaller pieces.
- Place a pressure cooker on flame. Pour oil into it and after it heats up, add chopped onions, chopped green chilly and saute until it turns translucent.
- Then add ginger garlic paste, red chilli powder, salt and saute on low flame for a minute.
- Now add chopped carrots, chopped french beans, butterbeans, coriander leaves and stir well.
- Add garam masala and saute for a few minutes.
- Once the raw smell leaves, add washed rice and stir well, so that the masala gets mixed up well with the rice.
- Now pour 1 cup of coconut milk and 1 cup of water and mix well. (Or skip coconut milk and pour two cups of water; use the same cup that you used to measure rice, for measuring water or coconut milk)
- Check for salt and add accordingly. Then pour some lemon juice and stir well.
- Close the cooker with its lid, wait until the pressure or steam oozes out of the nozzle, then place the whistle (aka regulator) and pressure cook for 10 minutes on low flame.
- Then remove from flame and set aside until the pressure drops. (Never open the lid when there is still pressure inside the cooker)
- Serve hot with onion raita!!
TIP 1: Instead of garam masala powder you can use whole garam masala like cinnamon stick, cloves and bay leaf.
TIP 2: You can add different vegetables like peas, cauliflower and any other veggies of your choice.
TIP 3: There is no need to soak the rice prior to cooking, I have used just normal cooking rice here (ponni). You can soak rice but it does not make much difference. Soaking will make the rice fluffier.
Tasty and flavorful Masala rice is now ready!! Serve with any of your favorite curries, fry recipes, or just with a simple raita!!