Masala rice, colourful and savoury, represents the flavour of India. In this aromatic rice dish, basmati or long-grain rice is used that combines spices, vegetables, and herbs, to become one delicious accompaniment or simply dinner. Soaking the rice to make the grains fluffy, masala rice starts with making a base flavour by saut ing fine chopped onions, garlic, and ginger with ghee or oil. Then aromatics of whole spices, including cumin seeds, cloves, cardamom, and bay leaves infuse their fragrance into the oil. Added step by step is colourful vegetables, such as peas, carrots, and bell peppers that help nourish and add pops of colour. Overall, there's a harmony of spice with the combination of turmeric, coriander, and garam masala. Then soaked rice in some water or vegetable broth is added when the vegetables have softened, and the mixture is allowed to boil. Masala rice is fluffily mixed with a fork after heating the mixture through and ensuring the rice grains are tender and dry, so the spices are evenly attached to all the grains. The freshness from garnishing with fresh cilantro along with a squeeze of lime juice adds a refreshing dimension to this dish. The Masala rice is very versatile and can be eaten plain or accompanied by different Indian curries, raita, or pickles. It is because of the rich flavours and warm texture it offers that most people love it whether it is served at home or during celebrations.

• 2 cup rice
• 1/2 tsp black mustard seeds
• 1/2 tsp cumin seeds
• 1 green chillies
• 1 medium onion
• 1 medium tomato
• 1/2 tsp coriander powder
• 2-3 tbsp coriander leaves
• 1 sprig curry leaves
• 1/2 tsp red chilli powder
• 1/2 tsp turmeric powder
• 1/2 tsp garam masala
• 1/2 tsp fennel powder
• 2 tbsp oil
• Salt
• 1 pinch hing

• This is a wonderful dish of leftover or freshly cooked rice mixed with various spices and vegetables. To begin with, you will need to make sure you have 2 cups of leftover or cooked rice, which should be completely cooled; cooled rice does not result in mush.
• Chop a medium-sized onion, a medium-sized tomato, and one green chilli finely. If you wish, chop 2 to 3 tablespoons of coriander leaves for garnish later.
• Heat 2 tablespoons of oil in a big pan or skillet over medium heat. For better taste, you may use vegetable oil or ghee. Once the oil is hot, add 1/2 teaspoon of black mustard seeds. Allow the mustard seeds to splutter for about 30 seconds, infusing oil with flavours.
• Once the mustard seeds have begun spluttering, add in 1/2 teaspoon of cumin seeds and one sprig of curry leaves, which consists of around 10-12 leaves. Saut these for around 1 minute until fragrant. Now is the time to add 1 pinch of asafoetida (hing). If you are using it, it gives the dish an additional flavour.
• Add the finely chopped onion and the green chilli to the pan and saut until the onions become translucent and lightly golden in colour; that should take about 3 to 4 minutes. The green chilli will provide just a hint of spice, but use only what you feel comfortable with. Now add chopped tomato to the pan. The tomatoes will have to be cooked until they soften and break down, which will take around 3-4 minutes. At this point, the tomatoes will have added that nice tanginess to the recipe of Masala Rice to balance up all the flavours.
• Once the tomatoes are soft, it's spice time. Add in ¼ teaspoon turmeric powder; ¼ teaspoon red chilli powder; ¼ teaspoon garam masala; 1/2 teaspoon coriander powder; and 1/2 teaspoon fennel powder.
• Mix everything well and cook for another minute, allowing the spices to mash and unfurl flavours. This step contributes towards the development of the depth of flavour that will make this masala rice recipe so delightful.
• Now, gradually pour the rice, cooled down, into the pan. Separate the clumps as you pour the rice. Then, fold the rice into the mixture properly so the spices can coat the grains evenly. This step will make every single bite flavourful in the masala rice recipe. Add the rice and salt, according to taste.
• Now, gently stir the masala rice. Now cook the masala rice for 2 to 3 minutes over low heat so that the rice absorbs all the flavours from spices and vegetables.
• When the rice is well cooked, remove the pan from the stove. If you chopped the coriander leaves, sprinkle them over the top as a garnish, making the dish very fresh and colourful. Here you go-your masala rice is all set to be served. The best part is that this dish is versatile, and it may be enjoyed alone or with raita, pickles, or any side dish that you would like to prefer.
• Masala rice is the most simple to make, while the leftover rice and spice medley used is particularly fantastic when the spice and vegetables medley creates a deliciously satisfying meal, sure to be enjoyed by all at the table. A fresh, aromatic, and warm dish brightens your dining experience while supplying a comfort staple in the Indian kitchen. Be sure to let every mouthful of homemade masala rice - done with so much love.