Masala Rice wth Vangibhaath powder

Recipe by
Total Time:
30-45 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Difficulty: Medium

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  • 2 cups - rice (basmati, or any long-grained, non-sticky rice)
  • 2 cups - onions (cut into thin 1/2-inch strips)
  • 1 tbsp - peas
  • 2 cups - tomatoes (sliced thinly)
  • 1/4 tsp ginger - (finely chopped)
  • 3-4 - green chillies (slit lengthwise)
  • 2-4 tsp - vangibhath powder (store-bought, adjust to taste)
  • 1/4 tsp - turmeric powder
  • 1 tsp - cumin seeds (jeera)
  • 1 tsp - mustard seeds (rai)
  • 2 tbsp - coriander leaves, (finely chopped)
  • 5-6 tsp - vegetable oil
  • Salt to taste

How to Make Masala Rice wth Vangibhaath powder

  • Wash and soak the basmati rice in a little water for 10-15 minutes.
  • Drain and cook in the rice cooker or separately with a little less than 4 cups water. Let cool.
  • While the rice is getting ready, heat oil in a wide skillet.
  • Add the cumin and mustard seeds and saute.
  • As they start popping, add the ginger, green chillies, and coriander leaves and fry for a few seconds.
  • Add the turmeric powder, onions and salt and saute for a minute.
  • Cover and cook on a medium heat until translucent.
  • Remove the lid and saute on medium-high heat until lightly browned.
  • Add the vangibhath masala powder and saute for 1 minute.
  • Add the tomatoes and saute for a minute and remove from heat.
  • Add 2 cups of cooked rice and stir gently with a spatula.
  • Place the skillet back on the heat and saute on medium-heat for 2 minutes, stirring every now and then.
  • Remove the masala rice from the heat.
  • Saute the peas separately along with a little salt until tender.
  • Garnish the masala rice with chopped coriander leaves and peas and serve hot, with pappadums and plain yogurt.