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Masala Rice wth Vangibhaath powder Recipe

Masala Rice wth Vangibhaath powder is a popular Indian Main
Author :
On :
Wednesday, 29 June, 2016
Category :
Vegetarian Recipe
Course :
Main Recipe
Cuisine :
Indian Recipe
Technique :
Pressure Cook Recipe
Difficulty :
Servings :
Serves 4
Rated 5 based on 100 votes


  • 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:

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


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