Easy Masala Rice

Recipe by
Total Time:
30-45 minutes
Serves: 3
Nutrition facts:

240 calories, 9 grams fat

Course: Main Recipe
Cuisine: Indian Recipe
Difficulty: Easy

Quick fixes are essential in a busy-paced, hectic lifestyle, and what better a quick fix than Masala Rice, which can be cooked easily and had with just about anything including curd, pickle and papad.

Firstly, the rice needs to be washed and drained for about 10 minutes before allowing it to dry on a clean kitchen towel for 5-7 minutes. Next, peanuts and cashew nuts need to be lightly roasted in oil before adding asafoetida, cumin and mustard seeds and roasting them lightly. Coriander and curry leaves go in next, and rice goes in later. Mix and stir-fry this mixture well with a flat spatula for at least 4-5 minutes, taking care to not break the rice grains.

Add cumin powder, mustard powder, turmeric powder, sambar masala powder, and red chilli powder, citric acid, and salt. Mix well and transfer the mixture to a large vessel, adding 2.5 cups of water. Stir it and cover until the rice is done. Your Masala Rice is ready.

Take a look at more Main Recipes. You may also want to try Pasta Biryani, Rehana's Chicken Biryani, Vegetarian Garlic Noodles , Chicken a la King

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  • 1 cup - basmati or long grain rice
  • 1 stalk - curry leaves
  • 2 stalks - coriander leaves
  • 1 tsp - red chilli powder
  • 1/2 tsp - sambar masala powder
  • 1/2 tsp - turmeric powder
  • 1/2 tsp - each mustard and cumin powder
  • 2 to 3 pinches - asafoetida powder
  • 4 to 5 - cashews, broken roughly
  • 1 tbsp - peanuts
  • 2 to 3 pinches - citric acid
  • 2 tbsp - oil
  • 1.5 tsp - salt

How to Make Easy Masala Rice

  • Wash rice drain in a colander for 10 minutes.
  • Carefully spread out on clean kitchen towel for 5-7 minutes.
  • Heat oil in wide frying pan, add cashews and peanuts.
  • Allow to roast lightly, add seeds, asafoetida, allow to splutter.
  • Add curry leaves, coriander leaves, stir well and add rice.
  • Stir-fry very gently with spatula, for 3-4 minutes.
  • Take care not to break grains.
  • Add all masala powders, salt, citric acid.
  • Cool to room temperature, store in airtight container.
  • To cook:
  • Heat 2.5 cups water in skillet, bring to a boil.
  • Add rice, stir gently, occasionally.
  • Cover and simmer till rice is done.