Masala Rice wth Vangibhaath powder

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

240 calories, 9 grams fat

Course: Main Recipe
Cuisine: Indian Recipe
Difficulty: Medium

Take a look at more Main Recipes. You may also want to try Khao Pad Goong (Thai Shrimp Fried Rice), Kung Hoi Ob Woon Sen (Shrimp and Mussels with Jelly Noodles), Vegetarian Garlic Noodles , Baby Uttapam with Aloo Bhaji

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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.