I can provide you with a recipe for making masala rice at home. Here's a simple and delicious recipe that you can try:

Ingredients:

2 cups basmati rice

2 tablespoons oil or ghee

1 teaspoon cumin seeds

1 medium onion, finely chopped

2 green chilies, slit lengthwise

1 tablespoon ginger-garlic paste

1 medium tomato, finely chopped

1/2 cup mixed vegetables (carrots, peas, bell peppers, etc.), finely chopped

1 teaspoon red chili powder

1/2 teaspoon turmeric powder

1 teaspoon garam masala

Salt to taste

Fresh coriander leaves for garnishing

Instructions:

Wash the basmati rice under cold water until the water runs clear. Soak the rice in water for about 30 minutes. Then, drain the water and set the rice aside.

Heat oil or ghee in a large pan or a pressure cooker over medium heat. Add cumin seeds and let them splutter.

Add the chopped onions and green chilies to the pan. Sauté until the onions turn translucent and slightly golden brown.

Add the ginger-garlic paste and sauté for another minute until the raw smell disappears.

Add the chopped tomatoes and cook until they become soft and mushy.

Now, add the mixed vegetables and sauté for a couple of minutes until they are slightly cooked.

Add the red chili powder, turmeric powder, garam masala, and salt. Mix well to combine the spices with the vegetables.

Add the soaked and drained basmati rice to the pan. Gently stir the rice with the vegetable mixture, ensuring that the rice is well coated with the spices.

If you're using a pressure cooker, add 3 cups of water to the pan. Close the lid and pressure cook for 1 whistle on high heat, then reduce the heat to low and cook for an additional 5 minutes. Remove from heat and let the pressure release naturally.

If you're using a regular pan, add 4 cups of water to the pan, cover with a tight-fitting lid, and cook over medium-low heat until the rice is cooked and the water is absorbed. This usually takes about 15-20 minutes. Keep an eye on the rice and stir occasionally to prevent sticking to the bottom of the pan.

Once the rice is cooked, fluff it gently with a fork. Garnish with fresh coriander leaves.

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