Do you have a bowl of plain rice sitting in your fridge from last night’s dinner? Don’t throw it away! Instead, transform it into a delicious, spicy, and buttery dish that your whole family will love.
This Spicy Masala Rice recipe (also known as Phodnicha Bhaat in Marathi) is the ultimate solution for leftover rice. It’s quick, packed with aromatic spices like garlic, cumin, and curry leaves, and enriched with the goodness of butter. Whether you need a quick breakfast, a light lunch, or a teatime snack, this 10-minute fried rice recipe is a lifesaver. It tastes so good that you might start making extra rice just to cook this dish the next day!
Let’s get cooking!
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Ingredients:
- Cooked Rice: 1 large bowl (preferably leftover/day-old rice as it holds its shape better)
- Oil: 2 tsp
- Butter: 1 tbsp (adds a rich flavour)
- Cumin Seeds (Jeera): 1 tsp
- Curry Leaves: 7-8 leaves
- Aromatics Paste: 1 tbsp (crushed mixture of Ginger, Garlic, and Green Chillies)
- Onion: 1 medium, chopped
- Tomato: 1 large, chopped (use a ripe/soft tomato)
- Turmeric Powder: 1/4 tsp
- Red Chilli Powder: 1 tbsp (adjust for spice preference)
- Salt: To taste
- Fresh Coriander: Handful, finely chopped
- Optional: Maggi Magic Masala or Fried Rice Masala for extra zing
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Step-by-Step Instructions:
- Prepare the Tempering: Heat a pan or kadhai on medium heat. Add 2 tsp of oil and 1 tbsp of butter. The oil prevents the butter from burning. Once hot, add cumin seeds and let them splutter.
- Sauté Aromatics: Add the curry leaves and the crushed ginger-garlic-green chilli paste. Sauté for a few seconds until the raw smell disappears.
- Cook the Onions: Add the chopped onion. Sauté until it turns translucent and pink. Do not brown or burn the onions; keep them slightly soft.
- Add Tomatoes & Spices: Add the turmeric powder and chopped tomatoes. Sprinkle a little salt immediately to help the tomatoes cook faster. Mix well.
- Simmer the Base: Add the red chilli powder. Stir everything together. Lower the flame, cover the pan with a lid, and let it cook for 2-3 minutes until the tomatoes turn soft and mushy.
- Create the Masala: Open the lid and mash the tomato-onion mixture slightly with your spatula to create a thick, sauce-like consistency. (Optional: You can add fresh coriander or mint leaves at this stage for more flavour).
- Add Rice & Steam: Add the leftover rice to the pan. Gently mix the rice with the masala until every grain is coated. Cover the pan again and let it steam on low heat for another 2-3 minutes. This allows the flavours to absorb into the rice.
- Serve: Garnish with more fresh coriander and serve hot!
Cooking Tips for Better Results:
- Use Cold Rice: This recipe works best with cold, day-old rice because the grains are firm and won’t turn into a paste when mixed.
- Butter is Key: While you can use just oil, adding butter gives the dish a rich, restaurant-style taste.
- Mash the Masala: Make sure to cook the tomatoes until they are very soft and mashable. This creates a coating for the rice rather than just having chunks of tomato.
- Break the Lumps: Before adding the rice to the pan, break up any large lumps of rice with your hands to ensure even mixing.
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Variations:
- Vegetable Masala Rice: To make it healthier, add finely chopped carrots, green peas, cauliflower, or potatoes along with the onions.
- Non-Veg Version: Toss in some shredded leftover chicken or scrambled eggs for a protein-packed meal.
- Schezwan Twist: Add a tablespoon of Schezwan sauce instead of red chilli powder for an Indo-Chinese fried rice flavour.
- Kids-Friendly: Reduce the green chillies and red chilli powder. You can also add sweet corn or cashews to make it appealing to children.
Serving Suggestions:
- With Curd: A bowl of cold, plain yogurt or Raita pairs perfectly with the spicy rice.
- Crunchy Side: Serve with a roasted papad or some potato chips.
- Pickle: A side of lemon or mango pickle adds a nice tangy kick.
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FAQs:
Q1: Can I use freshly cooked rice for this recipe?
Ans: Yes, but make sure to spread the fresh rice on a plate and let it cool down completely (or refrigerate it for 30 minutes) before cooking. Hot rice tends to break and become mushy.
Q2: Is this recipe spicy?
Ans: It has a medium spice kick due to the green chillies and red chilli powder. You can adjust the quantity of chilli powder to suit your taste.
Q3: How long can I store this masala rice?
Ans: Since it is made from leftover rice, it is best consumed immediately. If you must store it, refrigerate it for no more than one day.
Q4: Can I make this vegan?
Ans: Absolutely! Simply skip the butter and use oil entirely. It will still taste delicious.
Q5: What other spices can I add?
Ans: You can add a pinch of Garam Masala or Pav Bhaji Masala for a different flavour profile.
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Spicy Masala Rice Recipe | Tasty Leftover Rice Makeover
Ingredients
- Cooked Rice: 1 large bowl preferably leftover/day-old rice as it holds its shape better
- Oil: 2 tsp
- Butter: 1 tbsp adds a rich flavour
- Cumin Seeds Jeera: 1 tsp
- Curry Leaves: 7-8 leaves
- Aromatics Paste: 1 tbsp crushed mixture of Ginger, Garlic, and Green Chillies
- Onion: 1 medium chopped
- Tomato: 1 large chopped (use a ripe/soft tomato)
- Turmeric Powder: 1/4 tsp
- Red Chilli Powder: 1 tbsp adjust for spice preference
- Salt: To taste
- Fresh Coriander: Handful finely chopped
- Optional: Maggi Magic Masala or Fried Rice Masala for extra zing
Instructions
- Prepare the Tempering: Heat a pan or kadhai on medium heat. Add 2 tsp of oil and 1 tbsp of butter. The oil prevents the butter from burning. Once hot, add cumin seeds and let them splutter.
- Sauté Aromatics: Add the curry leaves and the crushed ginger-garlic-green chilli paste. Sauté for a few seconds until the raw smell disappears.
- Cook the Onions: Add the chopped onion. Sauté until it turns translucent and pink. Do not brown or burn the onions; keep them slightly soft.
- Add Tomatoes & Spices: Add the turmeric powder and chopped tomatoes. Sprinkle a little salt immediately to help the tomatoes cook faster. Mix well.
- Simmer the Base: Add the red chilli powder. Stir everything together. Lower the flame, cover the pan with a lid, and let it cook for 2-3 minutes until the tomatoes turn soft and mushy.
- Create the Masala: Open the lid and mash the tomato-onion mixture slightly with your spatula to create a thick, sauce-like consistency. (Optional: You can add fresh coriander or mint leaves at this stage for more flavour).
- Add Rice & Steam: Add the leftover rice to the pan. Gently mix the rice with the masala until every grain is coated. Cover the pan again and let it steam on low heat for another 2-3 minutes. This allows the flavours to absorb into the rice.
- Serve: Garnish with more fresh coriander and serve hot!
