Spicy Masala Rice Recipe | Tasty Leftover Rice Makeover
Turn last night's leftover rice into a mouth-watering Spicy Masala Rice in just 10 minutes! A quick, buttery, and flavour-packed Indian breakfast recipe.
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!