One thing that the months-long lockdown has taught us is optimal usage of everything we have at home. Food ingredients being one of them! We have seen people preparing delicious dishes with minimum ingredients and wasting food as least as possible. Instead, they got creative and gave yummy twists to the leftover food in the refrigerator, especially to rice, dal and sabzi. Some prepared roti and cheela with leftover rice, while others whipped up yummy tikkas with dal tadka. Several people were also seen making paratha, sandwich and wraps with the leftover sabzis. All you need for these recipes are some imagination and wise usage of spices and condiments.
We bring you one such yummy recipe that can be easily made with leftover rice from your last meal. It’s the Gujarati-style masala rice. This one-pot meal can also be dubbed as the Gujarati version of veg pulao. It’s quick, easy and can be an ideal dish for the busiest or the laziest of the days.
There are multiple variations to this recipe. We bring you the easiest one that needs just 20 minutes to half an hour to cook.
Table of Contents
Here’s The Recipe For Gujarati-Style Masala Rice:
Ingredients:
Cooked rice- 2 cups
Potato- 1 cup (small cubes)
Carrot-peas-bean- half-cup (small cubes) (optional)
Ghee- 2 tablespoon
Green cardamom- 2
Cloves- 3-4
Cinnamon- 1 stick
Turmeric powder- less than half teaspoon
Red chilli powder- half teaspoon
Hing– half teaspoon
Cumin- half teaspoon
Garam masala powder- half teaspoon
Lemon juice as per taste
Salt as per taste
Method:
Heat ghee in a pan and add hing, cardamom, cloves, cinnamon and cumin. Let them temper.
Now, add potato and other vegetables and fry them will turmeric and salt, till they turn soft.
Add the cooked rice to it and sprinkle red chilli powder, garam masala powder and salt (if needed). Give everything a good mix.
Close the lid and put something heavy on it. Let the spices infuse on low flame, for 10 minutes (dum technique).
Open the lid and add lime juice to it.
Serve this spicy rice with simple yogurt or boondi raita.
Variations: You may also add small bite-sized cauliflower, peanuts, cashew, coriander powder etc. to the Gujarati masala rice to make it yet more flavourful.
Happy cooking!
About Somdatta SahaExplorer- this is what Somdatta likes to call herself. Be it in terms of food, people or places, all she craves for is to know the unknown. A simple aglio olio pasta or daal-chawal and a good movie can make her day.
