masala rice or spiced rice, how to make masala rice recipe

masala rice

masala rice or spiced rice is one dish which i make when i have some left over rice. i don’t waste food and i use left over food in many ways. this masala rice recipe is one such way. there are many easy indian recipes where we can use left over food easily.

this masala rice recipe is quick & easy, especially when you have leftover rice. it makes for a filling brunch or lunch/dinner had plain or accompanied with a bowl of yogurt or raita.

you just need to saute the onions, tomatoes with the herbs and spices. then add the rice to this mixture. the result is a delicious spiced rice which you can have with a raita and pickle or a side salad. boondi raita or cucumber raita goes very well with this spicy rice.

spicy masala rice

you can even make this masala rice recipe with freshly cooked rice. just let the rice cool down completely before you add it to the masala or spice mixture.

if you are looking for more rice recipes then do check bisi bele bath, masale bhat, biryani rice, vegetable fried rice, mushroom fried rice and vegetable pulao.

masala rice recipe details below:

5.0 from 3 reviews
masala rice or spiced rice recipe
masala rice - medium hot spicy rice dish made with left over rice.
CUISINE: indian
INGREDIENTS (measuring cup used, 1 cup = 250 ml)
  • 2 cups leftover rice or steamed rice
  • ½ tsp black mustard seeds
  • 1 sprig curry leaves (kadi patta)
  • ½ tsp cumin seeds (jeera)
  • 1 green chili or red chili, chopped
  • 1 medium size onion, finely chopped
  • 1 medium size tomato, finely chopped
  • pinch of asafoetida/hing (optional)
  • ¼ tsp turmeric powder (haldi)
  • ¼ tsp red chili powder (lal mirch powder)
  • ¼ tsp garam masala powder
  • ½ tsp coriander powder or dhania powder
  • ½ tsp fennel powder (saunf)
  • 1 or 1.5 tbsp oil
  • salt as required
  • coriander leaves for garnishing (optional)
  1. heat oil. fry the mustard seeds till they splutter.
  2. add the cumin and fry till they get browned.
  3. now add the onion and saute till the onions get softened and become transparent.
  4. add the curry leaves, green chili and saute for 30 seconds.
  5. add the tomatoes and saute till the tomatoes become mushy.
  6. now add all the spice powders and asafoetida along with salt.
  7. saute the masala or spice mixture for a minute.
  8. add the rice and stir well so that the masala coats the rice.
  9. saute for 2-3 minutes more continuously stirring the rice.
  10. lastly add coriander leaves and mix with the whole rice or you can garnish the masala rice with the coriander leaves.
  11. serve the masala rice hot with raita or with a veg salad, pickle and papad.
this recipe gives a moderately hot and spicy rice. to tone down or increase the spiciness and heat, increase or decrease the green chili, red chili powder and garam masala powder as per your requirements.

{ 19 Responses }

  1. sherin varghese raju says

    easy fast simple and extremely delicious recipe..crazy yummy with chicken fry and some raita…its become a part of our family meals now…

  2. Katherine says

    Hi I come across this a couple of weeks ago and love love love it!!! Just wanted to say thank you as this will become a regular favourite in my house :) I was also wondering – as I have a christening coming up, and this would be a fantastic extra for the buffet – if its ok to make the ‘sauce/paste’ the night before then reheat it and add it to the rice the next day? Thanks again :)

  3. Lisa says

    Hi, I love indian cooking (the taste, the health benefits, cooking methods – everything) and didn’t want to go without when my in-laws from germany visited for easter. My MIL is an extremely fussy eater, she merely eats about 15 dishes in rotation and almost exclusively german. Schnitzel with potatoes. Bratwurst with spinach (not like you prepare it – just spinach, really). I served some grilled meat with a salad and this masala rice and sold it as “just spiced rice” – she literally gobbeled it up in no time! She never would have touched it if I told her it was an indian dish… 😉 I served it without chilis (some pickeled jalapenos on the side – she can’t eat hot at all) and curd.
    Thanks for the great recipe!!

    • says

      welcome lisa. great way to introduce new recipes to your mil. because your mil was neutral towards the recipe… she could enjoy it fully. all credit goes to your thoughtful mind. so many times our mind comes in between the reality and we miss something beautiful.

    • says

      hi sandy, i have already replied to your comment before on bisi bele bath. just ordered a spice called as marathi moggu which is used the bisi bele bath spice mix. so waiting for the spice to arrive. will add in some days.

  4. Preeti says

    Hi Dassana!

    I got my maid to make this for my husband this morning, as we were in a fix as to what to send him for lunch. It was very quick and easy to prepare and had a lovely flavor. Also, it was moist enough to be eaten on it’s own if required

  5. says

    Just when I needed a simple yet yummy rice like this , you added this post!!
    Thanks Dassana. The rice looks perfect as always! I’m making this today.

  6. says

    I use left over rice to make lemon rice, tomato rice etc….though while making this I’d add sliced boiled eggs too because this is mostly for kids lunch at school….now I am tempted to try your eggless way…..guess what I trick my kids calling this as amma’s 5 minute biriyani….and then they are sold!! :)

    • says

      thanks nisa for sharing. we can make so many dishes using left over rice. lemon rice and tomato rice are two more great options.