Indian style veg masala fried rice recipe with step by step pics. This is an Indian version of the popular Veg fried rice. gluten-free and vegan recipe.
There are many variations possible with this recipe. You can make this dish with freshly made rice or even leftover rice. If you have leftover rice then making this recipe becomes quick.
Veggies of your choice can be added in the recipe. I have used carrots, potatoes, french beans and green peas. Apart from these veggies, you can also add broccoli, cauliflower, sweet corn, capsicum, cabbage and mushrooms. I usually steam the veggies and then add them in the dish.
You can make this recipe for lunch box or tiffin. The rice and veggies can be steamed night before and refrigerated. Then in the morning you just sauté and mix everything.
I make this veg masala fried rice recipe at times for lunch or dinner and serve it with a raita. In the pics I served with makai shorba (Indian sweet corn soup) as a starter and the veg fried rice as main course along with onion-tomato raita.
Usually fried rice recipes are served with a side gravy dish like gobi manchurian or veg manchurian or paneer manchurian. But for this veg masala fried rice you don’t need to serve it with any side gravy dish. Just accompanying raita or yogurt is enough. However, if you like then you can serve any gravy dish of your choice with it.
How to make Indian style veg masala fried rice
A) cooking rice:
1. Rinse and then soak 1 heaped cup basmati rice (220 grams) in enough water for 20 minutes.
2. Then heat 3.5 to 4 cups water + ½ teaspoon salt in a pan. Bring the water to a rolling boil.
3. Drain all the water from the rice and add the rice to the boiling water. Stir well.
4. Simmer the rice for 8 to 9 minutes on medium flame till the grains are softened and cooked well. If you want you can even keep an al dente texture in the rice.
5. Check the taste and the rice grains should be tender. Do not overcook them.
6. Then drain all the water and let the rice grains become warm or cool at room temperature.
B) steaming veggies:
7. Meanwhile rinse and then peel and chop veggies like carrots, french beans, potatoes, cauliflower etc. You will need 1.5 or 2 cups chopped mix veggies. I have used carrots, potatoes, beans and green peas. You can use any vegetables you want. Take the chopped veggies in a pan or bowl. Chop the veggies in small cubes so that they get cooked faster.
8. Add 2 cups water in the pressure cooker. Place the veggies in the cooker. Cover and pressure cook for 3 to 4 whistles on medium flame.
9. When the pressure settles down on its own, open the lid and check if the veggies have cooked well. If not then steam for 2 to 3 whistles more.
Making Indian style veg masala fried rice
10. Heat 2 tablespoons oil or ghee in a kadai or a pan. Add 1 tej patta (Indian bay leaf) and ½ teaspoon cumin seeds. Let the cumin seeds splutter.
11. Then add ⅓ cup thinly sliced spring onion whites. You can also use ⅓ cup thinly sliced onions instead of spring onions.
12. Mix and then begin to saute onions on a low to medium flame.
13. Saute spring onions till translucent.
14. Then add ½ teaspoon ginger-garlic paste.
15. Mix and saute till raw aroma of both ginger and garlic goes away.
16. Then add ⅓ cup chopped tomatoes.
17. Stir and saute for 2 to 3 minutes.
18. Then add ¼ teaspoon turmeric powder, ½ teaspoon red chilli powder, ½ teaspoon coriander powder and ½ teaspoon garam masala powder.
19. Mix the spices and saute for one minute on low flame.
20. Now add the steamed veggies.
21. Mix the veggies with the masala and saute for a minute.
22. Now add the rice in two to three parts.
23. After adding each part, mix roughly.
24. When you add the last portion of rice, then also add salt as per taste.
25. Mix very well.
26. Lastly add 1 to 2 tablespoons, chopped coriander leaves. If you want you can drizzle some lemon juice at this step.
27. Serve Indian style veg masala fried rice garnished with some spring onion green or coriander leaves. Accompany raita or curd by side.
More fried rice varieties
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Indian Style Veg Masala Fried Rice
By Dassana Amit
Ingredients
for cooking rice
- 1 heaped cup basmati rice or 220 grams basmati rice
- 3.5 to 4 cups water
- ½ teaspoon salt
for steaming veggies
- 1.5 or 2 cups chopped mix veggies - cauliflower, carrots, french beans, green peas, potatoes, capsicum etc
- 2 cups water - to be added in pressure cooker
other ingredients
- 2 tablespoons oil or ghee (clarified butter)
- 1 tej patta (indian bay leaf)
- ½ teaspoon cumin seeds
- ⅓ cup thinly sliced spring onion whites or thinly sliced onions
- ½ teaspoon Ginger-Garlic Paste
- ⅓ cup chopped tomatoes
- ¼ teaspoon turmeric powder (ground turmeric)
- ½ teaspoon red chilli powder
- ½ teaspoon coriander powder (ground coriander)
- ½ teaspoon Garam Masala Powder
- salt as required
- 1 to 2 tablespoons chopped coriander leaves (cilantro leaves)
- 2 to 3 tablespoons chopped spring onion greens for garnish
Instructions
cooking rice
- Rinse and then soak 1 heaped cup basmati rice (220 grams) in enough water for 20 minutes.
- Then heat 3.5 to 4 cups water + ½ teaspoon salt in a pan. Bring the water to a rolling boil.
- Drain all the water from the rice and then add the rice to the boiling water. Stir well.
- Simmer the rice for 8 to 9 minutes on medium flame or till the rice grains are softened and cooked well.
- Check the taste and the rice grains should be tender. Do not over cook them.
- Then drain all the water and let the cooked rice grains become warm or cool at room temperature.
steaming veggies
- Meanwhile rinse and then peel and chop veggies like carrots, french beans, potatoes, cauliflower etc. You will need 1.5 or 2 cups chopped mix veggies. You can use any vegetable you want. Take the chopped veggies in a pan or bowl.
- Add 2 cups water in the pressure cooker. Place the veggies in the cooker. Cover and pressure cook for 3 to 4 whistles on medium flame.
- When the pressure settles down on its own, open the lid and check if the veggies have cooked well. If not then steam for 2 to 3 whistles more.
making indian style veg masala fried rice
- Heat 2 tablespoons oil or ghee in a kadai or a pan. Add 1 tej patta and ½ teaspoon cumin seeds. Let the cumin seeds splutter.
- Then add ⅓ cup thinly sliced spring onion whites. You can also use ⅓ cup thinly sliced onions instead of spring onions.
- Mix and then begin to saute onions on a low to medium flame. Saute spring onions till translucent.
- Then add ½ teaspoon ginger-garlic paste. Mix and saute till raw aroma of both ginger and garlic goes away.
- Then add ⅓ cup chopped tomatoes. stir and saute for 2 to 3 minutes.
- Then add ¼ teaspoon turmeric powder, ½ teaspoon red chilli powder, ½ teaspoon coriander powder and ½ teaspoon garam masala powder.
- Mix the spices and saute for one minute on low flame.
- Now add the steamed veggies. mix the veggies with the masala and saute for a minute.
- Now add the rice in two to three parts. after adding each part, mix roughly.
- When you add the last portion of rice, then also add salt as per taste. mix very well.
- Lastly add 1 to 2 tablespoons, chopped coriander leaves. If you want you can drizzle some lemon juice at this step.
- Serve indian style veg masala fried rice garnished with some spring onion green or coriander leaves. Accompany a raita or curd by side.
Nutrition Info Approximate values
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Hi dassana,
Could u pls add collection of winter recipes like pinni, methi ladoo, adadiya pak, etc etc !
Thank u !
Welcome Rams. I have noted down the recipes request and will try to add them.