Masala Rice or spiced rice is a medium spicy dish made with leftover rice, onions, tomatoes, spices and herbs. Makes for a hearty meal with some raita or salad.
Heat oil in a frying pan or skillet. Fry the mustard seeds on a low heat till they splutter.
Add the cumin seeds and fry till they crackle.
Now, add the onions and sauté stirring often till they soften and become translucent. Sauté onions on a low heat or medium-low heat.
Add the curry leaves, green chili and sauté for 20 to 30 seconds on low heat.
Add the tomatoes and sauté stirring often till they turn mushy.
Now, add all the ground spice powders and asafoetida along with salt. Sauté the masala or spice mixture for a minute on low heat taking care that the ground spices do not burn.
Add the leftover cooked rice. Stir gently and mix well so that the masala coats the rice grains.
Sauté for 2 to 3 minutes more, continuously stirring the rice gently on a low heat.
Lastly, add coriander leaves and mix with the masala rice or you can even garnish the masala rice with the coriander leaves when serving.
Serve masala rice hot or warm with raita or with a salad, pickle and papad.
Notes
Remember to use cooked rice that has been cooled completely. Adding hot rice will result in the rice grains breaking while stirring and can result in a mushy or lumpy dish.
Adjust the spices and seasonings according to your taste preferences.
Make the dish more healthy by adding steamed, roasted or cooked vegetables like carrots, sweet corn, green peas, potatoes, cauliflower, bell peppers, baby corn etc.