Masala Indian Rice Made From Leftover Rice Recipe

Name: Masala Indian Rice Made From Leftover Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 -4 cups of leftover white basmati rice; 2 tablespoons rice bran cooking oil; 2 teaspoons cumin seeds (shahi jeera); 2 large onions, peeled, washed and sliced lengthwise; 2 -3 green chilies, washed, ends trimmed and finely chopped; 3 cloves; 2 green cardamoms; 4 black peppercorns; salt; 2 medium tomatoes, washed and finely chopped; water, as required; 2 tablespoons finely chopped coriander leaves, to garnish

Servings: persons

3 -4 cups of leftover white basmati rice
2 tablespoons rice bran cooking oil
2 teaspoons cumin seeds (shahi jeera)
2 large onions, peeled, washed and sliced lengthwise
2 -3 green chilies, washed, ends trimmed and finely chopped
3 cloves
2 green cardamoms
4 black peppercorns
salt
2 medium tomatoes, washed and finely chopped
water, as required
2 tablespoons finely chopped coriander leaves, to garnish

1
Heat oil in a wok.
2
Once hot, add cumin seeds and allow to crackle.
3
Once they stop crackling, add peppercorns, cardamoms, cloves and the finely chopped green chillies followed by the thinly sliced onions.
4
Mix well and allow to stir-fry until nicely browned. You may add a few drops of water occasionally so as to not allow this mixture to stick to the bottom of the wok. (This takes a few minutes, maybe 8-10 minutes on medium heat, so be patient as the taste of this rice crucially depends on how well you perform this step). By now, your kitchen will be smelling very aromatic.
5
Now, add the finely chopped tomatoes and mix thoroughly.
6
Stir in a glass of water.
7
Cover and allow the tomatoes to soften by cooking on medium heat for about 10 minutes. You may uncover the wok after 5 minutes are done and stir the mixture thoroughly. If you feel it needs some water then you may add half a glass, but I didn't feel it necessary.
8
Uncover, add salt to taste and mix well.
9
Lower heat and gently fold in the leftover cooked long grain Indian Basmati rice. Mix thoroughly to ensure that the masala coats each and every grain of rice evenly.
10
Remove from heat.
11
Garnish with finely chopped corriander leaves and serve hot with yoghurt and mango pickle.
12
Enjoy!

365

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 -4 cups of leftover white basmati rice, 2 tablespoons rice bran cooking oil, 2 teaspoons cumin seeds (shahi jeera), 2 large onions, peeled, washed and sliced lengthwise, and more.

Yes, Masala Indian Rice Made From Leftover Rice falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Masala Indian Rice Made From Leftover Rice

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions