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Masala Rice
An easy, flavor-packed recipe made with leftover rice, cumin, mustard seeds, and turmeric. Perfect for your next lunch.
👥 4 Servings👤 Rachel Gurjar📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●skillet
📝 Preparation Steps
1
Place 4 cups chilled cooked rice in a medium bowl and sprinkle 1½ tsp. sugar over; mix to combine.
chilled cooked rice (such as jasmine or basmati)4 cups½ tsp. sugar1
2
Heat 2 Tbsp. vegetable oil in a large skillet over medium. Cook 1 tsp. black mustard seeds and 1 tsp. cumin seeds until seeds start to sputter, about ⏱️ 10 seconds. Add 1 medium white onion, finely chopped, and 1 small serrano chile, finely chopped, and cook, stirring often, until onion is translucent, about ⏱️ 4 minutes. Add 1 Tbsp. ground coriander, ½ tsp. ground turmeric, and ¼ tsp. cayenne pepper and cook, stirring, until spices are fragrant, about ⏱️ 30 seconds. Add rice mixture and 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt and toss until rice is evenly stained with turmeric. Sprinkle 2 Tbsp. water over, then cover and steam until rice is warmed through and fluffy, about ⏱️ 3 minutes. Remove from heat and mix in 2 Tbsp. finely chopped cilantro and 1 Tbsp. fresh lime juice.
. vegetable oil2 Tbsp. black mustard seeds1 tsp. cumin seeds1 tspmedium white onion, finely chopped1. ground coriander1 Tbsp. Diamond Crystal or 1¼ tsp. Morton kosher salt, plus more2 tsp. finely chopped cilantro, plus more for serving2 Tbsp. fresh lime juice1 Tbsp
3
Top rice with more cilantro and serve with plain whole-milk yogurt and lime wedges.
Plain whole-milk yogurt and lime wedges (for serving)
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