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masala rice recipe indian style

Masala Rice Recipe, How To Make Easy Indian Style Masala Rice

Easy, simple and delicious Indian style masala rice for lunch & dinner.
Course Main Course
Cuisine Indian
Keyword masala rice recipe, masala rice without vegetables
Prep Time 10 minutes
Cook Time 45 minutes
soaking time for rice 30 minutes
Total Time 55 minutes
Servings 6
Calories 343kcal


  • 1 cup White basmati rice
  • 1 medium sized Onion
  • 3 cups Water
  • salt as required
  • 2 tablespoons ginger garlic paste
  • 2 cardamom pods
  • 2 small cinnamon sticks
  • 3 cloves
  • 1 star anise
  • 2 bay leaf
  • 3 tablespoons Oil or more as required
  • 1 teaspoon turmeric powder
  • 1 teaspoon red chili powder
  • ¼ teaspoon cumin seeds powder
  • ½ teaspoon black pepper powder
  • 2 teaspoons garam masala powder

To Prepare The Masala For Garnishing (Topping)

  • ½ cup Cashew nuts
  • 1 large Onion for caramelizing
  • 4 tablespoons Oil for frying cashews and caramelizing onions
  • 1 teaspoon turmeric powder
  • 1 teaspoon red chili powder
  • 1 teaspoon garam masala powder
  • cumin seeds powder a pinch


  • Chop the onion and saute it in a pan with 2 tablespoons of oil and enough salt until it is transparent in color or slightly browned. Keep this sauteed onion aside.
  • Wash the rice and soak in water for about 30 minutes.
  • After 30 minutes of soaking, drain the water and keep the rice aside.
  • Ina large pan, heat the oil and add the following spices - cardamom pods, cloves, cinnamon sticks, bay leaf and star anise and fry for a few seconds.
  • Add the rice to the pan, add salt and saute for another 1 minute.
  • Add ginger garlic paste and mix well.
  • Add the sauteed onions to this rice mix, and stir everything well.
  • Add all the spices (turmeric, red chili powder, cumin seeds powder, black pepper powder and garam masala powder) to the rice onion mixture, and saute well for 1 to 2 minutes.
  • Meanwhile boil the water in another pan.
  • As the water starts boiling, add the boiling water to the rice and mix well.
  • Close the pan and cook in very low heat for about 10 to 12 minutes or until all water is absorbed.
  • After 10 to 12 minutes of cooking, check to see if the rice is cooked and soft. Even if the rice is only half cooked (it may happen depending on the stove) you don't have to worry as our next step will take care of it.
  • Heat an iron skillet and place the pan (which has the rice) on top of it and cover the pan with lid. Cook in low to medium heat for about 5 to 8 minutes or until the rice is perfectly cooked and have the right texture, stirring occasionally.
  • Once the rice is done, you can switch off the stove and keep it closed. Now the rice is ready, we need to prepare the toppings for the rice including caramelizing the onions and frying the cashews.

To prepare and add caramelized onions and fried cashews

  • Chop the onion for caramelizing, keep aside.
  • In a small pan, heat 1 tablespoon of oil and fry the cashews.
  • You can mix this fried cashews with the prepared rice.
  • In the same pan, add the chopped onion and saute until the onion is well caramelized. This will some time, but you have to stir only occasionally until its almost done.
  • After caramelizing the onions, add the salt and spices, mix well. Now the caramelized onion masala is ready.
  • You can either mix this with the rice or spread this over the rice to garnish the rice, and your masala rice is ready to be served.


Serve the delicious masala rice as it is or you can serve it with fresh yogurt, raitha or any savoury side dishes as you wish. I served this masala rice with Kerala style roasted egg masala (prepare more of it) which was very delicious!


Calories: 343kcal | Carbohydrates: 32g | Protein: 4g | Fat: 21g | Saturated Fat: 2g | Sodium: 23mg | Potassium: 180mg | Fiber: 2g | Sugar: 1g | Vitamin A: 200IU | Vitamin C: 2mg | Calcium: 28mg | Iron: 1.6mg