Non Sticky Masala Rice

By Hebbars Kitchen · 35 min

Ingredients

Instructions

1. Heat 1 tbsp ghee in a large kadai and splutter 1 tsp mustard, 1 tsp cumin, ½ tsp fennel seeds, a pinch of asafoetida and a few curry leaves.
2. Add ½ tsp ginger garlic paste, 1 green chilli and ½ onion, and sauté well.
3. Add 1 tomato and sauté until soft and mushy.
4. Add the chopped carrot, peas, beans and capsicum and cook for 5 minutes.
5. Add ¼ tsp turmeric, ¾ tsp red chilli powder, 1 tsp coriander powder and ½ tsp garam masala, and sauté until the spices release oil.
6. Add 2 cups cooked rice and 1 tsp salt, and mix gently without breaking the grains.
7. Cover and simmer for 4 minutes.
8. Stir in the coriander leaves and serve with raita or pack into a lunch box.

Summarized from Hebbars Kitchen's video. Watch it for the details.

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