🍚 One-Pot Vegetable Masala Rice
Masala rice is a weeknight staple in countless Indian homes, and for good reason: it turns a cup of rice and whatever vegetables you have into a deeply flavourful one-pot meal. Whole spices toasted in ghee build the aroma, and the rice absorbs everything as it cooks. Serve it with plain yogurt, raita, or a simple pickle on the side.
Method
- Heat the ghee in a heavy-bottomed pot over medium heat. Add the cumin seeds, bay leaf, cardamom, and cinnamon and toast for 30 seconds until fragrant.
- Add the sliced onion with a pinch of salt and cook for 6–8 minutes until golden brown. The colour here builds most of the flavour, so don’t rush it.
- Stir in the ginger-garlic paste and cook for 1 minute. Add the tomatoes, turmeric, garam masala, and chilli powder and cook until the tomatoes break down, about 4 minutes.
- Add the mixed vegetables and stir to coat them in the masala. Cook for 2 minutes.
- Drain the soaked rice and add it to the pot. Gently stir for 1 minute so every grain is coated in the spices.
- Pour in the water, season with salt, and bring to a boil. Cover with a tight lid, reduce the heat to low, and cook for 12 minutes.
- Turn off the heat and let the pot rest, covered, for 10 minutes. Fluff with a fork, scatter with coriander, and serve with lemon wedges.
Cook's tip: Resist the urge to lift the lid while the rice cooks — the trapped steam is doing the work. The 10-minute rest at the end is what gives you separate, fluffy grains.
Variations & Swaps
- Add a handful of cashews with the whole spices for crunch.
- Use paneer cubes instead of (or alongside) the vegetables.
- Substitute brown basmati — increase the water to 3 1/4 cups and cook 30 minutes.