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# Masala Rice Pulao Recipe – Lunch Box Special
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| **Prep time** | 5 min |
| **Cook time** | 10 min |
| **Total time** | 15 min |
| **Serves** | 2 servings |
## About
**Masala Rice is a classic go-to meal** that works well every day. Instead of fancy ingredients, it relies on common veggies and everyday spices for a bold taste in just one pot. When mornings get hectic, this dish saves time since it requires little prep. Either toss in leftover rice or start fresh by cooking raw rice right with the vegetables. The smell of veggies sizzling with spices grabs you right away – simple, warm, real. Packed with carbs, roughage, plus good stuff your body needs – it keeps things steady. Works just as well for kids as it does for adults, and slides neatly into a container for midday eats. Fills you up, tastes solid, no extras needed on the plate. One bowl, zero fuss – one shot at easy eating that actually feeds you.
This rice dish wins over busy couples thanks to its fast cooking time. It takes about 20 minutes for the grains to turn tender and light, good for taking along. Fresh veggies give it taste, while seasonings spread through without clumps. You can switch up the vegetables anytime, depending on what’s around. It stays tasty for hours and still hits the spot when eaten warm or cold. This dish fits into a healthy lunch routine – no hassle needed. A touch of spice makes it good for kids but also enjoyable for grown-ups. Perfect for eating on the go, especially when time is tight. All in all, one of the simplest solid rice meals for any weekday.
**Fun Fact:**
Many canteens in South India serve Masala Rice made entirely from leftover cooked rice to avoid food wastage while keeping the meal flavourful and fresh.
## Ingredients
* 1 tbsp ghee / clarified butter
* 1 tsp mustard
* 1 tsp cumin / jeera
* ½ tsp saunf / fennel
* pinch asafoetida / hing
* few curry leaves
* ½ tsp ginger garlic paste
* 1 green chilli *(slit)*
* ½ onion *(finely chopped)*
* 1 tomato *(finely chopped)*
* ½ carrot *(chopped)*
* 2 tbsp peas / matar
* 3 beans *(chopped)*
* ¼ capsicum *(chopped)*
* ¼ tsp turmeric
* ¾ tsp kashmiri red chilli powder
* 1 tsp coriander powder
* ½ tsp garam masala
* 2 cup cooked rice
* 1 tsp salt
* 2 tbsp coriander *(finely chopped)*
## Instructions
1. firstly, in a large kadai heat 1 tbsp ghee and splutter 1 tsp mustard, 1 tsp cumin, ½ tsp saunf, pinch asafoetida and few curry leaves.
2. now add ½ tsp ginger garlic paste, 1 green chilli and ½ onion. saute well.
3. additionally, add 1 tomato and saute till tomatoes turn soft & mushy.
4. further add chopped vegetables and cook for 5 minutes.
5. now add ¼ tsp turmeric, ¾ tsp red chilli powder, 1 tsp coriander powder and ½ tsp garam masala.
6. saute until the spices start to release oil.
7. furthermore, add 2 cups cooked rice and 1 tsp salt.
8. mix gently without breaking rice grains.
9. cover and simmer for 4 minutes.
10. finally, add coriander leaves and serve masala rice with raita or pack to a lunch box.
## Step-by-step
Firstly, in a large kadai, heat 1 tbsp [ghee](/recipes/how-to-make-butter-recipe-ghee-recipe) and splutter 1 tsp mustard, 1 tsp cumin, ½ tsp saunf, pinch asafoetida and a few curry leaves.
Now add ½ tsp ginger-garlic paste, 1 green chilli, and ½ onion. saute well.
Additionally, add 1 tomato and saute till the tomatoes turn soft & mushy.
Further add chopped vegetables such as ½ carrot, 2 tbsp peas, 3 beans, and ¼ capsicum.
Sauté for a minute. Cover and cook for 5 minutes, or until the vegetables are fully cooked.
Now add ¼ tsp turmeric, ¾ tsp red chilli powder, 1 tsp coriander powder and ½ tsp \[garam masala.
]\(/recipes/homemade-garam-masala-recipe)
Sauté till the spices start to release oil.
Furthermore, add 2 cups of cooked rice and 1 tsp of salt.
Mix gently without breaking rice grains.
Cover and simmer for 4 minutes, or until the rice absorbs all the flavours.
Finally, add coriander leaves, then serve **masala rice** with [raita,](http://hebbarskitchen.com/recipes/raita-recipes/) or pack it in a lunch box.
## Video
## Tips
The classic **lunchbox Masala Rice Pulao** with Leftover Rice is a quick one-pot meal made with basic vegetables and simple spices. It delivers a balanced and wholesome lunch without the need for extra sides.
1. **Long Grain:** Separate the grains before mixing. This keeps the rice light and prevents clumping.
2. **Sauté Vegetables:** Cook the vegetables on medium heat. Proper sautéing brings out flavour and keeps them crisp.
3. **Adding Spices:** Mix the masala powders while sautéing. Early seasoning helps the rice absorb flavour evenly.
4. **Moisture:** Sprinkle only a little water when mixing leftover rice. This prevents sogginess and keeps the rice fluffy.
5. **Herbs Mix:** Add coriander leaves at the end. Fresh herbs brighten the flavour and make the rice aromatic.
## FAQ
Use cooled or leftover rice and fluff it gently. Add it only after the vegetables and spices are cooked.
Yes, spread the hot rice onto a plate and let it cool completely. This helps the grains stay separate.
Add vegetables like peas, beans, carrots, and corn. Mix in roasted peanuts for extra protein and crunch.
Yes, reduce the spice level and keep the vegetables soft. Add a small spoon of ghee for extra flavour.
Serve it with curd, raita, or plain papad. These simple sides complement the flavours well.
## Notes
* First, add your choice of vegetables to make it healthier and tastier.
* Additionally, cook the vegetables before adding the rice, as rice can turn mushy if overcooked.
* Furthermore, adding vegetables is completely optional. For an instant version, just skip vegetables.
* Finally, the **masala rice recipe** tastes great when prepared slightly spicy.
Original recipe by Hebbar's Kitchen: [https://hebbarskitchen.com/masala-rice-recipe-spiced-rice/](https://hebbarskitchen.com/masala-rice-recipe-spiced-rice/)
]\(/recipes/homemade-garam-masala-recipe)
