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Bon Appétit

Masala Rice

5.0

(6)

Platter of yellow fried rice on red tablecloth.
Photograph by Isa Zapata, Food Styling by Thu Buser, Prop Styling by Nicole Louie

My mother took making lunch for my brother and me pretty seriously. She rotated dishes like dosas, uttapam, poha, and chutney sandwiches throughout the week to ensure we had variety. My favorite? Masala rice. Don’t let its simplicity fool you—it’s packed with flavor and delicately balances salty and spicy. The onions bring sweetness and green chiles add heat. Serve it with fresh cilantro and lime wedges, and every bite is more comforting than the next. Day-old medium- or long-grain rice such as jasmine or basmati work best since the drier grains stay separate as you cook. Delicious hot or at room temperature, this dish can either be a light lunch on its own or a dinner side along with korma, curries, or chicken. —Rachel Gurjar

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What you’ll need

Recipe information

  • Yield

    4 servings

Ingredients

4

cups chilled cooked rice (such as jasmine or basmati)

1½

tsp. sugar

2

Tbsp. vegetable oil

1

tsp. black mustard seeds

1

tsp. cumin seeds

1

medium white onion, finely chopped

1

small serrano chile, finely chopped

1

Tbsp. ground coriander

½

tsp. ground turmeric

¼

tsp. cayenne pepper

2

tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt, plus more

2

Tbsp. finely chopped cilantro, plus more for serving

1

Tbsp. fresh lime juice

Plain whole-milk yogurt and lime wedges (for serving)

Preparation

  1. Step 1

    Place 4 cups chilled cooked rice in a medium bowl and sprinkle 1½ tsp. sugar over; mix to combine.

    Step 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.

    Step 3

    Top rice with more cilantro and serve with plain whole-milk yogurt and lime wedges.

Explore Bon AppétitSideDinnerGluten-FreeDairy-FreeVegetarianEasyQuickSautéRiceRice & GrainsFried RiceTurmeric
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Reviews (6)

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  • This simple but incredibly flavorful recipe has become a staple in our house. Pairs well with other veggies and meats.

    • Nick

    • New Orleans

    • 6/28/2024