Masala Rice


¼ cup Oil
2 No Eggs – Beaten with a pinch of yellow color
¼ cup Carrot – Julienne OR Chopped
¼ cup Cabbage
2 Tablespoon Green Chilies
¼ cup Spring Onions
2 Tablespoons Soya Sauce
2 Tablespoon Chicken Powder
Salt to taste
1 kg Rice – Boiled
1 Tablespoon Red Crushed Chili (or more according to taste)
½ teaspoon Cumin Powder
½ teaspoon Garam Masala Powder
A pinch of yellow food color

Preparation (Step I – Boiled Rice Preparation)

  1. Fill the stockpot with water according to the rice. Include some salt and 2-3 tablespoon oil in it.
  2. When the water is boiling put the rice in it.
  3. Boil the rice until it is 70% done (2 kanni), i.e., two pieces of rice are open.
  4. Mix yellow color at one side of rice and mix well to give yellow color to all rice.
  5. Mix 1/3 of vegetables in it.
  6. Include some more oil and steam the rice (Dam dena)

Preparation (Step II – Masala Rice Preparation)

  1. Take a wok and heat the oil in it.
  2. Beat the eggs with a pinch of yellow food color in it.
  3. Fry the eggs in the wok and when they are ready break them with the help of slicer.
  4. Include vegetables and cook until they become soft.
  5. Lower the flame and put rice in the wok with the help of a plate and mix them well with the help of a slicer.
  6. Sprinkle red crushed chili, cumin powder, chicken powder and garam masala powder and mix.
  7. Pour soya sauce and mix it well.
  8. Taste the flavor, if salt is ok, rice are ready.
  9. Sprinkle black pepper and crushed red chili and mix well.

Serving and Garnishing
Take a bowl and fill it with rice. Empty the bowl in a plate in upward down direction.

Rice soaked in water
Rice soaked in water

IMG_3560 IMG_3562

Mixing rice in fried garlic
Mixing rice in fried garlic
Chicken Shashlik and Masala Rice
Chicken Shashlik and Masala Rice