Masala Rice
Written by Kamala on January 19, 2008, http://www.kamalascorner.com/

It is a quick recipe and you can make it with left over rice.

Rice – 1 cup
Fresh Coriander Leaves – chopped – 1 tablespoon
Carrot cut into small pieces – 1 tablespoon
Green Chillies – 2 Nos
Curry leaves – few
Turmeric powder – a pinch
Garam Masala powder – a pinch
Ghee – 1 tablespoon
Mustard – ½ teaspoon
Cashew Nuts – few
Salt – 1 teaspoon or as per taste

Cook the rice till soft (not too soft).

In a Kadai* put the ghee and when it is hot add mustard. When it pops up, reduce the heat and add cashew nuts, carrot pieces, green chillies chopped and curry leaves. Fry till the cashews turn into light brown. Add turmeric and garam masala and finely chopped coriander leaves. Stir well. Add cooked rice along with salt. Mix well keeping the flame to low. Once everything blended well, remove it.

*A karahi is a type of thick, circular, and deep cooking-pot, similar in shape to a wok, that originated in the Indian subcontinent. It is used in Indian, Pakistani, Bangladeshi, and Nepalese cuisine. Traditionally made out of cast iron, karahi look like woks with steeper sides. Today they can be made of stainless steel, copper, and non-stick surfaces, both round and flat-bottomed.