Indian Fried Rice

Indian Fried Rice is technically a quick Briyani or Pulao. Using Indian spices, the rice and the veggies become an aromatic and tantalising pleasure for the senses, especially because the dish is cooked in ghee or clarified butter. Indian Fried Rice takes about 5 minutes from start to finish and makes a great weeknight dinner. You cannot go wrong!

dividerI love fried rice. Since there are so many varieties, I can have it almost every night and not even feel I am eating the same fried rice because the varities of fried rice are anything but the same! Right from the oil it is cooked in to the ingredients, the only similarity is that rice is used. Even that can vary because in Indian Fried Rice, you will be using Basmathi Long Grained Rice.

Now, as like any other fried rice, it is best to use a day old, cold rice. This prevents the dish from becoming sticky and lumpy.
This recipe is very simple to follow and I have basically used the basic Indian tempering spices to make this rice, which is why we call it Tadka Rice – meanng tempered rice.


2 cups Basmathi Rice – cooked and kept overnight
1 carrot – chopped
1 Capsicum (Green Pepper) – chopped
1 Green Chilli – cut diagnally
1 cup Black Grams (Kale Chane) or 1/2 cup Green Peas
1 Tablespoon Ghee
1 cup Red Onion – thinly sliced.

1/4 teaspoon turmeric
1/2 teaspoon chilli powder
1 teaspoon cumin seeds
1 teaspoon black mustard seeds
1 bay leaf
1/2 teaspoon Garam Masala
1 small bunch Coriander Leaves – chopped (separate the stems and the leaves)


Soak 1 cup of gram beans for 2 – 3 hours. Wash thoroughly and then cook them in a pressure cooker for half an hour. Add sufficient water and salt to the boil. Allow to cool before removing the lid.

In a large pan (you want to be able to stir thoroughly), add ghee.
Add in cumin seeds, mustard seeds and the bay leaf. You want to hear that beautiful crackle as the seeds touch the oil. Then add the onions. Lower the heat and allow the onions to cook until translucent.

Add in the turmeric and chilli powder and stir for 30 seconds or until cooked. Then add the veggies and saute until cooked.
Add in the beans and mix in the rice. Mix really well so there are no lumps in the rice and all the rice is well coated with the spices (basically it will turn from white to brown).

Add salt to taste.

Switch off the flame and add in the chopped coriander. Mix and serve warm with yoghurt or raita (raita is yoghurt with grated cucumber and is lightly flavoured with cumin and chilli powder and salt).







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