18 December, 2016


Posted in : RICE ITEMS - PULAV / MASALA BATH / BISIBELE BATH on by : Divya Suresh

One more… our most favourite….spicy rice preparation with the taste of sweet pomegranate, spices, crispy bread cubes along with vegetables. Though made some changes, Mainly followed Mrs. Nita Mehta’s recipe.  I make this masala rice for quite sometime now, since I bought her cook book few years back. In the original recipe she has mentioned as to deep fry the bread pieces in oil, but I always make it by using toasted bread. It is a very simple, spicy, yummy masala rice dish. We like to relish it as such but any kind of accompaniments like…raita or less spicy gravy or simple dal would also goes well with it.


    Ingredients :

  • Cooked rice – 4 cups
  • French beans – 1 cup
  • Green peas – 1 cup
  • Pomegranate seeds – obtained from one big pomegranate
  • Bread slice – 2 nos., (I used whole wheat bread)
  • Ginger – 1/2 tbsp (I used 1 tbsp grated)
  • Onion – 1 big
  • Coriander leaves – 2 tbsp or more
  • Ghee – 1 tbsp
  • Cashew nuts – few (optional)
  • Red chilli powder – 3/4 tsp
  • Black pepper powder – 1/4 tsp
  • Garam masala  powder – 1/2 tsp
  • Salt to taste



  • Cook french beans and green peas to al dente (cooked so as to be still firm when bitten)
  • Chop the onion … and toast the bread slices and make pieces and keep it aside
  • Heat ghee in a pan add chopped onion saute for 1 or 2 minutes, add grated ginger mix well, reduce the flame
  • Now add cooked veggies, salt, pepper powder, red chilli powder, garam masala powder and combine everything well
  • Now add cooked rice and salt required for rice and stir fry for 2 minutes while combining well on high flame



  • Remove from the fire and keep it covered
  • At serving time, add pomegranate seeds, toasted / fried bread pieces
  • Garnish with coriander leaves and Serve

  • Earlier I had also made it using 2-3 slit green chilli and cashew nuts and using only 1/4 tsp red chilli powder, it also tastes yummy

Note : Bread should be added only at the time of serving, otherwise it turns soggy.