Listen, I’m not sure this site of mine needed yet another fried rice recipe but here I am anyway- I can’t help myself. Plus, I  still really suck at making plain rice and so I’m sticking to what I   know- which is taking leftover plain rice and tossing it in a bunch of veggies and spices! This rice is great as a side dish or as a big ol bowl of love for lunch! The green chilis I  ended up using were a bit spicy for us so we had this rice with a dollop of sour cream on top and it was HEAVEN. We had the rice with Gravy Chicken last night and it was such a hearty and satisfying meal!

Note: I  prefer and always use the Tandoori Masala from Swad!

Here are some of my other favorite fried recipes: Kimchi Fried Rice, Haryali Fried Rice, Masala Fried Rice, Broccoli and Edamame Fried Rice

 

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Tandoori Fried Rice

Prep

Cook

Total

Yield 3-4 Servings

Ingredients

  • 3 cups cooked plain white basmati rice
  • 2 tsp cumin seeds
  • 2 green chilis, finely diced (less or more per taste)
  • 1 bay leaf
  • 3-4 black peppercorns
  • 1/2 tsp turmeric powder
  • 1 tsp garam masala
  • 1 tsp red chili powder
  • 2 tsp Swad Tandoori Masala
  • 1/2 tsp salt
  • 2 tbsp garlic, minced
  • 1.5 tbsp tomato paste
  • 2 tbsp water
  • 2 tbsp butter
  • 1/4 tsp white pepper
  • 1/4 cup finely chopped cilantro
  • 1/2 a red onion, sliced
  • 1/2 a green bell pepper, sliced
  • 1/2 a red bell pepper, sliced
  • 1/3 cup corn kernels

Instructions

  1. In a large pot heat the oil over medium high heat. Once the oil is hot add the cumin seeds and let them splutter for a few seconds. Add the green chili, peppercorns & bay leaf and saute for 30 seconds.
  2. Add sliced onions and bell peppers, salt, and turn the heat down to medium low and saute for about 4-5 minutes until they are slightly soft. 
  3. Add the chopped garlic and saute for a few minutes until fragrant. Then add the tomato paste and cook, stirring continuously, for another 2-3 minutes. Add the turmeric powder, tandoori masala, garam masala, chili powder to the pot and stir for a few minutes. The spices will begin to look dry and clumpy- add 2-3 tbsp of water (one tbsp at a time) just enough to get the spices to move freely in the pot and not be clumpy. 
  4. Once the water has evaporated slightly, Add the butter, mix and right when it is almost completely melted, add the plain rice, white pepper, cilantro & corn. Mix everything well- gently folding in the rice. (Tip: if using leftover refrigerated rice- bring the rice to room temperature first or warm it up in the microwave).
  5. Cook until all the spices are evenly distributed. Taste for salt and serve hot!