I call this a leftover makeover dish. Leftover rice has multiple uses and this is the most popular one at my home. Recooking it with simple everyday spices and seasonal vegetables or herbs gives rice a completely new look and taste.
Every family has a different version of this rice. My mom adds a twist to this simple dish with the seasonal veggies (anything from green beans, potatoes, peas), I add tomatoes or lime juice, my mom in law adds coriander powder and I have seen my friend add a dollop of curd in the end. You can experiment with lots of flavours and vegetables and add your own twist to this quick but delicious recipe.
At my home, we eat it as breakfast or when we don’t like the lunch/dinner menu. It can be eaten with curd, pickle or simply without any accompaniment. I like it with basic curd raita.
- 2 cups leftover rice
- 2 tbsp oil
- ½ tsp mustard seeds
- 1 tsp cumin seeds (jeera)
- ½ tsp asafoetida
- 8-10 curry leaves
- 2 green chillies slit
- 2 inch piece of ginger grated
- 2 dry red chillies
- 2 tbsp or handful of groundnuts
- 1 onion chopped
- 1 tsp red chilli powder
- ½ tsp turmeric powder
- 2 tsp coriander(dhaniya) powder
- ½ tsp garam masala
- 1 tsp lime juice
- Few springs of coriander finely chopped
- Salt to taste
Heat oil in a thick bottomed pan. Add mustard seeds, cumin seeds, and asafoetida. Once the seeds pop, add curry leaves, grated ginger, green chillies and dry red chillies.
Add groundnuts and sauté for a minute. Add onions and sauté till the onions are translucent.
Add rice, turmeric, red chilly powder, coriander powder, garam masala, and salt. Mix thoroughly and cover and cook for 3-4 minutes. (You can add chopped tomatoes at this stage if desired and cook covered for another 3-4 minutes).
Add lime juice and coriander leaves and switch off the gas.
Serve with curd or pickle.