20 Min

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Pop Masala Rice

The pop masala is inspired by the panch phoran, the 5-spice masala from Bengal. We added a couple of more spices for balance and the spice is best used when popped in hot oil and then added to food at the end or the beginning of cooking. We added the zest of two oranges to the rice, but you could either leave this out or replace it with lemon or lime zest. It’s important to rinse and soak the rice for at least 2 hours.

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Cook Time

20 Minutes

Serves

3

Directions

Step 1

Rinse the rice gently 2 to 3 times in cold water. Soak for 1 to 2 hours and drain.

Step 2

Combine the drained rice, 1 1/2 cups of water, and salt and bring to a boil

Step 3

Turn the heat down, cover the stockpot and reduce the heat to low and continue cooking for another 6 to 8 minutes until all the water has disappeared. Turn off heat and let rice sit for a few minutes.

Step 4

Heat the olive oil or ghee in a small pan, and pop the masala. Within 2 to 3 seconds stir it gently into the rice. Serve warm or at room temperature.

Notes & Variations

Check out our house made Pop Masala!

Ingredients

1 cup long-grain basmati rice

1 teaspoon sea salt

2 to 3 tablespoons olive oil or ghee

1 teaspoon Pondicheri Pop Masala

Step 1

Rinse the rice gently 2 to 3 times in cold water. Soak for 1 to 2 hours and drain.

Step 2

Combine the drained rice, 1 1/2 cups of water, and salt and bring to a boil

Step 3

Step 4

Heat the olive oil or ghee in a small pan, and pop the masala. Within 2 to 3 seconds stir it gently into the rice. Serve warm or at room temperature.

1 cup long-grain basmati rice

1 teaspoon sea salt

2 to 3 tablespoons olive oil or ghee

1 teaspoon Pondicheri Pop Masala

Notes & Variations

Check out our house made Pop Masala!

Tags:

20 Min

Stock Your Pantry

Pop Masala

$12

A mixture of six whole spices, this masala is best fried or ‘popped’ in oil before adding to foods.

Ghee

$10

Ghee is a class of clarified butter that originated in ancient India.

Tags:

20 Min

Stock Your Pantry

Pop Masala

$12

A mixture of six whole spices, this masala is best fried or ‘popped’ in oil before adding to foods.

Ghee

$10

Ghee is a class of clarified butter that originated in ancient India.

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