Spicy Tangy Masala Maggie Rice Bowl
This fiery fusion dish combines the beloved Indian street food, Masala Maggie, with fragrant basmati rice, creating a satisfying and flavorsome rice bowl bursting with spices and tangy goodness. Indulge in a delightful medley of veggies and aromatic masala, cooked to perfection and served over a bed of fluffy rice. A quick and easy meal that ignites your taste buds!
ingredients
- 1 cup basmati rice
- 2 packets Maggie noodles
- 1 tablespoon oil
- 1 small onion, finely chopped
- 1 small carrot, julienned
- 1 small capsicum, thinly sliced
- 1 small tomato, finely chopped
- 2 green chilies, slit
- 2 cloves garlic, minced
- 1-inch ginger, grated
- 1 teaspoon red chili powder
- 1 teaspoon garam masala
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- ½ teaspoon turmeric powder
- 1 tablespoon soy sauce
- 1 tablespoon tomato ketchup
- 1 tablespoon lemon juice
- Salt, to taste
- Fresh coriander leaves, chopped (for garnish)
steps
- 1.
Cook basmati rice in salted water until tender. Drain and set aside.
- 2.
Break the Maggie noodles into small pieces. Cook them as per package instructions, drain, and keep aside.
- 3.
Heat oil in a large pan. Add chopped onions and sauté until golden brown.
- 4.
Add minced garlic, grated ginger, and slit green chilies. Sauté for a minute.
- 5.
Toss in the julienned carrots, sliced capsicum, and chopped tomatoes. Stir-fry for a couple of minutes until slightly softened.
- 6.
In a small bowl, mix together red chili powder, garam masala, cumin powder, coriander powder, and turmeric powder with a splash of water to form a paste.
- 7.
Add the spice paste to the pan and cook for a minute until fragrant.
- 8.
Add soy sauce, tomato ketchup, and lemon juice. Mix well.
- 9.
Add the cooked Maggie noodles to the pan. Mix gently until well coated with the masala.
- 10.
Fold in the cooked rice and gently combine it with the masala and noodles.
- 11.
Adjust salt to taste and cook for a few more minutes to allow the flavors to meld together.
- 12.
Serve the spicy tangy Masala Maggie rice in bowls, garnished with fresh coriander leaves.
