Edamame Masala Rice

An easy and flavorful rice recipe made with protein-rich edamame, whole spices, and fennel seeds. This is a simple one-pot meal that is ideal for lunch boxes and meal prep. Follow along with the detailed video and step-by-step instructions to make this comforting and aromatic edamame masala rice at home.

No matter how many variety rice recipes I make, I am always looking for new ideas, especially because they are so convenient for packing lunch. These days, the teen at home prefers variety rice dishes, so I adapted my classic onion rice and veg pulao to create this edamame masala rice. This dish is not only perfect for lunch boxes, but it also works well for parties and potlucks. It pairs beautifully with raita or any paneer-based curry.

If you have been following my recipes, you already know how much I enjoy cooking with edamame. Edamame is a complete plant-based protein, as it contains all essential amino acids, which is why I try to incorporate it into meals whenever possible. This recipe came together naturally while experimenting with onion rice. I added edamame for protein, whole spices for depth of flavor, and grated carrots for color and balance. The result is this flavorful edamame masala rice that comes together quickly once the rice is cooked. You can even use leftover rice for this dish. You can also try incorporating edamame to tomato rice and even lemon rice, why not right?

I am using one cup of edamame in this recipe. One serving of this rice alone may not meet your daily protein requirement, so pairing it with about ¾ cup of yogurt or a glass of lassi can help you reach 15 to 20 grams of protein per meal.

Ingredients required

Rice / grain – I have used sona masoori (raw rice) for this recipe. You can also use basmati rice, millets, brown rice, quinoa, or any grain of your choice. Cook the grain according to its specific requirements. For sona masoori rice, I used a 1:2 rice-to-water ratio and pressure-cooked it for three whistles.

To temper – Mustard seeds and fennel seeds are tempered along with whole spices such as cardamom, cloves, cinnamon, and black stone flower (optional) in peanut oil. Fennel is the key ingredient in this recipe, so do not skip it. You can substitute peanut oil with ghee or coconut oil if preferred.

Green chilies – Green chilies provide the heat in this dish. There is no need for red chili powder or dried red chilies. Adjust the quantity based on your spice tolerance.

Aromatics – I have used only onions here, skipping ginger and garlic. If you prefer, you can add a couple of garlic cloves for extra flavor.

Spice powders – Turmeric powder is essential, and along with the whole spices, garam masala plays an important role in enhancing the flavor of this rice.

Carrots and edamame – This combination balances both flavor and texture. Grated carrots cook quickly and add color, while frozen shelled edamame makes this recipe very convenient. You can use ready-to-eat edamame or frozen edamame. If using frozen edamame, make sure it is thawed to room temperature before adding.

Herbs – Curry leaves and cilantro are used in this recipe. If curry leaves are not readily available, you can skip them without substituting anything.

In addition to these ingredients, salt and water are required. Exact measurements are provided in the recipe card below.

Dietary specifications and storing suggestions

This edamame masala rice is naturally vegan, gluten-free, and nut-free. I usually cook the rice in advance, prepare the masala separately, and mix everything together when needed. You can also prepare the complete dish and refrigerate it. I have tested storing it in the refrigerator for up to one day.

Now, without further delay, let’s look at how to make this edamame rice.

How to make edamame rice

• Cook the rice using your preferred method. Rinse the rice thoroughly, add double the amount of water, and pressure cook for three whistles. Let the pressure release naturally, then fluff the rice and set it aside.
• Heat a pan or kadai and add the oil. Once the oil is hot, add the mustard seeds and fennel seeds. When the mustard seeds start spluttering, add the whole spices, green chilies, and curry leaves. Sauté for 30 to 45 seconds.
• Add the onions and sauté until they soften and turn translucent. Then add salt, grated carrots, turmeric powder, and garam masala. Mix well and add the thawed edamame.
• Mix everything thoroughly, reduce the heat, add the cooked rice, and gently mix until the rice is evenly coated with the masala. Finish with freshly chopped cilantro.
• The edamame masala rice is ready. Serve it with plain yogurt, any raita, kuruma, or a paneer curry of your choice.

Recipe notes

• Use well-cooked, non-mushy rice. Separate and grainy rice works best for this recipe.
• Do not over-roast the fennel seeds while tempering, as it can affect the flavor.
• Adjust the green chilies and salt to your taste.
• Instead of edamame, you can use fresh field beans, butter beans or green peas too.
• If you are looking for more Indian-style edamame recipes, try edamame sundal, edamame dosa, or edamame curry.

More lunch box rice recipes

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5 from 9 votes

Edamame Masala Rice

Edamame masala rice is an easy one-pot Indian rice recipe made with edamame, fennel, and whole spices. Perfect for lunch boxes and meal prep.

Prep Time15 minutes mins

Cook Time15 minutes mins

Rice cooking and cooling time20 minutes mins

Total Time50 minutes mins

Course: Entree

Cuisine: Indian

Servings: 4

Calories: 256kcal

Author: Srividhya G

Ingredients

Measurement Details: 1 cup = 240ml; 1 tbsp = 15ml; 1 tsp = 5ml;

• ▢ ¾ cup raw rice
• ▢ 1.5 cups water
• ▢ 1 tbsp oil
• ▢ 2 tsp fennel seeds
• ▢ 1 tsp mustard seeds
• ▢ 2 cloves
• ▢ 2 cardamom
• ▢ A small piece of cinnamon
• ▢ 1 black stone flower
• ▢ 4 green chilies finely chopped
• ▢ 10 curry leaves
• ▢ 1 cup onion chopped
• ▢ ½ cup carrots grated
• ▢ 1 cup edamame shelled
• ▢ 2 tsp salt
• ▢ ½ tsp turmeric powder
• ▢ 2 tsp garam masala
• ▢ 2 tbsp cilantro

Instructions

• Cook the rice using your preferred method. Rinse the rice thoroughly, add double the amount of water, and pressure cook for three whistles. Let the pressure release naturally, then fluff the rice and set it aside.
• Heat a pan or kadai and add the oil. Once the oil is hot, add the mustard seeds and fennel seeds. When the mustard seeds start spluttering, add the whole spices, green chilies, and curry leaves. Sauté for 30 to 45 seconds.
• Add the onions and sauté until they soften and turn translucent. Then add salt, grated carrots, turmeric powder, and garam masala. Mix well and add the thawed edamame.
• Mix everything thoroughly, reduce the heat, add the cooked rice, and gently mix until the rice is evenly coated with the masala. Finish with freshly chopped cilantro.
• The edamame masala rice is ready. Serve it with plain yogurt, any raita, kuruma, or a paneer curry of your choice.

Video

Notes

• Use well-cooked, non-mushy rice. Separate and grainy rice works best for this recipe.
• Do not over-roast the fennel seeds while tempering, as it can affect the flavor.
• Adjust the green chilies and salt to your taste.
• Instead of edamame, you can use fresh field beans, butter beans or green peas too.
• If you are looking for more Indian-style edamame recipes, try edamame sundal, edamame dosa, or edamame curry.

Nutrition

Calories: 256kcal | Carbohydrates: 42g | Protein: 8g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Sodium: 1336mg | Potassium: 361mg | Fiber: 6g | Sugar: 5g | Vitamin A: 2783IU | Vitamin C: 62mg | Calcium: 81mg | Iron: 2mg

I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.

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