Edamame Masala Rice

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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

Cook Time15

Rice cooking and cooling time20

Total Time50

Course: Entree

Cuisine: Indian

Keyword: edamame masala rice, indian style edamame rice

Servings:

Calories: 256kcal

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.

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.