Masala Annam ~ Rice Pilaf | Fund Drive for Vaidehi Ashram

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In our recent visit to my relatives, I was able to capture the making of Masala Annam while my relatives were busy ruffling up so many other delicious treats too. Masala Annam is quite famous and much sought out at our home. This rice is mostly made on all special occasions and what better time than a family reunion.
Though I had already blogged about a Masala Annam that my SIL makes, this is yet another variation they have. It was so interesting lugging around with a camera, while they were busy trying to accomplish about 4 -5 different dishes at one go.
I had planned to do a monthly recaps, in hope to keep track of what I am doing. Guess that’s only meant to be on plans and not happen. Days are hectic and nights are short. Gone are the times when I was able to burn the midnight lamp and slog on the posts. Somebody said ‘Life happens’, yes it’s quite happening and I am not about to change much.
Coming to the recipe, this is a work of perfection and you will end up with a wonderful meal. The measurement you see was for 20 people, I have scaled down the measurement to as accurate I could get.

Step by Step Picture Recipe:
Masala Paste

Saute onions in oil

Add whole spices

Continue sauteeing

Till the onions are almost this colour

Add the ground masala paste

Continue sauteeing

Salt is added at this stage

Bay leaf

And curds

Saute till the oil comes out

Water is added

After the water starts boiling, soaked and drained rice is added.

Cover and cook, and fluff in between to make sure it cooks evenly

Rice is done.
Masala Annam ~ Rice Pilaf

Ingredients Needed:

For Masala Paste

Coriander Leaves – 1 cup, tightly packed
Mint Leaves – 1/2 cup, tightly packed
Green chilies – 4 -5 long
Cloves – 3 -4
cinnamon – 3″
Ginger 2″
Garlic – 5 -6 cloves
Coconut – 1/2 cup

For the Rice:

Rice – 2 cups
Onions – 2 medium
Bay Leaves – 3 -4
Cloves – 4
Cinnamon – 3″
Mace / Javitri – 1 big
Anise Star – 2
Curds / Yogurt – 2 -3 tbsp
Salt to taste
Water – 4 cups
Oil – 4 tbsp

How to make the Masala Annam / Rice Pilaf

Wash and soak the rice in two times its amount for at least 15 – 20 mins.

For Masala Paste

Wash and drain both mint and coriander leaves.

In a mixer, take all the ingredients expect green chilies, pulse it couple of times till the leaves are finely ground. Finally add the green chilies and pulse it again. The green chilies should not be ground finely, but it should sort of retain it’s shape and just be coarsely ground.

For making the rice:

Heat a non stick or wide pan enough to cook the Rice.

Add oil and onion julienne. Saute till the onions start turning colour. Add all the whole spices and saute well.

At this stage add the ground masala paste, and mix well. Add salt and cover, and simmer.

Add the bay leaf, mix well. Then add the curds and again cover to cook in low flame.

At this stage you will see the oil coming out well.

Add water and cover. When the water starts rolling, drain the rice and add to the pan.

Cover and cook in sim. Keep checking in intervals of 10 mins. The rice takes about 20 mins or even less to get done.


If you want to pressure cook, make sure you add a little less water than 4 cups.
The rice colour is because of the browned onions.
Increase the spice by adding more chilies if you want

Masala Annam ~ Rice Pilaf | Fund Drive for Vaidehi Ashram

Course Main Dish - Rice
Author Srivalli
Tried this recipe?Mention @cooking4all or tag #cooking4all!

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  1. Hi Srivalli,

    Its great to be here. Coincidence is I also planned to do a monthly recap from this month for last month. Let me see how it comes.



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