By Akshara
March 25, 2026
Inspired by creative dishes seen on MasterChef, this watermelon rice uses fruit in a more integrated way by cooking the rice directly in watermelon puree. The method allows the grains to absorb subtle sweetness, while spices and a final tempering balance the flavour. The result is a dish that plays with contrast while still following familiar Indian cooking techniques.
1 cup rice 2 cups fresh watermelon puree (strained) ½ teaspoon cumin powder ½ teaspoon red chilli powder Salt 1 tablespoon oil For tempering 1 tablespoon oil 1 teaspoon mustard seeds 1 teaspoon pumpkin seeds ½ teaspoon nigella seeds (kalonji)
Wash and soak rice for 20–30 minutes, then drain well.
Cook rice in watermelon puree with cumin powder, chilli powder, salt and oil on low heat until liquid is absorbed and grains are cooked.
Let the rice rest covered for a few minutes to stabilise texture.
Prepare tempering by heating oil and adding mustard seeds, pumpkin seeds and nigella seeds until they crackle.
Pour tempering over the rice and gently fluff to combine without breaking grains.
Serve warm or at room temperature for best flavour balance.