Garam Masala Rice


Ingredients (measuring cup used, 1 cup = 250 ml)

for cooking rice:

1.5 cups rice (i used basmati rice)

4 to 5 cups of water for cooking rice

salt as required

for tempering:

1 tablespoon of ghee/oil

a pinch of salt

whole spices –

1 teaspoon of cumin seeds/jeera

2 inches cinnamon stick/dalchini

7 to 8 whole black peppers

1 to 2 star anise/chakri phool

4 to 5 cloves/lavang

½ of a mace/javitri

4 to 5 green cardamoms/hari elaichi/choti elaichi

1 black cardamom/badi elaichi

2 tej patta/indian bay leaves

1 teaspoon garam masala powder

other ingredients

1 tablespoon ghee/oil

⅓ cup thinly sliced onions or 1 medium onion, thinly sliced

1 tablespoon chopped coriander leaves

how to make the recipe:

cooking rice:

rinse 1.5 cups of rice very well in water till the water runs clear of starch.

then in a pan, take rinsed rice, 4 to 5 cups of water and salt as required.

place the pan on stove top on a medium flame.

cook the rice without a lid. do keep a check. the rice should take about 15 to 20 mins to cook. once the rice grains are cooked, then switch off the flame.

strain the rice over a colander. allow the rice to cool.


later, heat a pan. then add ghee/oil in it.

lower the flame and then add all the whole spices.

saute until they crackle and leave aroma. sprinkle a pinch of salt

sprinkle a teaspoon of garam masala powder, stir and mix nicely.

add the steamed rice.

mix everything very well and switch off the gas.

then add a tablespoon of chopped coriander leaves. keep aside,

for the garnish:

heat a tablespoon of ghee in a small tadka pan or a small pan.

saute the sliced onions until golden brown.

garnish the fried onions on the rice. serve garam masala rice with your favorite dal and veg gravy.