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
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
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:
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.