Garam Masala Rice Recipe, How to make Garam Masala Rice Recipe
Recipe type: Main
RecipeCuisine: Indian Cuisine
Prep time: 
Cook time: 
Total time: 
Serves: 3-4
 
Garam Masala Rice Recipe - a quick, flavorful dish made from leftover rice. this garam masala rice goes well with dal, egg curries or any gravy.
recipeIngredient (used american measuring cup, 1 cup = 250 ml)
  • 2 tbsp clarified butter (ghee) or oil
  • 1.5 cup of any rice (i used dehradun basamti rice)
  • 7-8 peppercorn
  • 2 bayleaves
  • 3-4 cloves
  • 3-4 cobrasaffron (nagkesar)
  • 3-4 green cardamom
  • 1-2 black cardamom
  • 1 mace
  • 1 tsp cumin
  • 1 tsp caraway seed
  • 1 inch cinnamon stick
  • 18-20 cashews
  • ¼th cup chopped coriander leaves
  • 10-12 chopped mint leaves
  • 1 tbsp kewar water or rose water
  • 1 tsp shahi garam masala powder or garam masala powder
  • 1 tsp biryani garam masala powder
  • salt as per taste
How to make the recipe?
  1. I have used basmati rice for this recipe but you could use any rice.
  2. Skip this process of boiling rice if you are use using leftover/precooked rice. Wash the rice under running tap water.
  3. Heat a vessel with 3-4 cups of water, salt with the rinsed rice.
  4. I always add a big spoon to boiling milk or rice as this helps the water to not come in the process of cooking.
  5. Boil until water starts bubbling and the rice is almost cooked.
  6. The rice has to be al dente for any rice dish.
  7. The best way to know rice is cooked is they give you an aroma also the rice doubles in size.
  8. Remove the rice on a colander and strain the water.
  9. Place the cooked rice aside.
  10. In a hot pan add ghee or oil.
  11. Once ghee / oil is hot add all the whole ground spices like cumin, caraway, peppercorn, cloves, bay leaf, cobra saffron, green cardamom, black cardamom, cinnamon and mace.
  12. Also, add the cashews and saute.
  13. The whole spices should crackle and leave a nice aroma.
  14. Now add the garam masala powder, biryani garam masala powder and salt.
  15. Immediately add the steamed rice. Stir gently and mix well.
  16. Add chopped coriander leaves, mint leaves and kewra water.
  17. Mix all nicely.
  18. Switch off the gas and serve your garam masala rice with your favorite gravy, veggies or curries.
Notes
1. You could use oil instead of ghee.
2. If you don't have nagkesar then just skip however they do give a great flavor to your rice.
3. You could use any good brand of garam masala powder
4. If you do not have kewra water then use rose water instead.
Recipe by Flavors of Mumbai at http://www.flavorsofmumbai.com/garam-masala-rice-recipe/