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. It tastes almost like a biryani rice and make almost once in a week in our house. I have already posted how to cook rice perfectly each time check recipe here.
Sometimes make this rice for hubby’s lunch box. Just accompany some salad, french fries and you have a happy hubby 🙂
I have used whole ground spice (garam masala) like bay leaves, cloves, cobra saffron, cardamom etc. Along the whole ground, spices have used biryani garam masala powder. I used Shaan brand of biryani garam masala powder you could use any good brand of your choice.
The best part of this rice is we have used cumin seed and caraway seed both. Just to add some flavor have used cashews. I dislike artificial color in food hence not added any color. But you could use saffron strands for coloring the rice.
You could use any rice like ambemohar rice, basmati rice , parimal rice, wada kolam rice or kolam rice. I have used leftover basmati rice for this recipe.
How to make garam masala rice recipe step by step?
- 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. I always add a big spoon to boiling milk or rice as this helps the water to not come in the process of cooking.
4. Boil until water starts bubbling and the rice is almost cooked.
5. The rice has to be al dente for any rice dish.
6. The best way to know rice is cooked is they give you an aroma also the rice doubles in size.
7. Remove the rice on a colander and strain the water.
8. Keep all the ingredients ready for the garam masala rice.
9. Place the cooked rice aside.
10. In a hot pan add ghee or oil.
11. Add 1-2 bay leaves.
12. Now add 1 cinnamon stick and peppercorns.
13. Add the rest of the whole ground spices like cumin, caraway, cloves, cobra saffron, green cardamom, black cardamom and mace.
14. Also, add the cashews and saute. I forgot to add the cashews hence don’t have a pic for this step. I separately fried the cashews and added. The whole spices should crackle and leave a nice aroma.
15. Now add the garam masala powder, biryani garam masala powder and salt.
16. Immediately add the steamed rice. Stir gently and mix well. Add chopped coriander leaves, mint leaves and kewra water and mix all nicely. Again don’t have a pic for this step too.
17. Switch off the gas and serve your garam masala rice with your favorite gravy, veggies or curries.
If you are looking for more such recipes then do check tendli masala, egg masala curry, masala rice, bhaji masala and chole masala.
Garam masala rice recipe card below:
- 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
- I have used basmati rice for this recipe but you could use any rice.
- Skip this process of boiling rice if you are use using leftover/precooked rice. Wash the rice under running tap water.
- Heat a vessel with 3-4 cups of water, salt with the rinsed rice.
- I always add a big spoon to boiling milk or rice as this helps the water to not come in the process of cooking.
- Boil until water starts bubbling and the rice is almost cooked.
- The rice has to be al dente for any rice dish.
- The best way to know rice is cooked is they give you an aroma also the rice doubles in size.
- Remove the rice on a colander and strain the water.
- Place the cooked rice aside.
- In a hot pan add ghee or oil.
- 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.
- Also, add the cashews and saute.
- The whole spices should crackle and leave a nice aroma.
- Now add the garam masala powder, biryani garam masala powder and salt.
- Immediately add the steamed rice. Stir gently and mix well.
- Add chopped coriander leaves, mint leaves and kewra water.
- Mix all nicely.
- Switch off the gas and serve your garam masala rice with your favorite gravy, veggies or curries.
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.
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