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  • Preparation Time: 20 minutes
  • Cooking Time:20 minutes
  • Servings: 2 people


  • Basmati rice 500 grams/1/2 kg
  • Water 5 cups
  • Onion (thinly sliced)
  • Ginger (peeled and cut into small pieces) 1/4th cup
  • Garlic cloves ( peeled) 7 to 8
  • Coriander leaves 1/2 cup
  • Mint leaves 1 cup
  • Kasuri methi 2 teaspoon
  • Garam masala powder ( cardamum,cinamum,lovang ,shahi jeera,tez pata,kali mirch coarsely ground) 1 teaspoon
  • Orange food color
  • Lemon juice 2 teaspoon
  • Ghee 2 teaspoon
  • Salt to taste


  1. Soak the rice in an water for about 30 minutes,drained and set aside.
  2. Coarsely grind ginger garlic and coriander leaves and set aside.
  3. Heat oil in an pan add onion and saute till onion becomes soft.
  4. Now add mint leaves ,kasuri methi and saute for few seconds.
  5. Add garam masala (coarsely grinded powder)  and give it a stir.
  6. Then add ginger garlic coriander paste and mix well and then  salt add  give it a stir.
  7. Finally add  water and allow it to boil.
  8. Once the water starts boiling add soaked and drained basmati rice and mix well.
  9. Cook rice with occasional stirring until its done.
  10. Place the rice pot on hot tawa and cook covered until rest of moisture is dried up.
  11. Now add ghee,followed by food color ( mix food color in lemon juice) and garnish with mint leaves.
  12. Cook covered for 8 to 10 minutes on hot tawa on low flame.
  13. Serve hot with mutton curry,egg curry,or shahi paneer.
  14. Enjoy !!!
Masala Rice

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