Basmati rice: 500 gms
Bay leaves: 2
Asafoetida (hing): A pinch
Cooking oil: 3 tbsp
Ghee: 2 tbsp
Green chillies (slit): 3-4
Cumin (jeera): 2 tbsp
Coriander seeds (dhania): 1 tbsp
Cloves (laung): 4-5
Black pepper (kali mirch): 5-6 pearls
Star anise (chakr phool): 1
Turmeric powder (haldi powder): ½ tbsp (Optional)
Salt according to taste
Heat a pan. Put 1 tbsp jeera, ½ tbsp dhania, cloves, black pepper, star anise and stir for a minute.
Remove from pan and grind the masala into a powder.
Clean the rice and soak it in water for half-an-hour. Half cook the rice and strain it out.
Heat a rice pan. Add oil and ghee. Add 1 tbsp jeera and ½ tbsp dhania. Put bay leaves and bring them to a crackle. Add the green chillies and Asafoetida (hing). Stir for a minute till the aroma comes out.
Add the half-cooked rice and stir. Add turmeric powder (optional), powdered masala, salt and sugar (optional) and close the lid and remove from heat. Keep the rice in steam for about 10 minutes. Remove the lid and your masala rice is ready. You may also add some coriander leaves to garnish.
Masala rice is best served with masala yoghurt/raita.
Read also: Masala chicken with capsicum