No special equipment is needed to prepare this wonderful rice dish.
1 cup of Basmati Rice, washed by putting the rice in a strainer and rinse the rice under water for several minutes, and picking out any impurities
1-½ cups of Water
½ teaspoon of Turmeric
1 teaspoon of Garam Masala
¼ teaspoon of Ground Ginger
1 teaspoon of Salt
½ teaspoon of Garlic Powder
¼ teaspoon of Deggi Mirch Chili (or, Red Chili Powder) (Note: you may add more if you like a spicier dish)
1 tablespoon of Butter
3 tablespoons of White Onion, finely chopped
¼ cup of Plain Yogurt
In a small bowl, with a spoon, mix the turmeric, the garam masala, the ground ginger, the salt, the garlic powder, and the Deggi Mirch until they are fully integrated together. In a separate bowl, whisk the yogurt into the water until it is fully integrated. In a 2-quarter saucepan, melt the butter over medium heat and add the chopped onion when the butter has melted. Once the onions are translucent, after about 5 minutes, add the spice mixture to the saucepan, and stir it to fully integrate the spices. Cook for another 2 minutes and then add the water/yogurt mixture and the rice; continue cooking it on a medium-high heat. Stir it several times and bring it to a boil. Stir it again, and then cover the sauce pan with a tightly fitting lid. Turn the heat down and cook for another 12-14 minutes. I usually place a wet dish towel around the edges of the lid to ensure that no steam escapes. This is optional, it but seems to help. If you use this method, be incredibly careful so that the dish towel does not get too close to the flame if you are using a gas stove. After the 12-14 minutes, remove it from the heat, fluff the rice with a fork and serve in a serving dish.