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Nutrition Facts
Serving Size 1 (92g) Recipe makes 6 servings The following items or measurements are not included below: salt & freshly ground black pepper vegetable broth
Calories 304
Calories from Fat 85		(28%)
Amount Per Serving		%DV
	Total Fat 9.5g	14%
	Saturated Fat 5.2g	26%
	Monounsaturated Fat 2.6g
	Polyunsaturated Fat 0.9g
	Trans Fat 0.0g
Cholesterol 20mg		6%
Sodium 59mg		2%
Potassium 168mg		4%
Total Carbohydrate 49.7g		16%
	Dietary Fiber 2.4g	9%
	Sugars 1.3g
Protein 5.2g		10%
detailed view... how is this calculated?

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Basmati Rice Seasoned with Garam Masala

Recipe #6582 | 30 min | 5 min prep | add private note

⁽⁸⁾ RATE IT NOW Print Recipe

By: - Carla -
Mar 6, 2000

This is a recipe that's delicious and will go well with your favorite curry.

SERVES 6 (change servings and units)

Ingredients

2 cups basmati rice
4 tablespoons butter
1 medium-size onion, chopped
1 clove garlic, minced
1 teaspoon garam masala
1 salt & freshly ground black pepper, to taste
4 cups vegetable broth

Directions

1
Preheat oven to 350°F.
2
In a medium stove-to-oven pot melt butter over medium heat.
3
Add chopped onions, garlic and garam masala and cook 3 to 5 minutes, stirring until onions are softened.
4
Add rice and stir until well coated.
5
Add vegetable stock, salt and pepper to taste.
6
Bring to a boil.
7
Cover and bake in the oven until the rice is tender and the stock is absorbed, about 20 to 25 minutes.
8
Let stand, covered for 5 minutes before serving.

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Featured Reviews for This Recipe

From: Chef.Jules

On Jul 15, 2009

Deelish! And I loved the oven preparation. Will definitely make again.

0 people found this review helpful

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From: missmelany

On Dec 30, 2008

This is lovely, and just as nice cold! thanks for sharing

0 people found this review helpful

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From: JustJanS

On Apr 2, 2005

Excellent rice dish to have with our curry. It was simple to make, tasted great and freed up a burner. I'll be making this again thanks Carla. I only cheated a little, I added stock powder at the end of step 4, then poured already boiling water over the rice before stirring and popping it all in the oven. I have found rice cooks better this way.

5 people found this review helpful

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From: DoktorSanne

On Jan 7, 2008

I loved this recipe! These were the best rice I've ever had! In stead of using the oven I just let the rice boil on the stove until all the water was absorbed - then I let it rest for 10 minutes. It was perfect! Thanks Brian!

2 people found this review helpful

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Read all 8 reviews