Ginger Garlic Rice
- 2 1/2 Cups Basmatti or long grain rice
- 1 Onion
- 5-8 Garlic cloves
- 1 1/2 inch Ginger peeled
- 1/2 tsp. Turmeric
- 3 Tbsp. Oil
- 8 Peppercorns
- 5 Cloves
- 6 Cardamom pods
- 3 Cinnamon sticks
- 1 1/4 tsp. Salt
Wash and drain rice. Blend onion, garlic, ginger, turmeric, and 1 tablespoon of oil into a paste in food processor.
Heat oil in pan and toast peppercorns, cloves, caramom pods, and cinnamon sticks for a few minutes.
Add garlic-ginger paste and cook for a few minutes on low heat, until aroma rises.
Add drained rice and stir well. Add salt and 3 3/4 cups water and stir well.
Bring to boil and then simmer, covered, on very low heat for 18 minutes. Turn off heat and leave covered to steam for another 5 minutes.