Not to be mean but this recipe is for beginners or those who dont know traditional indian cooking. vegetable shortening should probably be used for american baking foods, traditionally ghee or dalda is used, and fresh made ginger past and garlic paste. Never the powder, its not same at all, the g/g paste in indian markets contain vineagar which tast too sour. U can substitute with amchuri powder if needed. Fry the whole garam masala in ghee with jeera andd thin sliced onions qasuri methi tomatos if needed or curd but not both its too sour add masala and basmati rice only on top then use the finger method to add water then boil uncovered until holes in rice then turn off flame and cover for steaming. Then done. Very easy to do
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Not to be mean but this recipe is for beginners or those who dont know traditional indian...