Spicy Garam Masala Rice Pilaf

1.Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 15 minutes, then drain and set aside.

2.In a medium saucepan, heat the vegetable oil over medium heat. Add the sliced onions and sauté until they turn golden brown, about 8-10 minutes, stirring occasionally to prevent burning.

3.Add the slit green chilies and ginger-garlic paste to the pan. Sauté for another 2-3 minutes until fragrant.

4.Stir in the garam masala and cook for an additional minute to toast the spices lightly.

5.Add the drained basmati rice to the pan and gently stir to coat the rice with the onion and spice mixture, cooking for about 2 minutes.

6.Pour in 2 cups of water and season with salt to taste. Increase the heat to high and bring the mixture to a boil.

7.Once boiling, reduce the heat to low, cover the saucepan with a tight-fitting lid, and simmer for 15 minutes, or until the rice is tender and the water has been absorbed.

8.Remove the saucepan from heat and let it sit, covered, for 5 minutes to allow the rice to steam and fluff up.

9.Fluff the rice gently with a fork and garnish with fresh chopped cilantro. Serve hot with lemon wedges on the side.