1. You can use store bought garam masala. Use ½ cup. Keep in mind that each brand's garam masala tastes different so the results will vary.
2. Best is to use ghee. For recipe, see below. If it's just too much for you, that ok. Use the oil from the fried onion.
To make ghee:
Add ¼ cup (2 oz) unsalted butter in a small pan. Over medium heat, melt the butter. It will then start to simmer. Change to medium low heat and cook for about 10 minutes. Discard the top layer (foam). The clarified butter (middle layer) should be golden in color and there should be brown pieces of milk solids at the bottom of the pan (to be discarded). Don't let the brown pieces burn. Let cool a little and strain using a mesh strainer or a cheesecloth.
3. If you're not a rice person, you will have plenty of rice leftover. Simpy enjoy the rice as a side dish for other meals. You can also freeze and consume it later too.
4. Use remaining oil from fried onions like you would any regular oil to cook other dishes. It imparts a depth of flavor like no other.
5. Ingredients:
a. Rice: Look for good quality basmati rice in Indian markets. If you're not in close proximity to one, online will be your best bet. This recipe makes plenty of rice because I love the rice. You can reduce if you want to.
b. Spices: I bought most my spices from Whole Foods and some from Mountain Rose Herbs.
c. Kewra water or pandanas water can be found in most Indian Markets.