Fragrant, fluffy, and perfectly cooked, this basmati rice is a staple side dish in Indian cuisine. It’s lightly seasoned with whole spices, making it the ideal accompaniment for curries, dals, and kebabs.
Origin Indian Style Basmati Rice
Basmati rice is native to the Indian subcontinent and has been a vital part of the cuisine for centuries. The word “basmati” comes from the Sanskrit word for “fragrant,” which perfectly describes this rice variety, known for its long grains and aromatic aroma.
What I Love About This Recipe
The lightly seasoned, fragrant rice complements almost any Indian curry or side dish. The use of whole spices infuses the rice with a subtle depth of flavor, making it a perfect pairing for rich, spiced curries.
Also Read : Decadent Carrot Cake Bars with Cream Cheese Frosting
Indian Style Basmati Rice
4
servings30
minutes40
minutes300
kcalIngredients
1 cup basmati rice
2 cups water
1 tbsp ghee or oil
1 small bay leaf
2–3 green cardamom pods
1–2 cloves
1 small cinnamon stick (optional)
1 tsp cumin seeds (optional)
Salt to taste
Fresh cilantro (optional, for garnish)
Directions
- Rinse the basmati rice thoroughly in cold water until the water runs clear, to remove excess starch. This helps achieve fluffy rice.
- In a medium-sized saucepan, heat ghee or oil over medium heat. Add the bay leaf, cardamom pods, cloves, cinnamon stick (if using), and cumin seeds (if using). Sauté for 1-2 minutes until the spices release their aroma.
- Add the rinsed rice to the saucepan and stir gently to coat the rice with the ghee and spices.
- Pour in 2 cups of water and add salt to taste. Bring the water to a boil.
- Once it starts boiling, reduce the heat to low and cover the saucepan with a tight-fitting lid. Let the rice cook for 15–18 minutes without lifting the lid.
- Turn off the heat and let the rice sit for 5–10 minutes to allow it to steam and become fluffy.
- Fluff the rice gently with a fork to separate the grains.
- Garnish with fresh cilantro (optional) and serve hot.
Notes
- For extra flavor, you can add a few strands of saffron soaked in warm water to the rice before cooking.
- If you prefer your rice with more texture, soak the basmati rice in water for 30 minutes before cooking.
- This rice can be used as a base for biryanis or pilafs, or simply served as a side to curries.
