Why We Love This Indian Rice Recipe
Rice is one of those ingredients that would be very difficult for me to give up. Whether it’s jasmine, basmati, or wild rice, the smell and texture are endearing and alluring. In fact, most of my favorite comfort foods revolve around rice. There are rice dishes, and then there are rice dishes. This particular rice dish is the latter… light, fluffy, aromatic, and bursting with intense flavor, making it so much more than a side dish. To make Indian-style rice, you could always boil up a pot of rice and add a little curry powder. The difference in this Indian rice dish, is that we aren’t using curry powder, the blend of dried spices regularly used in Indian cooking. Instead, we’re using whole individual spices to create vibrant complexity with delicately balanced exotic tones. Sound appealing? If you like playing with spices, you are going to love this!
Indian Rice Ingredients
Basmati Rice Ghee Clarified Butter Chopped Onion Minced Garlic Cloves Fresh Grated Ginger Cracked Cardamom Pods Cinnamon Stick Dried Chile Pepper Bird, Serrano, Cayenne… Fenugreek Seeds Cumin Seeds Turmeric Salt Water Vegetable Oil Whole Fresh Curry Leaves
How To Make Indian Basmati Rice
Heat a large pot over medium to medium-low heat. Add the ghee, onion, garlic, ginger, cardamom pods, cinnamon, chile, fenugreek, and cumin seeds. Saute until the onions are soft and the fenugreek seeds have started to soften, about 12-15 minutes. Stir occasionally. Add the rice, turmeric, salt, and water. Raise the heat to high and bring it to a boil. Once boiling, cover and lower the heat again to medium-low. Simmer for 15 minutes, until the rice has absorbed the water and there are steam holes in the top of the rice. Fluff the long-grain rice with a fork, cover, and set aside to steam for 5-10 more minutes. Add the oil to a small skillet. Place the skillet over medium-high heat. Once it’s very hot, add the curry leaves and step back–herbs contain a lot of moisture and will pop when frying. Fry the curry leaves for 10-20 seconds, just long enough for the popping to stop. Then scoop them out of the oil and place them on a paper towel to drain. Sprinkle the curry leaves with salt. When ready to serve, scoop the rice into a large bowl, removing the cardamom pods, chile, and cinnamon stick. Top the Indian rice with the crispy curry leaves, and be ready to breathe a deep sign of satisfaction when you taste it. Colorful, rich, and zesty with a deep floral flavor from the basmati rice and tantalizing crispy curry leaves mingled throughout. You’re welcome.
Does this recipe keep well?
You can store this cooked rice recipe in an airtight container in the refrigerator for 4 to 6 days and then up to 6 months in the freezer.
Do I have to soak the rice before cooking?
This recipe does not call for soaking the rice grains before cooking on the stovetop.
Serving Suggestions
Aromatic Indian rice, also known as Indian Palau, can be served with a plethora of dishes! Generally, it will go well with Indian-inspired dishes since the spices will be similar. I highly recommend trying it with some of my personal favorites:
Paneer Tikka Masala Creamy Saag Paneer Butter Chicken Curry Madras Chicken Curry Tandoori Chicken Tikka Skewers
More Indian-Inspired Dishes to Try
Indian Spiced Fish Grilled Indian Chicken Butter Chicken Sliders Chicken Tikka Masala – Indian Simmer Kale Pakora – Kiran Tarun
Check the printable recipe card below for the nutrition information including calories, carbohydrates, sodium, and fiber percentages. Share This Recipe With Friends!
