Indian Rice
This Indian Rice is a fragrant, fluffy delight! Perfectly spiced basmati rice that complements any dish.
Servings: 4 servings
Ingredients
- 2 cups basmati rice
- 3 tablespoons ghee clarified butter
- 1.5 cups chopped onion
- 3 cloves garlic minced
- 1 tablespoon fresh grated ginger
- 4 cardamom pods cracked
- 1 cinnamon stick
- 1 dried chile pepper (bird, serrano, or cayenne)
- 1 teaspoon fenugreek seeds
- 3/4 teaspoon cumin seeds
- 1/2 teaspoon turmeric
- 1.5 teaspoons salt
- 4 cups water
- 1/4 cup vegetable oil
- 1/3 cup whole fresh curry leaves
Instructions
- Begin by rinsing the 2 cups of basmati rice under cold water until the water runs clear.
- Soak the rinsed rice in water for about 30 minutes.
- In a large pot, heat the 3 tablespoons of ghee over medium heat. Add the cracked cardamom pods, cinnamon stick, dried chile pepper, fenugreek seeds, and cumin seeds. Sauté for about a minute until fragrant.
- Stir in the chopped onion, minced garlic, and grated ginger. Cook until the onions turn golden brown, about 5-7 minutes.
- Drain the soaked rice and add it to the pot. Gently stir to coat the rice with the spices. Then, pour in the 4 cups of water and add the salt and turmeric.
- Bring the mixture to a boil, then reduce the heat to low and cover the pot. Let it simmer for about 15-20 minutes, or until the rice is tender and has absorbed all the water.
- Once done, remove the pot from heat and let it sit covered for another 5 minutes. Then, fluff the rice with a fork, and add the fresh curry leaves for a burst of flavor.
Equipment
- Large Pot
- Wooden Spoon
- Measuring Cups
- Knife
- Cutting Board
Notes
- Do not skip the soaking step; it’s essential for the rice texture.
- Overcooking can lead to mushy rice, so keep an eye on the cooking time.
- Adjust the spices according to your heat preference; the dried chile pepper can be omitted for milder rice.