Indian style basmati rice

    (289)
    35 min

    This is the basmati rice that you'll find in many Indian homes. Whole spices and fried onions flavour this rice, and soaking the basmati rice before cooking makes all the difference.


    261 people made this

    Ingredients
    Serves: 6 

    • 280g basmati rice
    • 2 tablespoons vegetable oil
    • 1 (5cm) piece cinnamon stick
    • 2 pods green cardamom
    • 2 whole cloves
    • 1 tablespoon cumin seed
    • 1 teaspoon salt, or to taste
    • 600ml water
    • 1 small onion, thinly sliced

    Method
    Prep:10min  ›  Cook:25min  ›  Ready in:35min 

    1. Place rice into a bowl with enough water to cover. Set aside to soak for 20 minutes.
    2. Heat the oil in a large pot or saucepan over medium heat. Add the cinnamon stick, cardamom pods, cloves and cumin seed. Cook and stir for about a minute, then add the onion to the pot. Saute the onion until a rich golden brown, about 10 minutes.
    3. Drain the water from the rice, and stir into the pot. Cook and stir the rice for a few minutes, until lightly toasted. Add salt and water to the pot, and bring to the boil. Cover, and reduce heat to low. Simmer for about 15 minutes, or until all of the water has been absorbed. Let stand for 5 minutes, then fluff with a fork before serving.
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    Reviews & ratings
    Average global rating:
    (289)

    Reviews in English (184)

    risingsun46
    3

    Took shortcuts. Just rinse the rice, without soaking for 20mins. This stops the rice getting stoggy  -  30 Nov 2010

    0

    Followed the recipe religiously, however personally found the taste too mild. Unlikely to retry.  -  20 Feb 2017

    by
    302

    I thought this recipe was very good but I should have listened to my intuition and reduced the amount of cumin seed it called for. 1 tablespoon of cumin seed is WAY TOO MUCH for the amount of rice indicated. It totally overpowered the rice and muted all the other great flavours going on in the dish. I would definitely make this again but I will use about 1 teaspoon of cumin seed next time and probably add green peas to it, as a matter or preference. I also used jasmine rice, so I did not soak it, but I washed it thoroughly until the water was clear and let in drain in a colander until the rice is relatively dry. I find this is essential in making rice dishes like this so the rice sautes better and doesnt taste bland or waterlogged. I also reduced the cooking time slightly, since I was using a different type of rice and reduced the water to 2 cups, but kept the amount of rice used the same.  -  26 Feb 2005  (Review from Allrecipes US | Canada)

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