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Indian Style Basmati Rice

Indian Style Basmati Rice

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DHANO923

This is a savory Indian style rice dish flavored with whole spices and fried onions. Soaking the basmati rice before cooking makes all the difference. Serve with your favorite Indian curry or dal (lentils). Make sure you warn people not to bite into the whole spices!

Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

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  • Calories:
  • 216 kcal
  • 11%
  • Fat:
  • 5.4 g
  • 8%
  • Carbs:
  • 38.9g
  • 13%
  • Protein:
  • 3.9 g
  • 8%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 394 mg
  • 16%

Based on a 2,000 calorie diet

Directions

  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. 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 a 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

Me
286
2/26/2005

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.

TUNISIANSWIFE
149
6/24/2006

Great recipe. out of necessity used 1/2 tsp. ground cumin, and 1/4 tsp. ground cardamom. I make basmati rice all the time but never thought about browning it first. This changes the flavor for the better! Oh this was wonderful served with "Maharaja Curry" and it was a restaurant-quality meal. I did add Saffron and frozen peas to the rice for color and substance. Thanks for this nice recipe!

Serena
102
3/3/2007

I just finished preparing this recipe... it was tasty, but nothing spectacular - hence my 4 star rating. I followed the directions for the most part - except I didn't bother soaking the rice - because in my experience, the rice is easier to toast if you skip the soaking step. Also, I doubled the recipe and used about 1/2 less cumin seeds, a few extra pods of cardamom and an extra clove or two. I added a pinch of saffron too! Note: If you decide to use ground spices in place of the whole ones, be careful with how much you use - otherwise you won't get the right flavor. Too much cinnamon can ruin the dish, and typically the cardamom is essential with Indian cooking.