Spiced Basmati Rice

Spiced Basmati Rice

Fragrant basmati simmered with whole spices for a fluffy, aromatic side dish.

Total 45 min Makes 4 servings Calories 245/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Nut free, Halal, Kosher

Allergens

Dairy

This basmati rice gets its warmth from whole cumin seeds, cinnamon, cardamom, and cloves bloomed in ghee before the grains are toasted and simmered. The result is light, separate grains with a fragrant backdrop that pairs well with curries, grilled meats, or lentil dishes. A quick rinse and soak keep the texture fluffy rather than sticky.

Ingredients

  • 1 1/2 cups basmati rice
  • 2 tablespoons ghee
  • 1 teaspoon cumin seeds
  • 1 cinnamon stick
  • 4 whole green cardamom pods
  • 4 whole cloves
  • 1 bay leaf
  • 1/4 teaspoon ground turmeric
  • 2 1/4 cups water
  • 1 teaspoon salt
  • 2 tablespoons fresh cilantro, chopped

Method

  1. Rinse the basmati rice in a fine mesh strainer under cold water until the water runs mostly clear, then soak in a bowl of water for 15 minutes.

  2. Drain the rice well and set aside.

  3. Melt the ghee in a 6-quart saucepan over medium heat. Add the cumin seeds, cinnamon stick, cardamom pods, cloves, and bay leaf, and cook until fragrant and the cumin seeds sizzle, about 1 minute.

  4. Add the drained rice and turmeric, and stir gently to coat the grains in the ghee and spices, toasting for 2 minutes.

  5. Pour in the water and add the salt, then bring to a boil over high heat.

  6. Reduce the heat to low, cover tightly, and simmer undisturbed for 15 minutes.

  7. Remove from heat and let the rice rest, covered, for 10 minutes without lifting the lid.

  8. Fluff the rice gently with a fork, discard the cinnamon stick, bay leaf, and cardamom pods if desired, and garnish with chopped cilantro before serving.

Rate this recipe

★ 3.3 (1)

Spiced Basmati Rice

This basmati rice gets its warmth from whole cumin seeds, cinnamon, cardamom, and cloves bloomed in ghee before the grains are toasted and simmered. The result is light, separate grains with a fragrant backdrop that pairs well with curries, grilled meats, or lentil dishes. A quick rinse and soak keep the texture fluffy rather than sticky.

45 min 4 servings 245 cal

Ingredients

  • 1 1/2 cups basmati rice
  • 2 tablespoons ghee
  • 1 teaspoon cumin seeds
  • 1 cinnamon stick
  • 4 whole green cardamom pods
  • 4 whole cloves
  • 1 bay leaf
  • 1/4 teaspoon ground turmeric
  • 2 1/4 cups water
  • 1 teaspoon salt
  • 2 tablespoons fresh cilantro, chopped

Method

  1. 1

    Rinse the basmati rice in a fine mesh strainer under cold water until the water runs mostly clear, then soak in a bowl of water for 15 minutes.

  2. 2

    Drain the rice well and set aside.

  3. 3

    Melt the ghee in a 6-quart saucepan over medium heat. Add the cumin seeds, cinnamon stick, cardamom pods, cloves, and bay leaf, and cook until fragrant and the cumin seeds sizzle, about 1 minute.

  4. 4

    Add the drained rice and turmeric, and stir gently to coat the grains in the ghee and spices, toasting for 2 minutes.

  5. 5

    Pour in the water and add the salt, then bring to a boil over high heat.

  6. 6

    Reduce the heat to low, cover tightly, and simmer undisturbed for 15 minutes.

  7. 7

    Remove from heat and let the rice rest, covered, for 10 minutes without lifting the lid.

  8. 8

    Fluff the rice gently with a fork, discard the cinnamon stick, bay leaf, and cardamom pods if desired, and garnish with chopped cilantro before serving.