Indian Rice
This Indian Rice is a flavor-packed delight! Aromatic basmati rice cooked with spices creates a perfect side for any meal.
Equipment
- Large Pot
- Wooden Spoon
- Measuring cups and spoons
- Knife and cutting board
- Strainer
Ingredients
Ingredients
- 2 cups Basmati Rice long-grain, rinsed
- 3 tablespoons Ghee clarified butter
- 1.5 cups Onion chopped finely
- 3 cloves Garlic minced
- 1 tablespoon Fresh Grated Ginger
- 4 Cardamom Pods cracked
- 1 Cinnamon Stick
- 1 Dried Chile Pepper
- 1 teaspoon Fenugreek Seeds
- 0.75 teaspoon Cumin Seeds
- 0.5 teaspoon Turmeric
- 1.5 teaspoons Salt
- 4 cups Water
- 0.25 cup Vegetable Oil
- 1/3 cup Curry Leaves whole fresh leaves
Instructions
Instructions
- Step 1: Rinse the Rice - Rinse the basmati rice under cold water until the water runs clear. Soak the rinsed rice in water for about 30 minutes, then drain.
- Step 2: Prepare the Aromatics - In a large pot, heat the ghee and vegetable oil over medium heat. Add the chopped onions and sauté until golden brown, about 8-10 minutes. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
- Step 3: Add the Spices - Add the cracked cardamom pods, cinnamon stick, dried chile pepper, fenugreek seeds, cumin seeds, turmeric, and salt. Stir for 1-2 minutes to toast the spices.
- Step 4: Combine Rice and Water - Add the drained basmati rice to the pot, stirring to coat. Pour in 4 cups of water and bring to a boil.
- Step 5: Simmer - Once boiling, reduce heat to low and cover. Let simmer for 15-20 minutes, or until water is absorbed and rice is tender. Avoid lifting the lid.
- Step 6: Finishing Touches - Remove from heat and let sit, covered, for 5-10 minutes. Fluff with a fork and fold in fresh curry leaves.
Notes
- For fluffier rice, soak the basmati rice for at least 30 minutes before cooking.
- Adjust spice levels according to your taste by using less dried chile.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.