Indian Basmati Rice Recipe
User Reviews
4.2
Indian Basmati Rice Recipe
Description
Indian Basmati Rice begins with careful rinsing to clear surface starch, preventing clumping during cooking and promoting separate grains. Soaking the rice for 30 minutes further helps it cook evenly. The rice is boiled in a large pot with salt until tender but still firm to the bite, typically around 12-15 minutes.
After draining, the rice is kept in a strainer while turmeric mixed with boiling water is poured over to give a faint yellow hue without overpowering taste. Optionally, cooking ghee or oil with spices such as curry leaves, mustard seeds, cumin seeds, and fennel seeds can be poured over the rice to infuse subtle aromatic flavors, though this step can be skipped for a plainer rice.
The result is fragrant, visually appealing basmati rice with individual grains separate and lightly colored. This rice complements curry or vegetable dishes, serving as a neutral but enhanced base to Indian meals. The spice oil addition is commonly omitted for young children.
Ingredients
- 1 cup basmati rice
- water boiling
- 2 teaspoon salt
- 1 tablespoon water boiling
- ⅛ teaspoon Turmeric
- 1 tablespoon ghee optional (- see note 1, or oil
- 3 curry leaves optional (- see note 1)
- ½ teaspoon black mustard seeds optional (- see note 1)
- ½ teaspoon cumin seeds optional (- see note 1)
- ½ teaspoon fennel seeds optional (- see note 1)
Instructions
- Place the rice in a large bowl and add enough cold water to cover by 2-3 inches. Use your hand to gently turn the rice over, swishing it to release any excess starch. Carefully pour off the water, leaving the rice in the bowl. Repeat three times.1 cup basmati
- Cover the rice again and leave it to soak for 30 minutes. Then use a fine-mesh strainer to drain the rice.
- Bring a large pan of water to a boil, add the salt and the drained rice. Bring back to a simmer and cook for 12-15 minutes until the rice is tender. Start checking at 12 minutes.drained riceboiling water1 teaspoon salt
- When the rice is cooked, use a fine-mesh strainer to drain the rice - pour the cooked rice and remaining water carefully into the strainer and allow the excess water to drain.
- Mix the turmeric with the boiling water, and while the rice is still in the strainer, pour the mixture over the top. It will stain some rice yellow.1 tablespoons boiling water⅛ teaspoon turmeric
- Use a rubber spatula to gently turn the rice and distribute the colored grains. You aren't going to color all of the rice, just some of the grains.
- Transfer to a serving bowl.
Optional -
- Heat the ghee/oil in a small frying pan over medium heat. Once the oil is shimmering, add the curry leaves and the mustard, cumin, and fennel seeds. Remove the pan from the heat and pour over the rice.1 tablespoon ghee/oil3 curry leaves½ teaspoon black mustard seeds½ teaspoon cumin seeds½ teaspoon fennel seeds
Notes
- Rinsing and soaking the rice improves texture by reducing starch and promotes even cooking.
- Adding spiced ghee or oil with mustard seeds, cumin, fennel, and curry leaves imparts extra aroma and flavor but is optional.
- Pouring turmeric water over the drained rice adds color without altering the taste significantly.
- Adjust spices or omit them when cooking for young children to suit palates.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 206 kcal
% Daily Value*
| Calories | 206kcal | 10% |
| Carbohydrates | 37g | 12% |
| Protein | 4g | 8% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 10mg | 3% |
| Sodium | 1166mg | 49% |
| Potassium | 66mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 32IU | 1% |
| Vitamin C | 15mg | 17% |
| Calcium | 23mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.2
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