Indian Rice Recipe
User Reviews
5
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Prep Time
5 mins
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Cook Time
35 mins
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Total Time
40 mins
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Servings
8
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Calories
298 kcal
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Course
Main Course
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Cuisine
Indian
Indian Rice Recipe
Description
The recipe begins by gently frying aromatics like onions, garlic, and ginger along with whole spices such as cardamom pods, cinnamon stick, fenugreek, and cumin seeds in ghee until softened. Basmati rice is then added with turmeric, salt, and water, bringing the mixture to a boil before simmering gently to absorb the liquid and develop fluffy grains. Separately, fresh curry leaves are fried in hot oil until popping ceases, then salted and used as a garnish. This frying releases the oils and fragrance of the curry leaves, adding a distinctive flavor layer.
The result is rice that carries subtle warmth from the spices and a slightly oily but fresh finish from the fried curry leaves, offering complexity without heaviness. The texture is tender with individual grains separated, making it a fitting complement for richly spiced main dishes or curries.
This dish can be refrigerated well wrapped for up to 4-6 days, allowing for easy meal prep or leftovers. It pairs well with dals, vegetable or meat curries, and can also be adapted with other fresh herbs or chilies based on taste preferences.
Ingredients
- 2 cups basmati rice
- 3 tablespoons ghee clarified butter
- 1 1/2 cup onion chopped
- 3 cloves garlic minced
- 1 tablespoon ginger fresh grated
- 4 cardamom pods cracked
- 1 cinnamon stick
- 1 dried chile pepper bird, serrano, cayenne...
- 1 teaspoon fenugreek seeds
- 3/4 teaspoon cumin seeds
- 1/2 teaspoon Turmeric
- 1 1/2 teaspoon salt
- 4 cups water
- 1/4 cup vegetable oil
- 1/3 cup curry leaves whole fresh
Instructions
- Heat a large pot over medium to medium-low heat. Add the ghee, onion, garlic, ginger, cardamom pods, cinnamon, chile, fenugreek, and cumin seeds. Saute until the onions are soft and the fenugreek seeds have started to soften, about 12-15 minutes. Stir occasionally.
- Add the rice, turmeric, salt and water. Raise the heat to high and bring to a boil. Once boiling, cover and lower the heat again to medium-low. Simmer for 15 minutes, until the rice has absorbed the water and there are steam holes in the top of the rice. Fluff the rice with a fork, cover and set aside to steam for 5-10 more minutes.
- Add the oil to a small skillet. Place the skillet over medium-high heat. Once it's very hot, add the curry leaves and step back--herbs contain a lot of moisture and will pop when frying. Fry the curry leaves for 10-20 seconds, just long enough for the popping to stop. Then scoop them out of the oil and and place them on a paper towel to drain. Sprinkle the curry leaves with salt. When ready to serve, scoop the rice into a large bowl, removing the cardamom pods, chile, and cinnamon stick. Top with flash fried curry leaves and serve warm.
Notes
- Store wrapped rice in the refrigerator and consume within 4 to 6 days for best freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 298 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 298kcal | 15% |
| Carbohydrates | 42g | 14% |
| Protein | 4g | 8% |
| Fat | 13g | 20% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 14mg | 5% |
| Sodium | 447mg | 19% |
| Potassium | 113mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 15IU | 0% |
| Vitamin C | 3.6mg | 4% |
| Calcium | 36mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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