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My review
Indian Style Basmati Rice
20
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!"
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Ingredients
45 m servings 216Original recipe yields 6 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Place rice into a bowl with enough water to cover. Set aside to soak for 20 minutes.
- 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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Footnotes
- Partner Tip
- Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.
Nutrition Facts
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Reviews
Read all reviews 216332 Ratings
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Most helpful positive review
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 r...
Most helpful critical review
2/4/2011
I make indian food a lot and try to get what I make as close to restaurants that I've been to. I don't ever remember seeing their basic rice with cumin in it. It usually has ajwain seed (carrom)...
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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 r...
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 fo...
10/24/2011
This is very good. I was a little disappointed in the hieroglyphics I had to go through to figure out the "ground equivalents" of the spices. So, thanks to the internet, here they are: 1 tsp c...
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 - ...
1/3/2006
This tasted very good, however I had to make some changes to it because I had to use white rice and substitute ground spices. For the cinamon I used one teaspoon ground, and cardamon also suffe...
2/4/2011
I make indian food a lot and try to get what I make as close to restaurants that I've been to. I don't ever remember seeing their basic rice with cumin in it. It usually has ajwain seed (carrom)...
2/2/2006
this was just what we needed for our indian food fix! i spent some extra time sauteing the rice after it was soaked to toast it to a light golden color, it really brought out the rich flavor of...
10/29/2006
This was very good. I skipped the cardamom completely, used ground cinnamon instead of sticks, and used ground cumin instead of cumin seeds (but reduced the amount to 2 tsp). I seemed to need ...
2/16/2006
Delicious! I used brown basmati so I had to cook it longer but it went sooooo well with the Dahl recipe and the Naan bread recipe. Yummy!