Indian-Style Basmati Rice Recipe

Name: Indian Style Basmati Rice
Cook time: 35 min
Total time: 50 min
Yield: 6
Ingredients: 1.5 cups basmati rice; 2 tablespoons vegetable oil; 1 (2 inch) piece cinnamon stick; 2 pods green cardamom; 2 whole cloves; 1 tablespoon cumin seed; 1 small onion, thinly sliced; 2.5 cups water; 1 teaspoon salt, or to taste

Cook Time: 35 minutes

Ingredients

1 cups basmati rice
2 tablespoons vegetable oil
1 (2-inch) piece cinnamon stick
2 pods green cardamom
2 whole cloves
1 tablespoon cumin seed
1 small onion, thinly sliced
2 cups water
1 teaspoon salt, or to taste

Directions

Step 1: Gather all ingredients.

Step 2: Place the basmati rice into a bowl with enough water to cover it. Set aside to soak for 20 minutes.

Step 3: In the last 10 minutes of soaking, heat vegetable oil in a large pot or saucepan over medium heat. Add the cinnamon stick, cardamom pods, and cloves, followed by the cumin seeds. Stir and cook until the spices are fragrant and lightly toasted, about 1 minute.

Step 4: Add the thinly sliced onion to the pot. Saut until the onion is tender and develops a rich golden brown color, approximately 10 minutes.

Step 5: Drain the water from the rice and add it to the pot. Stir the rice to toast it lightly, about 3 minutes.

Step 6: Add the 2 cups of water and 1 teaspoon of salt to the pot. Bring to a boil, then cover and reduce the heat to low. Let it simmer until all the water has been absorbed, about 15 minutes.

Step 7: Remove the pot from heat and let it stand for 5 minutes. After that, fluff the rice with a fork and serve.

Nutrition Facts (per serving)

Calories: 216
Total Fat: 5g (7% DV)
Saturated Fat: 1g (5% DV)
Sodium: 394mg (17% DV)
Total Carbohydrate: 39g (14% DV)
Dietary Fiber: 1g (4% DV)
Total Sugars: 1g
Protein: 4g (8% DV)
Vitamin C: 1mg (1% DV)
Calcium: 26mg (2% DV)
Iron: 1mg (6% DV)
Potassium: 39mg (1% DV)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Indian-Style Basmati Rice Recipe

Indian-style basmati rice is a fragrant and flavorful side dish typically served with rich Indian curries, grilled meats, and vegetable stews. It is a perfect accompaniment that enhances the spices in Indian cuisine. This rice is not just a staple, but a true representation of India's diverse culinary culture.

History of Basmati Rice

Basmati rice has been cultivated in the Indian subcontinent for centuries, with historical records dating its cultivation back over 2,000 years. The name "Basmati" comes from the Sanskrit word "Vasmati," which means "fragrant" or "aromatic." Traditionally grown in the Himalayan foothills in India and Pakistan, basmati rice is prized for its long, slender grains and aromatic fragrance, which are distinct from other rice varieties.

Regional Variations

In India, basmati rice is cooked in various ways depending on the region. For example, in the northern regions, basmati is often used in biryanis and pilafs, with a mix of spices such as cinnamon, cardamom, and cloves. In southern India, rice dishes like 'temple rice' are also common, flavored with curry leaves, mustard seeds, and dry chilies. The unique cooking techniques and spices reflect the diverse culinary practices across India.

Difference from Similar Dishes

Indian-style basmati rice differs from other rice dishes due to its distinctive use of whole spices like cumin, cardamom, and cloves, which are toasted in hot oil before the rice is added. This step infuses the rice with complex flavors and aromas. Unlike simpler preparations like plain steamed rice, which may not feature any added spices, basmati rice is an aromatic side dish that complements the bold flavors of Indian curries and other complex dishes.

Where it is Usually Served

Indian-style basmati rice is commonly served as a side dish to main courses such as dal (lentils), curries (like chicken tikka masala or palak paneer), and grilled meats. It is a staple at Indian weddings, festive occasions, and family meals, often served alongside a variety of accompaniments like raita, pickles, and naan bread.

Interesting Facts

1. The aroma of basmati rice is due to a naturally occurring compound called 2-acetyl-1-pyrroline, which is also found in pandan leaves and certain varieties of jasmine rice. This compound is responsible for the characteristic nutty and floral fragrance of basmati rice.

2. In traditional Indian cooking, basmati rice is often soaked before cooking to prevent the grains from becoming too sticky. The soaking process also helps the grains expand to their full length, making them even more fragrant and delicate.

3. While India and Pakistan are the largest producers of basmati rice, the variety is now grown in other countries as well, such as the United States. However, to be labeled as "basmati," rice must meet strict quality standards regarding its aroma and length of the grain.

FAQ about Indian-Style Basmati Rice Recipe

Store any leftover rice in an airtight container in the refrigerator for up to 3-4 days. To reheat, sprinkle a little water over the rice and cover it with a damp cloth or plastic wrap. Microwave it for a minute or two until heated through. Alternatively, you can reheat it in a pan on low heat, adding a small amount of water.

While basmati rice is recommended for its unique fragrance and texture, you can use other long-grain rice varieties like jasmine rice. However, note that the flavor and texture will be slightly different. If you use jasmine rice, consider reducing the amount of water and cooking time slightly to avoid overly soft rice.

To prevent the rice from being too sticky, be sure to rinse the rice thoroughly before cooking to remove excess starch. Additionally, make sure to toast the rice in oil before adding water. This helps to separate the grains and prevent clumping.

Yes, you can prepare the rice in advance. After cooking, let it cool to room temperature, then store it in an airtight container in the fridge for up to 4 days. You can also freeze the cooked rice for up to a month. Reheat as needed by adding a little water and microwaving or reheating in a pan.

You can customize this recipe by adding vegetables like peas, carrots, or bell peppers to the rice. Some people also like to add saffron for extra flavor and color. For a more intense flavor, you can use ghee instead of vegetable oil, or even add a pinch of ground turmeric for a golden hue.

Yes, you can make this recipe in a rice cooker or Instant Pot. For a rice cooker, simply follow the same steps of toasting the rice and spices, then add the water and salt to cook as you normally would. In an Instant Pot, sauté the spices and onions first, then add the rice, water, and salt, and cook on high pressure for about 3-4 minutes. Let the pressure release naturally for best results.

Indian Style Basmati Rice pairs beautifully with a variety of Indian dishes such as curries, dal, or tandoori meats. It’s also great with grilled vegetables or served alongside chutneys and pickles for added flavor.

Yes, you can adjust the spices according to your taste. If you prefer a milder flavor, reduce the cumin seed or omit the cardamom pods. Alternatively, you can add more spices like cinnamon, cloves, or even a bit of chili powder for a spicier kick.

Soaking the rice helps to remove excess starch and allows the grains to cook more evenly. It also helps prevent the rice from being too sticky and improves the texture, making it light and fluffy after cooking.

To make this recipe vegan, simply substitute the vegetable oil for ghee (if you want a richer taste) or use any plant-based oil of your choice. Ensure that any accompanying dishes are also vegan-friendly for a complete meal.

Comments

Me

10/06/2025 01:52:54 PM

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 rice indicated. It totally overpowered the rice and muted all the other great flavours going on in the dish. I would definitely make this again but I will use about 1 teaspoon of cumin seed next time and probably add green peas to it, as a matter or preference. I also used jasmine rice, so I did not soak it, but I washed it thoroughly until the water was clear and let in drain in a colander until the rice is relatively dry. I find this is essential in making rice dishes like this so the rice sautes better and doesnt taste bland or waterlogged. I also reduced the cooking time slightly, since I was using a different type of rice and reduced the water to 2 cups, but kept the amount of rice used the same.

TUNISIANSWIFE

06/24/2006 09:14:44 AM

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 for the better! Oh this was wonderful served with "Maharaja Curry" and it was a restaurant-quality meal. I did add Saffron and frozen peas to the rice for color and substance. Thanks for this nice recipe!

janetbellu

10/24/2011 05:29:30 PM

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 cinnamon 1/8 tsp cardamom 1/2 tsp cloves 1 tsp cumin I thought it could use a little more salt, too, maybe 1 1/2 tsp. Othewise, a keeper!

Kitchen Kitty

04/18/2015 09:36:44 AM

Love this rice - I added saffron threads. Served to guests at a dinner party and everyone loved it, including my picky 4 year old. NEW UPDATE - Just made this in my Instant Pot Electric Pressure Cooker and it was great. I sautéed the onions in ghee while the rice soaked, then added ground spices. After I drained the rice I sautéed it along with the spices until lightly toasted and mixed with spices. I added a tsp saffron and then turned pressure cooker on for 3 minutes. After that I let the steam naturally release for 10 minutes before opening the vent. Fluffed with a fork and served. Perfectly cooked and delicious!

Pam Frasca

01/21/2021 03:38:48 PM

I love this rice! I doubled the recipe except for the oil. I stuck with 2 tbsp. I added black mustard seed, and bay leaf to the mix of spices. A small pinch of celtic salt. Allowing the spices to bloom in the saute really releases their flavor. Crushing the green cardamom pods a bit before cooking lets this fabulous flavor be more predominant. I really like the tip to continue to steam the rice for 10 minutes with the lid still on. We love this rice!

David M

05/24/2019 10:17:23 PM

I've cooked this probably 10-15 times since finding this recipe. So far, it's my go-to Indian rice recipe. I screwed up rice for a long time before I finally found this recipe. I add a couple cloves of minced garlic with the cumin seed, the flavor is not remarkably different, but great either way. I use way more oil than is called for. I don't measure it, I pour a couple tablespoons before adding spices, then a little more with the onions if they don't seem to be wet and slippery looking. I probably use closer to 4 Tablespoons total (I am NOT a low-fat chef) I cook everything in a big stainless pot with a super-thick (like 1") base. The oil keeps anything from sticking to the pot, and keeps the grains separate when done. When toasting the rice before adding the water, I cook and stir until I can hear that the water clinging to the rice has basically cooked off. As soon as it reaches a boil, I set the timer for 15 min, turn the heat as far down as it goes, and cover. When the timer goes off, I immediately invert into a big mixing bowl and fluff then let stand. I found that letting it stand in the pot just overcooks the bottom, probably because of my heavy base. Fried in a wok the following day, this rice is even better which is saying a lot. Spectacular. Never found anyone that didn't love it. I am not ethnically Indian however. I did this with jasmine rice and the flavor is good, but it's super sticky. Basmati is far better.

Alison

07/13/2021 10:18:26 PM

Wow, this was GREAT! Just like an Indian restaurant we used to frequent. I did use ground spices instead of whole (another reviewer gave the equivalents) I actually made it in my Instant pot- fast easy and delicious

Kristi Wiseman

01/29/2019 05:07:38 PM

This is delicious! I used brown basmatti rice so I soaked the rice about an hour and cooked it 20 minutes. I added 1 teaspoon of grated fresh ginger and I clove of garlic. I used 1/2 teaspoon cinnamon and 4 cardamom pods. I used only 1 teaspoon cumin seed. I used low sodium chicken broth and did not add any salt. This recipe is a keeper and I will make it again and again.

Daphna

08/31/2024 02:47:43 PM

Turned out wonderful! I had to substitute to ground spices as I don’t have whole. 1 teaspoon ground cinnamon 1/4 teaspoon ground cardamom A generous dash of cloves 1 1/2 teaspoon ground cumin

NewOat6472

11/23/2022 07:31:59 PM

I absolutely love this recipe for making my rice & use it each time I make a curry. I’ve shared this recipe with family & friends too. I’ve tweaked it a little & add 4 or 5 cloves & about 6 or so green cardamom pods, then once cooked I remove the pods, scrape out the seeds & stir them in … delicious! 😋 … I love a cardamom seed bursting in your teeth, best spice flavour EVER,

nobody

07/19/2017 02:44:36 AM

If you're like me, and mess up rice every time, then this is the recipe for you! I absolutely love it!!!!! However, I did make a few changes. First, I used Basmati Rice, instead of brown, and used 1/8 teaspoon of regular cumin, rather than the seeds. I also added a bay leaf in with the spices and used 2 cinnamon sticks instead of one. Lastly, after toasting the rice, I poured it into a rice cooker with about 3/4 a cup of water. Cooked for about 16 minutes, fluffed, and let it set for 5 more minutes. Without a doubt, this is best rice I've ever made!

Joshua

09/02/2025 10:07:35 PM

This is my go to rice recipe with Indian dishes. I add a bay leaf to the aromatics.

philippkessler

09/01/2025 11:59:10 PM

Easy to make and delicious. Used it for a Tandoori dish and the amount of cumin seed worked well for that. Might reduce it if used for a curry.

Eric Gonzalez

04/01/2025 10:47:07 AM

This is the kind of recipe that makes me look like a pro.

Scott K

03/07/2025 12:27:15 AM

Very good! Just like at an Indian restaurant. I think those who say 1 tablespoon of cumin seed is too much must be confusing cumin powder for cumin seed.

Sharon Baker

02/24/2025 09:53:30 PM

Totally saved dinner tonight, thank you.

cgcalkins

12/31/2024 03:36:42 PM

I never have cumin seed, so I just dump in a little cumin powder.

AmberLemon9690

11/16/2024 01:18:54 PM

All the above.. the aromas it let off, mouth watering. Hopefully go well with my Lamb Rogan Josh. 😋

dull_cactus

05/25/2024 05:48:23 PM

My go-to recipe for rice!! So easy and so tasty. Thank you very much for sharing it! Served it with chicken, beans, lentils--all combinations were just great.

Dorothy Thomas

05/19/2024 12:28:18 PM

I can’t believe I made this myself!

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