Best Special Indian Basmati Rice Recipes

JEERA RICE RECIPE

Steps:

• Wash rice a few times until water runs clear.
• Then soak it in lot of water for at least 30 mins. Drain it completely.
• Heat ghee or oil in a pressure cooker or a pot.
• Saute bay leaf, cloves, cinnamon, cardamoms and mace until they begin to sizzle.
• Fry jeera on a low flame until a nice aroma comes out. Add green chilli.
• Transfer drained rice to the pot or cooker and fry for 2 to 3 mins. Do not stir vigorously as the rice grains will break.
• This frying step helps to bring out the aroma of the rice.
• Pour water and add salt. Stir well and taste the water. It must be slightly salty. Bring water to a boil on a high flame.
• Making Jeera rice in pot - Cover and cook on a low to medium heat until water is absorbed & rice is done. Once done, turn off the heat and let the rice rest in the pot for 15 mins. This helps the grains to expand and become fluffy.
• Making Jeera rice in pressure cooker - Cover the pressure cooker with a lid. Cook on a high heat for 1 whistle. For al dente rice, I release the pressure carefully after 2 mins with the help of a wooden spatula.
• When the pressure releases completely, open the lid and fluff up jeera rice with a fork. Serve with any curry.
• Press saute button and pour ghee to the inner pot of instant pot.
• Add all the spices & saute for 1 min until they turn fragrant. Add the drained rice and chilli. Saute for 2 mins stirring occasionally. Do not stir a lot, rice grains will break.
• Pour 1¾ cups plus 2 tbsps water and add salt. Stir and taste the water. If needed add more salt.
• Secure the lid & position the steam release handle to sealing.
• Press the pressure cook button, set to high pressure. Set the timer for 5 mins.
• When done the instant pot beeps. Let the pressure release naturally for a min and release the rest of the pressure manually with the help of a long spoon (moving the vent from sealing to venting). This will give you al dente cooked jeera rice. (Do this always for a larger batch, even for softer rice, refer notes).
• For softer rice, let the pressure release naturally for 3 to 4 mins.
• Fluff up the Jeera rice with a fork & add some coriander leaves. Serve with dal or your favorite curry.

INDIAN STYLE BASMATI RICE

Steps:

• 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.

SPECIAL INDIAN BASMATI RICE

Steps:

• Measure out 1 mug white basmati rice. Put it a bowl and top up with cold water. Soak the rice for 10 mins, then wash THOROUGHLY in a sieve until water runs off clear
• Heat the oil in a small pan and add all the dry ingredients except for the turmeric. Gently fry on a low heat for 3 minutes.
• Add the turmeric, stir and then add the rice. Stir thoroughly.
• Add the water and bring to the boil. When boiling, put the lid on the pot and turn down the heat to simmering.
• Simmer the rice for 20 - 25 minutes and try and resist peeping into the pot. The steam building up under the lid is important for the cooking process of this rice.
• Lift the lid after 20 minutes to check if all the water has been absorbed. If so, remove the "bits", most of them will have collected at the top of the pan. If there's still any water left in the bottom of the pan, simmer for another few minutes.
• Stir through and enjoy alongside your favourite curry.
• You can also keep this rice hot in the oven (100 degrees celsius) for an hour or so which will make the rice more grainy and less sticky.
• (I will endeavour to add a photo the next time I make this rice.)

FRAGRANT EAST INDIAN BASMATI RICE

Steps:

• TOAST 1/2 teaspoon cumin seeds over medium heat in a pot you wish to cook your rice in, until seeds become aromatic and lightly pop.
• ADD 2 cups water, 1 tablespoon olive oil, 3/4 teaspoon salt, 4 whole green cardamom pods or 3/8 teaspoon ground cardamom, 1/8 cup frozen peas (optional). NOTE: ADD the curry powder or turmeric from the CREATIVE ADDITIONS FOR YELLOW RICE; ADD up to 4 of the remaining suggested ingredients now as well, if desired.
• RAISE heat to high.
• BRING to a boil.
• ADD 1 cup basmati rice.
• COVER.
• BOIL 1 1/2 minutes.
• REDUCE heat to lowest setting for 40-45 minutes.
• REMOVE cardamom pods and cinnamon stick if desired; FLUFF rice with a fork before serving.
• SERVE with your favorite Indian entree and enjoy!