Best Spice Infused Basmati Rice Recipes

MADHUR'S SPICED BASMATI RICE

Steps:

• Pick over rice, and place it in a large bowl. Wash rice with several changes of water. Drain.
• Pour 5 cups of fresh water over the rice, and let it soak for 30 minutes. Transfer to a sieve, and let drain for 20 minutes.
• Heat oil in a heavy-bottomed saucepan over medium heat. Add onion. Cook, stirring with a wooden spoon, until onion has lightly browned, 3 to 5 minutes. Add rice, green chile, garlic, Garam Masala, and salt. Stir gently until all the grains have been coated with oil, about 3 minutes. If the rice begins to stick to the bottom of the pan, reduce heat slightly.
• Pour in the stock, and bring the rice to a boil. Cover with a tight-fitting lid, and reduce heat to low. Cook 25 minutes more; serve.

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.

SPICED BASMATI RICE AND SWEET CORN PILAF

Steps:

• Put rice in a medium bowl and cover with cold water. Swish with fingers, then pour off water. Repeat 2 or 3 times, until water runs clear. Cover again with cold water and soak 20 minutes, then drain.
• Melt 2 tablespoons butter or ghee in a heavy-bottomed saucepan over medium-high heat. Add garlic, ginger, turmeric, saffron, coriander, cumin, cloves, peppercorns and cardamom, and stir to coat. Let sizzle a bit, then add onion and cook, stirring, until softened and beginning to color, about 5 minutes. Add remaining 2 tablespoons butter or ghee, the rice and the corn, and season with 1/2 teaspoon salt. Cook for 1 minute. Add raisins and 2 cups broth or water and bring to brisk simmer. Taste cooking liquid for salt and adjust if necessary.
• Cover with tight-fitting lid, turn heat to low and let cook 15 minutes. Let rest 10 to 15 minutes off heat. Fluff rice and transfer to serving bowl. Sprinkle with cilantro, scallions and cashews, if desired. Serve with yogurt raita.

HERBED BASMATI RICE

Steps:

• Combine the rice, 1 3/4 cups water, the salt, and butter in a small heavy-bottomed saucepan. Bring to a boil over high heat; reduce the heat to low, stir once, and simmer, covered tightly, for 15 minutes. (I need to pull the pot half off the burner to keep it from boiling over.) Turn off the heat and allow the rice to sit covered for 5 minutes. Add the parsley, dill, scallions, and pepper. Fluff with a fork, and serve warm.