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Indian Style Basmati Rice

Savory Indian rice flavored with toasted and fragrant whole spices and fried onions. Soaking the basmati rice before cooking makes all the difference. Serve with your favorite Indian curry or dal. Make sure you warn people not to bite into the whole spices!
Print Recipe
Cook Time 35 minutes
Total Time 50 minutes
Course lunch/dinner
Cuisine Indian
Servings 6 people
Calories 1425.3 kcal

Equipment

  • 1 Medium Bowl For soaking rice
  • 1 Large Pot with Lid For cooking rice
  • 1 Wooden Spoon or Spatula For stirring
  • 1 Measuring Cups For accurate ingredient measurements
  • 1 Fork For fluffing the cooked rice

Ingredients
  

Main

  • 1 ½ 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 ½ cups water
  • 1 teaspoon salt or to taste

Instructions
 

  • Gather all ingredients. Dotdash Meredith Food Studios
  • Place rice into a bowl with enough water to cover. Set aside to soak for 20 minutes. Dotdash Meredith Food Studios
  • In the last 10 minutes of soaking, heat oil in a large pot or saucepan over medium heat. Add cinnamon stick, cardamom pods, and cloves, then stir in cumin seed. Dotdash Meredith Food Studios
  • Cook and stir until fragrant and toasted, about a minute. Add sliced onion and stir. Dotdash Meredith Food Studios
  • Sauté until the onion is tender and a rich golden brown color, about 10 minutes. Dotdash Meredith Food Studios
  • Drain water from rice, and stir into the pot. Cook and stir rice until lightly toasted, about 3 minutes. Dotdash Meredith Food Studios
  • Add water and salt, and bring to a boil. Cover and reduce heat to low. Simmer until all the water has been absorbed, about 15 minutes. Dotdash Meredith Food Studios
  • Let stand for 5 minutes, then fluff with a fork before serving. Dotdash Meredith Food Studios

Notes

1. Rice Soaking: Soaking basmati rice for 20 minutes is critical. It elongates the grains, prevents stickiness, and ensures a fluffy, separated texture. Do not skip this step. 2. Spice Tempering: Toasting the whole spices in oil until fragrant (tadka) infuses the cooking oil with deep, complex aromas, which then permeate the rice. Be vigilant to avoid burning them. 3. Onion Browning: Achieve a rich, golden-brown color for the onions; this caramelization adds significant depth and sweetness to the dish's flavor profile. 4. Resting Time: After cooking, allowing the rice to rest, covered, for 5 minutes off the heat is crucial. It allows the steam to redistribute, firming up the grains and preventing mushiness. 5. Ghee vs. Oil: For enhanced richness and authentic flavor, consider using ghee (clarified butter) instead of vegetable oil. 6. Whole Spices: Remind diners about the whole spices, or consider tying them in a muslin cloth pouch for easy removal before serving.