Bollywood Basmati
Experience the vibrant flavors of India with "Bollywood Basmati," a fragrant and colorful rice dish that will elevate your dinner table. This recipe features fluffy basmati rice infused with aromatic spices like cumin, turmeric, and garam masala, while sautéed vegetables—carrots and peas—add texture and natural sweetness. A bright splash of lemon juice and a sprinkle of fresh cilantro bring balance and freshness to every bite. For an irresistible finishing touch, garnish with toasted cashews or slivered almonds for a delightful crunch. Perfect as a side dish or a vegetarian main, Bollywood Basmati is a quick and easy recipe that comes together in under 45 minutes, making it ideal for weeknight meals or festive celebrations. Let this Indian-inspired dish add a flavorful twist to your mealtime repertoire!
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Recipe Information
Ingredients
- 1.5 cups Basmati rice
- 3 cups Water
- 2 tablespoons Unsalted butter
- 1 tablespoon Vegetable oil
- 1 teaspoon Cumin seeds
- 1 leaf Bay leaf
- 1 medium Onion, finely chopped
- 3 cloves Garlic, minced
- 1 teaspoon Ginger, grated
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Garam masala
- 1 medium Carrot, diced
- 0.75 cup Green peas, fresh or frozen
- 2 tablespoons Cilantro, chopped
- 1.5 teaspoons Salt
- 1 tablespoon Lemon juice
- 0.25 cup Cashews or slivered almonds (optional, for garnish)
Instructions
Rinse the basmati rice thoroughly under cold running water until the water runs clear. Soak the rice in water for 20 minutes, then drain and set aside.
In a medium-sized pot, bring 3 cups of water to a boil and add 1/2 teaspoon of salt. Add the soaked basmati rice, reduce the heat to low, cover with a lid, and cook for 10-12 minutes or until the rice is tender and fluffy. Remove from heat and let it sit covered for 5 minutes. Fluff the rice with a fork and set aside.
Heat a large skillet or sauté pan over medium heat. Add the unsalted butter and vegetable oil. Once melted and hot, add the cumin seeds and bay leaf. Sauté for 30 seconds until aromatic.
Add the chopped onion to the pan and cook for 3-4 minutes until translucent. Stir in the minced garlic and grated ginger, cooking for 1 minute until fragrant.
Sprinkle in the turmeric powder and garam masala, stirring well to coat the onions and release the spices' aroma.
Add the diced carrots and green peas to the skillet. Stir everything together and cook for 4-5 minutes until the vegetables are tender but retain their bright color.
Gently fold the cooked basmati rice into the skillet with the vegetables and spices. Add the remaining salt and stir carefully to ensure well-distributed flavors without breaking the rice grains.
Turn off the heat and stir in the chopped cilantro and lemon juice for a fresh, zesty flavor.
If desired, garnish with toasted cashews or slivered almonds for added crunch and serve immediately.
Nutrition Facts
Calories |
1120 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.6 g | 69% | |
| Saturated Fat | 19.4 g | 97% | |
| Polyunsaturated Fat | 8.4 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 3011 mg | 131% | |
| Total Carbohydrate | 140.9 g | 51% | |
| Dietary Fiber | 13.9 g | 50% | |
| Total Sugars | 17.1 g | ||
| Protein | 24.4 g | 49% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 254 mg | 20% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 1120 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
