Soy-Free Fragrant Spiced Rice
Elevate your meal prep with this Soy-Free Fragrant Spiced Rice recipe—a delightful fusion of aromatic whole spices and perfectly cooked basmati rice. Infused with warming notes from cinnamon, cloves, cardamom, and a hint of turmeric, this dish brings vibrant color and bold flavor to your table, all without the addition of soy. Sautéed onions, garlic, and ginger provide a flavorful base, while whole spices release their essence as the rice simmers to light, fluffy perfection. Garnished with fresh coriander leaves, this versatile recipe is the ultimate side dish for curries, roasted vegetables, or grilled protein. Quick and easy to prepare in under 40 minutes, it's ideal for both family dinners and special occasions. Whether you're catering to dietary needs or simply seeking an aromatic rice dish, this soy-free, gluten-free option won't disappoint!
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Recipe Information
Ingredients
- 2 cups basmati rice
- 4 cups water
- 1 piece cinnamon stick
- 4 pieces cloves
- 3 pieces cardamom pods
- 1 piece bay leaf
- 1 teaspoon whole black peppercorns
- 0.5 teaspoon turmeric powder
- 1 teaspoon salt
- 2 tablespoons ghee or olive oil
- 1 medium onion
- 1 inch piece ginger
- 2 cloves garlic
- 2 tablespoons coriander leaves (cilantro)
Instructions
Rinse the basmati rice under cold water until the water runs clear. This helps to remove excess starch and keeps the rice fluffy.
Peel and finely chop the onion, garlic, and ginger. Set aside.
In a large pot, heat the ghee or olive oil over medium heat.
Add the cinnamon stick, cloves, cardamom pods, bay leaf, and black peppercorns. Fry the spices for 1-2 minutes until they are fragrant.
Add the chopped onion to the pot and sauté for about 3-4 minutes until it becomes translucent.
Stir in the ginger and garlic, and cook for another 1-2 minutes, continually stirring to prevent burning.
Add the rinsed basmati rice to the pot, and gently stir for 1-2 minutes to coat the rice with the oil and spices.
Pour in the water, and then add the turmeric powder and salt. Stir well to ensure all ingredients are well combined.
Bring the water to a boil. Once boiling, reduce the heat to low, cover the pot with a tight-fitting lid, and cook for 12-15 minutes until all the water is absorbed and the rice is cooked through.
Remove from heat and let the rice sit, covered, for an additional 5 minutes.
Fluff the rice gently with a fork, discarding the whole spices if desired.
Garnish with chopped coriander leaves and serve hot as a side dish or base for your favorite curry or vegetables.
Nutrition Facts
Calories |
866 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.3 g | 40% | |
| Saturated Fat | 18.2 g | 91% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 72 mg | 24% | |
| Sodium | 2426 mg | 105% | |
| Total Carbohydrate | 131.1 g | 48% | |
| Dietary Fiber | 9.7 g | 35% | |
| Total Sugars | 7.8 g | ||
| Protein | 18.0 g | 36% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 244 mg | 19% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 646 mg | 14% | |
*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.
