Spiced Basmati
Elevate your meals with the aromatic allure of Spiced Basmati, a fragrant and flavor-packed rice dish that pairs perfectly with a variety of cuisines. This recipe combines the natural elegance of basmati rice with a medley of whole spices like cinnamon, cloves, cardamom, cumin, and bay leaf, gently toasted in butter or ghee to unlock their full potential. A hint of turmeric adds a subtle golden hue, making this dish as visually stunning as it is delicious. Ready in just 30 minutes, this versatile side is ideal for curries, roasted meats, or vegetarian mains, and can be garnished with fresh cilantro for an added burst of freshness. Perfect for both weeknight dinners and special occasions, Spiced Basmati turns simple ingredients into an unforgettable culinary experience. Keywords: spiced basmati rice, fragrant rice recipe, basmati side dish, Indian-style rice.
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Recipe Information
Ingredients
- 2 cups Basmati rice
- 3 cups Water
- 2 tablespoons Butter or ghee
- 1 piece Cinnamon stick
- 4 pieces Cloves
- 3 pieces Green cardamom pods
- 1 piece Bay leaf
- 1 teaspoon Cumin seeds
- 1 teaspoon Salt
- 0.25 teaspoons Turmeric powder (optional, for color)
- 2 tablespoons Fresh cilantro (optional, for garnish)
Instructions
Rinse the basmati rice thoroughly in cold water until the water runs clear to remove excess starch. Soak the rice in water for 20 minutes, then drain and set aside.
In a medium saucepan, melt the butter or ghee over medium heat.
Add the cinnamon stick, cloves, cardamom pods, bay leaf, and cumin seeds to the pan. Sauté for 30-60 seconds until the spices become fragrant.
Add the drained basmati rice to the pan and gently stir to coat the rice in the spices and butter or ghee. Cook for 1-2 minutes, stirring occasionally.
Pour in 3 cups of water and add the salt and turmeric powder (if using). Stir gently to combine.
Increase the heat to high and bring the mixture to a boil. Once it begins to boil, reduce the heat to low, cover the saucepan with a tight-fitting lid, and let it simmer for 15 minutes.
After 15 minutes, turn off the heat and let the rice sit, covered, for an additional 5 minutes to steam.
Remove the lid, fluff the rice gently with a fork, and discard the whole spices (cinnamon stick, cloves, cardamom pods, and bay leaf) if desired.
Garnish with fresh cilantro, if using, and serve warm as a side dish or a base for your favorite main course.
Nutrition Facts
Calories |
736 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.4 g | 34% | |
| Saturated Fat | 15.3 g | 76% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 61 mg | 20% | |
| Sodium | 2418 mg | 105% | |
| Total Carbohydrate | 111.1 g | 40% | |
| Dietary Fiber | 6.6 g | 24% | |
| Total Sugars | 0.4 g | ||
| Protein | 15.7 g | 31% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 206 mg | 16% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 300 mg | 6% | |
*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.
