Spicy Brown Basmati Rice
Elevate your side dish game with this aromatic and flavorful Spicy Brown Basmati Rice recipe, a perfect balance of wholesome brown basmati rice and bold spices. Infused with the warmth of cumin, coriander, paprika, and turmeric, and given a zesty finish with fresh cilantro and a squeeze of lemon, this dish packs a punch of flavor in every bite. Sautéed onions, garlic, and ginger add a savory depth, while a hint of red chili flakes delivers just the right amount of heat. Ideal as a side for curries, grilled meats, or roasted vegetables, this gluten-free, vegan-friendly recipe comes together in under 45 minutes and serves as a fragrant centerpiece for your meal. Whether you're spicing up your weeknight dinners or hosting a flavorful feast, Spicy Brown Basmati Rice is a must-try!
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Recipe Information
Ingredients
- 1 cup Brown basmati rice
- 2 cups Water
- 2 tablespoons Olive oil
- 1 medium (finely chopped) Onion
- 3 (minced) Garlic cloves
- 1 teaspoon (grated) Fresh ginger
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Paprika
- 0.5 teaspoons Turmeric powder
- 0.5 teaspoons Red chili flakes
- 1 teaspoon (or to taste) Salt
- 2 tablespoons (chopped) Fresh cilantro
- 1 tablespoon Lemon juice
Instructions
Rinse the brown basmati rice under cold water until the water runs clear. Drain and set aside.
In a medium saucepan, bring 2 cups of water to a boil. Add the rinsed rice and 1/2 teaspoon of salt. Reduce the heat to low, cover, and simmer for 25-30 minutes, or until the rice is tender and the water is absorbed.
While the rice is cooking, heat the olive oil in a large skillet over medium heat.
Add the finely chopped onion to the skillet and sauté for 4-5 minutes, or until soft and translucent.
Stir in the minced garlic and grated ginger. Cook for 1-2 minutes, stirring frequently, until fragrant.
Add the ground cumin, ground coriander, paprika, turmeric powder, and red chili flakes to the skillet. Stir the spices into the onion mixture and cook for 1 minute to release their aromas.
Once the rice is cooked, fluff it with a fork and transfer it to the skillet with the onion-spice mixture. Mix well to coat the rice evenly with the spices.
Season the rice with the remaining salt (adjust to taste) and stir in the chopped cilantro and lemon juice.
Cook for an additional 2-3 minutes, stirring occasionally, to let the flavors meld together.
Remove from heat and serve warm. Garnish with extra chopped cilantro if desired.
Nutrition Facts
Calories |
581 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.2 g | 40% | |
| Saturated Fat | 4.9 g | 25% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 40 mg | 2% | |
| Total Carbohydrate | 70.3 g | 26% | |
| Dietary Fiber | 7.9 g | 28% | |
| Total Sugars | 8.4 g | ||
| Protein | 10.8 g | 22% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 143 mg | 11% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 617 mg | 13% | |
*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.
