Spicy Dill Rice
Elevate your mealtime with the vibrant flavors of Spicy Dill Rice, a perfectly spiced and herbaceous dish that beautifully balances heat, zest, and freshness. This recipe combines fluffy basmati rice with the bold aroma of fresh dill, earthy cumin, and a kick from green chilies and red chili flakes. A hint of turmeric lends a stunning golden hue, while a pop of lemon juice enhances its brightness. Sautéed onions and garlic create a fragrant base, making this dish irresistibly aromatic. Ready in just 40 minutes, Spicy Dill Rice is versatile enough to serve as a flavorful side dish or a satisfying vegetarian main. Garnish with parsley or cilantro for an extra burst of freshness and enjoy a bold, herby rice recipe that’s perfect for dinner gatherings or weeknight meals.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup basmati rice
- 2 cups water
- 0.5 cup fresh dill
- 2 tablespoons olive oil
- 1 medium, finely chopped yellow onion
- 3 cloves, minced garlic
- 2 small, finely chopped green chilies
- 1 teaspoon ground cumin
- 0.5 teaspoon red chili flakes
- 0.25 teaspoon turmeric powder
- 1 teaspoon (adjust to taste) salt
- 0.25 teaspoon black pepper
- 1 tablespoon lemon juice
- 2 tablespoons, chopped for garnish fresh parsley or cilantro (optional)
Instructions
Rinse the basmati rice thoroughly under cold water until the water runs clear. This removes excess starch and prevents the rice from becoming sticky.
In a medium saucepan, bring 2 cups of water to a boil. Add the rinsed rice and 1/2 teaspoon salt. Reduce the heat to low, cover, and simmer for 15 minutes or until the rice is fully cooked and the water is absorbed. Remove from heat and let it rest for 5 minutes, then fluff the rice with a fork.
While the rice cooks, prepare the dill mixture. Heat 2 tablespoons of olive oil in a large skillet over medium heat.
Add the chopped onion to the skillet and sauté until soft and translucent, about 4-5 minutes.
Stir in the minced garlic, chopped green chilies, ground cumin, red chili flakes, and turmeric powder. Cook for 1-2 minutes until fragrant, stirring frequently.
Add the chopped fresh dill to the skillet and sauté for another 2-3 minutes until softened and aromatic. Season with the remaining 1/2 teaspoon salt and black pepper.
Gently fold the cooked rice into the dill mixture, mixing until the rice is evenly coated with the spices and herbs.
Drizzle the lemon juice over the rice and toss lightly. Taste and adjust seasoning if necessary.
Remove from heat and garnish with chopped parsley or cilantro, if desired.
Serve warm as a side dish or a main course. Enjoy!
Nutrition Facts
Calories |
588 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.9 g | 38% | |
| Saturated Fat | 4.7 g | 24% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2406 mg | 105% | |
| Total Carbohydrate | 70.3 g | 26% | |
| Dietary Fiber | 4.9 g | 18% | |
| Total Sugars | 6.5 g | ||
| Protein | 10.8 g | 22% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 175 mg | 13% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 624 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.
