Description
A flavorful basmati rice dish cooked with aromatic spices.
Ingredients
Scale
- 1 cup long grain basmati rice
- 2 tablespoons ghee (use oil for vegan version)
- 2 teaspoons cumin seeds (jeera)
- 1 whole bay leaf (tejpatta)
- 2–3 whole green cardamoms (hari elaichi)
- 3–4 cloves (laung)
- 3–4 whole black peppercorns (kali mirch)
- 1 inch piece of cinnamon (dalchini)
- 1 teaspoon chopped green chilies (or to taste)
- 2–3 drops freshly squeezed lime juice
- 1 teaspoon salt
- 1 tablespoon chopped cilantro (fresh coriander leaves)
Instructions
- Rinse rice with water 2-3 times until the water runs clear.
- Soak it in 2-3 cups of water for 30 minutes. Set aside.
- Heat ghee in a pan over high heat.
- When the ghee is hot, add cumin seeds and let them crackle for 4-5 seconds.
- Add bay leaf, green cardamoms, cloves, black peppercorns, and cinnamon, and sauté for 20 seconds.
- Add green chilies and sauté for 20-30 seconds.
- Drain the rice and add it to the pan along with lime juice, salt, and 2 cups of water. Stir gently.
- Reduce the heat to low.
- Cover the pan with a tight-fitting lid and cook undisturbed for 20-25 minutes until all the water is absorbed and the rice is tender.
- Remove the pan from heat and let it rest for 5 minutes.
- Remove the lid and fluff gently with a fork. Garnish with chopped cilantro and serve!
Notes
- Do not add cumin seeds to less hot oil; otherwise, they will not crackle properly and their flavor will not be released in the ghee.
- Keep a close eye after adding the cumin seeds to the hot ghee; they tend to burn quickly.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Stove Top
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 0g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg