Fragrant exotic Indian Rice recipe using toasted whole spices, just like they use in India!
Rice is one of those ingredients that would be very difficult for me to give up.
Whether it’s jasmine, basmati, or wild rice, the smell and texture are endearing and alluring to me. In fact, most of my favorite comfort foods revolve around rice.
There are rice dishes, and then there are rice dishes.
This particular rice dish is the latter… light, fluffy, aromatic, and bursting with intense flavor, making it so much more than a side dish.
To make Indian style rice, you could always boil up a pot of rice and add a little curry powder. The difference in this Indian rice dish, is that we aren’t using curry powder, the blend of dried spices regularly used in Indian cooking.
Instead, we’re using whole individual spices to create vibrant complexity with delicately balanced exotic tones. Sound appealing?
If you like playing with spices, you are going to love this!
I started with whole fenugreek seeks, whole cumin seeds, cardamom pods, ginger, garlic, whole cinnamon and the cherry on top…. Real curry leaves.
You can find curry leaves (along with the fenugreek and cardamom pods) at high-quality grocery chains, and at international markets.
I love digging through those little strip-mall markets for lesser known ingredients like this. Totally worth the drive and time, in my opinion.
Sautéing whole spices to release their flavors into the butter, is the key to building a better Indian rice dish.
Once the fenugreek seeds have softened, add the rice and water. Then boil the rice as directed.
The final touch to this amazing Indian rice dish it to prepare flash-fried curry leaves. Heat a small amount of oil in a skillet. Once it’s hot, add the curry leaves and stand back. Fresh herbs contain lots of moisture and will pop! Once the curry leaves have fried for 10-20 seconds, scoop them out of the skillet, drain on a paper towel and sprinkle with salt.
Top the Indian rice with the crispy curry leaves, and be ready to breath a deep sign of satisfaction when you taste it.
Colorful, rich, and zesty with a deep floral flavor from the basmati rice and tantalizing crispy curry leaves mingled throughout.
Yield: 6-8 servings Prep Time: 5 minutes Cook Time: 35 minutes Making this recipe? Why not take a quick shot and share it on Instagram! Make sure to tag it #ASpicyPerspective so we can see what you're cooking!
Yield: 6-8 servings
Prep Time: 5 minutes
Cook Time: 35 minutes
Making this recipe? Why not take a quick shot and share it on Instagram! Make sure to tag it #ASpicyPerspective so we can see what you're cooking!
Indian Rice goes well with
Chicken Tikka Masala – Indian Simmer
Kale Pakora – Kiran Tarun