Fragrant exotic Indian Rice recipe using toasted whole spices, just like they use in India!
Prep Time5 mins
Cook Time35 mins
Total Time40 mins
- 2 cups basmati rice
- 3 tablespoons ghee clarified butter
- 1 1/2 cup chopped onion
- 3 cloves garlic minced
- 1 tablespoon fresh grated ginger
- 4 cardamom pods cracked
- 1 cinnamon stick
- 1 dried chile pepper bird, serrano, cayenne...
- 1 teaspoon fenugreek seeds
- 3/4 teaspoon cumin seeds
- 1/2 teaspoon turmeric
- 1 1/2 teaspoon salt
- 4 cups water
- 1/4 cup vegetable oil
- 1/3 cup whole fresh curry leaves
Heat a large pot over medium to medium-low heat. Add the ghee, onion, garlic, ginger, cardamom pods, cinnamon, chile, fenugreek, and cumin seeds. Saute until the onions are soft and the fenugreek seeds have started to soften, about 12-15 minutes. Stir occasionally.
Add the rice, turmeric, salt and water. Raise the heat to high and bring to a boil. Once boiling, cover and lower the heat again to medium-low. Simmer for 15 minutes, until the rice has absorbed the water and there are steam holes in the top of the rice. Fluff the rice with a fork, cover and set aside to steam for 5-10 more minutes.
Add the oil to a small skillet. Place the skillet over medium-high heat. Once it's very hot, add the curry leaves and step back--herbs contain a lot of moisture and will pop when frying. Fry the curry leaves for 10-20 seconds, just long enough for the popping to stop. Then scoop them out of the oil and and place them on a paper towel to drain. Sprinkle the curry leaves with salt. When ready to serve, scoop the rice into a large bowl, removing the cardamom pods, chile, and cinnamon stick. Top with flash fried curry leaves and serve warm.
Serving: 1serving | Calories: 298kcal | Carbohydrates: 42g | Protein: 4g | Fat: 13g | Saturated Fat: 9g | Cholesterol: 14mg | Sodium: 447mg | Potassium: 113mg | Fiber: 2g | Sugar: 1g | Vitamin A: 15IU | Vitamin C: 3.6mg | Calcium: 36mg | Iron: 1mg