Easy Indian Spiced Basmati Rice

Easy Indian Spiced Basmati Rice

When revisiting my Jamie Oliver’s Inspired Chicken Tikka Masala (you’ve got to check it out!) I promised you recipe for lovely side dish to go with your curry. And here it is… Forget plain basmati rice and try my Easy Indian Spiced Basmati Rice, ready in just under half an hour.

This simple rice dish might sound and look complicated but it really isn’t. After I’ve allowed 5 minutes on rinsing your rice and gathering your spices and 5 minutes resting time once cooked, this lovely pilau pretty much cooks itself in 10 minutes flat!

Easy Indian Spiced Basmati Rice

I’ve used absorption method here which means that the rice cooks as it absorbs all the liquid. I would suggest using classic vs easy cook basmati as this is the one I’ve used for this recipe although I suspect that easy cook rice will work as well as long as it’s been well rinsed under the cold water.

That’s really all there is to it! Quick and uncomplicated? You bet! 🙂

Oh, one last thing! You might want to add a small knob of butter to your rice after the resting time but it’s not necessary especially if you are serving it with a really saucy curry.

5 from 3 votes
Easy Indian Spiced Basmati Rice
Easy Indian Spiced Basmati Rice
Prep Time
5 mins
Cook Time
11 mins
Resting time
5 mins
Total Time
16 mins
 

This Easy Indian Spiced Basmati Rice will become your go-to accompaniment to any curry. Beautifully and gently spiced, fragrant and delicious will make your curry night fake away that extra special! 

Course: Rice Dish, Side Dish
Cuisine: Indian
Servings: 4 generous servings
Author: Jo Allison
Ingredients
  • 300 g basmati rice rinsed well
  • 20 g ghee or unsalted butter
  • 7 cardamom pods bashed slightly
  • 7 cloves
  • 2 bay leaves fresh or dried
  • 1 cinnamon stick
  • 1 tsp black mustard seeds
  • 1 tsp fennel seeds
  • 2 tsp sea salt
  • 600 ml freshly boiled water
  • small bunch fresh coriander/cilantro chopped and some leaves left whole as garnish
Instructions
  1. Rinse basmati rice by placing it in a sieve and running under the cold water for a good minute. Set aside.

  2. Melt ghee or butter in a pan with lid and add all the spices and bay leaves. Let them fry for approx 30 sec.

  3. Add rinsed basmati rice and stir it well so that it is well coated in ghee/butter.

  4. Add freshly boiled water and salt and stir well. Bring it back to the boil and cover the pot with a lid. Reduce the heat to minimum and let the rice simmer for approx. 10 min at which point lift the lid and check whether all the liquid has been absorbed.

  5. Take the pan off the heat and fluff the rice with a fork. Put the lid back on and let the rice stand approx. 5 min while you chop your coriander.

  6. Add chopped coriander, adjust seasoning if necessary and serve garnished with some extra coriander leaves. 

Recipe Notes

You might want to add a small knob of butter to the finished dish right before serving for that extra richness. 

If you are after some more inspiration for side dishes, take a look at Sides tag on the blog. I hope you find something you like!

Easy Indian Spiced Basmati Rice

Have you tried my Easy Indian Spiced Basmati Rice? Leave a comment at the bottom of this post, I love reading them!

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Easy Indian Spiced Basmati Rice

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6 Comments

  • Reply jacqui

    sounds like the perfect accompaniment to any Indian curry, thank you for sharing on #CookBlogShare

    April 21, 2018 at 7:32 pm
    • Reply joskitchenlarder

      Thank you Jacqui! It’s just a bit more special than plain Basmati and if you are making fake-away curry than it’s best to get the full experience, rice included lol

      April 22, 2018 at 7:47 am
  • Reply Jessica

    Sometimes It’s hard to get rice right. We cheat and use a rice cooker usually but this recipe looks so simple, I’ll give it a go next time! Thanks for linking up to my World Food linky! x
    Jessica recently posted…Masterclass at East India Cafe, CheltenhamMy Profile

    April 24, 2018 at 3:58 pm
    • Reply joskitchenlarder

      Thanks Jess! Rice is definitely a tricky one to get right sometimes but this one here is fool proof and really tasty too. I don’t blame you for using rice cooker especially if it works well. I’ve got rice cooker function in my Instant Pot I’m yet to try and I will lol. x

      April 26, 2018 at 10:09 am
  • Reply Corina Blum

    This sounds so good! I do think making rice like this using the absorption method makes so much difference to the texture and flavour and I love the combination of spices in it too! Thanks for sharing with #CookOnceEatTwice x

    April 25, 2018 at 9:48 am
    • Reply joskitchenlarder

      Thanks Corina! 🙂 Absorption method seems to work best for pilau type rice dishes without a doubt. This one had become our favourite of late for sure. 🙂 x

      April 26, 2018 at 10:13 am

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