- Prep Time: 5 min.
- Inactive: 20 min.
- Cook Time: 20 min.
- Yield: 4 cups
Sometimes, the simplest pleasures have the greatest impact. Such is the case with Indian-style rice. The characteristic, beautiful aroma of basmati rice is sensational in itself.
“When you smell the beautiful fragrance of basmati rice cooking, you know your neighbor is having special guests.”
Sant Singh Chatwal, world-famous restauranteur, Bombay Palace
This high-quality, long-grain rice must be soaked for 20 minutes before cooking, unless used in a rice pillow recipe, in which case it is fried up front. Check for stones before and after rinsing. For plain rice, omit the turmeric, saffron, and cardamom, but those are the ingredients that make this recipe special.
N.B. When cooking at high altitudes, more water and longer cooking time may be required. Unlike East Asian rice varieties and dish preparations, which are relatively sticky, Indian and Iranian rice dishes are much drier, lighter, and fluffy.
Ingredients
- 2 cups of basmati rice
- 2 cups of water for soaking
- 1.5 cups more water
- 1 teaspoon sea salt
- 1 cinnamon stick
- ¼ teaspoon turmeric
- 10 black or green cardamom seeds or pods
- pinch of Spanish saffron
- ¼ cup ghee
Instructions
- In a medium-sized pot, rinse and drain the rice once. Add 2 cups of water and soak the rice for 20 minutes. Stir and drain the rice.
- Repeat the rinse and drain process three times, or until all excess starch is gone and the water is no longer milky or cloudy.
- Add 1.5 cups of fresh water to the pot. Stir in the salt, whole cinnamon, and turmeric. Boil the rice, uncovered, for about 10 minutes.
- Add the cardamom and saffron, stir, and reduce the heat. Continue to simmer until the water is mostly absorbed and holes appear on the rice surface.
- Immediately cover the pot and reduce the heat to the lowest simmer. Pour the ghee over top. Do not stir.
- Cook for 8–10 minutes, or until the rice grains are cooked through and fluffy.
- Serve immediately with your favorite curries. Among my most requested are Saag Paneer, Chicken Tikka Masala, or Mussaman Curry.
- Indian beers, like most Asian brews, are pilsner-style and make the most favorable pairings with Indian food. Taj Mahal, Flying Horse, and Kingfisher are quite popular brands.
