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Fragrant basmati rice recipe

Fragrant basmati rice recipe

  • Recipes
  • Dish type
  • Side dish

Basmati cooks to perfect, separate, fluffy grains and is considered by many to be the finest rice. The sweet-sharp flavour of pomegranate adds a unique quality to this dish, and a few seeds scattered over the top just before serving make an attractive finish.

10 people made this

IngredientsServes: 6

  • 1 tbsp sunflower oil
  • 55 g (2 oz) split blanched almonds, any tiny pieces discarded
  • 250 g (8½ oz) basmati rice, rinsed
  • pinch of saffron strands
  • 1 cinnamon stick
  • 450 ml (15 fl oz) boiling vegetable stock
  • 1 ripe pomegranate
  • 2.5 cm (1 in) piece of fresh root ginger, grated
  • 1 tsp clear honey
  • 1 tbsp chopped fresh mint
  • 2 tbsp chopped fresh coriander
  • salt and pepper

MethodPrep:15min ›Cook:20min ›Ready in:35min

  1. Heat the oil in a large saucepan, add the almonds and cook gently for 2–3 minutes or until golden. Remove from the pan with a draining spoon and set aside.
  2. Add the rice to the oil and cook, stirring, for 1 minute. Stir in the saffron and cinnamon stick, then add the stock and season with salt and pepper to taste. Bring to the boil. Stir, then cover and cook over a very low heat for 10–15 minutes or until the rice is tender and the stock has been absorbed.
  3. Meanwhile, cut the pomegranate in half and remove all the seeds from the membranes. Reserve about one-third of the seeds for garnish. Put the rest of the seeds in a sieve placed over a mixing bowl and crush with a spoon to extract the juice.
  4. Put the grated ginger into a garlic crusher, hold over the mixing bowl and squeeze out the ginger juice. Stir the honey into the juices.
  5. When the rice is cooked, stir in the pomegranate juice mixture. Cover again and leave to stand for 2 minutes. Then remove the cinnamon stick, fork the mint and coriander through the rice, and transfer to a warmed serving dish. Scatter over the almonds and reserved pomegranate seeds, and serve.

Some more ideas

For lemongrass-scented basmati rice, add a bruised stalk of lemongrass with the cinnamon stick. Instead of pomegranate and ginger juices, mix the juice of 1/2 lemon with the honey. * Make a spiced basmati pilaf. Gently cook 55 g (2 oz) cashew nuts in 1 tbsp sunflower oil until golden. Remove from the pan with a draining spoon and set aside. Toast the basmati rice in the oil with 1 tsp cumin seeds and the crushed seeds of 3 cardamom pods for about 2 minutes. Stir in the stock, 3 tbsp coconut milk, 1 bay leaf and 3 cloves. Cover and cook as in the main recipe. Remove the bay leaf and cloves, then stir in 1 tbsp lemon juice and 2 tbsp chopped fresh coriander. Scatter over the cashew nuts and garnish with a sprig of fresh coriander before serving.

Plus points

Pomegranate seeds not only add flavour to this dish, they also contribute vitamin C and some dietary fibre. * Almonds, like other nuts, provide many of the nutrients usually found in meat, such as protein, many of the B vitamins and essential minerals such as phosphorus, iron, copper and potassium. They are also a good source of vitamin E, which helps to protect against heart disease.

Each serving provides

E * copper

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Yellow Lentil Dal with Fragrant Basmati Rice

More than tandoori chicken or spicy vindaloos, dal defines Indian cooking, often constituting the main daily source of protein, especially for vegetarians. A generic Hindi word for dried legumes&mdashpeas, lentils, beans&mdashdal has come to signify a whole universe of dishes simmered with spices and served with chapati bread in the north and rice in the south. Yellow lentils contain protein, the B vitamin folate and soluble fiber, which is good for the heart. Spices play a healthy role, too: In traditional ayurvedic medicine, cumin is valued for its ability to aid digestion, turmeric is prized for its anti-inflammatory and blood-purifying properties, and mustard seeds are believed to heal the bronchial system. More Easy Indian Recipes


Fragrant & Flavorful Basmati Rice

Sodium: All of our recipes are low in sodium because it is hard on kidneys and raises blood pressure. Most people should limit sodium to 1,500 milligrams per day.

Potassium: If you are on hemodialysis, limit potassium too, to 2,000 milligrams per day. If you are on peritoneal dialysis or short daily dialysis, limit potassium to 3,500 milligrams per day.

Phosphorus: If you are on dialysis, limit phosphorus to about 1,000 milligrams per day.

Protein: If you are not on dialysis but have kidney disease, you might benefit from a diet lower in protein. Check with a kidney doctor or dietitian for guidelines.

Ingredients

Based on 8 servings per recipe.

  • 1 tablespoon unsalted butter
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground cardamom
  • 1 clove garlic, minced
  • 1 cup ghite basmati rice
  • 1 2/3 cups low sodium chicken broth

Preparation

  1. Heat butter in a large skillet over medium heat.
  2. Add spices and garlic.
  3. Saute for 1 minute.
  4. Add rice and stir until coated with butter and spices.
  5. Add chicken broth.
  6. Bring to a boil, then reduce heat to medium-low.
  7. Cover and simmer for 15 minutes.

Nutrition Facts

Based on 8 servings per recipe.

Calories114
Carbohydrates21 g
Protein3 g
Sodium25 mg
Potassium49 mg
Phosphorus17 mg

Sodium: All of our recipes are low in sodium because it is hard on kidneys and raises blood pressure. Most people should limit sodium to 1,500 milligrams per day.

Potassium: If you are on hemodialysis, limit potassium too, to 2,000 milligrams per day. If you are on peritoneal dialysis or short daily dialysis, limit potassium to 3,500 milligrams per day.

Phosphorus: If you are on dialysis, limit phosphorus to about 1,000 milligrams per day.

Protein: If you are not on dialysis but have kidney disease, you might benefit from a diet lower in protein. Check with a kidney doctor or dietitian for guidelines.


Recipe Summary

  • 1 ½ cups basmati rice
  • 2 tablespoons vegetable oil
  • 1 (2 inch) piece cinnamon stick
  • 2 pods green cardamom
  • 2 whole cloves
  • 1 tablespoon cumin seed
  • 1 teaspoon salt, or to taste
  • 2 ½ cups water
  • 1 small onion, thinly sliced

Place rice into a bowl with enough water to cover. Set aside to soak for 20 minutes.

Heat the oil in a large pot or saucepan over medium heat. Add the cinnamon stick, cardamom pods, cloves, and cumin seed. Cook and stir for about a minute, then add the onion to the pot. Saute the onion until a rich golden brown, about 10 minutes. Drain the water from the rice, and stir into the pot. Cook and stir the rice for a few minutes, until lightly toasted. Add salt and water to the pot, and bring to a boil. Cover, and reduce heat to low. Simmer for about 15 minutes, or until all of the water has been absorbed. Let stand for 5 minutes, then fluff with a fork before serving.


Fragrant Indonesian fried rice recipe

A wonderful rice stir-fry, making the most of spring onions, cucumber, peanuts, roast chicken, and onions.

Ingredients

  • 400 g brown basmati rice
  • 4 large eggs, beaten
  • 250 g leftover roast chicken, shredded
  • 1 onion, peeled and sliced
  • 3 garlic cloves
  • 1 red chilli
  • 1 tbsp brown sugar
  • 2 tbsp soy sauce
  • 1 tbsp tomato puree
  • 3 spring onions, finely sliced
  • 2 tbsp fresh coriander, chopped
  • 0.5 cucumber, deseeded and cut into thin batons
  • 30 g peanuts (optional)
  • 1 pinch salt and pepper
  • 14.1 oz brown basmati rice
  • 4 large eggs, beaten
  • 8.8 oz leftover roast chicken, shredded
  • 1 onion, peeled and sliced
  • 3 garlic cloves
  • 1 red chilli
  • 1 tbsp brown sugar
  • 2 tbsp soy sauce
  • 1 tbsp tomato puree
  • 3 spring onions, finely sliced
  • 2 tbsp fresh coriander, chopped
  • 0.5 cucumber, deseeded and cut into thin batons
  • 1.1 oz peanuts (optional)
  • 1 pinch salt and pepper
  • 14.1 oz brown basmati rice
  • 4 large eggs, beaten
  • 8.8 oz leftover roast chicken, shredded
  • 1 onion, peeled and sliced
  • 3 garlic cloves
  • 1 red chilli
  • 1 tbsp brown sugar
  • 2 tbsp soy sauce
  • 1 tbsp tomato puree
  • 3 spring onions, finely sliced
  • 2 tbsp fresh coriander, chopped
  • 0.5 cucumber, deseeded and cut into thin batons
  • 1.1 oz peanuts (optional)
  • 1 pinch salt and pepper

Details

  • Cuisine: Indonesian
  • Recipe Type: Main
  • Difficulty: Easy
  • Preparation Time: 10 mins
  • Cooking Time: 10 mins
  • Serves: 4

Step-by-step

  1. Cook the rice to the packet instructions. Drain and leave to cool.
  2. Beat the eggs and season with salt and pepper. Heat some oil in a non-stick pan and add the eggs. Roll around the pan to coat thinly. Cook for 1-2 minutes then flip and cook for a further minute. Roll the omelette and slice.
  3. Blend half of the onion along with the garlic, chilli, sugar, tomato puree and soy until smooth.
  4. Add the oil to a hot pan and fry the other half of the onion until soft. Add the shredded chicken and the puree. Cook for a couple of minutes then add the rice and fry for 3-4 minutes until heated through. Add the spring onions and coriander.
  5. Divide the hot rice between four bowls. Top with the cucumber, sliced omelette and a few peanuts if liked.

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  • 450g/1lb basmati rice (for a more authentic flavour and texture it is best not to use easy-cook rice however, it will still work and be very tasty if you do)
  • 1 medium onion, finely chopped
  • large knob butter, plus extra to serve
  • 4 cardamom pods
  • 8 cloves
  • 1 cinnamon stick
  • pinch saffron threads (optional)
  • 2 bay leaves
  • 600ml/1 pint hot chicken stock, vegetable stock or water

To make sure you get lovely fluffy rice, wash it in several changes of cold water, then leave to soak for about 30 minutes in fresh cold water. If you don't have time for this, place in a sieve and wash under the cold tap for a minute or so.

Cook the onion in the butter for around 5 minutes until softened. Add the spices, saffron and bay leaves and cook for a couple more minutes. The spices will give a wonderful fragrant flavour to the rice. Add the rice and stir until the grains are coated in the butter before stirring in the stock or water and salt. Bring to the boil and then cover with a tight-fitting lid. If the lid isn't very tight, cover the pan with aluminium foil before putting the lid on. Turn the heat down low and leave to cook for 10 minutes before turning off the heat. Don't remove the lid just leave the rice to continue cooking in the pan for about 5 minutes until you're ready to serve.

The rice should have absorbed all the water and will just need fluffing up with a fork. Add a knob of butter before serving.


Pure Basmati rice typically grows in small, hand-tended fields in the Himalayan foothills. The Yamuna and Ganga rivers feed the paddies with melted snow. This extra long grain rice has a fluffy, light texture and a delicate, unmistakable flavor. The distinctive aroma of Basmati rice is enhanced with a unique aging process. Literally translated from Hindi, “Basmati” means “queen of scents” or “pearl of scents.”

Basmati is the least sticky of all rice. Like fine wine, Basmati improves with age. And, like wine, Basmati rice is at its best when paired with the right food. Basmati rice is the foundation of authentic Indian and Pakistani cuisine. Do you have a favorite Indian restaurant? Basmati is probably the rice they use. Now you can bring this special taste into your home.

Grown In Himalayan Foothills
Available in 2lb and 20lb bags

How To Cook Rice

Follow the manufacturer’s instructions as water ratios and cook times vary by rice cooker. If rice cooker directions are not available, try the ratios in the Rice Measurement Chart below.
Rice Cooker

  1. Rinse rice in water until it becomes clear.
  2. Add rice and water as instructed by rice cooker and stir well.
  3. Close lid and start rice cooker. Use white rice setting if available.
  4. When cooking ends, rice cooker will switch to warm setting.
  5. Let stand covered for 10 minutes, then fluff and serve.
  1. Find desired servings in Rice Measurement Chart below.
  2. Rinse rice in water until it becomes clear.
  3. Add selected rice and water levels to sauce pan and stir well.
  4. Close lid, bring water to a boil for just a minute.
  5. Reduce to a low simmer for 15-20 minutes until moisture is absorbed.
  6. Remove from heat, let stand covered for 10 minutes, then fluff and serve.

NOTE: For softer rice, add ¼ cup more water and cook for 5 minutes longer. For firmer rice, add ¼ cup less water and cook for 5 minutes less.
Rice Measurement Chart

Rice (Uncooked Cups) 1 2 3
Water (Cups) 1 3/4 3 4 1/2
Yields (Cooked Rice Cups) 3 6 9
Servings (1/4 Cup Uncooked Rice Per Serving) 4 8 12

Storage Guide
Store in a cool dry place out of sunlight. Refrigerate or freeze to extend the shelf life as needed.
For more cooking tips, visit the Cooking Rice 101 page.

Nutritional Facts

Servings Per Cotainer about 19

Amount Per Serving

Calories 160

% Daily Value*

Total Fat 0g

Cholesterol 0mg

Sodium 0mg

Total Carbohydrate 37g

Protein 3g

Not a significant source of Dietary Fiber, Sugars, Vitamin A, Vitamin C, Calcium, or Iron.


Basmati Rice

The long and slender grains of premium quality Basmati Rice cook up with a fluffy texture and a nutty, subtle floral aroma that is perfect for a wide variety of dishes. As the long grains release less starch during the cooking process, the rice stays separate, firm and never sticky!

As a family trusted brand Mahatma® Basmati Rice is Gluten Free, Non-GMO Project Verified, free of MSG and has no added preservatives.

How to Cook Basmati Rice

The ideal cooking ratio for Basmati Rice is 1¾:1, which means 1¾ cups of water per each cup of rice. This rice can be cooked over the stove, in a rice cooker, slow cooker or even in the microwave, and make sure to check out the video below for how to cook Basmati Rice.

To adapt the rice to your preference: for slightly drier rice, use ¼ cup less water per each cup of rice and to make it moister use ¼ more water per cup of rice.

Flavor Tip: To enhance its natural flavor, cook your rice in water or broth with seasonings and herbs.

Recipe Inspiration

On account of its unique and slightly floral aroma, Basmati Rice pairs perfectly with a wide variety of international cuisines such as Indian chicken biryani, curries or Tikka Masala, African jollof rice, Moroccan chicken and rice, Caribbean coconut lime rice, seasoned with turmeric to create flavorful yellow rice or even spicy southwest rice.

And, as its long grains cook up fluffy and separate, it’s great for rice salads or bowls, rice pilafs, casseroles, soups or fillings for stuffed peppers, burritos, enchiladas and empanadas. Some might even say that using Basmati Rice is key for making the perfect rice pudding dessert.

Difference Between Basmati and Jasmine Rice

Basmati Rice cooks up larger and slightly longer with a nuttier and floral aroma in contrast to the slightly buttery aroma of the slightly shorter Thai Jasmine Rice grains. Also, Jasmine Rice is often used for east Asian dishes like Thai while Basmati is more often incorporated into Indian cuisine however, both are excellent choices for a variety of meal ideas in the USA. Make sure to check out our guide to different rice varieties to learn more!


Presenting, our collection of some amazing Basmati rice recipes that you will definitely want to add to your cookbook.

1. Brown Basmati Pilaf

You may have tried a biryani with Basmati rice, now try this lovely pilaf with brown Basmati rice which is a healthier version with key ingredients such as broccoli, carrot and black chana. This pilaf is loaded with sweet and sour flavours and is great for your lunchbox.

Basmati Rice recipes- This pilaf is loaded with sweet and sour flavours.

2. Payesh

Try this creamy Bengali dessert made with Basmati rice, milk, cardamom, nuts and fragrant rose water. A luscious, tasty Indian dessert that you won't be able to resist during the festive season of Durga Puja.

3. Kale Channe Ki Biryani

How can we not have Basmati recipe for biryani? A great twist to the regular fare, with interesting ingredients like black gram, cardamom and nuts like almonds and cashew nuts. This robust biryani is a perfect one-pot meal for a luncheon with friends.

Basmati Rice recipes- A great twist to the regular fare, this biryani is made with kala channa and basmati rice.

4. Chicken Schezwan Rice

Why restrict Basmati rice to Indian cuisine? Try this Indo-Chinese fried rice with chicken, shrimp, soy, vinegar, mushrooms, chilli sauce and celery.

Basmati Rice recipes- A perfect rice recipe with a fusion of schezwan sauce.

5. Achari Murgh with Desi Ghee Khichdi

A perfect meal to enjoy on a breezy day. This bowl of khichdi made with Basmati rice, heaps of desi ghee andmoong dal. It is served with spicy chicken sauteed in masalas to take the subtle flavors of the khichdi up a notch.

6. Apple Kheer

A fruity twist to the good old milky kheer, this one is loaded with sweet apples chunks, juicy red grapes and crunchy nuts. A whole lot of flavours and textures.
Basmati Rice recipes- A fruity twist to the good old milky kheer

7. Chicken Paella

Try this interesting Spanish dish with ingredients such as Basmati rice, chicken, olive and bell peppers enriched with the saffron and garlic.

Basmati Rice recipes- Paella is an interesting rice dish from Spain.

8. Gosht Motia Pulao

A rich and hearty pulao layered with rice, drizzled with a saffron syrup and topped with minced meatballs.

Basmati Rice recipes- A rich and heart pulao with meatballs and basmati rice.

9. Gulab Phirni

No one can resist this utterly delicious and festive dessert. Make it to celebrate a happy occasion or simply when you are craving something sweet. Milk, saffron, rose water, cardamom and Basmati rice come together to give you this gorgeous treat.

Basmati Rice recipes- A beautiful looking dessert made with Basmati rice.

10. Zafrani Pulao

Recreate the famous zafrani pulao in the comfort of your kitchen. It's a perfect dish to serve and please a dinner gathering.

Basmati Rice recipes- A rich and flavourful pulao recipe with the goodness of milk, almonds and cashews.

11. Easy Coconut Rice

One of the most favourite South Indian food, easily made at home using fresh coconut. Coconut rice is the comfort food that can be relished throughout the year with this easy recipe. A great lunch recipe which is light on stomach yet extremely high on nutrients.

Basmati Rice recipes- Easy, quick and appetizing this rice recipe is a must try!

12. Lemon Rice

A quick and easy rice preparation enhanced with distinct flavours of lemon juice, curry leaves, turmeric, whole chillies and mustard seeds.

13. Vegetable Fried Rice

Nutritious veggies are sauteed with garlic, chilli and steamed rice along with oriental sauces like soy sauce. Flavourful rice in just 20 minutes with goodness of veggies. A delicious Indo-Chinese dish!

Basmati Rice recipes- A lip-smacking rice dish full of spicy flavours and nutritious veggies!

The beauty of Basmati rice is that it can be transformed into any kind of dish. Hope you enjoy cooking with it.


1. Wash and drain the rice in a sieve. Pour water or broth into a small saucepan and heat it over a low flame.

2. Meanwhile, heat a larger saucepan and add the oil. When it is hot, add the raisins and sauté them until they begin to darken and caramelize. Transfer them onto a plate to cool. Repeat this with the nuts and cook them until golden and toasted. Transfer them onto the plate with the raisins and set them aside.

3. Add the rice to the same pot that the nuts just vacated and cook it over medium heat until dry and coated with the fat remaining in the pot. Add the hot broth or water all at once. When the rice boils, reduce the heat to low, add salt, cardamom, cinnamon and nutmeg. Cover and simmer the rice 15 minutes. (Alternately, bring the pullao to a boil, cover and place pot in a 350°F oven for 20 minutes.)

4. Turn off the heat and allow the rice to sit on the burner or remove from oven and place on top of the stove to steam for 10 minutes more, undisturbed. (The rice can be held uncovered at this point for at least 30 minutes before serving.)

5. To finish, fold in the butter, toasted raisins and nuts. Fluff rice with a fork and serve.