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Indian Rice

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Indian Style Rice

Basmati Rice is cooked with the aromatic flavors of onion, garlic, ginger, and Indian spices. It’s the perfect accompaniment to any Indian dish, especially Slow Cooker Indian Butter Chicken.

This simple rice dish is packed with flavorful, richly scented spices. If you are making this to serve with Indian Butter Chicken, consider making enough of each dish to add to your Take-Out Freezer. Indian Butter Chicken and Indian Rice both freeze well and reheat in the microwave fairly quickly, giving you a take-out option without the take-out.

Indian Rice

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Indian Rice

Indian Rice

★★★★★

5 from 3 reviews

  • Author: RebeccaBlackwell
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 8 servings
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Description

Basmati Rice is cooked with the aromatic flavors of onion, garlic, ginger, and Indian spices. It’s the perfect accompaniment to any Indian dish, especially Slow Cooker Indian Butter Chicken.

Ingredients

  • 1 tbsp butter
  • 1 tbsp vegetable oil
  • 1 large yellow onion, peeled and diced
  • 2 tsp minced fresh garlic
  • 2 tsp fresh ginger, minced or grated
  • 1 tsp ground cardamom
  • 1/2 tsp ground cinnamon
  • 1/2 tsp coriander
  • 1 tsp turmeric
  • 1/2 tsp ground cumin
  • 1 tsp garam masala
  • 1/8 tsp ground cayenne
  • 1 bay leaf
  • 2 tsp salt
  • 1–2 tsp ground black pepper, to taste
  • 2 cups basmati rice
  • 3 1/2 cups water, or chicken or vegetable broth
  • 2 cups (16 oz) frozen peas

Instructions

  1. Heat butter and oil in a large, heavy bottom sauce pan over medium heat. Add the onion and cook, stirring frequently, until soft and translucent, about 5 minutes.
  2. While the onion cooks, add garlic, ginger and all the spices to a small bowl and stir to combine. Add to the pan with the softened onion and cook, stirring constantly, for 1 minute.
  3. Add rice and cook, stirring constantly, for 2 minutes. Add water or broth. Turn the heat up to high and bring to a boil. Cover, turn the heat to medium low, and simmer until the rice is tender, about 15 minutes.
  4. Remove the pan from the heat and stir in the frozen peas. Cover and let sit for 10 minutes to cook the peas. Remove the bay leaf and serve.
72

Reader Interactions

Comments

    • RebeccaBlackwell says

      Thanks for the feedback Cassandra! I love that much pepper in there, but totally appreciate that not everyone might. I adjusted the recipe to say 1-2 tsp black pepper, to taste, so that other people making this dish can adjust the amount to their own personal tastes. I really appreciate your taking the time to leave a comment for me! xo

      Reply

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