This fragrant Indian Style Rice Recipe is flavored with Indian spices, onion, garlic, and sweet peas. It's better than takeout, simple to make, and the perfect accompaniment to any Indian-inspired dish.
I never usually write comments on recipe sites but I just want to thank you for this recipe!! I have failed so many times at making Indian dishes and this is the first one that has turned out perfectly!" - reader KL
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Best rice ever!! Thank you so much for this amazing recipe- literally does taste like it's from a restaurant! I followed the recipe exactly and it came out perfectly! Looking forward to trying more of your recipes!" - reader Jennifer
What is Indian Style Rice?
Rice is one of the most popular foods on earth, and a staple throughout a wide varieties of cuisines in many, many countries.
Being curious about the amount of rice we consume each year across the globe, I looked it up and discovered that nearly 500 million metric tons of rice is harvested globally each year. I don't even know how to wrap my head around that number.
India is the second largest consumer of rice, after China, devouring over 100 million tons of rice every year. India not only eats a lot of rice, they produce a lot of rice - and a lot of varieties of rice.
I read somewhere that rice is to India what wine is to France. I have no idea if that's actually true, but it's probably not too far off.
What's the Best Kind of Rice To Use To Make Indian Rice?
Outside of India, the two main varieties of rice used in Indian-style cooking is Basmati and Jasmine. In many dishes, they can be used interchangeably, but there are some differences between the two.
Jasmine rice comes from Thailand and is a staple ingredient in most Asian cooking. While Jasmine rice is considered a "long-grain" rice, its grains are shorter and slightly thicker than basmati.
It's also starchier, which gives it a softer, slightly sticky texture when cooked. For the most part, I reach for Jasmine rice when cooking Asian-inspired dishes, like Asian Short Rib Fried Rice.
Nearly all of the world's basmati rice is grown in India and Pakistan. It's also a long-grain rice, meaning that the grains are long and skinny, about 4-5 times longer than they are wide.
When cooked, basmati rice is less sticky than Jasmine, with grains that tend to remain on the firm side. Basmati rice also doesn't stick together like Jasmine rice does which makes it a great choice for rice pilaf, salads, and Indian Rice side dishes like this one.
Is it Necessary to Rinse the Rice Before Cooking?
I know I might receive some angry comments for this, but I don't think it's 100% necessary to rinse rice before cooking. I've forgotten this step many times over the years and the rice is still delicious.
However, rinsing rice before you cook it IS the better option. Rinsing rice is especially important with long-gran varieties, like Basmati.
Rinsing the rice for a minute or two under cold running water rinses away excess surface starch that can cause the rice to stick together during the cooking process.
Rice that sticks together is not the end of the world. But, for dishes like Indian Rice, you really are going for individual grains that don't clump, and rinsing will help make this happen.
Is it Necessary to Soak Basmati Rice?
Over the years I've seen several recipes that call for soaking basmati rice for 30 minutes or so before cooking. To be honest, it's an instruction I happily ignored. But then I decided to try it and discovered that it actually does make a difference in the texture of the rice.
When basmati rice is allowed to soak for a bit in cold water, the grains expand, absorbing some of the water. The result is noticeably fluffier cooked rice.
If you look at two grains of cooked rice side-by-side, one that has been presoaked and one that hasn't, you will be able to see the difference.
The other benefit to pre-soaking rice is that it increases the grain's ability to absorb other liquids and sauces. So, if you're making something like Indian Butter Chicken, with plenty of gravy spooned over the rice, this can be an advantage.
Having said all that, presoaking basmati rice is only something I do when I think of it in time.
It makes a difference, but not so much of a difference that I consider it in any way essential. If you happen to think about it, toss your rice in a bowl of cold water 30 minutes before you want to cook it. If you don't think about it, or just don't feel like it, don't worry about it.
The Many Spices in Indian Rice
Despite the fact that the ingredient list for this recipe is kind of long, making Indian Rice is extremely easy. The long list of ingredients is due to the fact that Indian Rice contains a lot of different spices.
All those delicious spices are what make it so fragrant, flavorful, and delicious. But, do you really need all of them?
Well, yes. And, also no. Arguably, the 5 most important spices in Indian cooking are:
- Cumin
- Coriander
- Turmeric
- Cayenne pepper
- Black mustard
This recipe for Indian Rice includes 4 of those spices, and honestly, if you only used those, the dish would be delicious.
So, if you're not sure you want to make such a large investment in your spice cabinet, stick to cumin, coriander, cayenne, and turmeric. Increase the amount of each spice slightly and you'll be good to go. (You could even narrow it down to three and leave out the cayenne.)
Having said that, the touch of cinnamon, garam masala, and bay leaves in this dish really do round out the flavors.
If you already have them on hand, there's no reason to not throw them in. If you don't, consider adding them to your assortment of spices not only for this recipe but as an excuse to experiment with them in other dishes.
Other Recipes that Use Many of the Same Spices
- Slow Cooker Indian Butter Chicken (pictured above)
- Cauliflower and Chickpea Curry with Coconut
- Couscous Veggie Bowls with Butternut Squash and Sausage
- Indian Shrimp and Rice
- Tahini Marinated Grilled Chicken
- Shrimp, Rice, and Shiitake Mushroom Soup
What to Do With Leftover Indian Rice
There are so many great ways to use leftover Indian Rice to make other dishes and transform it into a whole new meal! Here are just a few ideas to get you started...
- Use it to make Inari Tofu Pockets. These are rice-stuffed tofu pockets typically made with sushi rice but SO DELICIOUS stuffed with Indian Rice.
- Use it as a base for General Tso's Cauliflower. You might not think that Indian rice and a Chinese flavors are a great match, but they actually go beautifully together.
- Use leftover Indian Rice to make this quick Rice Pilaf, which makes a delicious side dish to pretty much anything but can also be a meal unto itself.
- Use it in place of plain white rice to make Stuffed Poblano Peppers. The flavor of Indian Rice gives these stuffed peppers a completely new twist!
- Replace the wild rice in this White Bean and Kale Soup with Indian Rice for a unexpectedly delicious and comforting combination of flavors.
If you give this recipe a try, let me know! Leave a comment, rate it, or take a picture and tag it #alittleandalot on Instagram.
📖 Recipe
Indian Rice
This fragrant Indian Style Rice Recipe is flavored with Indian spices, onion, garlic, and sweet peas. It's better than takeout, simple to make, and the perfect accompaniment to any Indian inspired dish.
Ingredients
- 2 cups (390 grams/ 14 ounces) basmati rice (See note about soaking rice)
- 1 tablespoon (½ ounce) butter
- 1 tablespoon vegetable oil
- 1 large yellow onion, peeled and diced
- 2 teaspoons minced fresh garlic
- 2 teaspoons fresh ginger, minced or grated
- 1 teaspoon ground cardamom
- ½ teaspoon ground cinnamon
- ½ teaspoon ground coriander
- 1 teaspoon ground turmeric
- ½ teaspoon ground cumin
- 1 teaspoon garam masala
- ⅛ teaspoon ground cayenne
- 1 -2 bay leaves, preferably Turkish Bay Leaves
- 1 - 1 ½ teaspoons salt (to taste)
- ½ - 1 teaspoon ground black pepper (to taste)
- 3 ½ cups (28 ounces) water, or chicken or vegetable broth
- 2 cups (16 ounces) frozen peas
Instructions
- Put the rice in a fine mesh colander/ strainer and rinse it in the sink under cold water for a minute or two, until the water running out of the bottom of the colander is mostly clear. This will remove any excess starch from the rice so the grains won't stick together while cooking. Leave in the sink to drain.
- Add butter, oil, and onion to a large, heavy bottom sauce pan and set it over medium heat. Cook the onion, stirring frequently, until it's soft and translucent, about 7 minutes.
- While the onion cooks, add garlic, ginger and all the spices except the bay leaves to a small bowl and stir to combine. Add to the pan with the softened onion and cook, stirring constantly, for 2 minutes.
- Add rice and cook, stirring constantly, for 2 minutes more. Add the bay leaves along with the water or broth. Turn the heat to high and bring to a boil. Cover, turn the heat to low, and let simmer until the rice is tender, about 15 minutes.
- 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 leaves and serve.
Notes
Should you soak basmati rice before cooking it?
- Soaking basmati rice in cold water for 30 minutes will make the rice fluffier and better able to absorb sauces and gravy. But, it's not in any way essential to cooking delicious Indian Rice.
- If you want to, put the rice in a bowl and cover it in cold water. Let the rice soak for 30 minutes, then rinse and proceed with the recipe.
Serving Suggestions:
- Indian rice is delicious served with a dollop of homemade labneh!
- Serve with Indian Butter Chicken
- Serve with Indian Shrimp and Rice
- Serve with Chilli Paneer
- Serve with General Tso's Cauliflower
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
-
Authentic Royal Royal Basmati Rice, 15-Pound Bag, White -
McCormick Ground Cayenne Red Pepper, 1.75 oz
-
McCormick Gourmet Organic Ground Cumin, 1.5 oz
-
The Spice Way Cinnamon Ground - 8 oz
-
NOMU Essentials Ground Turmeric Spice (2.76 oz | 2-pack) | Non-GMO, Non-Irradiated
-
Morton & Bassett Turkish Bay Leaves 0.1 ounce
-
Cuisinart 766-26 Chef's Classic 12-Quart Stockpot with Cover, Brushed Stainless
Nutrition Information:
Yield:
8Serving Size:
½ cupAmount Per Serving: Calories: 197Total Fat: 7gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 35mgSodium: 509mgCarbohydrates: 21gFiber: 3gSugar: 3gProtein: 13g
Sharken says
Hi
Really nice, thank you for publishing this recipe.
I produced Ito 4 servings by halving the recipe, it works really well.
My only comment is that I would check the calorie count as I calculated this at around 265 per portion rather than the 127 on your recipe sheet.
Anonymous says
Hi! Would you mind if I share your blog with my facebook group? There’s a lot of people that I think would really appreciate your content. Please let me know. Cheers
RebeccaBlackwell says
Hi there! Yes, of course!
Sue says
Hi have made this rice dish several times, it turned out perfect, can I make ahead and reheat?
Also the same with your slow cooker butter chicken which I haven’t made yet.
Regards Sue
RebeccaBlackwell says
Hi Sue! Yes - you can make this rice ahead of time and reheat it. Reheat it in the microwave or over low heat on the stovetop. If it seems dry, douse it with a tablespoon or two of broth. The butter chicken will also reheat well, either in the microwave or over low heat on the stovetop. Please let me know if you ever have any other questions! I'm so happy to hear that you like this recipe! xo
KL says
I never usually write comments on recipe sites but I just want to thank you for this recipe!!
I have failed so many times at making indian dishes and this is the first one that has turned out perfectly!
I only had access to short grain rice but it still worked so well. I also put everything in the rice cooker between steps 3 and 4, added enough stock and water to the corresponding measure marked on the pot, and let it take care of the rest of the cooking.
RebeccaBlackwell says
I am so happy to hear that you liked this recipe KL! Thank you so much for taking the time to leave a comment and let me know how how you made this recipe work for you! I truly appreciate it! xo
James White says
I think it was too spicy because I used 2TB of black pepper. At least too spicy for my wife. This was fire! I will use this recipe again for this huge bag of basmati rice I have. I love it and so do my kids.
RebeccaBlackwell says
Holy cow! 2 tablespoons of black pepper is a lot! 🙂 I'm glad to hear that you liked this recipe regardless, James! xo
Angi says
I am not familiar with Indian food/flavors. But I was given a taste of some Indian rice and chicken and loved it (except for the little pile of very spicy vegetables/slaw next to the rice, but not mixed into the rice). So I came looking for a similar recipe. My question is: I notice the Garam Masala spice blend contains most of the spices in your recipe (except for turmeric). Why did you choose to add all those spices instead of just increasing the amount of Garam Masala? I appreciate your insight into Indian cooking.
RebeccaBlackwell says
Hi Angi! Great question! You can absolutely just increase the amount of Garam Masala and the rice will be delicious! The reason for adding many of the other spices simply has to do with having more control with their amounts. There are many different blends of garam masala on the market, each using a slightly different blend. So, I opted for just a teaspoon in this recipe, with more precise amounts of the other spices, just for consistency. But, this is really just so I, as the recipe writer, can communicate the recipe to thousands of other cooks in a way that will produce consistent results. Feel free to play around with the spice blend, or use only garam masala, until you find the mix that tastes right to you. My hope is always that individual cooks will look at the spices and flavorings I suggest in a recipe and adjust it to their own personal tastes. 🙂
Please let me know if you have any other questions! And, if you make Indian Rice, I'd love to hear what you think of it! xo
James says
This is such a great recipe!
Jennifer B says
Best rice ever!! Thank you so much for this amazing recipe- literally does taste like it's from a restaurant! I followed the recipe exactly and it came out perfectly! Looking forward to trying more of your recipes!
RebeccaBlackwell says
I'm so happy to hear that you like this recipe Jennifer! I'm excited for you to try more recipes too! 🙂 Please let me know if you ever have any questions about any of them. And, thank you so much for taking the time to leave a comment for me. I truly appreciate it! xo
Eva says
So good, easy to make and very flavorful. It will go with so many dishes.
RebeccaBlackwell says
I am so happy to hear that you like this recipe Eva! Thank you so much for taking the time to let me know! I really appreciate it! xo
Natasha Dunn says
Awesome recipe. My family loves this rice. It's full of flavour, so easy to make, taste delicious. I make it often.
RebeccaBlackwell says
I'm so happy to hear that you and your family like this recipe, Natasha! Thank you so much for taking the time to let me know! xo
Cathy DeRosa says
This Indian rice recipe is really nice and tasty and simple to make but, I’m a little confused as the recipe states 97calories per portion but when we looked at the basmati rice packet is stated 375calories per 100gr. Can you clarify this or have I read something wrong
Thank you
RebeccaBlackwell says
Hi Cathy! Great question.... I use a software application to calculate the amount of calories and there are always things that can cause it to be a bit off. I've done a bit of research, and in this case, I think it might be calculating the calorie count a bit low for some reason... but only by about 20 calories or so. I'm not sure why your rice packet says 375 calories per 1/2 cup (100g), unless it's calculating the calories of uncooked rice?
Anyway, I appreciate your taking the time to ask this question! I'm going to go into the recipe and test some things in the nutrition counts to make sure it's accurate. Please let me know if you every have any other questions! xo
Rus says
Thanks for this Indian rice recipe. It's sooooo good!
Leslie T says
The recipe is delicious!!! Such a hit with my family. I was curious, can this be made with brown rice? Thank you again for sharing!
RebeccaBlackwell says
Hi Leslie! I'm so happy to hear that you and your family like this recipe! I see no reason why this can't be made with brown rice. You can skip the step about rinsing the rice. Brown rice does not need to be rinsed before cooking, but it does take longer to cook - around 45 minutes. So, just plan for the longer cook time. Brown rice also needs a bit more liquid, so increase the water or broth to 4 cups. Please let me know if you have any other questions! xo
Susan Ng says
Trying this recipe tonight. Can't wait for the end result! Just curious, do you prefer making with water, chicken broth, or vegetable broth?
RebeccaBlackwell says
I really just use whatever I have on hand. Broth adds a bit more flavor, but not so much that you should go out of your way to use it if you don't have any. I would love to hear what you think of this recipe after you make it! Please let me know if you have any more questions! xo
Julio says
My Mexican family loved this new taste! They were raving about it, meanwhile I’m sitting back like it was a lot of work but we all know it was a breeze 😈😂
Thanks you Rebecca!
RebeccaBlackwell says
I am SO happy to hear that your family liked this recipe Julio! My favorite kind of recipes are the ones that look like they must have been a lot of work but are actully super simple. 🙂 Thank you so much for taking the time to leave a comment for me. I truly appreciate it! xo
Fred says
Best Indian rice recipe! Everybody loves it. Tonight for the second time with Chicken Tandoori.
RebeccaBlackwell says
I am so happy to hear that you and your family like this recipe so much Fred! Chicken Tandoori is one of my all time favorite dishes. I wish I was coming to your house for dinner tonight! Thank you so much for taking the time to leave a comment for me. I truly appreciate it! xo
Julia Martin says
Delicious! Perfect accompaniment to Chicken Tikka Masala, and leftovers are perfect also.
RebeccaBlackwell says
I'm so happy to hear that you like this recipe Julia! Thank you so much for taking the time to leave a comment for me. I truly appreciate it! xo
Seena says
Absolutely the best rice recipe. Thank you! Guests loved it and took some home!
RebeccaBlackwell says
I am so happy to hear that you and your guests liked this recipe so much Seena! Thank you so much for taking the time to leave a comment for me. I truly appreciate it! xo
Kathy says
Can this be made vegan by omitting the butter and using more oil?
RebeccaBlackwell says
Hi Kathy! Yes, absolutely! Just use 2 tbsp of oil instead of 1 tbsp each butter and oil. Please let me know if you have any other questions! xo
Karina says
Hi can this be cooked in a rice cooker?
RebeccaBlackwell says
Hi Karina! Cooking this in a rice cooker should work just fine! Please let me know if you have any other questions and I'd love to know what you think of this recipe after you make it. xo
Karina says
Hi it's so fantastic! I browned off the mix on the stove added the rice and peas and threw the whole lot in the rice cooker ...it took about 5 mins to cook. Kids loved it as well...its not a snack you in the face taste but subtle and moreish. Thank you for sharing x
RebeccaBlackwell says
I'm so happy to hear that this recipe worked out well in your rice cooker! Thank you so much for taking the time to leave a comment and let me know! I truly appreciate it. xo
DoriK says
I was looking for a recipe for Indian rice and found your highly-rated recipe on google. I made it tonight and IT. IS.FABULOUS. I ate THREE bowls full! (I KNOW). I found a keeper! Love it! xoxo
RebeccaBlackwell says
Hi there! I am so happy to hear that you liked this recipe so much! Thank you so much for taking the time to let me know! I truly appreciate it! xo
Cydney says
My sweet neighbors from India brought my family some delicious marinaded chicken they grilled today. I found this rice recipe to serve with it and it turned out amazing! It is my first time making Indian rice and I’m so pleased It turned out! My kids and husband ate their bowls clean! The flavors are wonderful! I added some golden raisins at the same time as the peas! Next time I may add a few cashews as well, as my favorite Indian restaurant does. This is definitely a keeper! Thank you!
RebeccaBlackwell says
Hi Cydney! I am so happy to hear that you and your family liked this recipe so much! I love the idea of adding golden raisins and cashews. With those additions, this could be a meal in and of itself! Thank you so much for taking the time to leave a comment for me. I truly appreciate it! xo
Catherine says
Usually just make boiled rice but never again. Was delicious with vegetable curry. Everyone loved it! Found the spicing was perfect. Thank you!
RebeccaBlackwell says
I'm so happy to hear that you liked this recipe so much Catherine! Thank you so much for taking the time to let me know! xo
Bongi says
Thank you soo much for the recipe, I made the rice and it was soo delicious.
RebeccaBlackwell says
I'm so happy to hear that you liked this recipe Bongi! Thank you so much for taking the time to let me know!
Nancy Anter says
Can you use a rice cooker instead of the stove top?
RebeccaBlackwell says
Hi Nancy! I've honestly never used a rice cooker, but I don't see why it wouldn't work. If you give it a try, will you let me know how it goes? xo
Veronica says
Very yummy recipe! I also agree that there was too much pepper for my family's taste, and knowing this, I cut it back to 1/2-3/4 tsp. I made this as a side dish with samosas and it was delicious! I can see adding chicken to this recipe for a complete meal.
RebeccaBlackwell says
I am so happy to hear that you liked this recipe Veronica! Thank you so much for taking the time to let me know! xo
Elizabeth Bernstein says
I have made this rice a few times and every single time it is an absolute crowdpleaser! Simply put, this recipe is the best! Once I got over the initial investment in all the spices I cannot stop making this rice. Made it tonight and my entire house smelled heavenly -- thank you so much for posting this recipe and for giving such clear instructions! Truly an 11/10.
RebeccaBlackwell says
I am SO happy to hear that you like this recipe so much Elizabeth! Thank you so much for taking the time to leave a comment for me. You've totally made my day. xo
Trisha Bradley says
my friend made this tonight and it was delicious but i'm trying to figure out what the serving size is to get to the calorie count you have listed.
What is the serving size
RebeccaBlackwell says
Hi Trisha! So happy you liked this recipe. The recipe makes approximately eight 1-cup servings. Does that answer your question?
Merry Pearl says
THANK YOU FOR YOUR PRECISE INSTRUCTIONS AND YOUR INSIGHT!
I’m of Latin descent and I have never been able to cook rice perfectly to save my life. It was a bit of a downer, given my heritage – but your easy step by step guide helped me make my first perfect rice in 20 years!
Thank you again!
RebeccaBlackwell says
This comment just made my whole week, Merry! I am so happy that this recipe worked out well for you. Thank you so much for taking the time to let me know! I truly appreciate it! xo
Marry says
I loved this recipe, it was delicious, thank you! I scaled it down to serve 2 and threw in some dried cherries and fresh peas at the end. Served it with Achari Chicken Kebab recipe from myheartbeets.com. I usually go out for Indian food so I was impressed with myself that I cooked such a tasty Indian meal at home.
RebeccaBlackwell says
I am so happy to hear that you liked this recipe Marry! Thank you so much for taking the time to let me know! xo
Jacqueline Szymanski says
Delicious rice recipe. The only thing I did differently was to reduce the amount of proper. We had enough for three dinners.. I will use this recipe from now on. I made it with water and didn’t include any peas. Next time I will add some dry cherries and/or veggies to this recipe. I did cook it on the instant pot and used a different recipe for guidance on how long to cook it.
RebeccaBlackwell says
Hi Jacqueline! I am so happy to hear that you like this recipe and that you are adapting it for your personal tastes and experimenting with additions like dried cherries and veggies. I think dried cherries would be fantastic in there and just might have to try it myself the next time I make it. Would you mind sharing a bit of information about how you cooked it in the Instant Pot? I'd love to add a note in the recipe for other instant pot owners who might want to do the same.
Thank you so much for taking the time to leave a comment for me! I appreciate it so much! xo
Sophie says
I am an Indian and this sounds amazing. I love masala rice with veggies. Your recipe looks gorgeous!
RebeccaBlackwell says
Masala rice and veggies is one of my favorite dishes. Although, to be honest, I don't know that I've ever had Indian food that I didn't love. Thank you so much for taking the time to leave a comment for me! xo
Connie says
I know some people don't like it but I never rinse my (long grain) white rice because the powder is the enrichment replacing some of the lost nutrients that occurred during the milling process. But with regard to this wonderful recipe, I know I would love this from all the amazing spices together. Can't wait to try it. I need a new rice recipe at home.
RebeccaBlackwell says
Thanks for the tip Connie! I didn't know that but might reconsider rinsing my rice from now on. I hope you enjoy this recipe! xo
Jacqui DeBono says
I am missing a good takeaway where we live, and I have all of the ingredients in to make this recipe, so I am making it this week with your excellent butter chicken recipe!
Uma says
Love your version of Indian rice. We make all the time with spices and vegetables. And call it in different names. So yummy!
Amanda says
This rice is fabulous! I love flavor the cardamom and fresh ginger adds, and it's a breeze to make. Definitely making this again and soon!
RebeccaBlackwell says
I am so happy to hear this Amanda! Thank you so much for taking the time to leave a comment for me! xo
Paula Montenegro says
I think the title itself makes my mouth water since I love all that it implies. So fragrant and delicious, I can't wait to make this rice dish again! Thanks for such a simple and wonderful recipe.
Anna says
What a fantastic side dish! I love blend of all the aromatic spices you've used in this recipe! Also, that vibrant colour is so beautiful!
RebeccaBlackwell says
Thank you so much Anna! I am so happy you like this recipe. Thank you so much for taking the time to reach out and let me know! xo
GUNJAN C Dudani says
This is such a versatile dish that I make it in bulk and refrigerate. I use it with any entree as and when needed. Thanks for sharing.
RebeccaBlackwell says
I am so happy to hear this Gunjan! Thank you so much for taking the time to leave a comment for me! xo
Bernice Hill says
I could eat rice all day, every day...probably because we rarely ate it when I was growing up. I do rinse my Basmati rice but I have never soaked it. I'll have to give it and this recipe a try.
RebeccaBlackwell says
I relate Bernice! When I was a child we even ate leftover rice for breakfast - with milk and sugar just like cereal! Please do let me know what you think after you make this recipe - and if you feel that soaking the basmati makes a difference. 🙂
Veena Azmanov says
This rice has just the amount of spice. The flavors are strong and pronounced, but very well balanced. This has become our go-to recipe almost every time we make rice - not just when we're making Indian food. Thank you for a great recipe!
RebeccaBlackwell says
I am so happy to hear that you like this recipe Veena! Thank you so much for taking the time to leave a comment for me! xo
Wilma says
Just wondering if it’s better to rinse basmati rice before cooking?
RebeccaBlackwell says
Hi Wilma! I usually rinse rice before cooking, but it's not 100% necessary and really just depends on personal taste. Un-rinsed rice will lend more starch to the dish, giving it a slightly creamy texture. Rinsing rice removes a lot of the excess starch, so the individual grains don't stick together.
Kimberly Miller says
Delicious! My family loved it and I thought it was the perfect amount of spices
RebeccaBlackwell says
Hi Kimberly! I am so happy to hear that you and your family like this recipe! Thank you so much for taking the time to leave a comment for me to let me know! xo
Zorica says
Absolutely delicious,made it today and everyone liked it ,thank you for sharing this recipe
RebeccaBlackwell says
I'm so happy to hear that Zorica! Thank you so much for taking the time to leave a comment for me! I appreciate it! xo
Sara Taylor says
Fantastic recipe......very simple.....and we'll balanced on the spices......
RebeccaBlackwell says
I'm so happy to hear that you like this recipe Sara! Thank you for taking the time to let me know! xo
Cassandra says
This has way too much black pepper but otherwise a good recipe.
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
Heather says
This turned out so AMAZING. ❤️❤️❤️Thank you!
RebeccaBlackwell says
I am so happy to hear that you liked this recipe Heather! Thank you SO much for taking the time to let me know! xo
william flowers says
super recipe..cook this often kids love it too
RebeccaBlackwell says
I am so happy to hear that you like this recipe William! Thank you so much for taking the time to let me know. I truly appreciate it! xo