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Indian Rice

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Indian Style 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.

A bowl of Indian Rice with peas.

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 difference between Basmati Rice and Jasmine Rice? And, which should you 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, it’s 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.

Stirring a pot of Indian Rice with peas.

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. 

Stirring rice into Indian spices while cooking Indian Rice.

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 makes 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 to 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. 

A bowl of Indian Rice with peas.

A bowl of Indian Rice and Butter Chicken.

Other recipes that use many of the same spices in this Indian Rice:

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.

Yield: About 4 cups; 8 servings

Indian Rice

A bowl of Indian Rice with peas.

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.

Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes

Ingredients

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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

  • 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.

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Nutrition Information:

Yield:

8

Serving Size:

1/2 cup
Amount Per Serving: Calories: 97Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 14mgSodium: 690mgCarbohydrates: 9gFiber: 3gSugar: 3gProtein: 5g
© RebeccaBlackwell
Cuisine: Indian / Category: Grains and Legumes
528

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

    • 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.

      Reply

  7. 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!

    Reply

  8. 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.

    Reply

    • 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. 🙂

      Reply

  10. 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!

    Reply

  11. 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.

    Reply

  12. 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!

    Reply

  13. 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!

    Reply

  14. 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!

    Reply

  15. 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.

    Reply

    • 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

      Reply

  17. 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.

    Reply

    • 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

      Reply

  18. 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.

    Reply

  19. 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!

    Reply

    • 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

      Reply

  20. 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

    Reply

  21. 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.

    Reply

  22. 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.

    Reply

  25. 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!

    Reply

  26. 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!

    Reply

    • 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

      Reply

  27. 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

    Reply

    • 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

      Reply

      • 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

        Reply

    • 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

      Reply

  32. 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!

    Reply

    • 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

      Reply

  33. 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?

    Reply

    • 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

      Reply

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