Indian Rice Recipe (like your local curry house)
Ditch the takeout and dine in with this restaurant-style Indian basmati rice that is ready in under an hour. This recipe mimics the beloved flavors of your typical local curry house rice and is perfect for those who love Indian flavors.
Step by Step Video Instructions
Ingredient Notes
Basmati Rice: Choose premium basmati rice for its distinctive aromatic fragrance and long, slender grains that fluff up beautifully when cooked.
Ghee: Adds a rich, buttery flavor to the dish, enhancing the aromatic spices. If you prefer a vegan option, you can substitute it with a natural flavored oil like vegetable oil.
Cumin Seeds: Use cumin seeds instead of cumin powder. If you prefer a stronger cumin presence, feel free to adjust the quantity to taste.
Whole Spices: Cloves, green cardamom pods, a cinnamon stick, and a bay leaf are used to infuse the rice with a deep, complex flavor.
Cilantro: Fresh cilantro is stirred in at the end for a burst of color and a touch of fresh herbal flavor that brightens the dish.
Expert Tips
Rinsing the Rice: Properly rinse the rice under cold water until the water runs nearly clear. While it doesn’t need to be perfectly transparent, removing excess starch to this level helps prevent the rice from clumping together and overly starchy.
Resting the Rice: After cooking, it’s crucial to let the rice sit covered for about 10 minutes. This step is essential as it allows the rice to finish cooking in its own steam. Resist the temptation to peek by lifting the lid during this time, as releasing the steam can interrupt the cooking process and affect the texture of the rice.
Fluffing the Rice: To achieve the ideal light and airy texture, use a fork to fluff the cooked rice. A fork gently separates the grains without smashing them, unlike a wooden spoon, which might break the grains and make the rice mushy.
Storage and Leftovers
Allow the cooked basmati rice to cool completely before storing. Spread it out on a tray to cool faster if needed. Once cooled, transfer the rice to an airtight container and refrigerate. Properly stored, the rice will be good to eat for up to 4 days.
For longer storage, basmati rice can be frozen for up to 3 months. To freeze, transfer the cooled basmati rice to a freezer-safe bag or container then freeze.
When reheating in the microwave, cover the rice and heat it on high for 90 seconds. Then, continue heating in 30-second intervals, stirring between each to ensure even warming, until the rice is thoroughly heated through.
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Indian Rice Recipe (like your local curry house)
Ingredients
- 1 cup Basmati Rice
- 2 cups Water
- 1 tbsp Ghee
- 1 tsp Salt
- 1 tsp Cumin Seeds add more for a stronger flavor
- 4 Cloves
- 2 Green Cardamom Pods
- 1 Cinnamon Stick
- 1 Bay Leaf
- 1 handful Cilantro chopped
Instructions
- Place the basmati rice in a large bowl. Fill with water and swish the rice with your hand for about 10 seconds. Drain and repeat 2 to 3 times until the water runs relatively clear.
- After rinsing, fill the bowl with water again and let the rice soak for 30 minutes. Once soaked, drain the rice thoroughly in a colander.
- In a medium saucepan, heat the ghee over medium heat. Add the bay leaf, cinnamon stick, green cardamom, cloves, and cumin seeds.
- Sauté the spices until they become aromatic, which should take about a minute.
- Add the drained rice to the saucepan and sauté for 30-60 seconds to coat the rice in the ghee and spices.
- Pour in the water and salt, then bring the mixture to a boil. Once boiling, reduce the heat to low, cover the saucepan with a lid, and let it simmer for 5 minutes.
- Check the rice. If all the water has evaporated, turn off the heat and let the rice sit, covered, to steam for an additional 10 minutes.
- After the rice has steamed, stir in the chopped cilantro and fluff the rice with a fork to separate the grains.
