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This spice-infused Indian rice has become my go-to side dish whenever I want to turn an ordinary meal into something exotic. Its golden color and captivating smell make it just as beautiful as it is tasty.
I cook this rice whenever friends come over for dinner. Once, an Indian buddy told me it reminded him of what his mom made when he was little. Since then, it's been my special dish for celebrations.
Ingredients
- Basmati rice: crucial for its texture and natural aroma. Go for high-quality rice with long grains
- Turmeric: gives that beautiful golden color and slightly earthy flavor notes
- Whole cardamom: adds floral and lemony hints you just can't get from the ground version
- Coriander seeds: bring a warm, citrusy taste that perfectly balances the dish
- Fresh ginger: adds a lively warmth and unmatched freshness to the final dish
- Butter mixed with oil: lets you cook at higher heat while keeping the butter's rich flavor
Step-by-Step Guide
- Getting the rice ready:
- Soak your rice in cold water for half an hour. This key step gets rid of extra starch and keeps the grains separate. Then rinse it well until the water runs clear and drain thoroughly.
- Prepping the aromatics:
- Lightly crush the cardamom and coriander seeds in a mortar to release their essential oils without turning them into powder. Finely chop the onion, garlic, and fresh ginger so they blend into the dish.
- Creating the flavor base:
- In a heavy-bottomed pot, heat the butter and oil until the butter gets foamy. Add your chopped aromatics and let them cook gently for 5 minutes until the onion turns clear and slightly golden. Then mix in all the spices and stir constantly for 2-3 minutes so they don't burn.
- Cooking your rice:
- Put the drained rice into your pot and gently mix to coat it with the spicy, flavored fat. Pour in boiling water, add a pinch of sea salt, cover tightly, and turn the heat down low. Using twice as much water as rice works perfectly for ideal results.
- Resting and serving:
- After cooking for 20 minutes, turn off the heat but don't lift the lid right away. Let it sit another 5 minutes so the steam can finish cooking the rice. Then gently fluff with a fork to separate the grains and top with fresh herbs and toasted slivered almonds.
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Cardamom is my favorite spice in this dish. Its unique fragrance reminds me of the markets I visited in India a few years back. I've learned to use this powerful spice sparingly so it enhances the dish without taking over.
Best Storage Methods
Keep this rice in an airtight container in your fridge for no more than 3 days. To warm it up, add a tablespoon of water and microwave it in 30-second bursts, stirring between each so it doesn't dry out. You can also freeze it in single portions in sealed bags for up to 2 months.
Tasty Variations
Turn this rice into a complete meal by adding green peas, raisins soaked in hot water, and roasted cashews. For a richer version, swap some of the water with coconut milk. You can also adjust the spices to your taste by throwing in a cinnamon stick or a few cloves during cooking.
Perfect Pairings
This rice goes wonderfully with veggie or meat curries, especially lamb and chicken. It also pairs great with grilled vegetables simply seasoned with olive oil and lemon. For a complete and balanced meal, serve it with raita, that refreshing Indian sauce made with yogurt and cucumber.
Frequently Asked Questions
- → Can I swap the rice type?
Sure, but basmati is recommended for its unique texture and aroma.
- → How do I keep the rice from sticking?
Soak the rice in cold water for half an hour, then rinse it well before cooking.
- → Are almonds necessary?
No, but they add a nice crunch and subtle flavor to the dish.
- → What if I don’t have turmeric?
Turmeric adds a golden color and slight flavor, but you can sub it with a pinch of paprika or saffron.
- → Can this dish be prepped earlier?
Yes, cook the rice ahead and reheat gently before serving. Add a bit of water if needed.