I make a lot of rice and this is the method I keep coming back to. No gadgets, no shortcuts — just a simple cooking method to make fragrant, fluffy basmati rice that belongs in almost any Indian meal.
For something so simple, rice can be surprisingly dramatic. Too much water and it’s moldy. Too little and you crush your dinner. I’ve had my share of both over the years.
This is the stovetop basmati rice recipe I keep coming back to because it works. A handful of whole spices infuses each grain with flavor, while a brief soak and a little patience deliver the light, fluffy texture I seek every time.
It’s the rice you’ll find on our table alongside Chicken Korma, Cod Curry, Daal Makhani and Beef Chapli Kebab—it quietly does its job and makes everything around it taste even better.
As a nutritionist, I love that it proves that healthy eating doesn’t have to be complicated. Sometimes it’s as simple as a pot of rice shared with a good cook Desi meal.
How does this come together
There is nothing complicated about this rice recipe, but a few small details make all the difference. Let me show you.
If you try this steamed rice, I’d really like to hear what you think. Have you tried any twists? Leave a comment, leave a rating or tag your photo with #DesiliciousRD enabled Instagram.
Imprint
Fluffy Indian basmati rice
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Equipment
Ingredients
- 1¼ cup basmati rice 250 gr
- 1 Ms olive oil extra virgin
- ¾ ch cumin seeds
- 1 bay leaf medium
- 2 green cardamom pods slightly crushed
- 1 cinnamon stick medium
- ¾ ch salt or to taste
- 2 cups water hot
Instructions
- Place the rice in a bowl and rinse 3-4 times until the water runs mostly clear. Soak for 20 minutes and then drain well.
- Heat the oil in a medium non-stick frying pan over medium heat.
- Add the cumin seeds, bay leaf, cardamom pods and cinnamon stick. It blooms until it smells.
- Add the drained rice and toss gently for 1 minute to coat each grain with the spices and oil.
- Pour the hot water and add the salt. Stir once.
- Let it come to a gentle boil. Once boiling, reduce heat to low (3), cover tightly with a lid and cook for 15 minutes.
- Turn off the heat and leave the rice undisturbed for 10 minutes.
- Remove whole spices if desired and fluff gently with a fork before serving.
To serve
- This is the rice I serve with everything from Chicken Korma and Butter Chicken to Daal Makhani, Cod Curry and Curried Broccoli.
Video
Notes
My best tip for fluffy basmati rice
- If there’s one step I never skip, it’s soaking the rice. A 20-minute soak helps the grains cook evenly and puff up nicely, resulting in the light, fluffy texture that makes basmati rice so special.
Storage
- I often make extra basmati rice because leftovers come in handy throughout the week. Once cooled, store in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
Reheating
- I add a splash of water before reheating the rest of the rice to restore its light, fluffy texture. Heat in the microwave, covered or in a covered pan over low heat.
Nutrition
The post Fluffy Hearth Indian Basmati Rice appeared first on Shahzadi Devje, RD CDE MSc | Healthy Indian Recipes | TV nutritionist.
