Indian-inspired rice

I've always liked flavorful and aromatic rices, and Indian-style rice was an early recipe candidate for me once I began to focus more on cooking. Here is my current recipe, put together by combining and tweaking elements of multiple other Indian rice recipes I've made, and with the end result having actually been approved by at least one Indian acquaintance. As always, authenticity matters less to me than whether I like the final result.

Note that this recipe makes use of some ingredients that give the end result a more characteristically "Indian" or "ethnic" taste that will likely be at odds with what many people (based on experiences at local Indian restaurants) are expecting. If this an issue, omit the ingredients in blue.

• 1 1/2 cups basmati rice
• 2 1/4 cups water, divided into 1/2 cup and 1 3/4 cup portions
• 1/2 g Spanish saffron
• 1/2 tsp methi seed (fenugreek seed, available in Indian markets)
• 1 to 1.5 T oil (I use olive)
• 1 tsp salt
• 3/4 tsp freshly ground black pepper
• 4 green cardamom pods, cracked
• 8 whole cloves
• 1/2 tsp cumin seed
• 1 cinnamon stick
• 1/4 tsp hing (available in Indian markets)
• 1 T freshly grated ginger
• 1/2 tsp turmeric powder

While waiting on the saffron broth, peel and grate the ginger and crack the cardamom pods with a spoon. The pods should only be cracked, not completely broken or smashed.

Heat the oil in another saucepan on medium-low heat. Rinse and drain the rice, then add to the oil, stirring to coat.

Add the salt, pepper, cracked cardamom pods, cloves, cumin seed, cinnamon, hing, ginger, and the saffron water. Mix well to combine. Heat on medium-low for 1-2 minutes, then add in the turmeric and the remaining water. Stir to combine all ingredients.

Heat to boiling, then reduce heat to medium-low and cover. Cook the rice as usual until done, then stir and serve. Be careful not to overcook or the rice will dry out.

Hope you enjoy!

Print Recipe

Indian-Inspired Rice

A saffron infused, Indian spiced rice

Servings: 6

Calories: 190kcal

Author: Peter Orozco

Ingredients

• 1 1/2 cups uncooked basmati rice
• 2 1/4 cups water, divided into 1/2 cup and 1 3/4 cup portions
• 1/2 g Spanish saffron
• 1/2 tsp methi (fenugreek) seed, available in Indian markets
• 1 T oil (I use extra virgin olive oil)
• 1 t salt
• 3/4 tsp freshly ground black pepper
• 4 green cardamom pods, cracked but not crushed
• 8 whole cloves
• 1/2 tsp cumin seed
• 1 cinnamon stick
• 1/4 tsp hing (asafoetida powder, available in Indian markets)
• 1 T freshly grated giner
• 1/2 tsp turmeric powder

Instructions

• Heat 1/2 cup of water to boiling in a small saucepan. Add in the saffron and fenugreek seed. Immediately reduce heat to medium-low and simmer, covered, for 30 minutes.
• While waiting on the saffron broth, peel and grate the ginger and crack the cardamom pods with a spoon. The pods should only be cracked, not completely broken or pulverized.
• Heat the oil in a medium saucepan on medium-low heat. Rinse and drain the rice, then add to the oil, stirring to coat.
• Add the salt, pepper, cracked cardamom pods, cloves, cumin seed, cinnamon stick, hing, ginger, and saffron water. Mix well to combine. Heat on medium-low for 1-2 minutes, then add in the turmeric and remaining water. Stir to combine.
• Heat to boiling, then reduce heat to medium-low and cover. Cook the rice as usual until done, then stir and serve. Don't overcook!

Notes

Omit the fenugreek seed and hing for a rice that's more in line with the typical North American palate.