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- 1 cup basmati rice (250mL)
- 2 cups water, plus more for rinsing and soaking (500mL)
- 1 Tbsp canola oil (15mL)
- 1 tsp whole cumin seeds (5mL)
- 1/2 cup thinly sliced onion (125mL)
- 1 tsp salt (15mL)
- 1 bay leaf (1)
- 2 whole cardamom pods (2)
- 3 whole cloves (3)
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- Rinse basmati rice under water until water runs clear. Soak rice in water for 15 minutes. Drain and set aside.
- In a medium pot, heat canola oil over medium heat. Add cumin seeds, allowing them to sizzle for 20 seconds, until fragrant.
- Lower heat to medium-low and add onion, salt, bay leaf, cardamom pods, and cloves. Sauté for 10 minutes, until onions are very soft and beginning to brown.
- Add drained rice and 2 cups (500mL) of water to pot, and bring to a boil over medium-high heat. Cover and reduce heat to low, simmering for 17-20 minutes, until water is fully absorbed.
- Remove from heat, uncover, discard bay leaf, cardamom, and cloves, and fluff with a fork before serving.
Scented Basmati Rice
This recipe transforms basmati rice into a wonderfully aromatic side dish. A perfect match alongside Moong daal.
- Makes
- 6
Nutritional Analysis
- Serving Size
- 1/2 cup cooked
- Servings
- 6
- Calories
- 147
- Total Fat
- 2.7 g
- Saturated Fat
- 0.2 g
- Cholesterol
- 0 mg
- Sodium
- 397 mg
- Carbohydrates
- 27.5 g
- Fiber
- 0.6 g
- Sugars
- 0.6 g
- Protein
- 2.5 g
- Potassium
- 64 mg