Scented Basmati Rice

Scented Basmati Rice

This recipe transforms basmati rice into a wonderfully aromatic side dish. A perfect match alongside Moong daal.

Makes
6
  • Ingredients
    • 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)
  • Directions
    1. Rinse basmati rice under water until water runs clear. Soak rice in water for 15 minutes. Drain and set aside.
    2. In a medium pot, heat canola oil over medium heat. Add cumin seeds, allowing them to sizzle for 20 seconds, until fragrant.
    3. 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.
    4. 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.
    5. Remove from heat, uncover, discard bay leaf, cardamom, and cloves, and fluff with a fork before serving.

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