Simple spiced rice
This simple spiced rice is made by sautéing whole spices, onions, tomatoes, and herbs, then cooking it with basmati rice until fluffy and aromatic. It’s a quick, flavourful dish perfect on its own or as a side with curries and raita.
Ingredients
- 2 tbsp ghee/oil
- 1 tsp shajeera caraway seeds
- Whole spices 1 cardamon, 1 inch size cinnamon, 2 cloves, 1 star anise, 1 bayleaf, 1 mace(javitri)
- 2 green chillies adjust to your spiciness
- 1 Onion thinly sliced
- 1 tbsp ginger-garlic paste
- 1 tomato chopped
- A handful of coriander leaves chopped
- ¼ cup of mint leaves chopped
- 1 cup Basmati rice rinsed and soaked for 20 minutes
- 11/2 cups of Water
- Salt to taste
Instructions
- Wash and soak the rice for 20 minutes.
- In a deep pan or pot, heat 2 tbsp of ghee or oil on medium heat.
- Add shajeera, cardamom, cinnamon, cloves, star anise, bay leaf and mace. Sauté for 30 seconds until aromatic.
- Add green chillies and sliced onions. Cook until onions turn golden brown.
- Stir in the ginger-garlic paste. Sauté for 1-2 minutes until the raw smell disappears.
- Add chopped tomato, coriander leaves, and mint leaves. Cook for 3-4 minutes until the tomatoes soften.
- Drain the soaked rice and add it to the pan. Gently stir for a minute to coat the rice with the spices and herbs.
- Pour in 1½ cups of boiling water. Add salt to taste. Add a teaspoon of ghee and mix.
- Then cover with a lid, reduce the heat to low, and let it simmer for 12-15 minutes or until rice is cooked and water is absorbed.
- Turn off the heat and let the rice sit covered for 5 minutes. Fluff gently with a fork.
- Serve hot with raita, plain yoghurt, or any curry of your choice.