Best Indian Basmati Rice Recipes

Authentic Indian basmati rice is the most delicious side dish with chicken tikka masala or chicken tandoori. Cook the rice for 20 minutes on medium heat and stir in the spices, onion, and lemon juice. If you want to save time, use long-grain varieties instead of Basmati. You can make your spice blend to add extra flavour to your recipes. If you prefer to use fresh spices, try using curry powder instead.

Basmati Rice Nutrition Facts

Indian Basmati Rice

Cooking basmati rice in an instant pot or rice cooker is one of the best Indian basmati rice recipes. Rinse it with cold water after soaking it overnight. Stir in the salt and oil when it’s done. Because of the starch in the rice, the salt and oil keep the water from boiling over. Furthermore, they have a delectable flavour. The rice will be nice and fluffy when ready to serve. To make the Indian rice, fill a saucepan halfway with water and bring it to a boil. The water should be hot enough to cover the raw rice completely. Add the vegetable stock, salt, and sugar to taste when the rice has cooled. Cook the Basmati until it is soft. After that, stir in the curry paste thoroughly. Then, in the same pan, add the cooked basmati rice. Turn off the heat when the rice is done cooking and serve!

Best Indian Basmati Rice Recipes

Here are some best Indian basmati rice recipes:

Perfect Basmati Rice

Basmati rice is a fragrant, nutty-flavoured long-grain rice cultivated in Pakistan and the Himalayas. The Hindi word “bas” means “aroma,” and “mati” means “full of,” therefore, Basmati means “full of aroma.” To make light, soft, and fluffy basmati rice, rinse it first; else, the grains will get sticky and cling together. It simply takes a couple of minutes. Put the rice in a bowl with some water and swish it around to eliminate extra starch. The water will appear hazy at first, but it will clarify after repeated rinses.

Have you ever wondered how Indian restaurants make their gorgeous, fragrant, and tasty white basmati rice? With this recipe, you can easily replicate the flavours at home, plus it’s vegan and gluten-free, so it’s suited for a variety of diets. India produces more than half of the world’s supply of basmati rice, a variety of long-grain rice recognised for its mild, nutty flavour and flowery perfume.

Curried Rice

This is a fantastic Curried Rice that will not disappoint! This fluffy basmati rice recipe is flavoured with curry powder and additional spices to give it a burst of flavour. This rice side dish will spice up any meal with its sweetness from carrots and peas, a sprinkle of cashews, and a garlic flavour foundation. For a quick dinner, serve it with crispy fried eggs.

There will be no more overcooked, burned, or mushy Indian basmati rice in your life. In just 25 minutes, you can make perfect Instant Pot Basmati rice! There’s no soaking required, and the cooking time is cut in half. There’s no need to keep an eye on the pot; set it and forget it. Basmati rice is long-grained rice that originated in the Indian subcontinent. They have a delicate nutty flavour and are quite fragrant.

Brown Basmati Rice Biryani

Brown Rice Chicken Biryani is a lighter version of my Chicken Biryani. This dish is made of Brown basmati rice, chicken breasts, fresh herbs, and warm aromatic spices. This is my favourite feel-good comfort food, served with chilly raita!

How To Spice Up Your Rice?

Here are some simple ways to spice up your rice:

Pre-Cook Seasoning

Salt: Each ingredient’s flavour is enhanced and intensified with salt. While most home cooks understand the need for salt, many find it difficult to determine how much salt to use and when to use it. It’s vital to add salt to your starch before cooking with your Suvie so that it permeates the starch rather than merely resting on the surface. Before cooking, add two teaspoons of salt to the starch pan. While this may sound excessive, keep in mind that Suvie cooks your starches in 2 litres of water during the process, so all of the salt is diluted, and some are washed away.

Dried herbs and veggies: Saffron, bay leaves, kombu (also known as a decimal in Korea or holiday in China), or dried mushrooms might enhance the flavour of your starch. Long steeping times are beneficial for bringing out the full taste of these herbs and spices and imparting it to the starch. These additions will benefit longer-cooking starches the most; make sure to remove the bay leaf or kombu before serving.

Post-Cook Seasoning

Butter makes it better: Foods that have a small amount of fat added to them, such as butter or oil, taste more gratifying than those that don’t. Our brains are evolved to like the flavour and texture of fat, so a tablespoon of butter added to your starch will satisfy your taste receptors.

Oil: Oil works on the same premise as butter: fat enhances the flavour of food. Oil can also lend a sense of place to your dishes, such as toasted sesame oil in a Chinese dish or high-quality olive oil in an Italian one.

Dried fruit, nuts, seeds: Dried fruit adds a tangy flavour to our meals, while nuts and seeds add delicious richness. All of these add-ins have a crunchy or chewy texture that enhances the flavour of the cuisine.

Fresh herbs and veggies: Fresh herbs, such as parsley and cilantro, have more flavours than dry herbs and may give a basic rice bowl a lively spark. Veggies can brighten up any bland cuisine by adding heat (jalapenos) or crunch (shredded carrots).

Acid: A squeeze of lemon, lime, or a dash of vinegar can help balance out the flavours in a dish. The acid dissolves fat, mellows spiciness, and balances salty. We often ignore acid, although it may significantly impact the brightness of a dish.

Salt it again: Season, taste, and season again. Taste your starch when it has been done cooking. Without tasting food, it’s impossible to know how much space it requires. If it’s still tasteless, season with a pinch or two of salt, mix well, and taste again. Try using bouillon flakes, spice packs, soy sauce, or miso to substitute salt. Continue to season and taste until you’re happy with the flavour.

Why Is Basmati Rice Best?

Believe again if you think rice is just rice! Here are just a handful of why Basmati rice is superior to regular rice.

Basmati Is A “Super Grain”

Basmati rice is gluten-free and fat-free, it’s low in salt and cholesterol-free, and it contains all eight essential amino acids and folic acid. Basmati has a low to medium glycemic index, releasing energy at a slower, more consistent rate, resulting in more balanced energy levels.

Basmati Is A Taste Sensation

Tilda Basmati rice is unlike any other rice on the planet. The airy, fluffy texture of Basmati’s long, slender grains, unlike typical long-grain rice, provides an entirely different mouth-feel and taste experience—distinctive, unusual, and slightly “nutty.”

Basmati Has A Wonderful Aroma

Basmati, which means “fragrant one,” has been characterised as smelling like sun-baked wood and flowers. Cook Tilda Basmati rice instead of baking bread if you want to sell your home.

Tilda Basmati Is The Champagne Of Rice

Tilda Because it is entrenched in centuries of legendary tradition and heritage, pure Basmati can be compared to champagne. Basmati, like excellent wine, improves with age and is wholly dependent on nature for its unique properties. We wait months for our Basmati to mature before grinding it, resulting in a deeper and fuller flavour.

Basmati Requires Constant Love And Affection

Basmati is harvested only once a year, and the plant requires precise environmental conditions to mature and thrive. Because it is taller than other forms of rice, it is more susceptible to wind damage. Its delicate makeup explains the farmer’s ongoing need for monitoring and care and explains how the plant develops its distinct, nuanced flavour and traits. Compared to conventional long-grain rice, its higher pricing reflects this ongoing care and attention.

Conclusion

For authentic Indian basmati rice, you must soak the rice. Then, drain the rice thoroughly. The starch will be removed from the rice, making it ideal for your family. You can also add a dash of butter or oil to your food. You can add a touch of fresh ginger to the rice for an authentic taste. It’s a perfect side dish for Indian curry, and its flavour is a perfect match for chicken or fish.