Indian Basmati Rice is a simple dish to make that’s just as good as takeout with delicious and fragrant spices. It only takes 30 minutes!
Basmati Rice is the perfect side dish to serve with your favorite Indian Recipes like Indian Lamb Curry or Butter Chicken.
Why You’ll Love This Indian Basmati Rice?
- Toasting the rice in butter before cooking adds an extra layer of flavor to this already aromatic dish.
- This can be made on the stovetop, or in a rice cooker, whichever is more convenient for you.
Sabrina’s Indian Basmati Rice Recipe
This Indian Basmati Rice is a favorite in my household. It’s easy to make and each bite is fluffy, buttery, and packed with delicious flavor. It’s a great side dish with any number of main dishes like Indian Butter Pot Roast and Indian Aloo Gobi. But it’s so good I sometimes just eat the leftover rice by itself for lunch. I’ve even included instant pot instructions, so you can make this recipe whichever way you find easiest.
Recipe Card
Ingredients
- 1 1/2 cups basmati rice
- 2 tablespoons unsalted butter
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
- 1 teaspoon cumin
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cardamom
- 2 1/2 cups water
- 1 small onion , diced
Instructions
- Rinse rice well, then drain well.
- Add to pot or rice cooker on medium heat or sauté setting (if you have one) until rice is mostly dried.
- Add butter and cook until rice is lightly toasted about 3-4 minutes.
- Add in spices, stir well and cook for 1 minute.
- Add water and bring to a boil (if using a pot), then reduce heat to low, cover and cook for 15-18 minutes.
- If using a rice cooker, close and set to white rice setting.
- Let stand 5 minutes before fluffing and serving.
Nutrition
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Chef’s Note
Never rush rinsing the rice because this washes away the excess surface starch which will help keep the cooked grains fluffy and separate, instead of sticking together. Look for the cool water to change from cloudy to mostly clear when rinsing.
Table of contents
Can this be made ahead of time?
This is a great make ahead recipe and can be done up to 2 days in advance. If doing so, spread the cooked rice out in a shallow container so it can cool quickly. Then refrigerate promptly in an airtight container. When reheating, add a splash of water and cover it for the best texture.
How to Store
- Serve: Let it stand for 5 minutes after cooking, then fluff and serve the rice. Don’t leave out for more than 2 hours.
- Store: Allow to completely cool before putting in an airtight container, and storing in the refrigerator for 3-4 days.
- Freeze: Cool completely, then transfer to an airtight, freezer safe container and freeze for up to 3 months. Thaw overnight in the refrigerator, or reheat from frozen with a splash of water. Keep covered when reheating so the steam can restore its texture.
Instant Pot Cooking Method
- Rinse and drain the rice as usual.
- Put the rice in the pressure cooker and set to sauté mode to mostly dry the rice.
- Add the butter and cook a little longer to slightly brown.
- Mix in the spices, then add in the water.
- Seal the instant pot and pressure cook on low for 5 minutes, then quick release it. Cooking slowly will allow the rice to soak up the water and make it fluffy.
- Let sit for 5 minutes before serving.
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