basmati rice recipe

Turmeric Rice is an aromatic and flavorful Middle Eastern and Indian rice dish. In this recipe, basmati rice cooks with onion, garlic and turmeric in broth until fluffy and tender.Yields about 6 cups.

Turmeric Rice

white basmati rice (rinsed well and drained)

unsalted butter

onion

garlic (minced)

salt

turmeric

black pepper

chicken broth

parsley (for garnish)

Start by melting butter over medium to medium-low heat and add in the onion and garlic with a small pinch of salt. Sauté until soft and translucent.

While the onions and garlic sauté, rinse the rice until the water runs clear. Set aside.

To the sautéed onions and garlic add turmeric, kosher salt and freshly ground black pepper. Stir them into the sautéed onion and garlic and cook 1 minute.

Add the rinsed and drained rice. Stir and cook the rice for 2 to 3 minutes.

Pour in the low-sodium chicken broth. Stir and increase heat to high. Bring to a boil (uncovered) and boil for 30 seconds. After boiling for 30 seconds, cover reduce heat to low-heat for 20 minutes. No need to stir. After 20 minutes, turn the heat off and let sit, on the burner, for 10 minutes.

Remove, fluff with a fork and serve with a sprinkle of minced fresh parsley.

Learn to cook perfect basmati rice in a pot or pan using the absorption method of cooking - that results in fluffy and separate grains of rice.

Basmati Rice Recipe | How To Cook Basmati Rice

basmati rice ((heaped) - 200 grams)

water (for cooking

½ teaspoon oil (- optional)

salt (or add as per taste)

Take the basmati rice in a bowl.

Begin to rinse the rice grains in running water. Rinse the rice with a gentle swirling of your fingers in the bowl.

The rice has to be rinsed till the water becomes clear, transparent and without starch.

Then soak the rice in ¾ to 1 cup water for 30 minutes.

After 30 minutes, strain the rice very well of all the water and set aside.

Prepping and soaking basmati rice

In a deep bottomed pan, add 2 cups water. Use a wide deep pan so that the water does not spill out while cooking.

Add oil. You can also use butter or ghee. This step of adding oil is optional and you can just skip it too. Also add salt.

On a medium heat, let the water come to a boil. Then add the rice.

Once all the rice grains are added, you can gently shake the pan, so that the rice grains settle down. Or alternatively, you can also give a gentle stir with a fork.

Cover the pan with its lid.

Lower the heat and cook the rice till done and all the water has been absorbed. It took me 8 minutes for the rice to be tender, soft and fluffy. You can check once or twice while the rice is cooking.If the grains do not look cooked and the water has got over, then add 2 to 3 tablespoons of hot water. Stir gently with a fork without breaking the rice grains.

To check the doneness, press a cooked rice grain with your thumb and forefinger. It should be soft and mash easily. Or you can eat a few rice grains. It there is resistance in the bite, this means the grains need to be cooked for some more time.

Allow a standing time of 5 minutes, before you open the lid. Then gently fluff the rice with a fork.

Serve these perfectly cooked rice grains with your favorite curry or gravy.

Cooking basmati rice

Flavorful, fluffy, soft, turmeric coconut basmati rice

Turmeric Coconut Basmati Rice

basmati rice

water

full fat canned coconut milk (or sub reduced fat coconut milk)

tsp black pepper

garlic powder

Bring water to boil in a pot that has a tight fitting lid

Once boiling, add the rice and other ingredients to the pot. Cover and turn stove down to a simmer. Let cook for 15 minutes or until all water is absorbed.

Fluff with a fork and serve!

I made this today for our Easter dinner. I needed a side dish receipt and knew just where to go! I threw everything in the rice cooker. So easy and delicious! It was a huge hit. Thank you!

The only recipe and the correct ratio you need to make the best fluffy and delicious Basmati Rice in your rice cooker. I added all the tips and info you need too. 

Perfect Basmati Rice in Rice Cooker

Basmati Rice

Water

Salt

tsp Oil/Ghee

Add rice to the removable rice cooker inner pot. Wash Basmati rice about 3 times or until the water is not cloudy. Rub and stir the rice grains with your fingers while washing, it helps to loosen up the excess starch coating the grains.

Use your hand as a colander and tilt the pot to drain all water from your rice. It's okay if there is a little bit of water left after draining.

Measure and add water to the rice. (1 cup rice: 1.5 cups water ratio for soft rice. 1 cup rice: 1.3 cups water for firm rice, especially if you plan to make fried rice). Also, add salt and oil if you prefer.


wipe the bottom of the rice cooker's inner pot if it's wet. Place it in the rice cooker, cover it with the lid, and turn on the cook button.


Your rice is done when the "cook" button is automatically turned off or the "warm" button is turned on.  Let it sit for 5 - 10 minutes before serving. Rice grains firm up a little bit as it cools. Gently fluff up the rice with a spoon before serving.

Cooking parboiled basmati rice (aka sella basmati) on the stovetop is easy. It&#39;s less prone to getting mushy, compared to regular basmati, if you accidentally overcook. You can prepare it the simple way that I&#39;m sharing here and serve as a side dish. Or use as an alternative to white rice in your one-pot rice meals.

Parboiled Basmati Rice (Stovetop Method)

parboiled basmati rice (aka sella basmati (Note A))

water (for cooking (not soaking))

olive oil (or any cooking oil)

parsley (optional, for garnishing)

Using a fine mesh strainer, wash the rice under cold running water until the water runs clear (takes about a minute).

Then soak in room temperature water for 1 hour in warm water or 2 hours in room temperature water (Note B). Strain after soaking.

Combine water, salt, olive oil in a saucepan. Cover and bring to a boil on medium-high heat. Once boiling, add the drained parboiled rice, give a quick mix and cover with lid again.

Cook for 4 to 7 minutes or until the rice has absorbed most of the water (not all). Be watchful during this time – if the liquid starts to spill out, turn down the heat a little, briefly lift the lid to let steam escape – then cover again.

To check if it&#39;s time for next step, remove the lid and look for small holes with bubbles on the surface. If you see this, give the rice a gentle mix and cover again.

Now reduce the heat to the lowest setting and let the rice steam exactly 15 minutes. It&#39;s important not to remove the lid during this step.

Next – turn off the heat, remove the saucepan from burner but don&#39;t remove the lid. Let the rice rest covered for 15 minutes so it can finish cooking with the residual heat.

Once the resting time is up, remove the lid, spoon out the rice, garnish with some parsley leaves (optional) and serve.

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Top 5 basmati rice recipe recipes from across the web

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Top Tags

Turmeric Rice

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The most viewed basmati rice recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine