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Basmati rice is one of the highest quality varieties of long-grain rice. It has a slightly nutty flavour and a low starch content.
This helps the grains to stay separate when cooked. Known for its distinct aroma and fluffy texture, the word ‘basmati’ derives from the Sanskrit word basmati, meaning ‘fragrant’.
A highly versatile ingredient, basmati rice is easy to cook and is known to make the perfect accompaniment for Indian curries.
If you are looking for new dishes to try out from the comfort of your own home, at least one basmati rice recipe is an absolute must.
Below are some of the best options to consider when looking for a basmati rice recipe.
Spicy pineapple and coconut rice
Ingredients
1tbsp coconut oil
1tsp cumin seeds
2 black cardamom pods
½ cinnamon stick
2 cloves
2 cups basmati rice
4 cups coconut milk
1 pineapple, diced into chunks
Salt to taste
2tbsp tandoori masala
2 green chillies, finely sliced
Method
Melt the oil on low heat and add in cumin seeds, cloves, cinnamon, and cardamom.
When this starts to brown, then add in the rice.
Add in the coconut milk, tandoori powder, salt, and green chillies.
Turn to high heat and as it starts boiling, reduce the heat to low and let simmer for 10 minutes with the lid closed.
Add in the pineapple chunks, stir in, cover again and continue to cook on low heat for a further 5 minutes until all the coconut milk is absorbed.
Serve your rice!
Recipe by Deliciously Earthy.
Easiest lemon rice
Ingredients
Ghee
1tsp mustard seeds
2 green chilies (slit lengthwise)
4 whole red chillies
3cm piece ginger (grated)
1tsp turmeric powder
Juice of 2 lemons
2 cups cooked basmati rice
Method
Heat the ghee in a pan and add the mustard seeds and chillies. Fry the mixture until the splattering stops.
Add the ginger and turmeric. Fry the mixture for another minute.
Add the rice, roasted and salt to taste and mix thoroughly. Add chopped cilantro to garnish.
Recipe by Pinch of Bongs.
Curried cauliflower pilaf
Serves: 4
Ingredients
45ml olive oil
4 chicken breast fillets, diced
1 onion, chopped
10ml chopped garlic
10-15ml mild curry powder
375ml basmati rice
300g cauliflower florets
500ml chicken stock
Salt and pepper
250ml frozen peas
125ml cashew nuts, lightly toasted
125ml chopped coriander
Method
Heat the oil and fry the chicken until lightly browned. Remove and set aside.
Add the onion and garlic and fry until soft. Add the curry powder and fry for a minute. Add the rice and toss until coated with spice. Add the cauliflower, stock, and seasoning.
Return the chicken to the pot and simmer, covered, for 15 minutes until the rice is cooked and most of the liquid has been absorbed.
Add the peas and cook for another five minutes. Fluff with a fork and stir through the cashew nuts and coriander before serving.
Recipe by Angela Day.