- Heat oil or ghee in a heavy-bottomed pan. Add sliced onions and sauté until translucent.
- Add coriander seeds, cumin seeds, fennel seeds, and whole black peppercorns. Sauté for 1-2 minutes until aromatic.
- Stir in green chilies and ginger-garlic paste. Cook for another 1-2 minutes.
- Mix in chopped tomatoes and cook until softened, about 3-4 minutes.
- Drain soaked basmati rice and add to the pan. Stir gently to coat the rice with the spices.
- Pour in 2 cups of water and add salt. Bring to a boil, then reduce heat, cover, and simmer until the rice is cooked (15-20 minutes).
- Garnish with fresh coriander leaves and serve hot with accompaniments like papad or yogurt chutney.
- Calories:250 kcal25%
- Energy:1046 kJ22%
- Protein:5 g28%
- Carbohydrates:45 mg40%
- Sugar:4 mg8%
- Salt:300 g25%
- Fat:5 g20%
Last Updated on 4 months by Neha Deshmukh
Authentic Basmati Rice Recipe – Coriander & Cumin Flavored
Introduction
There’s just something magical about a perfectly cooked pot of rice, isn’t there? It’s the foundation of so many incredible meals, and when it’s flavored just right… well, that’s when things get really special. This coriander and cumin flavored basmati rice is a staple in my kitchen. I first made it when I was trying to recreate the flavors of my grandmother’s cooking, and it’s been a family favorite ever since. It’s simple, fragrant, and honestly, it just makes everything taste better!
Why You’ll Love This Recipe
This isn’t just any rice recipe. It’s a little burst of Indian flavor in every grain. You’ll love how easy it is to make, even on a busy weeknight. Plus, the aroma while it’s cooking is absolutely divine! It’s a fantastic side dish that elevates any Indian meal, but it’s also delicious with simpler fare like dal and yogurt.
Ingredients
Here’s what you’ll need to create this flavorful rice:
- 1 cup Basmati rice
- 1 onion, sliced
- Salt to taste
- 1 tbsp Cumin seeds
- ?? tbsp Fennel seeds
- ?? tbsp Coriander seeds
- 1 tbsp Ginger-garlic paste
- ?? tbsp Whole black pepper
- 1 green chili
- 2 tomatoes, chopped
- 2 sprigs Fresh coriander leaves
- As needed Oil or ghee
Ingredient Notes
Let’s talk ingredients for a sec! Getting these right makes all the difference.
- Basmati Rice: Seriously, don’t skimp here. Basmati is known for its long, slender grains and delicate floral aroma. It cooks up fluffy and separate, unlike other rice varieties that can get sticky. Look for aged basmati for the best results!
- The Spice Blend: The combination of coriander, cumin, fennel, and black pepper is key. These spices create a warm, aromatic base that’s so characteristic of Indian cooking. I usually use about 1 teaspoon each of fennel and coriander seeds, and ½ teaspoon of black pepper, but feel free to adjust to your liking.
- Ghee vs. Oil: Traditionally, this recipe is made with ghee (clarified butter). It adds a beautiful richness and nutty flavor. However, if you’re vegan or prefer, you can absolutely use a neutral oil like sunflower or vegetable oil. The flavor will be slightly different, but still delicious!
Step-By-Step Instructions
Alright, let’s get cooking!
- Heat a generous amount of oil or ghee in a heavy-bottomed pan. This is important – a heavy bottom prevents sticking. Add the sliced onions and sauté until they become translucent and softened.
- Now, add the cumin seeds, coriander seeds, fennel seeds, and whole black pepper. Sauté for about 1-2 minutes, until you can really smell their fragrance. This blooming of the spices is where the magic happens!
- Stir in the green chili and ginger-garlic paste. Cook for another 1-2 minutes, stirring constantly, until the raw smell of the ginger-garlic disappears.
- Add the chopped tomatoes and cook until they soften, about 3-4 minutes. You want them to break down a bit and create a light sauce.
- Drain the basmati rice (if you’ve soaked it – more on that in the FAQs!) and add it to the pan. Gently stir to coat each grain with the spiced tomato mixture.
- Pour in 2 cups of water and add salt to taste. Bring the mixture to a boil, then immediately reduce the heat to low, cover the pan tightly, and simmer for 15-20 minutes, or until the rice is cooked through and all the water is absorbed. Resist the urge to lift the lid during this time!
- Once cooked, fluff the rice gently with a fork. Garnish with fresh coriander leaves and serve hot.
Expert Tips
Want to take your rice game to the next level? Here are a few tips I’ve learned over the years:
- Soaking the Rice: Soaking the basmati rice for 30 minutes before cooking helps it cook more evenly and become even fluffier.
- Preventing Sticking: Using a heavy-bottomed pan and cooking on low heat are the best ways to prevent the rice from sticking.
- Spice Balance: Don’t be afraid to adjust the spices to your liking! If you like things spicier, add another green chili. If you prefer a more subtle flavor, reduce the amount of spices.
Variations
This recipe is a great base for experimentation! Here are a few ideas:
- Vegan Adaptation: Simply substitute the ghee with a neutral oil like sunflower or vegetable oil.
- Spice Level: My friend, Priya, loves to add 2-3 green chilies for a real kick! Adjust the quantity to suit your preference.
- Regional Variations: In some parts of India, people add a pinch of turmeric or a bay leaf to the rice for extra flavor and color. My aunt always adds a tiny piece of cinnamon stick!
Serving Suggestions
This flavored rice is incredibly versatile. Here are a few of my favorite ways to serve it:
- With a classic Dal Makhani
- Alongside a flavorful Chicken Curry
- With a cooling Raita (yogurt dip)
- Served with papadums for a simple yet satisfying meal
Storage Instructions
Leftover rice can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop with a splash of water to prevent it from drying out.
FAQs
Let’s answer some common questions!
- What is the best type of rice to use for this recipe? Basmati rice is the way to go! Its long grains and delicate aroma make it perfect for this dish.
- Can I use pre-soaked rice? If so, how does it affect cooking time? Yes, you can! Soaking the rice for 30 minutes helps it cook more evenly. Reduce the cooking time by about 5 minutes if using pre-soaked rice.
- What is the ratio of water to rice for perfect cooking? A 2:1 ratio of water to rice (2 cups water for 1 cup rice) usually works well for basmati rice.
- Can I make this recipe in a rice cooker? Absolutely! Follow your rice cooker’s instructions for cooking basmati rice, and add the spices along with the rice and water.
- How can I adjust the spice level of this dish? Easily! Add more or fewer green chilies, or adjust the amount of cumin, coriander, and black pepper.
- What are some good accompaniments to serve with this flavored rice? Dal, yogurt, raita, curries, and papadums all pair beautifully with this rice.