Authentic Dill Rice Recipe – Indian Basmati & Spice Flavors

Last Updated on 2 months by Neha Deshmukh

Authentic Dill Rice Recipe – Indian Basmati & Spice Flavors

Hey everyone! If you’re anything like me, you’re always on the lookout for a rice dish that’s a little bit different, a little bit special. This Dill Rice – or Shahi Jeera Chawal as some call it – is exactly that. It’s fragrant, flavorful, and surprisingly easy to make. I first stumbled upon a version of this at a friend’s place during Diwali, and I’ve been tweaking it ever since to get it just right. Get ready to elevate your rice game!

Why You’ll Love This Recipe

This isn’t your everyday plain rice. The combination of aromatic spices and fresh dill creates a truly unique flavor profile. It’s comforting, subtly complex, and makes a wonderful side dish to almost any Indian meal. Plus, it’s a fantastic way to use up that beautiful bunch of dill from the farmer’s market! It’s a guaranteed crowd-pleaser, and honestly, it feels a little fancy without being fussy.

Ingredients

Here’s what you’ll need to make this delicious Dill Rice:

• 1 cup Basmati Rice
• 1 tbsp Ghee
• 0.5 tsp Cumin Seeds
• 2 Bay Leaves
• 1 Cinnamon Stick
• 1 Black Cardamom
• 1 Green Cardamom
• 4 Cloves
• 0.5 medium Onion, finely sliced
• 1 tbsp Garlic, minced
• 1 tbsp Ginger, minced
• Green Chillies, to taste (finely chopped)
• 2 cups Water
• Salt, to taste
• Handful Dill Weed, finely chopped

Ingredient Notes

Let’s talk ingredients for a sec! Getting these right makes all the difference.

• Basmati Rice: Seriously, don’t skimp here. Basmati has a lovely aroma and fluffy texture that’s perfect for this dish. I prefer the aged basmati for the best results.
• Ghee: Ghee adds a richness and nutty flavor that you just can’t replicate with oil. It’s traditional in Indian cooking for a reason! (1 tbsp = 15ml)
• Fresh Dill: This is the star of the show! Make sure it’s fresh and vibrant. Dried dill just won’t give you the same bright, herbaceous flavor.
• Spice Blends: While this recipe uses a pretty standard spice blend, you’ll find regional variations. Some people add a pinch of saffron for extra color and flavor, or a dash of nutmeg. Feel free to experiment!
• Black Cardamom: This might be new to some of you! It has a smoky, almost camphor-like aroma. It adds a wonderful depth of flavor, but if you can’t find it, you can omit it.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, rinse your basmati rice thoroughly under cold water until the water runs clear. Then, soak it in water for about an hour. This helps the grains cook up nice and fluffy. After soaking, drain it well.
2. While the rice is soaking, get your dill ready. Separate the tender leaves from the stems, give them a good wash, and chop them finely.
3. Now, heat the ghee in a heavy-bottomed pan over medium heat. A heavy-bottomed pan is key to prevent sticking!
4. Add the cumin seeds, bay leaves, cinnamon stick, black cardamom, green cardamom, and cloves to the hot ghee. Sauté for about 30 seconds, or until they become fragrant. You’ll know it’s ready when you can really smell those spices!
5. Next, add the sliced onions, minced garlic, minced ginger, and chopped green chilies. Cook until the onions are golden brown and softened – about 5-7 minutes. Don’t rush this step; the browned onions add a lot of flavor.
6. Add the drained rice and chopped dill to the pan. Toast for 2-3 minutes, stirring constantly, so the rice gets nicely coated with the ghee and spices.
7. Pour in the water, add salt to taste, and bring the mixture to a boil.
8. Once boiling, cover the pan, reduce the heat to low, and simmer for 15 minutes. Resist the urge to peek!
9. After 15 minutes, remove the pan from the heat and let it rest, covered, for another 5 minutes. This allows the steam to finish cooking the rice.
10. Finally, fluff the rice gently with a fork before serving. And that’s it!

Expert Tips

• Don’t overcook the rice! It should be tender but still have a slight bite.
• Adjust the water: Depending on your stove and pan, you might need to adjust the amount of water slightly.
• Toasting the spices: Blooming the spices in hot ghee is crucial for releasing their flavors.

Variations

• Vegan Adaptation: Simply substitute the ghee with a plant-based oil like coconut oil or avocado oil. It won’t have quite the same flavor, but it will still be delicious!
• Gluten-Free Adaptation: This recipe is naturally gluten-free!
• Spice Level Adjustment:
  • Mild: Reduce or omit the green chilies.
  • Medium: Use 1-2 green chilies, finely chopped.
  • Spicy: Add 3-4 green chilies, or a pinch of cayenne pepper.
• Festival Adaptations: This rice is lovely served during festivals like Diwali or Eid. You can add a sprinkle of saffron for a more festive touch. My aunt always adds a few slivered almonds for extra texture!

Serving Suggestions

This Dill Rice is incredibly versatile. It pairs beautifully with:

• Dal Makhani
• Butter Chicken
• Vegetable Curry
• Raita
• Or even just a simple yogurt!

Storage Instructions

Leftover Dill Rice can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, add a splash of water and microwave for a minute or two, or gently warm it in a pan on the stovetop.

FAQs

What type of rice is best for this Dill Rice recipe?

Basmati rice is definitely the way to go! Its long grains and fragrant aroma are perfect for this dish.

Can I use oil instead of ghee? What’s the difference in flavor?

You can, but ghee adds a unique richness and nutty flavor that oil doesn’t. If you use oil, I recommend a neutral-flavored oil like vegetable or canola oil.

How do I adjust the green chili quantity for different spice preferences?

Start with one green chili and taste as you go. You can always add more, but you can’t take it away!

What is black cardamom and where can I find it?

Black cardamom has a smoky flavor. You can find it at Indian grocery stores or online. If you can’t find it, you can omit it.

Can this rice be made ahead of time? How should I reheat it?

Yes, you can! Just follow the storage instructions above.

How can I tell when the rice is perfectly cooked?

The rice should be tender but still have a slight bite. It shouldn’t be mushy or sticky.