Fragrant Cinnamon Rice Recipe – Easy Basmati Pilaf

Last Updated on 2 months by Neha Deshmukh

Fragrant Cinnamon Rice Recipe – Easy Basmati Pilaf

Hey everyone! If you’re anything like me, you’re always looking for ways to elevate simple meals. This fragrant cinnamon rice is exactly that – a super easy way to turn plain rice into something truly special. I first made this when I was craving something comforting and aromatic, and it’s been a staple ever since. It’s perfect as a side dish with your favourite curry, or even just enjoyed on its own!

Why You’ll Love This Recipe

This cinnamon rice (sometimes called jeera chawal with a hint of cinnamon!) is a game-changer. It’s incredibly quick to make – ready in under 20 minutes! The warm, inviting aroma of cinnamon and spices will fill your kitchen. Plus, it’s a fantastic way to use up leftover Basmati rice. Honestly, who doesn’t love a recipe that’s both delicious and convenient?

Ingredients

Here’s what you’ll need to create this fragrant delight:

• 2 tbsp light cooking oil (vegetable, canola, or sunflower oil work well)
• 1 cinnamon stick
• 1 star anise
• 1 tbsp cumin seeds
• 1 medium onion, thinly sliced
• 3 cups cooked Basmati rice (about 300-350g)
• Salt to taste
• Handful of fresh cilantro leaves, chopped

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference:

• Basmati Rice: Seriously, use good quality Basmati rice. It makes all the difference! Look for long-grain Basmati – it stays fluffy and separate. I prefer the aged Basmati for its extra aroma.
• Cinnamon Stick: I like using Ceylon cinnamon sticks for a more delicate flavour, but Cassia cinnamon works beautifully too. Just make sure it’s a good quality stick – you want a strong cinnamon scent.
• Oil Preferences: In my family, we often use mustard oil for a more pungent, traditional flavour, especially during winter. But a neutral oil like sunflower or canola is perfect for everyday cooking. Feel free to experiment!

Step-By-Step Instructions

Alright, let’s get cooking! It’s easier than you think.

1. Heat the oil in a non-stick pan over medium-low heat. This is important – we don’t want to burn the spices!
2. Add the cinnamon stick, star anise, and cumin seeds. Sauté until fragrant and sizzling – usually about 30-60 seconds. You’ll know it’s ready when you can really smell the spices.
3. Add the thinly sliced onions and fry until they’re lightly browned, being careful not to burn them. Patience is key here! Golden brown onions add so much flavour.
4. Mix in the cooked Basmati rice and season with salt to taste. Stir-fry for 2-3 minutes, making sure the rice is heated through and nicely coated with the spices.
5. Finally, garnish with chopped cilantro leaves and serve warm. Doesn’t that smell amazing?

Expert Tips

Here are a few things I’ve learned over the years:

• Don’t overcrowd the pan: If you’re making a larger batch, work in batches to ensure the rice heats evenly.
• Fluff the rice: Gently fluff the rice with a fork before serving to separate the grains.
• Adjust the salt: Start with a little salt and add more to taste. Remember, you can always add more, but you can’t take it away!

Variations

Want to switch things up? Here are a few ideas:

• Vegan: This recipe is naturally vegan!
• Gluten-Free: It’s also gluten-free.
• Spice Level Adjustment:
  • Mild: Stick to the recipe as is.
  • Medium: Add a pinch of red chilli powder along with the cumin seeds.
  • Hot: Add 1-2 chopped green chillies along with the onions. My friend, Priya, loves it extra spicy!
• Festival Adaptations: During Diwali, I sometimes add a handful of chopped nuts (cashews and almonds) for extra richness. For Eid, a sprinkle of rose petals adds a beautiful fragrance.

Serving Suggestions

This cinnamon rice is incredibly versatile!

• Serve it with your favourite Indian curries – it pairs beautifully with butter chicken, dal makhani, or chana masala.
• Enjoy it with raita (yogurt dip) for a cooling contrast.
• It’s also delicious with grilled meats or vegetables.

Storage Instructions

Leftovers? No problem!

• Let the rice cool completely before storing it in an airtight container in the refrigerator.
• It will keep 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

Got questions? I’ve got answers!

• Is this rice best served immediately? While it’s best enjoyed fresh, it’s still delicious the next day.
• Can I use a different type of rice? You can, but Basmati rice really is the star here. If you must substitute, long-grain rice is your best bet.
• How do I prevent the rice from sticking? Using a non-stick pan and not overcrowding it are key. Also, make sure the rice is well-coated with the oil and spices.
• What is the best way to store leftover cinnamon rice? In an airtight container in the fridge, as mentioned above!
• Can I add vegetables to this pilaf? Absolutely! Peas, carrots, or beans would be lovely additions. Add them along with the onions and sauté until tender.