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Basmati Rice Recipes

Flavorsome Basmati Rice Recipes to Satiate Your Taste Buds

Cooking basmati rice is not just simple, but flavorful as well. Read the Tastessence article to find important tips and a couple of recipes to cook the rice perfectly.
Sheetal Mandora
Last Updated: Dec 10, 2017
As more and more people are visiting India or the Indian restaurants, the "spice of India" is becoming very popular. Not only famous for Taj Mahal, India is recognized for its versatile use of herbs and spices for cooking too. One of the more popular food is incorporating basmati rice with different dishes. In Hindi, basmati literally means "queen of fragrance". It has a sweet smell upon cooking it and is served with many North Indian meals. Now there are many aromatic types of rice, such as Wehani rice, Texmati rice, basmati rice, and jasmine rice.
Cooking Basmati
  • Unlike other rice, basmati holds more starch. So you have to rinse the rice with cold water 3―4 times.
  • After rinsing the rice till the water is no longer cloudy, measure 2 parts water to 1 part rice.
  • Let's say you're cooking 1 cup dry rice, then take 2 cups of water. This way you will end up with 3 cups of cooked rice.
  • Pour water and rice in the rice cooker, place the lid, and cook over medium heat.
  • Don't open the rice cooker while the rice is being cooked. After 20―30 minutes, the water should have been absorbed by the rice.
  • Let the rice stand for 15 minutes in the cooker. After 15 minutes, remove the cover and use a fork to fluff the rice.
Recipes on Indian Basmati Rice
Mushroom-Pecan Rice
  • Chicken broth, 2 cups
  • Mushrooms, diced, 1 cup
  • Brown basmati rice, 1 cup
  • Green onion, chopped, ½ cup
  • Pecans, toasted, chopped, ½ cup
  • Dry white wine, 3―4 tablespoons
  • Butter, room temperature, 1 tablespoon
  • Olive oil, 1 tablespoon
  • Salt and black pepper, for taste
Take a medium pan and keep it over medium-low heat. Add butter and olive oil in the pan, and once the butter melts (not burns), mix in the mushrooms. Sauté the mushrooms for 3―5 minutes till they turn tender. Now add green onions and cook them for about a minute. Next mix in the brown rice (rinsed and drained) and mix everything properly. Pour the chicken broth (or water), salt, and thyme in the pan. Bring the ingredients to a boil, reduce the heat and place a lid over the pan to let the rice cook. Occasionally check and stir the rice, so that it doesn't stick to the bottom of the pan. Add more broth or salt as needed. Once the rice is cooked properly, add the toasted pecans and drizzle ground black pepper. Mix again, and serve the dish warm.
Basmati Pilaf with Apricots
  • Cold water, 2 cups
  • Basmati rice, 1 cup
  • Mint leaves, ⅓ cup
  • Unsalted pistachios or cashews, toasted, ¼ cup
  • Dried apricots, chopped, ¼ cup
  • Unsalted butter, 3 tablespoons
  • Garam masala, 1 teaspoon
  • Bay leaf, 1
  • Onion, diced, 1
  • Lemon zest, 2 wide strips
  • Salt and black pepper, for taste
In a bowl, fill 2 cups of cold water and put apricots and lemon zest in it. Take a medium pan, add butter and melt it (not burn). Add garam masala, stir in the melted butter, and add diced onion and ¼ teaspoon salt in it. Stir occasionally till the onion is tender and translucent. Now add the rice (rinsed and drained) and stir for about a minute. Next, add water to the pan, along with the apricots and lemon zest. Mix in 1 teaspoon salt and little black pepper. Bring the ingredients to a boil, place a lid and cook the rice. Occasionally check and stir the rice, so that it doesn't stick to the bottom of the pan. Once the rice is cooked properly, let it sit for about 15 minutes. Open the cover, take a fork to fluff the rice, and serve the rice in a bowl. Tear the mint on top of the rice and sprinkle some toasted nuts on top, if desired.
Vegetarian pilaf with saffron
brown wild rice
Plain Boiled Rice