The perfect accompaniment to any protein source, this gluten-free, vegetarian Indian Spiced Basmati Rice can be prepared in one pot in under 30 minutes. Its spicy and aromatic flavors will boost your metabolism in the most delicious way.
I can’t believe it’s been 7 years since the Hungryman and I got married and made Austin our new home. What’s even more surprising is that he has been working for the same hospital system since then. That just goes to show the man’s loyalty and dependable, consistent nature which I’ve grown to appreciate more and more over the years.
So what does Tim’s job have anything to do with this Indian spiced basmati rice (besides me wanting to brag on the hubby)? Everything! You see, over the course of a year, his team will throw several potlucks, and while different dishes come and go, this rice dish is THE iconic dish that graces the table without fail. So 7 years is how long I’ve heard about (but never tasted) this dish.
Naturally, I had to get my hands on this recipe, and Shilpa, Tim’s coworker, graciously shared without hesitation. The challenge, however, lay in the fact that she doesn’t measure her ingredients. Hmm..sounds like my mom and every other Korean cook. In any case, I appreciate her providing me with close estimations.
This month’s Recipe Redux challenge was to use those “spooky spices” (how cute!) that have been lurking in the back of the drawer and collecting dust. So I pulled out some of the ones that have needed some lovin’. It’s not that I’m afraid to use them, rather I naturally gravitate toward my stalwarts. I must admit, though, it doesn’t help that my spice drawer is a wreck…it’s a miracle I can find anything in there.
As you can see in the picture, cumin is one of my go-tos. I had equally high hopes for the rest of the spices at the time of purchase, but I barely made a dent..sniff sniff.
So into the pot they all went. Along with some fresh veggies, of course. If you are looking for a vegetable side dish using some of these spices, check out my recipe for roasted cauliflower, tomatoes, and chickpeas.
Seriously, this basmati rice couldn’t be simpler to make. I had to tweak the original recipe quite a bit as it quickly became apparent that eyeballing it is no substitute for measuring with tools. However, after several tries, I was able to finalize the recipe. Tim said it tasted very similar to Shilpa’s, and she approved as well so I was able to let out a sigh of relief ;).
This rice makes for an excellent side to take to a pot-luck or any gathering because it can be made in under 30 minutes and can feed a crowd! Not to mention, the gorgeous yellow-orange hue is quite eye-catching. I also added some fresh tomatoes at the last minute to introduce a fresh and juicy element to the rice. It is pretty spicy, as you can imagine, so feel free to serve it with some yogurt on top to help cool the mouth. The Hungryman and I welcome the heat so none was necessary for us.
I served it alongside a roasted Halibut fillet to round out the meal, but I have no doubt it will make the perfect accompaniment to any protein source. Hope you enjoy!
- 1 cup basmati rice
- 1 1/4 cup water
- 1 tablespoon canola oil
- 1/2 cup diced red onion
- 1 tablespoon minced garlic
- 1/2 cup chopped tomato
- 1/2 cup diced eggplant
- 1/2 cup diced golden potato
- 1 teaspoon cumin powder
- 1 teaspoon curry powder
- 1 teaspoon coriander powder
- 1 teaspoon salt
- 1/2 teaspoon turmeric
- 1/2 teaspoon ground ginger
- 1/2 teaspoon cayenne pepper
- 1/4 cup peas
- Fresh tomatoes optional
- Rinse rice in cold water until water runs clear. Drain well.
- Heat oil in a large pot over medium heat. Add onion and garlic. Cook, stirring with a wooden spoon, until fragrant and translucent, about 3-5 minutes. Add all the above spices and cook, stirring often, about 1 minute. Stir in all the vegetables (except peas). Add the rice, stirring gently to mix it well with all the vegetables. Pour in water and bring to a boil, uncovered. Reduce heat to low, and simmer covered, for 15 minutes. Serve with peas and fresh tomatoes, if desired.