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
- 1¼ cup water
- 1 tablespoon canola oil
- ½ cup diced red onion
- 1 tablespoon minced garlic
- ½ cup chopped tomato
- ½ cup diced eggplant
- ½ cup diced golden potato
- 1 teaspoon cumin powder
- 1 teaspoon curry powder
- 1 teaspoon coriander powder
- 1 teaspoon salt
- ½ teaspoon turmeric
- ½ teaspoon ground ginger
- ½ teaspoon cayenne pepper
- ¼ 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.
Now here are some ways my fellow recipe reduxers used their “spooky spices” to create something that’s far from being scary!
OOh – loving all the spices mixed into this rice dish! Your husband’s coworker, Shilpa, sounds a lot like my mom! My mom makes a rice biriyani that I have been trying to replicate – hard part is my mom idea of measuring is a pinch of this, a dash of that, a couple pats of this…whaaat? 🙂
Happy 7 year anniversary to you and your hubs!
Thanks, Sashi! Hehe my mom’s the same way! And even when she writes down the recipe, it doesn’t taste the same for some reason.
This looks like the perfect side dish to any meal! I’m in love with the rich yellow color of it! Can you make some for me tonight?
Thank you, Lisa! I, too, loved the gorgeous color ;). Aww I wish I could!
i love the way this rice is prepared, so many warm spices!
Thank you for the lovely recipe.
All those exotic spice make me think that this dish is warm and comforting. I read an article about the health benefits of turmeric and have been wanting to use it more ever since! Also, Min, these photos are just lovely. The light is pretty and soft. 🙂
It was def comforting and flavorful ;). I, too, have been trying to use turmeric more. Aww thank you so much for your sweet complement!
You have no idea how much I ADORE BASMATIC RICE! When it’s flavored like this, it’s heaven. Even after that one-night class Greg and I took last year for Indian cooking, I feel “rusty” with Indian cooking, haha.
Basmati rice is the BEST, I love the aromatic flavors in this rice! I didn’t know about this until FNCE but they have a brown basmati and a new sprouted brown basmati rice that cooks in only 30mins! I’m came home with a bag so I cannot wait to try it… I’ve been adding saffron to my rice, and it’s been a big hit! I love this creation that you made– peas make it even better IMO. I think we’d have a fun little dinner together bc it seems like we have similar taste buds.
Ooh I haven’t seen brown basmati rice but would love to try! You’ll have to let me know how you like it ;). Ooh saffron! such a lovely addition. I know, right? I couldn’t agree with you more..but then again, I think we’ll have fun even if we didn’t have similar taste buds hehe
Min, this looks amazing!! Just pinned it and more importantly, I can’t wait to actually cook it.
Aww thanks, Ali! Good to hear from you! Hope you’ve been well 😉
You are the classic overachieving dietitian! Using 7 spices? C’mon you put us all to shame. 🙂
Actually, I dusted off my turmeric as well this month.
This looks like my kind of comfort food and I can’t wait to try it. Thanks!
Haha that was def not my attention, Janice ;). I really needed to use up all those recipes since I’ve had them for some time now. I can’t wait to try your personalized focaccia bread as well!
I’m lovin’ this whole recipe. Looks delicious & seems like there is plenty to share 😉
Your gorgeous photos makes me want to take a giant spoonful of this rice!! This recipe sounds so delicious.
This sounds so delicious – I think I’d want it for breakfast, lunch and dinner 😛
haha I say go for it 😉
I’ll bet your kitchen smelled delicious!
My husband just brought home a bag of basmati…this looks like the perfect use for it! My spice drawer is a mess too. How DO you keep it any other way?! 😉
Haha I know, right? Impossible ;). I can’t wait for you to try!! Hope you had a lovely weekend, Kayley
Congrats on 7 years! That does seem like a long time… but sounds like you guys are still in love 🙂 This indian spiced basmati rice dish sounds wonderful!! I’ve been too chicken to buy a bunch of spices and have the kids end up not loving it. (And honestly spices are be a big allergy problem too) Love this and reeeally want to try soon! Thanks for sharing at SNF!
Thanks, Laura! We celebrated our 7 years back in March so we are almost at 8! Crazy! Ah I can def understand the difficulties and importance of choosing the spices carefully! No, thank YOU for hosting 😉
Did you say 30 minutes, and 1 pot in the same sentence? Count me in!!! I’m thinking my kids and my own hungry man would absolutely love this. Will be making soon!
Pinning this to dig deeper in my spice drawer 🙂