Fragrant Spiced Basmati Rice Recipe

About this recipe

A gluten-free and vegetarian-friendly spiced basmati rice dish, perfect for a flavorful dinner. This aromatic recipe combines warm spices, golden raisins, and almonds for a delightful meal.

Ingredients

• 100 g Mother Dairy Salted Butter
• 100 g Sambar Onion Peeled
• 100 g Whole Farm Premium Black Peppercorns
• 1 kg Crown Rozana Basmati Rice (Medium Grain)
• 1 g Curio Lifestyle Kashmir Saffron Mongra (Pure Threads)
• 200 g Nutty Gritties Lightly Salted Jumbo Roasted Flavoured Almonds
• 200 g Whole Farm Premium Dried Apricots/Khubani
• 1 pack (50 g) Tmi Colman Laung Cloves
• 50 g On1Y Whole Cardamom Green
• 40 g Orika True Cinnamon Stick
• 48 x 250 ml Bisleri Packaged Water - Pack Of 48
• 100 g Eastern Turmeric Powder/Haldi

Instructions

1. 1. Melt 1/2 cup of butter in a saucepan over medium heat to make clarified butter, discarding the solids.
2. 2. Pour the clarified butter into a 5-quart nonstick saucepan and heat over medium heat.
3. 3. Add 1 thinly sliced onion, 2 cloves, 2 cardamom pods, a 2-inch cinnamon stick, 5 black peppercorns, and 2 bay leaves. Cook, stirring, until the onion turns golden brown, about 5-7 minutes.
4. 4. Reduce the heat to low and sprinkle with 3 tablespoons of water. Stir once to combine.
5. 5. Add 2 cups of rinsed basmati rice to the saucepan and stir gently to coat the rice with the spiced butter mixture.
6. 6. In a small bowl, mix 1/4 teaspoon of turmeric powder with 6 threads of saffron and 1/2 cup of warm milk. Pour this mixture over the rice.
7. 7. Add 3 cups of water to the saucepan, cover, and bring to a boil. Reduce the heat to low and simmer for 15-20 minutes, or until the rice is tender and the liquid is absorbed.
8. 8. In a small skillet, toast 1/2 cup of almonds and 1/2 cup of dried apricots over medium heat until the almonds are lightly browned and the apricots are plump, about 2-3 minutes.
9. 9. Once the rice is cooked, fluff it gently with a fork and mix in the toasted almonds and apricots. Serve warm.