Spiced Basmati Rice

I don't usually like to eat rice plain, so I'll find some ways to sneak in some homemade stock, or some of the leftover oil from frying garlic or shallots, or even just by adding a bit of butter (you can never go wrong with butter hehe). This is a recipe that will spice up your plain ol' rice, but one that's not too overpowering so it's a great side to most Indian curries.

Spiced Basmati Rice

1 cup brown basmati rice, soaked overnight , drained

1/2 tsp cumin (or whole cumin seeds, otherwise known as jeera. so I guess this is like the popular jeera rice + 3 more spices heh.)

1/2 cinnamon stick

3 cardamom pods, crushed

3 cloves

1 1/4 cup to 1 1/2 cups cold water (depends on your brand/age of rice. experiment! 2 flops should do it.)

1/2 tsp salt

1-2 tsp of ghee/butter/oil (it helps prevent the rice from sticking too, I find)

Method

1. Over medium high heat, add the ghee/butter/oil and saute the whole spices for 2 min first.

2. Add the ground spices and the rice, saute 1 more min.

3. Add the water and salt, bring to a boil. Cover tightly and let it simmer for about 20-25 min. DO NOT STIR DO NOT PEEK. Curiosity kills the cat.

4. Remove lid, give it a fork through, close again and let it steam for 5-10 min more.

My Shortcut Rice Cooker Method

1. Switch rice cooker to "cook" and let the pot heat up.

2. Add the ghee/butter/oil and saute the whole spices for 2 min first, before adding the ground spices and the rice for another 1 min.

3. Add the water and salt, close the rice cooker and let it do its job UNDISTURBED.

4. When it's done and switches to "warm", do not open yet for another 15 min.

You can then open, give a fork through to loosen the grains then close, and let it steam for another 5 min.

While cooking, the fragrance of the spices and the basmati rice will perfume your kitchen temptingly. But if you want beautiful loose grains, do not be a busybody and check on your rice. Remove the cinnamon stick before serving with curry of your choice. And the inedible cardamom pods and cloves if you want, but I think they look pretty.