So, thanks to the internet, here they are: Place rice into a bowl with enough water to cover. 15 %. 1/2 tsp cloves Saute the onion until a rich golden brown, about 10 minutes. Simmer for about 15 minutes, or until all of the water has been absorbed. Then soak in COLD water. I skipped the cardamom completely used ground cinnamon instead of sticks and used ground cumin instead of cumin seeds (but reduced the amount to 2 tsp). 1 tablespoon of cumin seed is WAY TOO MUCH for the amount of rice indicated. The moment the rice grain hits the boiling water, the kitchen fills with its delightful fragrance. 1/8 tsp cardamom ground cumin, and 1/4 tsp. ground cardamom. 1 tsp cumin Cook time includes letting the rice rest on the 'keep warm' setting. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. It usually has ajwain seed (carrom) about 1/4 tsp. Make sure to wash and scrub the rice beforehand with several changes of water until the water is clear to get all the starchy powders removed. i doubled the onions (personal preference) and threw in 1/2 cup frozen (but thawed) mixed vegetables for color and added texture. For the cinamon I used one teaspoon ground and cardamon also suffered because I couldn't find pods. The authors specify a 6 cup rice cooker for this, but I've had no problem with my 3 cup model. out of necessity used 1/2 tsp. I make basmati rice all the time but never thought about browning it first. I was a little disappointed in the hieroglyphics I had to go through to figure out the "ground equivalents" of the spices. Nutrient information is not available for all ingredients. Soaking the basmati rice before cooking makes all the difference. Place all ingredients in the rice cooker bowl, and swirl to combine. You saved Indian Style Basmati Rice to your. 1 tsp cinnamon Percent Daily Values are based on a 2,000 calorie diet. It looks like cumin but smaller. Aromatic Basmati Rice Recipe . I'd also suggest 4-5 cardamom pods, 2 black cardamom pods (gives a subtle smokey flavor), and 6 cloves. this was just what we needed for our indian food fix! Congrats! Note: If you decide to use ground spices in place of the whole ones be careful with how much you use - otherwise you won't get the right flavor. served this with the indian tandoori chicken on this website. Serve now, or leave on 'keep warm' for up to 4 hours. Reduce heat, cover and simmer for 20 minutes. Othewise, a keeper! I seemed to need a bit of extra oil when browning the rice so that it didn't stick. I don't ever remember seeing their basic rice with cumin in it. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Cook and stir for about a minute, then add the onion to the pot. Yummy! Most people won't think twice about serving basic cornbread when is on the table. 1/2 tsp cloves I followed the directions for the most part - except I didn't bother soaking the rice - because in my experience the rice is easier to toast if you skip the soaking step. 1 tsp cumin This tasted very good however I had to make some changes to it because I had to use white rice and substitute ground spices. The rice turned out to be tender and flavorful. This is very good. I make indian food a lot and try to get what I make as close to restaurants that I've been to. Serve with your favorite Indian curry or dal (lentils). Extremely easy to make and flavorful. So, thanks to the internet, here they are: I used brown basmati so I had to cook it longer but it went sooooo well with the Dahl recipe and the Naan bread recipe. Add comma separated list of ingredients to exclude from recipe. I find this is essential in making rice dishes like this so the rice sautes better and doesnt taste bland or waterlogged. Oh this was wonderful served with "Maharaja Curry" and it was a restaurant-quality meal. This would be wonderful as a side to tandoori chicken. Add the cinnamon stick, cardamom pods, cloves, and cumin seed. Rinse the rice in a fine strainer, then drain thoroughly. I just finished preparing this recipe... it was tasty but nothing spectacular - hence my 4 star rating. Total Carbohydrate Cook and stir the rice for a few minutes, until lightly toasted. I also reduced the cooking time slightly, since I was using a different type of rice and reduced the water to 2 cups, but kept the amount of rice used the same. This gives it almost a slight menthol mouth watering affect. © Copyright 2020, 20 Things to Cook This Month That Have Nothing to Do With Thanksgiving, 15 Vegan Muffin Recipes for Easy Breakfasts, 15 Comfort Food Dinners That Start With Creamy Alfredo Sauce, 2-Ingredient Snacks That Are Too Easy Not to Make, Use Your Stale Bread in These Savory Bread Puddings, 13 Spiked Apple Cider Cocktails to Celebrate the Season, 15 Comfort Food Casseroles Inspired by World Cuisines, 12 Recipes to Turn Extra Chicken into Healthy Main Dish Salads, 15 Ground Beef Soup Recipes for Easy Weeknight Dinners, Ground Turkey Slow Cooker Recipes for Easy Weeknight Meals, 11 Top Chicken Casseroles That Lean to the Healthy Side, 12 Classic Italian Recipes Made Easy in the Instant Pot, Nutrition No matching products found. Delicious! 47.6 g This changes the flavor for the better! It totally overpowered the rice and muted all the other great flavours going on in the dish. Thanks for this nice recipe! Amount is based on available nutrient data. After 15 minutes, fluff rice with the plastic paddle or a wooden spoon. When the machine shifts to 'keep warm', set a timer for 15 minutes. ground cardamom. Great recipe. ground cumin, and 1/4 tsp. I added a pinch of saffron too! i spent some extra time sauteing the rice after it was soaked to toast it to a light golden color it really brought out the rich flavor of the basmati. Sort by: Relevance Price: Low to high Price: High to low Allrecipes is part of the Meredith Food Group. Add comma separated list of ingredients to include in recipe. I was a little disappointed in the hieroglyphics I had to go through to figure out the "ground equivalents" of the spices. From The Ultimate Rice Cooker Cookbook. it was fabulous! 1/8 tsp cardamom I thought this recipe was very good but I should have listened to my intuition and reduced the amount of cumin seed it called for. out of necessity used 1/2 tsp. Let stand for 5 minutes, then fluff with a fork before serving. Cover, and reduce heat to low. this link is to an external site that may or may not meet accessibility guidelines. This is very good. Set the machine for the regular white rice cycle. Your daily values may be higher or lower depending on your calorie needs. Drain the water from the rice, and stir into the pot. But switching up your side dishes can bring a refreshing change to a classic comfort food dish. Make sure you warn people not to bite into the whole spices! Basmati literally means fragrant rice and of that there is no doubt. I make basmati rice all the time but never thought about browning it first. This changes the flavor for the better! A recipe for Aromatic Basmati Rice made with oil, cinnamon stick, bay leaves, cardamom pods, black peppercorns, basmati rice, water Othewise, a keeper! https://www.food.com/recipe/aromatic-basmati-rice-rice-cooker-424415 Oh this was wonderful served with "Maharaja Curry" and it was a restaurant-quality meal. So I used 2/3 of a teaspoon and the rice was great. Also I doubled the recipe and used about 1/2 less cumin seeds a few extra pods of cardamom and an extra clove or two. Info. Set aside to soak for 20 minutes. I would definitely make this again but I will use about 1 teaspoon of cumin seed next time and probably add green peas to it, as a matter or preference. Add salt and water to the pot, and bring to a boil. I thought it could use a little more salt, too, maybe 1 1/2 tsp.