This delicious easy Indian Rice recipe is a tasty side dish to eat with your next Indian meal. It’s made with fried onions and whole spices such as cumin seeds, whole cardamom pods and whole cloves. It only adds a few more minutes to your usual rice making routine but packs so much flavour without overpowering your curry.
How to Eat Indian Rice
You could also just enjoy this as a delicious side, or even eat it on its own. Easy Indian Rice goes perfectly with Butter Chicken or Lamb Korma, which are my 2 favourite curries. I like to use plain white rice when I make this recipe. You can also use Basmati rice using the exact same preparation method.
If you know Indian cuisine, you might be thinking of Banana Leaf Rice when I say Indian Rice. It’s a dish that originates in Southern India, and is popular in Malaysia and Singapore. It’s a white rice that’s served on a banana leaf with vegetable and pickles.
Banana Leaf Rice meals are usually eaten by hand, and obviously on a banana leaf. What a great way to save on the dishes! Etiquette requires that the banana leaf is folded inwards after your meal. It’s a sign of gratitude to the host. I thought it was fun to make my Indian Rice served on a banana leaf, which I had growing in my yard. Growing up in Canada, I never imagined I would live in such a tropical place.
This Indian Rice recipe is so easy to prepare. You probably have all the ingredients in your pantry, well maybe not to cardamom seeds. Don’t be intimidated the next time you prepare an Indian meal. Impress your friends and family at your next dinner party. Don’t use plain rice, my Easy Indian Rice recipe is much tastier! Bon Appetit! Приятного аппетита!
Indian Rice Recipe
Perfectly flavoured Indian Rice, delicious as a side, or enjoyed with Butter Chicken. Infused with fried onions and whole spices such as cumin seeds, whole cardamom pods and whole cloves - Easy Indian Rice Recipe
- 2 cups uncooked rice washed
- 2 medium onions chopped
- 2 garlic cloves minced
- 1 cinnamon quill
- 2 whole cloves
- 1/2 teaspoon chilli flakes
- 1/4 teaspoon turmeric
- 1 teaspoon whole cumin
- 2 cardamom pods
- 1 tablespoon butter to fry
- 2 cups chicken stock
Fry onion and garlic in butter until opaque and starting to turn slightly golden.
Add cinnamon, cloves, cumin, chilli, turmeric and cardamom and stir until fragrant, about 1 minute.
Add onion mixture to a pot filled with washed rice. Pour in the chicken stock and bring to a boil, stir and put a lid on the rice. Reduce heat to low and allow to simmer for 10 minutes.
Garnish with fresh cut coriander and serve with your favourite Indian curry, such as Butter Chicken or Lamb Korma.