Monday Meal: Cooking Basmati Rice | Buzz Blog

Monday Meal: Cooking Basmati Rice

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Last week I shared a recipe for comedian/actor Aziz Ansari's favorite chicken korma recipe - his mother's. This week I thought I'd post my favorite recipe for making basmati rice, which is a typical korma accompaniment. 

I do not wash the rice prior to cooking, but I do saute it in oil with spices briefly before boiling. 

You can easily double the amounts in this recipe for making larger quantities. 

Ingredients: 

1 Tbs ghee, vegetable, corn or canola oil

1 stick cinnamon - about 3-inches

3 whole cloves

3 whole green cardamom seeds

1 bay leaf

1 1/2 cups basmati rice

2 1/4 cups water

1 tsp salt

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Method: 

Heat the oil in a saucepan over medium heat. Add the cinnamon stick, cloves, cardamom and bay leaf to the pan and sizzle in the oil for a minute or so. Don't worry if the spices burn a little, they'll be discarded. 

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Add the rice and salt to the pan and stir, sauteing for a minute in the oil. 

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Pour the water into the pan and bring to a boil. 

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Lower the stove to low, cover the pan tightly and simmer the rice for 17 minutes. 

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After 17 minutes of cooking, remove the pan from the heat and allow the rice to rest, covered for another 10 minutes. 

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The spices will have risen to the top of the rice and can easily be picked out and discarded. Fluff the rice with a fork and serve. 
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Photos by Ted Scheffler

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