Dinner
Scented Basmati Rice
This recipe transforms basmati rice into a wonderfully aromatic side dish. A perfect match alongside Moong daal.
Updated
Ingredients
- 1 cup basmati rice (250mL)
- 2 cups water, plus more for rinsing and soaking (500mL)
- 1 Tbsp canola oil (15mL)
- 1 tsp whole cumin seeds (5mL)
- 1/2 cup thinly sliced onion (125mL)
- 1 tsp salt (15mL)
- 1 bay leaf
- 2 whole cardamom pods
- 3 whole cloves
Directions
- Rinse basmati rice under water until water runs clear. Soak rice in water for 15 minutes. Drain and set aside.
- In a medium pot, heat canola oil over medium heat. Add cumin seeds, allowing them to sizzle for 20 seconds, until fragrant.
- Lower heat to medium-low and add onion, salt, bay leaf, cardamom pods, and cloves. Sauté for 10 minutes, until onions are very soft and beginning to brown.
- Add drained rice and 2 cups (500mL) of water to pot, and bring to a boil over medium-high heat. Cover and reduce heat to low, simmering for 17-20 minutes, until water is fully absorbed.
- Remove from heat, uncover, discard bay leaf, cardamom, and cloves, and fluff with a fork before serving.
Nutritional Analysis
| Calories | 147 |
|---|---|
| Total Fat | 2.7 g |
| Saturated Fat | 0.2 g |
| Cholesterol | 0 mg |
| Sodium | 397 mg |
| Carbohydrates | 27.5 g |
| Fiber | 0.6 g |
| Sugar | 0.6 g |
| Protein | 2.5 g |
| Potassium | 64 mg |
