It is very common to associate Indian cuisine with the use of aromatic spices and, of course, they cannot be missing in this recipe that I share. It is a basmati rice prepared in a special way by adding the most used spices in India – cardamom, cloves, cinnamon, bay leaf, anise and saffron, as well as fresh coriander and mint that add a touch of freshness. This is a very aromatic Indian-style spiced rice dish, perfect to accompany a curry dish or simply to serve as a side dish to a vegetable or meat dish.
Ingredients to make Indian Spiced Rice:
- 220 grams of basmati rice
- 2 anise stars
- 3 cardamom pods
- 3 nails
- 2 bay leaves
- 1 pinch of saffron
- ½ teaspoon cinnamon
- ¼ cup soy milk
- ½ handful of coriander
- 10 mint leaves
- 1 handful of walnuts
- 1 splash of oil
- 450 milliliters of water
How to make Indian Spiced Rice:
- Place the rice in a strainer and rinse well under running water until the water runs clear.
- Place the rice in a bowl, cover it with the cold water and let it rest for half an hour.
- Heat the coconut milk and add the saffron, stir and let stand.
- Heat a pot with oil and add the anise stars, cardamom, clove and cinnamon. Toast the spices for 2 minutes, stirring a little.
- Add the well-drained basmati rice to the pot and mix well so that it is impregnated with the oil.
- Add the water to the pot (if you use 220 grams of rice, add approximately 450 ml of water) and bring it to a boil. When the water boils, pour in the coconut milk with the saffron, coriander and chopped mint leaves.
- Cover the pot and lower the heat to medium-low.
- Cook the rice with Indian spices for 8 minutes, turn off the heat and without uncovering the pot, let it rest for another 7-8 minutes.
- Meanwhile, chop the walnuts and toast them in a frying pan until they brown slightly.
- After the rest time of the rice, uncover the pot and add the nuts.
- Serve the Indian-style spiced rice as a side dish for any vegetable dish, curry, meat, etc.
