19 Delicious Indian Rice Recipes Amazing

Venture into the vibrant world of Indian cuisine with these 19 delicious rice recipes that promise to spice up your mealtime! Whether you’re craving something comforting, looking for a quick dinner solution, or eager to explore new flavors, this roundup has got you covered. From fragrant biryanis to soothing khichdis, each dish is a testament to the versatility and richness of Indian cooking. Keep reading to discover your next favorite meal!

Basmati Rice with Saffron and Nuts

Perfect for a quick yet elegant side, this basmati rice dish combines aromatic saffron with crunchy nuts for a delightful texture.

Ingredients

• 1 cup basmati rice (rinse until water runs clear)
• 1.5 cups water
• 1/4 tsp saffron threads (soaked in 2 tbsp warm water)
• 2 tbsp ghee (or any neutral oil)
• 1/4 cup mixed nuts (almonds, cashews, pistachios)
• 1/2 tsp salt (adjust to taste)

Instructions

1. Heat ghee in a pot over medium heat. Add nuts. Toast until golden, about 2 minutes. Remove and set aside.
2. In the same pot, add rinsed rice. Stir for 1 minute to lightly toast.
3. Add water, saffron with its soaking liquid, and salt. Bring to a boil.
4. Reduce heat to low. Cover. Simmer for 15 minutes. Do not stir.
5. Turn off heat. Let sit covered for 5 minutes. Fluff with a fork.
6. Gently mix in toasted nuts. Serve warm.

Golden and fragrant, the rice is fluffy with a slight chew. The nuts add a satisfying crunch. Try serving alongside grilled meats or as part of a vegetarian feast.

Vegetable Pulao with Peas and Carrots

Craving a quick, flavorful side? This vegetable pulao combines peas and carrots with fragrant spices for a satisfying dish.

Ingredients

• 1 cup basmati rice (rinsed until water runs clear)
• 1 tbsp ghee (or any neutral oil)
• 1/2 cup peas (fresh or frozen)
• 1/2 cup carrots (diced small for even cooking)
• 1 tsp cumin seeds (toast for extra flavor)
• 2 cups water (for fluffy rice)
• Salt (adjust to taste)

Instructions

1. Heat ghee in a pot over medium heat. Add cumin seeds. Toast until fragrant, about 30 seconds.
2. Add peas and carrots. Stir-fry for 2 minutes to soften slightly.
3. Add rinsed rice. Stir to coat grains with ghee and toast lightly, 1 minute.
4. Pour in water and add salt. Bring to a boil, then reduce heat to low.
5. Cover and simmer for 15 minutes. Do not lift the lid to ensure even cooking.
6. Turn off heat. Let sit covered for 5 minutes to steam. Fluff with a fork before serving.

Ready in under 30 minutes, this pulao has tender grains with a hint of sweetness from the veggies. Serve alongside grilled chicken or as a standalone meal with yogurt.

Lemon Rice with Mustard Seeds and Curry Leaves

Brighten up your meal with this zesty Lemon Rice, a simple yet flavorful dish that’s perfect for any day of the week. It’s a quick way to add some excitement to your rice with minimal effort.

Ingredients

• 1 cup basmati rice (rinsed until water runs clear)
• 2 tbsp vegetable oil (or any neutral oil)
• 1 tsp mustard seeds
• 10-12 curry leaves (fresh if possible)
• 1/2 tsp turmeric powder
• Juice of 1 lemon (about 3 tbsp, adjust to taste)
• Salt to taste

Instructions

1. Cook 1 cup basmati rice according to package instructions. Let it cool slightly to avoid mushiness.
2. Heat 2 tbsp vegetable oil in a large pan over medium heat. Tip: Test the oil with a mustard seed; if it sizzles, it’s ready.
3. Add 1 tsp mustard seeds to the pan. Wait until they start to pop, about 30 seconds.
4. Add 10-12 curry leaves. Stir for 10 seconds until fragrant.
5. Sprinkle 1/2 tsp turmeric powder over the rice. Mix well to evenly distribute the color.
6. Pour the lemon juice over the rice. Stir gently to combine without breaking the grains.
7. Season with salt to taste. Mix once more and remove from heat.

Aromatic and tangy, this Lemon Rice has a fluffy texture with a burst of citrus in every bite. Serve it alongside grilled chicken or stuffed into a wrap for a refreshing twist.

Tomato Rice with Fresh Herbs

Perfect for a quick weeknight dinner, this Tomato Rice with Fresh Herbs combines simplicity with bold flavors. Packed with fresh ingredients, it’s a versatile dish that pairs well with almost anything.

Ingredients

• 1 cup long-grain white rice (rinsed)
• 2 cups water
• 2 tbsp olive oil (or any neutral oil)
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 1 can (14.5 oz) diced tomatoes, undrained
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper
• 1/4 cup fresh basil, chopped (or sub with parsley)
• 1/4 cup fresh cilantro, chopped

Instructions

1. Heat olive oil in a medium saucepan over medium heat until shimmering.
2. Add chopped onion and sauté until translucent, about 3 minutes.
3. Stir in minced garlic and cook for 30 seconds until fragrant.
4. Add rinsed rice to the pan, stirring to coat with oil and toast lightly for 2 minutes.
5. Pour in diced tomatoes with their juice, water, salt, and black pepper. Bring to a boil.
6. Reduce heat to low, cover, and simmer for 18 minutes. Do not stir during cooking.
7. Remove from heat and let stand, covered, for 5 minutes to allow rice to steam.
8. Fluff rice with a fork, then gently fold in chopped basil and cilantro.

Fluffy and aromatic, this tomato rice shines with the freshness of herbs. Serve it alongside grilled chicken or fish for a complete meal, or enjoy it as a standalone dish with a squeeze of lemon for extra zing.

Coconut Rice with Cashews and Raisins

Just when you thought rice couldn’t get any better, this coconut rice with cashews and raisins comes along. It’s a simple, flavorful side that steals the show.

Ingredients

• 1 cup basmati rice (rinsed until water runs clear)
• 1 1/2 cups coconut milk (shake can well before opening)
• 1/2 cup water
• 1/4 cup cashews (raw or roasted)
• 1/4 cup raisins (golden or regular)
• 1 tbsp coconut oil (or any neutral oil)
• 1/2 tsp salt (adjust to taste)

Instructions

1. Heat coconut oil in a medium saucepan over medium heat.
2. Add cashews and raisins. Toast for 2-3 minutes until cashews are golden and raisins plump. Remove and set aside.
3. In the same pan, add rinsed rice. Stir for 1 minute to lightly toast.
4. Pour in coconut milk and water. Add salt. Stir once to combine.
5. Bring to a boil, then reduce heat to low. Cover and simmer for 15 minutes. Do not lift lid.
6. Turn off heat. Let sit covered for 5 minutes to steam.
7. Fluff rice with a fork. Gently mix in toasted cashews and raisins.

Serve this dish warm for the best texture. The rice is creamy with a slight chew, while the cashews add crunch and raisins bring sweetness. Try it alongside grilled chicken or as a base for a tropical bowl.

Biryani with Layers of Spiced Meat and Rice

Vibrant and aromatic, this biryani combines tender spiced meat with fluffy rice for a dish that’s as flavorful as it is comforting. Perfect for gatherings or a hearty family meal.

Ingredients

• 2 cups basmati rice (soak for 30 mins for fluffier rice)
• 1 lb chicken or lamb, cut into pieces (bone-in for more flavor)
• 1 large onion, thinly sliced (for crispy garnish)
• 1/2 cup plain yogurt (helps tenderize the meat)
• 2 tbsp biryani masala (adjust to taste)
• 1/4 cup vegetable oil (or any neutral oil)
• 4 cups water (for boiling rice)
• 1 tsp saffron strands (soaked in 2 tbsp warm milk for color)
• Salt to taste

Instructions

1. Heat oil in a large pot over medium heat. Add sliced onions and fry until golden brown. Remove half for garnish.
2. Add meat to the pot with remaining onions. Cook until browned, about 5 minutes.
3. Stir in yogurt and biryani masala. Cook for another 5 minutes until meat is partially cooked.
4. Meanwhile, boil rice in 4 cups of water with salt until 70% done, about 5 minutes. Drain.
5. Layer half the rice over the meat. Sprinkle half the fried onions and saffron milk. Repeat layers.
6. Cover with a tight lid. Cook on low heat for 20 minutes (dum cooking) to let flavors meld.
7. Turn off heat. Let sit for 10 minutes before serving to allow steam to finish cooking the rice.

Enjoy the biryani’s rich layers of spice-infused meat and fragrant rice. Serve with raita or a simple salad for a complete meal.

Jeera Rice with Cumin Seeds and Ghee

Bold flavors define this simple yet aromatic Jeera Rice, a staple that pairs perfectly with any curry or dal. Ready in minutes, it’s a foolproof side that elevates any meal.

Ingredients

• 1 cup basmati rice (rinsed until water runs clear)
• 2 tbsp ghee (or any neutral oil)
• 1 tsp cumin seeds
• 2 cups water (adjust if needed for rice variety)
• Salt to taste (start with 1/2 tsp)

Instructions

1. Heat ghee in a medium pot over medium heat until melted.
2. Add cumin seeds, toast for 30 seconds until fragrant, stirring constantly to prevent burning.
3. Add rinsed rice, stir to coat with ghee and cumin, about 1 minute.
4. Pour in water, add salt, bring to a boil uncovered.
5. Once boiling, reduce heat to low, cover, and simmer for 15 minutes (do not lift lid).
6. Turn off heat, let sit covered for 5 minutes to steam.
7. Fluff rice gently with a fork before serving.

Expect fluffy grains with a nutty aroma from the toasted cumin. Serve alongside a dollop of yogurt for a cooling contrast.

Mushroom Rice with Garlic and Green Chilies

Looking for a quick, flavorful side? This mushroom rice packs a punch with garlic and green chilies.

Ingredients

• 1 cup long-grain white rice (rinsed)
• 2 tbsp vegetable oil (or any neutral oil)
• 1 cup sliced mushrooms (button or cremini)
• 2 cloves garlic (minced)
• 1-2 green chilies (sliced, adjust to heat preference)
• 2 cups water
• 1/2 tsp salt (adjust to taste)

Instructions

1. Heat oil in a medium pot over medium heat until shimmering.
2. Add mushrooms. Cook until golden, about 5 minutes, stirring occasionally.
3. Stir in garlic and green chilies. Cook for 1 minute until fragrant.
4. Add rice. Toast for 2 minutes, stirring constantly, until grains are slightly translucent.
5. Pour in water and add salt. Bring to a boil.
6. Reduce heat to low. Cover and simmer for 15 minutes. Do not lift the lid.
7. Remove from heat. Let stand, covered, for 5 minutes. Fluff with a fork before serving.

Yield: The rice is fluffy with a slight bite. Mushrooms add umami, while chilies bring heat. Serve alongside grilled chicken or as a base for a veggie bowl.

Spinach Rice with Fresh Spinach and Spices

Bursting with flavor and nutrients, this spinach rice combines fresh spinach and aromatic spices for a vibrant, one-pot meal. Perfect for weeknights or meal prep, it’s as nutritious as it is delicious.

Ingredients

– 2 cups basmati rice (rinsed until water runs clear)
– 4 cups fresh spinach (packed, roughly chopped)
– 1 tbsp olive oil (or any neutral oil)
– 1 tsp cumin seeds
– 1/2 tsp turmeric powder
– 1 tsp garam masala (adjust to taste)
– 3 cups water
– Salt to taste

Instructions

1. Heat olive oil in a large pot over medium heat. Add cumin seeds and let them sizzle for 30 seconds until fragrant.
2. Add the rinsed basmati rice to the pot. Stir to coat the rice with the oil and cumin seeds, toasting lightly for 2 minutes.
3. Stir in turmeric powder and garam masala, mixing well to evenly distribute the spices throughout the rice.
4. Add the chopped spinach to the pot. Cook for 2 minutes, stirring occasionally, until the spinach begins to wilt.
5. Pour in 3 cups of water and add salt to taste. Bring the mixture to a boil.
6. Once boiling, reduce the heat to low, cover the pot with a tight-fitting lid, and simmer for 15 minutes. Do not lift the lid during this time.
7. After 15 minutes, turn off the heat and let the rice sit, covered, for an additional 5 minutes to steam.
8. Fluff the rice gently with a fork before serving.

You’ll love the fluffy texture and the way the spices meld with the fresh spinach. Serve with a dollop of yogurt or a side of roasted vegetables for a complete meal.

Curd Rice with Tempered Mustard Seeds

Zesty and comforting, this Curd Rice with Tempered Mustard Seeds is a simple yet flavorful dish. Perfect for a quick meal or as a side, it combines creamy yogurt with the punch of tempered spices.

Ingredients

• 1 cup cooked rice (preferably leftover, for better texture)
• 1 cup plain yogurt (use full-fat for creaminess)
• 1 tbsp mustard seeds (black or yellow)
• 1 tbsp vegetable oil (or any neutral oil)
• 1 dried red chili (break into pieces for more heat)
• 1/2 tsp turmeric powder (for color and health benefits)
• Salt (adjust to taste)
• Fresh cilantro leaves (for garnish, optional)

Instructions

1. In a large bowl, mix the cooked rice and yogurt until well combined. Tip: The rice should be at room temperature to prevent the yogurt from curdling.
2. Add salt and turmeric powder to the rice-yogurt mixture. Stir well. Tip: Adjust salt carefully as yogurt can vary in tanginess.
3. Heat oil in a small pan over medium heat. Add mustard seeds and dried red chili. Tip: Wait until the mustard seeds start to pop for full flavor.
4. Once the mustard seeds pop, immediately pour the tempered oil over the rice mixture. Be careful as the oil is hot.
5. Gently mix everything together. Garnish with fresh cilantro leaves if desired.

Delightfully creamy with a slight crunch from the mustard seeds, this dish is a balance of textures. Serve chilled for a refreshing summer meal or at room temperature as a comforting side.

Tamarind Rice with Peanuts and Sesame Seeds

Make tamarind rice with peanuts and sesame seeds for a tangy, nutty flavor that’s both satisfying and easy to prepare.

Ingredients

• 1 cup cooked rice (preferably day-old)
• 2 tbsp tamarind paste (adjust to taste)
• 1/4 cup peanuts (roasted, for crunch)
• 1 tbsp sesame seeds (toasted)
• 1 tbsp oil (or any neutral oil)
• 1/2 tsp mustard seeds
• 1/2 tsp turmeric powder (for color)
• 1 dried red chili (optional, for heat)
• Salt (to taste)

Instructions

1. Heat oil in a pan over medium heat (350°F).
2. Add mustard seeds. Wait until they pop (about 30 seconds).
3. Add dried red chili and turmeric powder. Stir for 10 seconds to release flavors.
4. Mix in tamarind paste and salt. Cook for 2 minutes until the paste thickens slightly.
5. Add cooked rice. Gently fold to coat evenly with the tamarind mixture.
6. Sprinkle peanuts and sesame seeds over the rice. Toss lightly to combine.
7. Cook for another 2 minutes, stirring occasionally, until everything is heated through.

Here the rice should be tangy with a hint of heat, and the peanuts add a satisfying crunch. Serve it wrapped in banana leaves for an authentic touch or alongside a cool cucumber salad to balance the flavors.

Egg Fried Rice with Spring Onions

This egg fried rice with spring onions is a quick, flavorful dish perfect for any meal. Try it for a simple yet satisfying dinner.

Ingredients

• 2 cups cooked rice (day-old works best)
• 2 tbsp vegetable oil (or any neutral oil)
• 2 eggs, beaten
• 1/2 cup chopped spring onions (green parts only)
• 1 tbsp soy sauce (adjust to taste)
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Heat 1 tbsp oil in a large pan over medium-high heat (350°F).
2. Add beaten eggs. Scramble until just set, about 1 minute. Remove from pan.
3. Heat remaining 1 tbsp oil in the same pan. Add rice. Stir-fry for 2 minutes until heated through.
4. Return eggs to pan. Add spring onions, soy sauce, salt, and pepper. Mix well.
5. Cook for another 2 minutes, stirring constantly, until everything is evenly combined.

Best enjoyed hot, this dish offers a delightful mix of fluffy rice and tender eggs with a crisp onion bite. Serve with a side of chili sauce for an extra kick.

Chicken Rice with Fragrant Spices

Bold flavors define this Chicken Rice with Fragrant Spices, a dish that’s as easy to make as it is delicious. Perfect for weeknights or meal prep, it’s a one-pan wonder.

Ingredients

• 1 cup basmati rice (rinsed until water runs clear)
• 1 lb chicken thighs (boneless, skinless, cut into bite-sized pieces)
• 2 tbsp vegetable oil (or any neutral oil)
• 1 onion (finely chopped)
• 2 garlic cloves (minced)
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp turmeric
• 1/2 tsp cinnamon
• 2 cups chicken broth (low sodium preferred)
• Salt (adjust to taste)
• Fresh cilantro (for garnish)

Instructions

1. Heat oil in a large skillet over medium heat until shimmering.
2. Add chicken pieces, seasoning with salt. Cook until golden brown, about 5 minutes per side. Remove and set aside.
3. In the same skillet, add onion. Cook until soft, about 3 minutes. Tip: Don’t rush this step; caramelized onions add depth.
4. Stir in garlic, cumin, coriander, turmeric, and cinnamon. Cook until fragrant, about 1 minute. Tip: Toasting spices releases their oils, enhancing flavor.
5. Add rice, stirring to coat with spices. Toast for 2 minutes.
6. Pour in chicken broth, bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes. Tip: Resist the urge to peek; steam is crucial for even cooking.
7. Return chicken to skillet, nestling pieces into rice. Cover and cook for an additional 10 minutes.
8. Remove from heat. Let stand, covered, for 5 minutes. Fluff rice with a fork before serving.

Delightfully aromatic, the rice is fluffy with perfectly tender chicken. Serve with a sprinkle of fresh cilantro for a pop of color and freshness.

Fish Rice with Coconut Milk and Curry Leaves

Bold flavors define this dish, combining tender fish with aromatic rice in a creamy coconut milk base. Curry leaves add a unique depth, making it a standout meal.

Ingredients

• 1 cup basmati rice (rinsed until water runs clear)
• 1 lb white fish fillets (cut into chunks, cod or tilapia work well)
• 1 can (13.5 oz) coconut milk (full fat for creamier texture)
• 10-12 fresh curry leaves (or dried if fresh unavailable)
• 2 tbsp vegetable oil (or any neutral oil)
• 1 tsp turmeric powder (for color and earthiness)
• 1 tsp salt (adjust to taste)
• 2 cups water (for cooking rice)

Instructions

1. Heat oil in a large pot over medium heat until shimmering.
2. Add curry leaves, stirring for 30 seconds until fragrant.
3. Mix in turmeric powder and salt, cooking for another 30 seconds to bloom spices.
4. Pour in coconut milk and water, bringing to a gentle boil.
5. Add rice, stirring once, then reduce heat to low and cover.
6. Simmer for 15 minutes, then place fish chunks on top of rice without stirring.
7. Cover and cook for an additional 10 minutes, or until fish is opaque and flakes easily.
8. Remove from heat and let sit, covered, for 5 minutes to steam.
9. Fluff rice gently with a fork, mixing fish lightly into the rice.

Hearty and fragrant, this dish offers a creamy texture with bursts of flavor from the curry leaves. Serve with a side of crisp cucumber salad for a refreshing contrast.

Prawn Rice with Ginger and Garlic

Fresh and flavorful, this Prawn Rice with Ginger and Garlic is a quick one-pan meal that’s perfect for busy weeknights. The combination of spicy ginger and aromatic garlic elevates simple ingredients into something special.

Ingredients

• 1 cup long-grain rice (basmati works well)
• 1 lb prawns, peeled and deveined (size 26-30)
• 2 tbsp vegetable oil (or any neutral oil)
• 1 tbsp ginger, minced (fresh is best)
• 3 cloves garlic, minced
• 2 cups water (for fluffier rice)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)

Instructions

1. Rinse the rice under cold water until the water runs clear. This removes excess starch.
2. Heat oil in a large pan over medium heat (350°F). Add ginger and garlic. Sauté for 30 seconds until fragrant.
3. Add prawns to the pan. Cook for 2 minutes per side until pink. Remove prawns and set aside.
4. In the same pan, add the rinsed rice. Stir to coat with the remaining oil and aromatics.
5. Pour in water, salt, and pepper. Bring to a boil, then reduce heat to low (200°F). Cover and simmer for 15 minutes.
6. Return prawns to the pan, gently mixing into the rice. Cover and cook for an additional 5 minutes.
7. Remove from heat. Let it sit covered for 5 minutes to steam.

Buttery prawns and fluffy rice with a kick of ginger and garlic make this dish a standout. Serve with a squeeze of lime for an extra zing or top with chopped cilantro for freshness.

Mutton Rice with Rich Gravy and Spices

Warm up your kitchen with this hearty Mutton Rice with Rich Gravy and Spices, a dish that combines tender mutton with aromatic rice and a deeply flavored gravy.

Ingredients

• 2 cups basmati rice (rinsed until water runs clear)
• 1 lb mutton (cut into 1-inch pieces, bone-in for more flavor)
• 2 tbsp ghee (or any neutral oil)
• 1 large onion (thinly sliced)
• 4 garlic cloves (minced)
• 1 tbsp ginger paste (or freshly grated ginger)
• 2 tsp garam masala (adjust to taste)
• 1 tsp turmeric powder
• 1 tsp red chili powder (adjust to taste)
• 4 cups water (for cooking rice)
• Salt to taste

Instructions

1. Heat ghee in a large pot over medium heat until shimmering.
2. Add sliced onions and cook until golden brown, about 10 minutes, stirring occasionally.
3. Add minced garlic and ginger paste, sauté for 1 minute until fragrant.
4. Stir in mutton pieces, garam masala, turmeric, red chili powder, and salt. Cook until mutton is browned on all sides, about 5 minutes.
5. Add water, bring to a boil, then reduce heat to low. Cover and simmer until mutton is tender, about 1 hour.
6. Add rinsed basmati rice to the pot, stirring gently to combine with the mutton and gravy.
7. Cover and cook on low heat until rice is tender and water is absorbed, about 20 minutes. Let it sit covered for 5 minutes off the heat.
8. Fluff rice with a fork before serving to separate grains.

Tender mutton pieces meld with fragrant rice, creating a dish that’s rich in flavor and texture. Serve with a side of cucumber raita to balance the spices.

Paneer Rice with Bell Peppers and Peas

Bursting with flavors and colors, this Paneer Rice with Bell Peppers and Peas is a quick, satisfying meal. Perfect for weeknights or meal prep.

Ingredients

• 1 cup basmati rice (rinsed until water runs clear)
• 1.5 cups water (for fluffy rice)
• 1 tbsp vegetable oil (or any neutral oil)
• 1 cup paneer cubes (homemade or store-bought)
• 1/2 cup bell peppers, diced (any color)
• 1/4 cup peas (fresh or frozen)
• 1 tsp cumin seeds (for aroma)
• 1/2 tsp turmeric powder (for color)
• Salt to taste (adjust as needed)

Instructions

1. Heat oil in a pan over medium heat. Add cumin seeds, wait until they sizzle (about 30 seconds).
2. Add paneer cubes, sauté until lightly golden (2-3 minutes). Remove and set aside.
3. In the same pan, add bell peppers and peas. Sauté for 2 minutes until slightly soft.
4. Add turmeric powder and salt. Stir well to combine (tip: prevents turmeric from clumping).
5. Add rinsed basmati rice and water. Bring to a boil (tip: use a tight-fitting lid for even cooking).
6. Reduce heat to low, cover, and cook for 15 minutes (no peeking to keep steam in).
7. Turn off heat, let sit covered for 5 minutes (tip: allows rice to steam perfectly).
8. Fluff rice with a fork, gently mix in paneer cubes. Serve hot.

Aromatic and vibrant, this dish offers a delightful mix of textures from the soft paneer to the crunchy bell peppers. Try serving with a side of cucumber raita for a refreshing contrast.

Sweet Rice with Cardamom and Saffron

Every home cook needs a foolproof sweet rice recipe in their arsenal. This version, fragrant with cardamom and saffron, is as easy as it is impressive.

Ingredients

– 1 cup basmati rice (rinsed until water runs clear)
– 1.5 cups water
– 1/2 cup sugar (adjust to sweetness preference)
– 1/4 tsp saffron threads (soaked in 2 tbsp warm milk)
– 4 cardamom pods (lightly crushed)
– 2 tbsp ghee (or unsalted butter for richness)
– 1/4 cup slivered almonds (toasted, for garnish)

Instructions

1. Rinse 1 cup basmati rice under cold water until the water runs clear to remove excess starch.
2. In a medium pot, heat 2 tbsp ghee over medium heat. Add 4 lightly crushed cardamom pods and sauté for 30 seconds until fragrant.
3. Add the rinsed rice to the pot. Stir to coat the grains with ghee, about 1 minute.
4. Pour in 1.5 cups water and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes.
5. After 15 minutes, sprinkle 1/2 cup sugar evenly over the rice. Drizzle the saffron milk mixture on top.
6. Cover and let sit off the heat for 10 minutes to allow the flavors to meld and the rice to absorb the saffron color.
7. Fluff the rice gently with a fork. Garnish with 1/4 cup toasted slivered almonds before serving.
Unbelievably aromatic, this sweet rice offers a tender texture with a hint of crunch from the almonds. Serve warm as a dessert or alongside spicy dishes for a contrast in flavors.

Masala Rice with Mixed Vegetables and Spices

Always a crowd-pleaser, this Masala Rice with Mixed Vegetables and Spices is a vibrant, flavorful dish that’s as nutritious as it is delicious. Perfect for a quick weeknight dinner or a hearty lunch.

Ingredients

• 1 cup basmati rice (rinsed and drained)
• 2 tbsp vegetable oil (or any neutral oil)
• 1 tsp cumin seeds
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 1 tsp ginger, grated
• 1 cup mixed vegetables (carrots, peas, bell peppers), diced
• 1 tsp turmeric powder
• 1 tsp garam masala
• 1/2 tsp red chili powder (adjust to taste)
• 2 cups water
• Salt to taste
• Fresh cilantro for garnish

Instructions

1. Heat oil in a large pan over medium heat. Add cumin seeds and let them sizzle for 30 seconds.
2. Add chopped onion, sauté until golden brown, about 5 minutes. Tip: Stir occasionally to prevent burning.
3. Stir in garlic and ginger, cook for 1 minute until fragrant.
4. Add mixed vegetables, turmeric, garam masala, and red chili powder. Cook for 3 minutes, stirring constantly.
5. Add rinsed basmati rice, stir to coat with spices and vegetables. Tip: This step ensures every grain is flavorful.
6. Pour in water and add salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Tip: Do not lift the lid to keep the steam in.
7. Turn off the heat and let the rice sit, covered, for 5 minutes. Fluff with a fork before serving.
8. Garnish with fresh cilantro.

Unbelievably aromatic, this masala rice has a perfect balance of spices and textures. Serve with a side of yogurt or a crisp salad for a complete meal.

Conclusion

Variety is the spice of life, and this roundup of 19 Delicious Indian Rice Recipes proves just that! From comforting classics to vibrant new favorites, there’s something for every palate. We’d love to hear which dish stole your heart—drop a comment below. And if you found this collection inspiring, don’t forget to share the love on Pinterest. Happy cooking!

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