Dinner

Scented Basmati Rice

This recipe transforms basmati rice into a wonderfully aromatic side dish. A perfect match alongside Moong daal.

Prep Time

Servings

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 (1)

2 whole cardamom pods (2)

3 whole cloves (3)

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.

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 (1)

2 whole cardamom pods (2)

3 whole cloves (3)

Did you know?

Canola-based biofuel reduces lifecycle greenhouse gas emissions by up to 90% compared to traditional diesel.

Did you know?

Canola-based biofuel reduces lifecycle greenhouse gas emissions by up to 90% compared to traditional diesel.

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

Protein

2.5 g

Related Recipes

Dinner

Grilled Arctic Char Nicoise

Dinner

Manhattan Clam Chowder

Dinner

Oyster Po’Boy Sandwich

Subscribe to our newsletter

When you get to know Canadian Canola, you just might fall in love.