This fragrant Indian spiced rice dish wakes up ho-hum plain rice. The spice, Garam Masala, includes cardamon, cumin, cinnamon, coriander and black pepper adds layers of delicious flavor. The spice has become easier to find in most grocery stores.
Today’s recipe is a very simple rice side dish that I served with the Cook’s Illustrated Tandoori Chicken. It is, indeed, a simple yet very flavorful dish to make. Did I mention that it’s healthy, too? I’m really loving the spice blend of Garam masala. You can make your own blend, but I buy one at my local supermarket because the spice company has done all the grinding and blending for me– and because it’s not too expensive. I used brown basmati rice and my rice cooker, but you can make this in a covered skillet or pot.
Use enough olive oil to thinly coat the bottom of a pot with a tightly fitted cover. Saute onion and garlic, just until fragrant and slightly translucent. Add rice, and cook for about 2 minutes, to lightly toast. Add garam masala spice and stir, and then add the chicken stock (or water).
The addition of golden raisins is something we really enjoy. I also think it adds more color. I added the toasted rice to my rice cooker, then added chicken stock.
Once the rice is cooked, add about a cup of frozen peas and then gently stir. On a whim, I added a squeeze of juice from two lime wedges and gave it a final stir. We love cilantro, I garnished the rice with a bit of this fresh herb. Parsley would be fine, too.
TASTING NOTES: Garam masala adds a multitude of flavor to otherwise plain rice. The cinnamon is subtle, and this complimented the flavorful Tandoori Chicken. I make this rice often, as it’s become a family favorite.
Indian Fragrant Rice
Ingredients
- 1 cup brown basmatic rice or white basmati rice
- 2 teaspoons Garam masala spice found in most grocery stores
- 1/2 onion diced
- 1 small clove garlic finely minced
- 2 cups chicken stock or water
- 1/4 cup golden raisins or regular
- 1 cup frozen peas
- GARNISH:
- 1 green onion thinly sliced
- Cilantro or parsley
Instructions
- Use enough olive oil to thinly coat the bottom of a pot with a tightly fitted cover.
- Saute the onion and garlic, just until fragrant and slightly translucent.
- Add the rice, and cook for about 2 minutes, to lightly toast.
- Add the garam masala spice and stir, and then add the chicken stock (or water).
- Cook on medium low heat for about 40 minutes, until all the liquid has evaporated.
- Add the frozen peas and gently stir to fluff the rice.
- Garnish with green onion or cilantro, if desired.
This looks very tasty. I love the flavor of garam masala. How much did you use…i-2 teaspoons? Thanks. Susan
Yikes! Thanks for asking, Susan. I edited that error… your guess was right. I used 2 teaspoons of Garam masala.
Every good meal needs a side kick like this Debby.
Ooh that rice looks great!! I am always on the search for great side dishes and this one fits the bill!!
I like the raisins and the splash of citrus – some nice jolts of sweet and tart.
I just went to a tasting in an Indian restaurant and your rice looks as good as anything that was on the table.
Debbie, this looks just amazingly good — especially with that tandoor chicken!
Now you need a tandoor oven! What's next on your Indian culinary journey?
The seasonings in this rice dish sound yummy, and what a perfect side for your tandoori chicken. Great recipes, Debby. Thanks for sharing.
I'm totally with you when it comes to garam masala love. It's flavor is addictive! This rice sounds delicious…what a fabulous side dish!
There is nothing better that rice that is fluffy and light 🙂
My husband think raisins are evil, so we make ours without them, but you are right–the spices in this dish make rice taste like something special.