5 INTERESTING BASMATI RICE DISHES

Same as their texture, basmati rice has a long and rich history. This long-grained rice is cultivated in the fertile Himalayan valleys with immense care and undergoes a unique aging process for up to two years that invigorates a rich and aromatic experience when consumed on the dinner table.

Not only India, Basmati rice is a staple in many countries around the world. Commonly used for making royal biryanis, there’s a lot more, you can do with basmati rice. 

Check out these 5 interesting recipes from around the world that use this grain to the fullest.

Greek Rice

These delicious Greek rice, also known as “Spanakorizo” or spinach rice, is a blend of basmati rice cooked with spinach and lemon zest. This tangy, vibrant-looking rice is a perfect recipe for summer food - flavors, colors, and taste - served in a bowl.

What you need

• 2 tbsp olive oil
• ½ cup chopped onion
• 1 tbsp garlic
• Zest from one lemon
• ½ tsp Pride of India Cumin Ground
• ½ pound baby spinach, coarsely chopped
• 1 cup Pride of India White Basmati Rice
• 2 cups vegetable broth
• 4 tbsp fresh dill, chopped and divided
• ½ tsp Pride of India Himalayan Pink Salt
• Pride of India Black Pepper Ground 
• Juice from one lemon

How to make

• Heat olive oil in a medium-sized saucepan over medium-high heat. Sauté the onions until translucent (about 5 minutes). Add garlic and sauté for another minute.
• Add the lemon zest, cumin ground, along with the spinach, and cover the pan. Cook until the spinach wilts down (around 3-5 minutes).
• Add the rice, vegetable broth, 2 tbsp of the dill, salt, and pepper into the spinach mixture, and stir the mixture to combine well. Bring to a boil.
• Reduce the heat to a simmer, placing the lid on the pan, and cook until the rice is well cooked.

Add in the lemon juice and the remaining fresh dill before serving.

Turmeric Coconut Basmati Rice

Try this turmeric coconut rice recipe for your next Sunday brunch, and you’ll not regret it. Perfectly-cooked brown basmati rice induced with the creamy texture of coconut makes this recipe one of our favorites in the list.

What you need

• 2 cups Pride of India Brown Basmati Rice, washed and drained
• 1 tbsp coconut oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tsp Pride of India Turmeric Ground
• 2 sprigs of thyme
• 1-15 oz can coconut milk
• 2 cups vegetable broth
• 1½ tsp Pride of India Himalayan Pink Salt
• Some cashew nuts and lime juice, for garnish

How to make

• Heat oil in a large pot on medium- high heat. Cook onion and garlic until they are soft (For about 3 minutes).
• Stir in the turmeric ground and thyme, and cook for a minute. Stir constantly.
• Add brown basmati rice and stir until the rice is fully coated yellow.
• Add coconut milk, vegetable broth, and salt. (Add salt based on the flavor and make sure you don't add excess salt).
• Bring to a boil and then cover and reduce the flame to low until the rice is tender. Remove from heat and keep covered for about 10 more minutes.

Garnish with some cashew nuts on top and a squeeze of lime juice

Mujaddra

Mujaddra is a traditional Middle Eastern recipe made with rice and lentils, with loads of fried onions on top. As simple as this meal looks, it contains so many flavors (believe us). It is a delectable recipe with onions on top - sounds mouth-watering, right?

What you need

• 2 tbsp olive oil
• 4 yellow onions
• 1 tsp Pride of India Cumin Ground
• 1/4 tsp ground cloves
• 2½ cups vegetable broth
• 1 cup Pride of India White Basmati Rice
• 1 cup Pride of India Brown Lentils
• Some chopped parsley leaves, to garnish

How to make

• Slice the onions really thin and add them to a large pot with the olive oil. Cook over low heat, stir it frequently until they are golden brown and caramelized. Then remove half of the onions and set them aside (to be used as topping meal after cooking).
• Add the cumin and cloves ground to the pot with the remaining onions. Sauté to lightly toast the spices (about one minute).
• Add the vegetable broth and stir the pot well to dissolve all bits stuck to the bottom of the pot.
• Add the rice and lentils to the pot. Cover the pot with a lid and turn the heat up to high. Allow the contents to come up to a boil.
• As soon as it reaches a full boil, turn the heat down to low. Then let it simmer for 30 minutes.
• Turn the heat off and let it rest for 10 minutes without removing the lid.

Remove the lid, fluff with a fork, and serve this Middle Eastern-styled recipe with the reserved caramelized onions on top. You can even fold the onion inside the mix so that you get the crispness in every bite. Garnish with some chopped parsley.

Indian Vegetable Pulao

The vegetable pulao in India is a comfort food that fits every occasion. Pressure-cooked with herbs and spices, eating vegetables has never been tastier. We promise you, this Indian cuisine will immediately become your favorite recipe.

What you need

• ½ cup Pride of India Basmati Rice, drained and soaked
• 1 medium onion, finely chopped
• 1 small tomato, finely chopped
• ¼ cup fresh green peas
• 2 mushrooms, cut into fourths
• ¼ cup carrot, finely chopped
• 1 piece Pride of India Bay Leaf
• 1 small piece of cinnamon
• 2 cloves
• ¼ tsp Pride of India Garam Masala
• ⅛ tsp Pride of India Turmeric Ground
• ½ tsp Pride of India Red Chili Ground
• 2 tbsp oil
• 1 cup water
• Pride of India Himalayan Pink Salt, to taste

How to make

• Heat ghee and oil together in a small pressure cooker on low flame. Add bay leaf, cinnamon, clove, and sauté for 30 seconds. Add onion and sauté until it turns light brown (2 minutes).
• Add chopped tomato, green peas, mushrooms, and carrot. Stir fry them.
• Add soaked (drained) rice, garam masala powder, turmeric powder, red chilli powder and salt. Stir fry (2 minutes).
• Add the water. Close the lid and cook over medium flame for 2 whistles. When 1st whistle is completed, reduce the flame to low and cook until another whistle. Turn off the flame.
• Let it cool at room temperature until the pressure inside the cooker comes down naturally.

Serve alongside curd, pickle, and your very favorite Pride of India Papadums -- Indian style!!

Creamy Basmati Rice Pudding

The only dessert in the list, basmati rice pudding is for all you health conscious sweet-tooths out there. With added stevia instead of sugar, this creamy dessert will burst rich flavors in your mouth without having you to worry about your health. Eat as much as you like! 

What you need

• 3/4 cup Pride of India White Basmati Rice
• 4 Pride of India Cardamompods, crushed
• 1/2 tsp Pride of India Himalayan Pink Salt
• 1 cup whipping cream
• 1½ tbsp Pride of India Super Stevia
• 8 ounces mascarpone
• ½ tbsp rose water
• Cinnamon ground, to garnish

How to make

• Add basmati rice, cardamom, salt, and 1½ cups water to a pan over high heat, and bring it to a boil. Lower heat to maintain a simmer. Then cover the pan, and cook until the water is absorbed and the rice is tender (20-25 minutes). Fluff with a fork, cover, and let cool to room temperature. Discard the cardamom pods.
• In a bowl, combine cream, stevia, mascarpone, and rose water. Whip mixture with an electric mixer at medium speed, until thickened.
• Stir in rice. Cover and chill until cold (at least 1 hour).

Serve this yummy dessert by sprinkling cinnamon ground on top for an even enhanced flavor.

Enjoy these 5 interesting basmati rice recipes from around the world and let us know how you liked them.