Recipe

Spiced Basmati Rice (Luscious and Rich)

Fluffy basmati cooked with warm spices, toasted aromatics, and a buttery finish. Big flavor, low drama, and it makes anything you serve it with feel fancy.

By Matt Campbell

•

4.8

A close-up photograph of fluffy spiced basmati rice in a shallow bowl with visible toasted whole spices and herbs, lit by warm natural light

Jump to Recipe

Some side dishes quietly do their job. This one shows up wearing cologne.

This spiced basmati rice is my go-to when dinner needs a little glow up: weeknight chicken, leftover lentils, roasted veggies, or that mysterious container of curry you found in the fridge. We toast whole spices in butter or ghee, sweat a little onion and garlic, then let basmati steam until every grain is long, fragrant, and perfectly separate.

The vibe is luscious and rich without being heavy. The secret is the order: toast, bloom, then steam. You get cozy warmth from cumin and cinnamon, lift from cardamom, and just enough salt to make you keep “tasting for accuracy” straight from the pot.

A photograph of whole spices toasting in melted butter in a small saucepan on a stovetop

Why It Works

Fluffy, separate grains: rinsing plus a tight lid means basmati stays long and airy, not sticky.
Deep flavor fast: toasting whole spices in fat perfumes the whole pot in minutes.
Rich but balanced: butter or ghee brings the lush factor, while a little lemon at the end keeps it bright.
Flexible: make it mild for picky eaters or add heat with chili and peppercorns.

Pairs Well With

Sheet Pan Roasted Chicken Thighs
Weeknight Red Lentil Dal
Spiced Roasted Cauliflower
Cucumber Yogurt Salad

Storage Tips

How to Store and Reheat

Cool fast: Spread rice on a plate or tray for 10 minutes so steam can escape, then refrigerate. This helps keep it fluffy and is a smart food safety habit.
Refrigerate: Store in an airtight container up to 4 days.
Freeze: Portion into freezer bags, press flat, and freeze up to 2 months. Flat packs reheat like a dream.
Reheat: Sprinkle 1 to 2 tablespoons water over the rice, cover, and microwave in 30 to 45 second bursts, fluffing between rounds. Or warm in a covered pan over low heat with a splash of water.
Leftover move: Turn it into fried rice the next day. Cold rice + hot pan = crisp edges and zero regrets.

Common Questions

FAQ

Do I have to rinse basmati rice?

I strongly recommend it. Rinsing removes surface starch so the grains stay separate and fluffy. Rinse in a fine-mesh strainer until the water runs mostly clear, usually 30 to 60 seconds.

Can I make this without whole spices?

Yes. Use ground spices instead, but go lighter since they are more intense. Add them after the onion softens and stir for 30 seconds before adding rice and liquid. For this recipe, try: 1 teaspoon ground cumin, 1/4 teaspoon ground cinnamon, and a pinch of ground cardamom.

Why is my rice mushy?

Usually one of three things: too much water, simmering too hard, or lifting the lid. Keep it at a gentle simmer, use the measured liquid, and let the steam do the work.

Can I use brown basmati?

You can, but it needs more liquid and time. Use 3 cups broth for 1 1/2 cups brown basmati and simmer 35 to 45 minutes, then rest 10 minutes.

Is this spicy hot?

Not as written. “Spiced” here means aromatic. If you want heat, add a sliced serrano, a pinch of cayenne, or 1/2 teaspoon red pepper flakes when you toast the spices.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Medium saucepan with a tight-fitting lid
Fine-mesh strainer (for rinsing rice)
Measuring cups and spoons
Fork (for fluffing)

I love cooking big, ambitious stuff, but rice is where I get weirdly serious. Early on, I tried to freestyle it like pasta. I stirred, I peeked, I “just added a splash,” and I got a pot of spicy wallpaper paste.

This version is my redemption arc. Toast the spices, respect the lid, and let the rice rest like it just ran a marathon. Now it is the side dish I make when I want people to think I planned dinner. I did not. I just made really good rice.

Spiced Basmati Rice (Luscious and Rich)

(4.8 Reviews)

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 40 minutes

Servings 6

Ingredients

1 1/2 cups basmati rice
2 1/4 cups low-sodium chicken broth or vegetable broth
2 tablespoons ghee or unsalted butter
1 tablespoon olive oil (optional, helps prevent butter from browning too fast)
1/2 medium yellow onion, finely diced
3 cloves garlic, minced
1 teaspoon kosher salt, plus more to taste
1 bay leaf
1 cinnamon stick
4 green cardamom pods, lightly crushed
1 1/2 teaspoons whole cumin seeds
6 whole black peppercorns (optional)
1/4 cup golden raisins (optional, for sweet pops)
2 tablespoons toasted sliced almonds or chopped pistachios (optional, for crunch)
1 tablespoon fresh cilantro or parsley, chopped (optional)
1 to 2 teaspoons lemon juice (optional, for brightness)

Note: If your broth is very salty, start with 1/2 teaspoon salt and adjust at the end.

Instructions

Rinse the rice. Place basmati in a fine-mesh strainer and rinse under cool water, stirring with your fingers, until the water runs mostly clear. Let it drain well for a minute.
Toast the spices. In a medium saucepan over medium heat, melt the ghee or butter (and olive oil if using). Add cumin seeds, cinnamon stick, cardamom pods, peppercorns (if using), and the bay leaf. Stir 30 to 60 seconds until fragrant. If you smell the spices before you see much color, you are doing it right.
Build the base. Add onion and a pinch of salt. Cook 3 to 5 minutes until softened and lightly golden. Stir in garlic and cook 30 seconds.
Coat the rice. Add the drained rice and stir for 1 to 2 minutes so the grains get glossy and lightly toasted. If using raisins, add them now.
Add liquid and simmer. Pour in broth and add the remaining salt. Stir once to combine, then bring to a gentle boil.
Cover and cook. Reduce heat to low, cover with a tight-fitting lid, and simmer for 14 to 16 minutes. Do not lift the lid. Steam is the whole plan.
Rest off heat. Turn off heat and keep the lid on for 10 minutes. This finishes the grains and keeps everything fluffy.
Fluff and finish. Remove the bay leaf, cinnamon stick, and any cardamom pods you spot. Fluff with a fork. Taste and adjust salt. Add lemon juice, herbs, and toasted nuts if you are using them.
Serve. Serve warm with curries, grilled meats, roasted vegetables, or fried eggs for an aggressively good bowl situation.

A photograph of a fork fluffing freshly cooked basmati rice in a saucepan with visible separate grains

Nutrition information is estimated.

Did you make this? Tag @Mom's Best Recipes