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Rice & pasta
Spiced basmati rice
Aromatic basmati rice with Indian spices, pilaf-style.
VegetarianVeganGluten-free
Ingredients
- 300 g basmati rice
- 600 g water
- 1 onion
- 2 garlic cloves
- 1 cinnamon stick
- 4 cardamom pods
- 3 cloves
- 1 bay leaf
- 1 teaspoon cumin seeds
- 40 g sunflower oil
- Salt to taste
Step-by-step
Choose your robot:
- Wash the basmati rice under the tap until the water runs clear and drain it.
- Put the onion and garlic in the mixing bowl and chop 4 sec/speed 5.
- Add the oil, the cinnamon, the cardamom, the cloves, the bay leaf and the cumin.
- Saute the spices 5 min/120C/spoon speed so they release their aroma.
- Add the drained rice and toast it 2 min/100C/reverse/spoon speed.
- Pour in the water and the salt and set 12 min/100C/reverse/spoon speed.
- Check that the rice is tender and has absorbed the water.
- Let rest 5 min covered so the grain finishes swelling.
- Stir with a fork to loosen the grain and remove the whole spices before serving.
Tips
- Washing the basmati is key for the grain to stay loose.
- The covered rest is essential in the pilaf method.
- Accompany curries and spiced dishes of Indian cuisine.
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