Total Time
1hr 5mins
Prep 5 mins
Cook 1 hr

I do not like rice, but I love it this way! This is the only way I will eat it. This recipe is a spin from observing my mom's Iranian friend preparing Basmati on a stove, he added the chicken stock and I thought it added such a great flavour. My sister always prepares rice in the oven with chopped onions and green peppers, so I tried the Basmati that way. I usually serve it with Tikka Masala on top. *Note* This rice is supposed to be "al dente", that s why less water is used.

Ingredients Nutrition

Directions

  1. Grease a 9 x 13 baking pan with the olive oil.
  2. Pour in rice then cover with dry chicken stock.
  3. Pour water on top.
  4. Add onion and corn and stir.
  5. Place butter chunks in various spots around the dish.
  6. Cover with aluminum foil and bake at 350.
  7. Stir every once in a while so rice on bottom does not burn and rice is evenly crispy on top.
Most Helpful

2 5

I found this to be bland. Needs garlic and spices maybe. Also I had the double the water to cook the rice.

5 5

I could not believe how wonderful this recipe was. I always have trouble with basmati rice for some reason, but this turned out great. I did end up using 2 cups of rice. Also, instead of putting the butter on the rice in chunks, I melted several tablespoons of butter mixed with 2 tablespoons of minced garlic and then added it to the water. I added 2 Magi cubes (chicken bullion) to this liquid and heated it on the stove until the Magi cubes dissolved. I then poured the liquid over the rice. I also added one minced onion and several green cardamom pods for added flavor. I followed the advice of one reviewer and cooked the dish at 350, stirring and adding more liquid at 20 and 40 minutes. I then cooked the dish for an additional 15-20 minutes. It turned out wonderful. Everyone loved it. Thank you so much for sharing!

4 5

This was my first intro to Basmati Rice and I followed some of the other reviewer's tips and added extra liquid. Will definitely make this again!.