Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Spiced Basmati Recipe
    Lost? Site Map

    Spiced Basmati

    Spiced Basmati. Photo by ~Leslie~

    1/2 Photos of Spiced Basmati

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 20 mins

    20 mins

    1 hrs

    poo235's Note:

    This dish is so flavorful that it could be a main dish! I personally love to serve it with tilapia or swordfish. It's delicious, and it's healthy! Washing the rice will remove the starch coating that makes the rice stick together. In Indian cuisine, the rice is supposed to be individual grains, not stickly like Chinese or Japanese rice.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note



    Units: US | Metric


    1. 1
      First, wash the rice! Place the rice in a large bowl and fill with fresh, room temperature water. Swirl your hand through the water and the rice; the water will go cloudy. That's all the starch that we're trying to remove in order to have individual grains of rice. Once you've swirled your hand around for a minute or so, pour off the water, taking care not to lose any rice. Repeat this washing process until the water runs clear. Usually, this takes 3 or 4 changes of water.
    2. 2
      Saute onion in olive oil over medium heat.
    3. 3
      Add spices, reduce heat to medium low, and cook 1 minute.
    4. 4
      Stir in rice until coated in oil.
    5. 5
      Add salt and boiling water. Bring mixture to a boil over medium heat.
    6. 6
      When water begins to boil, cover pan, and reduce heat to low. Cook about 45 minutes until rice is tender. You shouldn't need to stir the rice. It will soak up the water when it's done.
    7. 7
      When rice is nearly done, heat butter in skillet. Add raisins/craisins and nuts. Saute until golden brown.
    8. 8
      Mix with rice and serve.

    Ratings & Reviews:

    • on June 15, 2007


      Wow! This was a real stretch for my family and I honestly was not sure if they would like it or not. Cinnamon and raisins usually mean "dessert" to them. But we all totally loved this, it was delicious, and I am so glad we tried it. Thanks for posting! Made for ZWT 3 :)

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 28, 2007


      Okay I followed the recipe an I didn't. I sauted the onions as call for and kept the spice amounts the same except for the salt I used 1 tsp instead of half. Once I sauted the onions I added the spices and fried for 1 min as suggested and then added the rice( which I used less than called for) and fried for another min until well coated. Instead of water I used 3 cups chicken broth to 1 1/2 c Basmati rice. I poured it all into my rice cooker. Turned it on and voila! When I fluffing the rice before serving I added 1/2 pine nuts and skipped the fruit because my guys do not like fruit in their rice. It was very good and even my picky 6 yr old had seconds. DH had ordered more in the future. This recipe is now added to my book of staples TY!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 29, 2007


      This is a very nice rice. I used Jasmine rice and only 3 cups of water. I also only cooked it 20 minutes once I put the lid on. I expected the spices to be stronger but it was very mild. I think it would be better made with chicken or vegetable broth in place of the water. I ate it with Chicken Curry and they went very well together. Thanks for the recipe! Made for Zaar Tag.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Spiced Basmati

    Serving Size: 1 (260 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 324.4
    Calories from Fat 88
    Total Fat 9.8 g
    Saturated Fat 2.1 g
    Cholesterol 5.0 mg
    Sodium 221.8 mg
    Total Carbohydrate 53.0 g
    Dietary Fiber 4.4 g
    Sugars 2.0 g
    Protein 7.1 g

    Ideas from


    Over 475,000 Recipes Network of Sites