Learn how to cook basmati rice on the stovetop using the absorption method, which yields perfect fluffy rice every time. This rice pairs beautifully with dals, curries, or even a simple vegetable stir-fry. I often add simple whole spices and make flavorful rice for dinner.
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How I Make Basmati Rice Fluffy and Fragrant
This stovetop basmati rice recipe is a staple in my kitchen, simple, reliable, and full of delicate Indian flavors. What sets it apart is the gentle infusion of whole spices that turn everyday rice into a fragrant, fluffy side dish without overpowering your main meal.
With just pantry staples and no special equipment, you can consistently get separate, long grains every time. If you're unsure about water ratios or cooking tips, my Basmati Rice Water Ratio Calculator & Guide is a good place to begin.
Happy Cooking!
-Sravanthi
Detailed Steps
Step 1: Heat a medium pot over medium heat. Add oil, then all the spices if using.
Step 2: Let the spices sizzle, then pour in water and salt. Increase the heat to high and bring it to a boil.
Step 3: Add the drained rice and lemon juice. Stir gently.
Step 4: Cook uncovered or partially covered on medium-high heat for 4-5 minutes, until it starts boiling again.
Step 5: Reduce the heat to low, cover the dish fully, and cook until the water is absorbed.
Step 6: Check doneness, turn off the heat, and let it rest for 10 minutes with the lid on. If using a gas stove, move the pot off the burner. Fluff and serve!
Variations
I often switch things up depending on the meal. Here are a few variations I make with the same base recipe, quick and easy, using pantry staples.
Peas Rice: Add ½ cup of fresh or frozen peas after sautéing the spices. Sauté for 2-3 minutes before adding water and rice. You can also add chopped onions for extra flavor.
Vegetable Pilaf: Add ½ cup of chopped vegetables, such as carrots, beans, or bell peppers, after adding the spices. Sauté briefly, then continue the recipe. You may need to add 2-3 tablespoons more water as the veggies will absorb some.
Turmeric Rice: Add ½ teaspoon turmeric powder while sautéing the spices. The result is beautifully golden and subtly spiced turmeric rice that pairs well with dals and curries.
Saffron Rice: Soak 10-15 strands of saffron in 1 tablespoon warm water or milk. Once the rice is cooked, drizzle the saffron liquid over it, cover, and let it rest for 10 minutes. Gently mix before serving.
Serving, Storage & Reheating Tips
- Serve: This rice goes well with all Indian dals and Indian vegetable curries.
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freeze in portioned containers for up to 3 months.
- Reheating: Sprinkle a few drops of water and microwave or steam for a fresh texture.
Common Recipe FAQs
Overcooking, using too much water, or not rinsing the rice properly can cause it to become sticky. Check out my basmati rice water ratio guide to find the exact amount of water needed, based on the type of cooking and rice. See my full guide on how to rinse and soak basmati rice to ensure rice is rinsed properly.
Yes! Simply skip the spices and follow the same method for plain basmati rice.
Cook on low heat and ensure the pot has a thick bottom.
Tried this stovetop basmati rice recipe? I'd love to hear how it turned out for you! Let me know in the comments if you made any variations or served it with your favorite curry or dal. Your feedback helps me improve, and it also enables other readers to make the recipe with confidence.
Recipe
Easy Stovetop Basmati Rice Recipe - Perfect Rice for Dinner
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Ingredients
- 1 cup basmati rice
- 1 ¾ cups water
- 1 tablespoon oil vegetable or coconut oil, or butter
- ½ teaspoon salt adjust to taste
- 1 teaspoon lemon juice optional, for fluffy rice
Optional Spices
- 2 bay leaves
- 2 cardamom pods
- 3 cloves
- 1- inch cinnamon stick
- ½ teaspoon caraway seeds or cumin seeds
- 4 to 5 black peppercorns
Instructions
- Rinse the Rice: Place the rice in a sieve and rinse it under cold water until the water runs mostly clear.
- Soak the Rice (Optional but worth it): Transfer the rinsed rice to a bowl and soak it in fresh water for 20-30 minutes. Then drain it completely. Soaked grains cook more evenly and turn out longer and softer.
- Sauté the Spices: In a heavy-bottomed pot, heat oil over medium heat. Add the bay leaves, cardamom, cloves, cinnamon, caraway seeds, and peppercorns. Sauté for 30-60 seconds until fragrant.1 tablespoon oil, 2 bay leaves, 2 cardamom pods, 3 cloves, 1- inch cinnamon stick, ½ teaspoon caraway seeds, 4 to 5 black peppercorns
- Add water: Pour in the measured water and add salt. Increase the heat to high and bring the water to a boil.1 ¾ cups water, ½ teaspoon salt
- Add Rice, Simmer and Cook: Add the drained rice and lemon juice to the pot, and stir gently once. As soon as it boils, reduce the heat to the lowest setting. Cover the pot tightly with a lid and let it simmer undisturbed for 8 - 12 minutes. Don't lift the lid.1 cup basmati rice, 1 teaspoon lemon juice
- Rest: Turn off the heat and let the rice sit, covered, for 10 minutes.. The steam finishes the cooking and helps the grains firm up. If using a gas burner, move the pot off the heat source to prevent overcooking.
- Fluff and Serve: Remove the lid, and gently fluff the rice with a spatula. Serve hot.
Notes
Tested Tips from My Kitchen
- Don't skip rinsing: This helps prevent sticky rice. Need help with this step? Here's my full guide on how to rinse and soak basmati rice.
- Soaking really helps: it shortens cooking time and yields beautifully elongated grains. Learn how to soak basmati rice using my detailed guide.
- Stick to the ratio: I use 1 cup rice to 1¾ cups water for best results on the stovetop. If you're unsure about water ratios or cooking tips, my Basmati Rice Water Ratio Calculator & Guide is a good place to begin.
- No peeking: Lifting the lid mid-way can interrupt the steam cooking process.
- Customize the spices: Feel free to add or reduce spices based on what you're pairing the rice with.
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