Aromatic Basmati Rice – Whip It Up World – Hello India

Aromatic Basmati Rice |

Good Morning Foodies, This month on – Whip It Up World – we will be featuring recipes from India. I have always been a fan of Indian food. It all started when a girlfriend of mine introduced me to a local Indian restaurant in Park Slope, Brooklyn. The restaurant is no longer in existence, but their Samosa’s were to die for. Since then, I have fallen in love with Indian Cuisine.

For the next 12 months, our blog will be focusing on the cuisine of one country for the entire month. I thought of this idea a few week ago when I decided that it was time to add some new and fresh content to our blog. One of my life goals is to travel the world. Until that dream comes to life, I will travel the world one pot at a time.

I launched our Whip It Up World segment with an Aromatic Basmati Rice. I can’t remember when I was first introduced to this type of rice, but I do know it all started at home. Yes, my Haitian mom was whipping up some Basmati rice in her Kreyol {creole} Kitchen. As of late, my husband has been raving about this awesome Indian food truck that he has found. Day in and Day out, he just goes on and on about the rice. Because of this, I decided to surprise him and cook up an aromatic batch of rice. In return, he bought me a plate of his favorite dish from the new food truck.

I searched the internet for a genuine recipe and found a good one on I must admit that I did substitute quite a few items and it turned out great. Below is the recipe for this amazing rice. Please note my additions are in bold print. Let me know how your batch turns out.


1 1/2 cups basmati rice
2 tablespoons vegetable oil
1 (2 inch) piece cinnamon stick
1 tablespoon fennel seed
1 tablespoon rosemary
1 tablespoon dried basil
2 whole cloves
1 teaspoon salt, or to taste
2 1/2 cups water
1 small onion, thinly sliced


1. Place rice into a bowl with enough water to cover. Set aside to soak for 20 minutes.
2. Heat the oil in a large pot or saucepan over medium heat. Add the cinnamon stick, rosemary, basil, fennel seeds, and cloves. Cook and stir for about a minute, then add the onion to the pot. Saute the onion until a rich golden brown, about 10 minutes. Drain the water from the rice, and stir into the pot. Cook and stir the rice for a few minutes, until lightly toasted. Remove Whole Cloves. Add salt and water to the pot, and bring to a boil. Cover, and reduce heat to low. Simmer for about 15 minutes, or until all of the water has been absorbed. Let stand for 5 minutes, then fluff with a fork before serving.

As adapted from The Creole Woman’s additions have been highlighted in bold.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s