3C Basmati Rice


Fragrant basmati is infused with three whole spices that begin with the letter C, Cumin, Cloves, and Cardamom, to create a wonderful blend of flavors.  The dry-roasted spices are first cooked with oil and rice to impart the flavors. It can then be either transferred to a rice cooker or continued with the stovetop. Be careful not to bite into cloves or cardamom as they both have intensive flavors.   

Prep Time: 5 minutes      Cooking Time: 25 minutes

Yield: 6 servings


  • 1 1/2 cup basmati rice
  • 1 1/2 teaspoon cumin seeds
  • 1 teaspoon whole cloves
  • 5 green cardamom pods
  • 2 black cardamom pods (optional, for slightly smoky flavor)
  • 1/2 teaspoon black peppercorns
  • 1 tablespoon vegetable oil
  • 2 3/4 cup water
  • 1 1/2 teaspoon salt


  • Rinse rice until the water is clear. Drain water. Set aside.
  • Roast cumin seeds, cloves, cardamom, and black peppercorns in a pan over medium-high heat until fragrant, roughly 1 to 2 minutes.
  • Add oil and rice to the pan, stir occasionally, for about 3 minutes.
  • Add salt and water.
  • Transfer the rice mixture to a rice cooker and cook until done, or continue on the stove-top as below:
    • Turn heat to high and bring it to a boil.
    • Cover and reduce the heat to low. Simmer for about 15 minutes or until all the water has been absorbed.
    • Remove from heat.
  • Let stand for 5 minutes and fluff with a fork before serving.  Optionally, garnish with herbs.

Leave A Reply