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Dishoom Rice Recipe
Learn how to make authentic Dishoom-style basmati rice recipe. Quick and easy method for perfectly fluffy, spiced rice. How to cook restaurant-quality fragrant rice at home with simple ingredients and foolproof technique.
Prep
Cook
Serve
Kcal
- 400g basmati rice
- 2 tbsp ghee (or vegetable oil)
- 1 large onion, thinly sliced
- 4 green cardamom pods
- 2 black cardamom pods (or extra green cardamom if unavailable)
- 1 cinnamon stick
- 4 whole cloves
- 2 bay leaves
- 1 tsp cumin seeds
- 1 tsp salt
- 750ml hot chicken stock (or vegetable stock)
- 2 tbsp fried onions (birista) for garnish
- Fresh coriander leaves for garnish
- 2 tbsp toasted almonds, sliced (optional)
Step 1
Start by washing the basmati rice in cold water until the water runs clear - this removes excess starch and prevents the rice from becoming sticky. Drain thoroughly and set aside for 15 minutes to allow the grains to dry slightly.Step 2
Heat the ghee in a heavy-bottomed saucepan over medium heat. Add the sliced onion and cook for 8-10 minutes, stirring occasionally, until they turn golden brown and caramelised. The onions should be soft and sweet - this forms the flavour base of your rice.Step 3
Add the whole spices - cardamom pods, cinnamon stick, cloves, bay leaves, and cumin seeds to the pan with the onions. Fry for 30-60 seconds until wonderfully fragrant. You'll hear the cumin seeds start to sizzle and the whole kitchen will smell amazing.Step 4
Add the drained rice to the pan and gently stir to coat each grain with the spiced ghee mixture. Toast the rice for 2-3 minutes, stirring carefully to avoid breaking the grains. The rice should become slightly translucent and well-coated.Step 5
Season with salt, then slowly pour in the hot stock. The liquid should cover the rice by about 2cm. Bring to a gentle boil, then immediately reduce the heat to its lowest setting. Cover the pan with a tight-fitting lid.Step 6
Cook for 15 minutes without lifting the lid - this is crucial for perfect rice. After 15 minutes, turn off the heat but keep the lid on. Let the rice steam undisturbed for another 10 minutes. This final steaming ensures every grain is perfectly cooked.Step 7
Remove the lid and gently fluff the rice with a fork, being careful not to mash the grains. Remove the whole spices if you prefer, though traditionally they're left in. Transfer to a serving dish and garnish with the fried onions, fresh coriander leaves, and toasted almonds if using. Serve immediately while steaming hot alongside your favourite curry or dal.
What ingredients are used in Spiced Basmati Rice from Dishoom?
Key ingredients include 400g basmati rice, ghee, onions, cardamom pods, cinnamon, cloves, bay leaves, cumin seeds, and hot stock. Garnished with fried onions, fresh coriander, and optional toasted almonds.
How to cook Spiced Basmati Rice from Dishoom at home?
Learn how to cook Spiced Basmati Rice from Dishoom by washing rice, frying onions with whole spices, toasting rice grains, adding hot stock, and cooking covered for 15 minutes followed by 10 minutes steaming for perfectly fluffy results.
What's the best type of rice for making fragrant pilau?
Basmati rice is ideal for pilau as it has long, slender grains that remain separate when cooked. Its natural fragrance complements the aromatic spices perfectly, creating an authentic texture and flavour.
How long should you cook basmati rice with spices?
Cook spiced basmati rice for 15 minutes on the lowest heat with the lid on, then steam for another 10 minutes off the heat. This 25-minute total cooking time ensures perfectly tender, fluffy grains.
Can you substitute ghee with oil in Indian rice dishes?
Yes, vegetable oil can replace ghee in spiced rice recipes. However, ghee adds a rich, nutty flavour that enhances the overall taste. Use the same quantity if substituting with neutral cooking oil.