The freshness of the flavors of cilantro and lime makes this a perfect alternative to plain rice. Since burrito chains, like Chipotle made this dish popular we always think of it as a side to a Mexican dish. But this goes really well with traditional Indian side dishes as well. Serve this with basic yellow dal and you can make every day food feel special. I like it best with Mutton Rogonjosh or Bengali Kosha Mangsho.
For rice that is fluffy and each grain of rice is separated or like we call it in bengali ‘Jhojhore’, soak rice for 30 mins, then drain and spread it on a paper towel or cotton towel to dry it out before cooking. While cooking fry/sauté the rice grains for a 2-3 mins before adding water. While doing so make sure that you don’t stir too vigorously, that will break the rice grain and you will not get those long grains of rice that are visually so apetizing.
Time for Prep:5 mins Time to Cook:20 mins Yield:2-4 Servings Level:Easy
- 1 cups of Basmati rice
- 1.75 cup water or broth
- 2-3 cloves of garlic
- 1 tbsp butter or oil
- 1 bay leaf
- 2 tsp cumin seeds
- 2 tbsp lime juice (Juice of 1 lime)
- Salt to taste
- 2 tbsp cilantro, chopped + 1 tbsp for garnish
- zest of 1 lime for garnish
- Rinse and soak rice for 30 mins. Drain and set aside.
- In a heavy bottom pan over medium heat add butter/oil. Add garlic, cumin seeds and bay leaf, sauté till you begin getting the spice aroma around 1 min.
- Add the drain rice, which should’ve gotten a little dry by now. Mix and sauté for around 2 mins or until the rice is well coated and starts to glisten.
- Add water/broth, cilantro, salt and lime juice. Stir slightly.
- Cover and let cook for around 10-12 mins, when the rice is almost done and there is still a little bit of moisture remaining. Turn off the heat and let it sit for 20-30 mins.
- Using a fork, fluff up the rice a little. Garnish with the lime zest and cilantro, serve with your favorite side dish.