Aromatic Basmati Rice



  • 1 cup basmati rice
  • 2-2½ cups water
  • Sea salt to taste
  • 1 tablespoon of ghee
  • 3 whole cloves
  • ½ teaspoon of whole cumin seeds or black cumin seeds called 'jeeri', available in some stores
  • 1 small stick cinnamon
  • 1 brown cardamom, called "moti elaichi," available in Indian stores OR 1 small green cardamom


  1. Wash the rice in 3 changes of water, in the same way that you wash dhals.
  2. Rice should always be washed before cooking.
  3. Heat the ghee on medium heat in the pan you plan to cook your rice in.
  4. As it heats, add cinnamon stick, cloves, cardamom and cumin seeds in that order.
  5. Wait till the cumin splutters and changes color to a darker brown.
  6. At this point, you already have all the aroma and "right" smells in your kitchen!
  7. Lower the heat and add rice to this, taking care not to burn yourself.
  8. Add the salt and water and raise the heat to high. Bring it all to a boil.
  9. Then lower the heat to the lowest and cover the pan ¾ of the way.
  10. The rice is done when the water is absorbed and the rice grain is tender.
  11. Serve it with Kadhi or your favorite dish.

I can smell it even as I write this — this one's a winner!

Ayurvedic Aromatic Dishes