20 Flavorful Basmati Rice Recipes Perfect for Every Occasion

Basmati rice is the unsung hero of the kitchen—fluffy, fragrant, and endlessly versatile. Whether you’re whipping up a quick weeknight dinner, hosting a festive gathering, or craving cozy comfort food, these 20 flavorful recipes will transform humble grains into something extraordinary. From aromatic biryanis to zesty one-pan wonders, get ready to fall in love with basmati all over again. Let’s dig in!

Herbed Lemon Basmati Rice

This Herbed Lemon Basmati Rice is a bright, fragrant side dish that pairs perfectly with grilled chicken or fish—it’s light yet packed with fresh flavor.

• 1 cup basmati rice, rinsed and drained
• 1 ¾ cups water or low-sodium chicken broth
• 2 tbsp unsalted butter
• 1 small shallot, finely minced (about 2 tbsp)
• 2 cloves garlic, minced
• 1 tsp lemon zest
• 2 tbsp freshly squeezed lemon juice
• ¼ cup chopped fresh parsley
• 2 tbsp chopped fresh dill
• ½ tsp salt
• ¼ tsp black pepper

1. In a medium saucepan, melt 2 tbsp unsalted butter over medium heat. Add 1 small shallot and sauté for 2 minutes until softened. Stir in 2 cloves garlic and cook for 30 seconds until fragrant.
2. Add 1 cup basmati rice and toast, stirring constantly, for 1 minute. Pour in 1 ¾ cups water or broth, along with ½ tsp salt and ¼ tsp black pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
3. Remove from heat and let sit, covered, for 5 minutes. Fluff rice with a fork, then gently fold in 1 tsp lemon zest, 2 tbsp lemon juice, ¼ cup parsley, and 2 tbsp dill.

The lemon and herbs give this rice a refreshing pop, while the toasted basmati keeps it fluffy and aromatic—no mushy grains here!

Tip: For extra richness, swap the butter for olive oil and finish with a sprinkle of crumbled feta.

Coconut Milk Basmati Rice

This fragrant, creamy rice is a dreamy side dish—rich coconut milk gives it a subtle sweetness that pairs perfectly with spicy curries or grilled meats.

Ingredients:

• 1 cup basmati rice, rinsed
• 1 cup full-fat coconut milk
• 3/4 cup water
• 1 tbsp coconut oil (or neutral oil)
• 1/2 tsp salt
• 1/4 tsp sugar
• 1 pandan leaf (optional, for aroma)

Instructions:

1. In a medium pot, heat 1 tbsp coconut oil over medium-low. Add the rinsed basmati rice and toast for 2 minutes, stirring gently, until lightly fragrant.
2. Pour in 1 cup coconut milk, 3/4 cup water, 1/2 tsp salt, and 1/4 tsp sugar. Stir once, then add the pandan leaf (if using). Bring to a gentle boil.
3. Immediately reduce heat to low, cover, and simmer for 15 minutes. Do not lift the lid—this traps steam for fluffy grains.
4. Turn off heat and let sit, covered, for 5 minutes. Fluff with a fork before serving.

The magic here? Toasting the rice first deepens its nutty flavor, while the coconut milk creates a luxuriously tender texture without being heavy.

Tip: For extra flair, top with toasted coconut flakes or a squeeze of lime.

Saffron Infused Basmati Rice

This fragrant, golden-hued rice is a showstopper side dish—luxurious enough for special occasions but simple enough for weeknights.

Ingredients:

• 1 ½ cups basmati rice, rinsed until water runs clear
• 2 ¼ cups water or low-sodium chicken broth
• 2 tbsp unsalted butter or ghee
• ½ tsp saffron threads, lightly crushed
• 2 tbsp warm water (for saffron)
• ¾ tsp kosher salt
• 1 small cinnamon stick (optional)
• 2 whole cloves (optional)

Instructions:

1. In a small bowl, steep the saffron threads in 2 tbsp warm water for 5 minutes until the liquid turns deep orange.
2. Melt butter in a medium saucepan over medium heat. Add the cinnamon stick and cloves (if using), stirring for 30 seconds until fragrant.
3. Add the rice and toast for 2 minutes, stirring frequently, until lightly nutty. Pour in the 2 ¼ cups water or broth, saffron water, and salt. Bring to a boil.
4. Cover, reduce heat to low, and simmer for 15 minutes. Remove from heat (keep covered!) and let steam for 5 minutes. Fluff with a fork before serving.

The saffron’s floral aroma and the rice’s delicate, separate grains make this dish feel restaurant-worthy—without the fuss.

Tip: For extra richness, swap half the water with coconut milk and garnish with toasted slivered almonds.

Garlic Butter Basmati Rice

This fragrant, buttery rice is a simple side dish that steals the show—perfect for pairing with grilled meats or saucy curries.

Ingredients:

• 1 cup basmati rice, rinsed and drained
• 2 tbsp unsalted butter
• 3 cloves garlic, minced
• 1 3/4 cups low-sodium chicken or vegetable broth
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp chopped fresh parsley (optional, for garnish)

Instructions:

1. Melt 2 tbsp unsalted butter in a medium saucepan over medium heat. Add 3 cloves garlic, minced and sauté for 1 minute until fragrant but not browned.
2. Stir in the rinsed basmati rice, coating it evenly with the garlic butter. Toast for 2 minutes, stirring frequently.
3. Pour in 1 3/4 cups broth, add 1/2 tsp salt and 1/4 tsp black pepper, and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes (no peeking!).
4. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork and garnish with 1 tbsp chopped parsley if desired.

The toasting step deepens the nutty flavor of the rice, while the garlic butter infuses every grain with richness. It’s a small detail that makes a big difference!

Tip: For extra fluffiness, soak the rinsed rice in cold water for 20 minutes before cooking, then drain well.

Spicy Tomato Basmati Rice

This vibrant, one-pot wonder packs a punch with smoky spices and juicy tomatoes—perfect for weeknights when you crave bold flavors without the fuss.

Ingredients:

• 1 cup basmati rice, rinsed
• 2 tbsp olive oil
• 1 small yellow onion, finely diced
• 3 garlic cloves, minced
• 1 (14.5 oz) can diced tomatoes, undrained
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper (or to taste)
• 1 3/4 cups vegetable broth
• 1 tsp salt
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Heat 2 tbsp olive oil in a deep skillet over medium. Add onion and cook for 3 minutes until soft. Stir in garlic and cook for 30 seconds until fragrant.
2. Add 1 tsp cumin, 1/2 tsp smoked paprika, and 1/4 tsp cayenne, toasting for 1 minute. Pour in the diced tomatoes (with juices) and simmer for 2 minutes.
3. Stir in basmati rice, coating it in the tomato mixture. Pour in 1 3/4 cups broth and add 1 tsp salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
4. Turn off heat and let steam, covered, for 5 minutes. Fluff with a fork and garnish with cilantro.

The magic here? The rice absorbs all that spiced tomato goodness, leaving each grain fluffy yet infused with heat. Serve with yogurt to tame the fire!

Tip: For extra depth, toast whole cumin seeds with the onions before adding ground spices.

Vegetable Pilaf with Basmati Rice

This fragrant, one-pot veggie pilaf is a weeknight hero—fluffy basmati rice, tender veggies, and warm spices come together with minimal fuss.

Ingredients:

• 1 ½ cups basmati rice, rinsed and drained
• 2 tbsp olive oil
• 1 small yellow onion, finely diced
• 1 large carrot, diced
• 1 red bell pepper, diced
• 2 cloves garlic, minced
• 1 tsp ground cumin
• ½ tsp ground turmeric
• ½ tsp salt
• 2 ¼ cups vegetable broth
• ½ cup frozen peas
• 2 tbsp chopped fresh cilantro (optional)

Instructions:

1. Heat 2 tbsp olive oil in a large skillet or pot over medium heat. Add onion, carrot, and bell pepper; cook for 5 minutes, stirring occasionally, until softened.
2. Stir in garlic, 1 tsp cumin, ½ tsp turmeric, and ½ tsp salt; cook for 1 minute until fragrant.
3. Add basmati rice and stir to coat in the spices. Pour in 2 ¼ cups vegetable broth, bring to a boil, then reduce heat to low. Cover and simmer for 15 minutes.
4. Scatter ½ cup frozen peas on top (do not stir), cover again, and cook for 5 more minutes. Remove from heat and let sit, covered, for 5 minutes.
5. Fluff rice with a fork, sprinkle with cilantro (if using), and serve.

The secret here? Letting the pilaf rest off the heat ensures perfectly separate grains—no mushy rice allowed!

Tip: For extra richness, toast the rice in the oil for 1–2 minutes before adding broth (it’ll smell nutty and amazing).

Basmati Rice with Chickpeas and Spinach

This fragrant one-pot dish is a weeknight lifesaver—fluffy basmati rice, hearty chickpeas, and tender spinach come together in a cozy, spice-kissed meal.

Ingredients:

• 1 cup basmati rice, rinsed
• 1 (15-oz) can chickpeas, drained and rinsed
• 2 cups fresh spinach, roughly chopped
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1/2 tsp turmeric
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cups vegetable broth
• 1 tbsp lemon juice

Instructions:

1. Heat 1 tbsp olive oil in a large skillet over medium heat. Add the onion and cook for 3–4 minutes until softened, then stir in 2 cloves minced garlic, 1 tsp cumin, 1/2 tsp turmeric, 1/2 tsp salt, and 1/4 tsp black pepper. Cook for 1 minute until fragrant.
2. Add the rinsed basmati rice and chickpeas, stirring to coat in the spices. Pour in 2 cups vegetable broth, bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
3. Uncover, fluff the rice gently, then fold in the spinach and 1 tbsp lemon juice. Cover again and let sit off the heat for 5 minutes until the spinach wilts.

The magic here? The rice absorbs all the spiced broth, leaving every grain fluffy and packed with flavor—no bland bites!

Tip: For extra richness, drizzle with a little tahini or yogurt before serving.

Curried Basmati Rice with Peas

This fragrant, one-pot dish is a weeknight hero—golden rice, sweet peas, and warm spices come together in just 30 minutes.

Ingredients:

• 1 ½ cups basmati rice, rinsed
• 2 tbsp olive oil
• 1 small yellow onion, finely diced
• 2 garlic cloves, minced
• 1 tbsp curry powder
• 1 tsp ground turmeric
• ½ tsp salt
• 2 ¼ cups vegetable broth
• 1 cup frozen peas
• 2 tbsp chopped fresh cilantro (optional)

Instructions:

1. Heat 2 tbsp olive oil in a large skillet over medium heat. Add onion and cook for 3 minutes until soft. Stir in garlic, 1 tbsp curry powder, 1 tsp turmeric, and ½ tsp salt; cook for 1 minute until fragrant.
2. Add basmati rice and stir to coat in spices. Pour in 2 ¼ cups vegetable broth, bring to a boil, then reduce heat to low. Cover and simmer for 15 minutes.
3. Scatter peas over the rice, cover again, and cook for 5 more minutes. Remove from heat and let sit, covered, for 5 minutes.
4. Fluff rice with a fork and sprinkle with cilantro (if using).

The turmeric and curry powder create a vibrant, aromatic rice that’s fluffy without being sticky—perfect for soaking up sauces or standing alone.

Tip: For extra richness, stir in a pat of butter with the peas.

Basmati Rice and Lentil Casserole

This cozy, one-pot wonder combines fluffy basmati rice and tender lentils with warm spices for a hearty, vegetarian-friendly meal that’s as easy as it is satisfying.

Ingredients:

• 1 cup basmati rice, rinsed
• 1 cup brown or green lentils, rinsed
• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp turmeric
• 1/4 tsp red pepper flakes
• 3 cups vegetable broth
• 1 tsp salt
• 1/2 cup chopped fresh cilantro (optional)

Instructions:

1. Preheat oven to 375°F. Heat olive oil in a large oven-safe skillet or Dutch oven over medium heat. Add onion and cook for 5 minutes until soft. Stir in garlic, cumin, coriander, turmeric, and red pepper flakes; cook for 1 minute until fragrant.
2. Add rice, lentils, vegetable broth, and salt. Bring to a boil, then cover and transfer to the oven.
3. Bake for 35 minutes until liquid is absorbed and rice is tender. Fluff with a fork and stir in cilantro (if using).

The magic here? The rice and lentils cook together perfectly in the oven, absorbing all the spiced broth for a fragrant, hands-off dish. Serve with yogurt or a squeeze of lemon for brightness.

Tip: For extra depth, toast whole cumin seeds with the onions before adding ground spices.

Basmati Rice Pudding with Cardamom

This fragrant rice pudding is the ultimate comfort dessert—creamy, subtly spiced, and just sweet enough to feel indulgent without being heavy.

Ingredients

• 1/2 cup basmati rice, rinsed
• 4 cups whole milk
• 1/3 cup granulated sugar
• 1/4 tsp salt
• 6 green cardamom pods, lightly crushed
• 1/4 tsp ground cinnamon
• 1 tbsp unsalted butter
• 1 tsp vanilla extract
• 2 tbsp sliced almonds, toasted (for garnish)

Instructions

1. In a heavy-bottomed pot, combine the rinsed basmati rice, whole milk, sugar, salt, cardamom pods, and cinnamon. Bring to a gentle boil over medium heat, stirring occasionally.
2. Reduce heat to low and simmer uncovered for 45–50 minutes, stirring every 10 minutes, until the rice is tender and the mixture thickens to a porridge-like consistency.
3. Remove from heat. Stir in the butter and vanilla extract, then discard the cardamom pods.
4. Serve warm or chilled, topped with toasted almonds.

The cardamom adds a floral warmth that makes this pudding feel extra special—perfect for cozy nights or impressing guests with minimal effort.

Tip: For extra richness, swap 1 cup of the milk for coconut milk.

Basmati Rice with Roasted Vegetables

This fragrant, veggie-packed basmati rice is a one-pan wonder—perfect for busy weeknights when you want something wholesome without the fuss.

Ingredients:

• 1 cup basmati rice, rinsed
• 1 ¾ cups water
• 2 tbsp olive oil, divided
• 1 tsp ground cumin
• 1 tsp garlic powder
• ½ tsp salt
• ¼ tsp black pepper
• 1 small red onion, chopped
• 1 bell pepper (any color), diced
• 1 medium zucchini, cubed
• 1 cup cherry tomatoes, halved
• 2 tbsp fresh parsley, chopped (for garnish)

Instructions:

1. Preheat oven to 425°F. In a small pot, combine rinsed basmati rice, water, 1 tbsp olive oil, ½ tsp salt, and ¼ tsp black pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let sit (covered) for 5 minutes.
2. Meanwhile, toss red onion, bell pepper, zucchini, and cherry tomatoes with remaining 1 tbsp olive oil, 1 tsp cumin, 1 tsp garlic powder, and ¼ tsp salt. Spread on a baking sheet and roast for 20 minutes, stirring halfway, until veggies are tender and slightly charred.
3. Fluff the rice with a fork and gently fold in the roasted vegetables. Garnish with fresh parsley.

The cumin and garlic powder infuse the rice with warmth, while the roasted veggies add a caramelized sweetness—every bite is a balance of fluffy and crispy textures.

Tip: For extra depth, toast the cumin in a dry pan for 30 seconds before adding it to the veggies.

Basmati Rice and Chicken Biryani

Ingredients:

• 1.5 cups basmati rice, rinsed and soaked for 20 minutes
• 1.5 lbs boneless chicken thighs, cut into 1-inch pieces
• 1 large yellow onion, thinly sliced
• 1/4 cup plain yogurt
• 3 tbsp ghee (or neutral oil)
• 2 tbsp biryani masala
• 1 tsp ground turmeric
• 1 tsp salt
• 1/2 tsp sugar
• 2 cups low-sodium chicken broth
• 1/4 cup chopped cilantro
• 1/4 cup fried onions (for garnish)

Instructions:

1. In a large Dutch oven, heat 2 tbsp ghee over medium-high. Cook the onion until golden (8 minutes), stirring often.
2. Add chicken, 2 tbsp biryani masala, 1 tsp turmeric, 1 tsp salt, and 1/2 tsp sugar. Cook until chicken is lightly browned (5 minutes).
3. Stir in yogurt and 1/4 cup cilantro, then layer drained rice on top. Pour 2 cups broth over the rice (do not stir).
4. Cover, reduce heat to low, and simmer for 20 minutes until liquid is absorbed and rice is tender. Turn off heat and let sit 5 minutes.
5. Fluff gently with a fork, garnish with fried onions and remaining 1 tbsp ghee.

The magic here? The rice steams directly over the spiced chicken, absorbing every bit of flavor without turning mushy.

Tip: For extra fragrance, toss 2 crushed cardamom pods and 1 cinnamon stick into the broth.

Basmati Rice with Shrimp and Coconut Curry

This fragrant, one-pot wonder combines tender shrimp, fluffy basmati rice, and a creamy coconut curry sauce—perfect for a weeknight dinner that feels special.

Ingredients:

• 1 cup basmati rice, rinsed
• 1 lb large shrimp, peeled and deveined
• 1 tbsp olive oil
• 1 small yellow onion, finely diced
• 3 garlic cloves, minced
• 1 tbsp freshly grated ginger
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 1/2 tsp red pepper flakes
• 1 (13.5 oz) can coconut milk
• 1 cup chicken or vegetable broth
• 1 tbsp lime juice
• 1/2 tsp salt
• Fresh cilantro, for garnish

Instructions:

1. Heat 1 tbsp olive oil in a large skillet over medium heat. Add onion and cook for 3 minutes until softened. Stir in garlic, ginger, 1 tsp turmeric, 1 tsp cumin, and 1/2 tsp red pepper flakes; cook for 1 minute until fragrant.
2. Add basmati rice, stirring to coat in the spices. Pour in coconut milk and 1 cup broth, then bring to a simmer. Cover, reduce heat to low, and cook for 15 minutes.
3. Nestle shrimp into the rice, cover, and cook for 5 minutes until shrimp are pink and opaque. Remove from heat and stir in 1 tbsp lime juice and 1/2 tsp salt.
4. Fluff rice with a fork, garnish with cilantro, and serve warm.

The magic here? The rice soaks up all the coconut curry goodness while cooking, making every bite rich and flavorful.

Tip: For extra depth, toast the spices in the oil for 30 seconds before adding the onion.

Basmati Rice Stuffed Bell Peppers

These vibrant bell peppers are stuffed with fragrant basmati rice, spiced just right, and baked to tender perfection—a hearty yet light meal that’s as pretty as it is flavorful.

Ingredients:

• 4 large bell peppers (any color), tops cut off and seeds removed
• 1 cup uncooked basmati rice, rinsed
• 1 ½ cups vegetable broth
• 1 tbsp olive oil
• 1 small yellow onion, finely diced
• 2 garlic cloves, minced
• 1 tsp ground cumin
• ½ tsp smoked paprika
• ½ tsp salt
• ¼ tsp black pepper
• ¼ cup chopped fresh parsley
• ½ cup crumbled feta cheese (optional)

Instructions:

1. Preheat oven to 375°F. Lightly grease a baking dish just large enough to hold the peppers upright.
2. In a saucepan, combine basmati rice and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed. Remove from heat and let sit, covered, for 5 minutes.
3. Meanwhile, heat olive oil in a skillet over medium heat. Add onion and sauté for 4 minutes until soft. Stir in garlic, cumin, smoked paprika, salt, and black pepper; cook for 1 minute until fragrant.
4. Fluff the cooked rice with a fork, then fold in the onion mixture, parsley, and feta (if using). Stuff the peppers generously with the rice mixture.
5. Place peppers in the prepared dish, cover loosely with foil, and bake for 30 minutes. Uncover and bake 10 more minutes until peppers are tender and slightly charred at the edges.

The basmati rice stays fluffy while soaking up the peppers’ sweetness, and a sprinkle of feta adds a salty tang that ties it all together.

Tip: For extra smokiness, char the peppers directly over a gas flame for 1–2 minutes before stuffing.

Basmati Rice and Mango Salad

This vibrant salad combines fluffy basmati rice with juicy mango for a sweet-savory bite that’s perfect for picnics or potlucks.

Ingredients:

• 1 cup uncooked basmati rice, rinsed
• 1 ¾ cups water
• ½ tsp salt
• 1 large ripe mango, diced (about 1 ½ cups)
• ½ cup diced red bell pepper
• ¼ cup finely chopped red onion
• ¼ cup chopped fresh cilantro
• 2 tbsp lime juice
• 1 tbsp olive oil
• ½ tsp ground cumin
• ¼ tsp black pepper

Instructions:

1. In a saucepan, combine the rinsed basmati rice, water, and ½ tsp salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork and cool to room temperature.
2. In a large bowl, gently toss the cooled rice with diced mango, red bell pepper, red onion, and cilantro.
3. In a small bowl, whisk together lime juice, olive oil, cumin, and black pepper. Pour over the salad and toss to coat evenly.
4. Chill for at least 30 minutes before serving to let the flavors meld.

The contrast of warm spices with bright mango and fresh herbs makes this salad a standout—no one will guess how simple it is!

Tip: For extra crunch, sprinkle with toasted sliced almonds just before serving.

Basmati Rice with Mushrooms and Thyme

This fragrant, earthy rice dish feels fancy but comes together in one pot—perfect for busy weeknights when you want something cozy yet effortless.

Ingredients:

• 1 cup basmati rice, rinsed
• 8 oz cremini mushrooms, sliced
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 2 tbsp butter
• 1 tbsp olive oil
• 1 tsp fresh thyme leaves (or ½ tsp dried)
• 1 ¾ cups vegetable broth
• ½ tsp salt
• ¼ tsp black pepper

Instructions:

1. Melt 1 tbsp butter with 1 tbsp olive oil in a medium pot over medium heat. Add mushrooms and cook for 5 minutes until golden, stirring occasionally.
2. Add onion and cook for 3 minutes until soft. Stir in garlic and 1 tsp thyme, cooking for 30 seconds until fragrant.
3. Add rinsed basmati rice, ½ tsp salt, and ¼ tsp black pepper, stirring to coat. Pour in 1 ¾ cups broth and bring to a boil.
4. Reduce heat to low, cover, and simmer for 15 minutes (no peeking!). Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork and stir in remaining 1 tbsp butter.

The trick here? Letting the rice steam off-heat ensures fluffy grains, while that final butter swirl adds a luxurious richness. The thyme-mushroom combo tastes like a hug in a bowl.

Tip: For extra depth, swap ¼ cup broth with dry white wine in step 3.

Basmati Rice and Beef Kofta

This fragrant, spiced beef kofta served over fluffy basmati rice is a weeknight winner—packed with bold flavors but simple enough for any home cook.

Ingredients

• 1 cup basmati rice, rinsed
• 1 lb ground beef (85% lean)
• 1 small yellow onion, grated (about 1/4 cup)
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp ground cinnamon
• 1/2 tsp salt
• 2 tbsp olive oil, divided
• 1 3/4 cups water
• 1/4 cup chopped fresh parsley

Instructions

1. In a medium pot, heat 1 tbsp olive oil over medium heat. Add the basmati rice and toast, stirring, for 2 minutes. Pour in 1 3/4 cups water, bring to a boil, then cover and reduce heat to low. Cook for 15 minutes. Remove from heat and let steam, covered, for 5 minutes.
2. Meanwhile, mix ground beef, grated onion, garlic, 1 tsp cumin, 1 tsp paprika, 1/2 tsp cinnamon, and 1/2 tsp salt in a bowl. Shape into 12 oval patties (about 2 inches long).
3. Heat 1 tbsp olive oil in a skillet over medium-high. Cook kofta in batches for 3–4 minutes per side until browned and cooked through.
4. Fluff the rice with a fork and stir in chopped parsley. Serve kofta over rice.

The warm cinnamon and smoky paprika in the kofta pair perfectly with the nutty basmati rice—each bite is a cozy hug of spices.

Tip: For extra flavor, toast whole cumin seeds in the oil before adding the rice in step 1.

Basmati Rice with Pineapple and Cashews

This tropical-inspired rice dish is a sweet-savory side that’ll steal the spotlight at your next weeknight dinner or potluck.

Ingredients:

• 1 cup basmati rice, rinsed
• 1 ½ cups water
• 1 cup fresh pineapple, diced (or canned, drained)
• ½ cup raw cashews
• 2 tbsp butter or coconut oil
• 1 small shallot, minced
• 1 tsp ground turmeric
• ½ tsp salt
• 2 tbsp fresh cilantro, chopped

Instructions:

1. Melt 1 tbsp butter in a skillet over medium heat. Add cashews and toast for 3–4 minutes, stirring often, until golden. Transfer to a plate.
2. In the same skillet, melt remaining 1 tbsp butter. Sauté shallot for 2 minutes until soft. Stir in turmeric and salt, then add rice, tossing to coat.
3. Pour in water, bring to a boil, then reduce heat to low. Cover and simmer for 15 minutes (no peeking!).
4. Remove from heat; let sit 5 minutes. Fluff with a fork, then gently fold in pineapple, toasted cashews, and cilantro.

The juicy pineapple and crunchy cashews add playful texture, while turmeric gives the rice a sunny hue that’s as pretty as it is flavorful.

Tip: For extra fragrance, toast the rice in the butter for 1 minute before adding water.

Basmati Rice and Tandoori Chicken

This fragrant basmati rice pairs perfectly with smoky, yogurt-marinated tandoori chicken for a meal that’s vibrant and full of flavor—no tandoor oven required!

Ingredients

• 1 cup basmati rice, rinsed
• 1 ½ cups water
• 1 tbsp butter
• ½ tsp salt
• 4 chicken thighs, skin-on
• ½ cup plain yogurt
• 1 tbsp lemon juice
• 2 tsp garam masala
• 1 tsp smoked paprika
• ½ tsp turmeric
• 2 garlic cloves, minced
• 1 tbsp olive oil

Instructions

1. Marinate the chicken: In a bowl, mix ½ cup yogurt, 1 tbsp lemon juice, 2 tsp garam masala, 1 tsp smoked paprika, ½ tsp turmeric, and 2 minced garlic cloves. Coat chicken thighs evenly and refrigerate for at least 1 hour (or up to overnight).
2. Cook the rice: Melt 1 tbsp butter in a saucepan over medium heat. Add rinsed basmati rice and toast for 1 minute. Pour in 1 ½ cups water and ½ tsp salt, bring to a boil, then cover and simmer for 15 minutes. Remove from heat and let sit, covered, for 5 minutes.
3. Roast the chicken: Preheat oven to 425°F. Heat 1 tbsp olive oil in an oven-safe skillet over medium-high. Sear chicken thighs for 3 minutes per side until browned. Transfer skillet to oven and bake for 20 minutes until internal temperature reaches 165°F.

The tandoori chicken’s charred edges and tender interior contrast beautifully with the fluffy, buttery rice—a restaurant-worthy combo made simple.

Tip: For extra smoky flavor, broil the chicken for 2–3 minutes at the end of cooking.

Basmati Rice with Cilantro and Lime

Bright, fresh, and just a little zesty, this cilantro-lime rice is the perfect side for everything from tacos to grilled chicken.

Ingredients:

• 1 cup basmati rice, rinsed
• 1 3/4 cups water
• 1/2 tsp salt
• 2 tbsp fresh lime juice (about 1 lime)
• 1/4 cup finely chopped fresh cilantro
• 1 tbsp unsalted butter or olive oil

Instructions:

1. In a medium saucepan, combine the rinsed basmati rice, water, and 1/2 tsp salt. Bring to a boil over high heat.
2. Reduce heat to low, cover, and simmer for 15 minutes (no peeking!). Remove from heat and let sit, covered, for 5 more minutes.
3. Fluff the rice with a fork, then gently stir in 2 tbsp lime juice, 1/4 cup cilantro, and 1 tbsp butter or oil until evenly combined.

The lime’s tang and cilantro’s herbal pop make this rice anything but boring—it’s fluffy, fragrant, and just vibrant enough to steal the spotlight.

Tip: For extra depth, toast the rice in the butter or oil for 1 minute before adding water.

Conclusion

With 20 delicious basmati rice recipes for any occasion, this roundup has something for everyone! Whether you’re craving comfort food or something exotic, these dishes are sure to impress. Give them a try, and don’t forget to share your favorites in the comments or pin this article for later. Happy cooking!