18 Flavorful Indian Rice Recipes to Savor

Craving aromatic, spice-kissed rice dishes that bring the vibrant flavors of India to your kitchen? Whether you’re whipping up a quick weeknight dinner or hosting a cozy feast, these 18 irresistible Indian rice recipes—from fragrant biryanis to comforting pulao—will transform your meals into unforgettable experiences. Get ready to savor every bite—your taste buds are in for a treat!

Basmati Pilaf with Saffron and Nuts

This fragrant, golden-hued pilaf is studded with crunchy nuts and perfumed with saffron—a showstopper side that pairs beautifully with grilled meats or roasted veggies.

Ingredients

• 1 ½ cups basmati rice, rinsed and drained
• 2 ½ cups low-sodium chicken or vegetable broth
• ¼ cup golden raisins
• ¼ cup sliced almonds
• ¼ cup shelled pistachios
• 3 tbsp unsalted butter, divided
• 1 small yellow onion, finely diced
• ½ tsp saffron threads, lightly crushed
• 1 tsp kosher salt
• ½ tsp ground cumin
• ¼ tsp black pepper

Instructions

1. In a small bowl, soak the saffron threads in 2 tbsp warm water for 10 minutes.
2. Melt 2 tbsp butter in a deep skillet over medium heat. Add the onion and cook for 4 minutes until softened. Stir in the rice, 1 tsp salt, ½ tsp cumin, and ¼ tsp black pepper; toast for 2 minutes.
3. Pour in the broth and saffron water (including threads), then scatter the raisins on top. Bring to a boil, cover, and reduce heat to low. Simmer for 15 minutes without stirring.
4. Meanwhile, toast the almonds and pistachios in a dry pan over medium heat for 3 minutes until fragrant. Set aside.
5. Remove the pilaf from heat and let it sit, covered, for 5 minutes. Fluff with a fork, then gently fold in the remaining 1 tbsp butter and half the nuts. Garnish with the rest.

The magic here? Toasting the rice unlocks its nutty depth, while the saffron infuses every grain with floral warmth—no fancy techniques required.

Tip: For extra richness, swap the butter with ghee and drizzle with a touch of honey before serving.

Vegetable Biryani with Coconut Milk

This fragrant, one-pot biryani is packed with tender veggies and creamy coconut milk for a comforting dish that’s weeknight-friendly but feels special.

Ingredients:

• 1.5 cups basmati rice, rinsed
• 1 tbsp ghee or coconut oil
• 1 small yellow onion, thinly sliced
• 1 large carrot, diced
• 1 cup cauliflower florets
• 1/2 cup green beans, chopped
• 1 (13.5 oz) can coconut milk
• 1.5 cups vegetable broth
• 1 tsp cumin seeds
• 1 tsp garam masala
• 1/2 tsp turmeric
• 1/2 tsp salt
• 1/4 cup chopped cilantro (for garnish)

Instructions:

1. Heat ghee or coconut oil in a deep skillet over medium. Add cumin seeds and toast for 30 seconds until fragrant. Add onion and cook for 4 minutes until soft.
2. Stir in carrot, cauliflower, and green beans, cooking for 3 minutes. Add garam masala, turmeric, and salt, tossing to coat.
3. Pour in coconut milk and vegetable broth, then add rice. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
4. Turn off heat and let sit, covered, for 5 minutes. Fluff with a fork and garnish with cilantro.

The coconut milk adds a subtle sweetness that balances the warm spices, while the veggies stay perfectly crisp-tender. Tip: For extra richness, stir in a handful of toasted cashews before serving.

Lemon Rice with Mustard Seeds and Curry Leaves

Bright, tangy, and packed with aromatic spices, this South Indian-inspired lemon rice is a quick way to turn plain rice into something special.

Ingredients:

• 2 cups cooked and cooled basmati rice (day-old works best)
• 2 tbsp vegetable oil or ghee
• 1 tsp black mustard seeds
• 10 fresh curry leaves
• 1/2 tsp turmeric powder
• 1/4 tsp asafoetida (hing)
• 2 tbsp lemon juice (about 1 large lemon)
• 1/2 tsp salt
• 2 tbsp roasted peanuts (optional, for crunch)

Instructions:

1. Heat oil or ghee in a large skillet over medium heat. Add mustard seeds and cook for 30 seconds until they start to pop.
2. Add curry leaves, turmeric, and asafoetida. Stir for 10 seconds until fragrant.
3. Reduce heat to low. Add cooked rice, breaking up any clumps with a spatula. Gently toss to coat evenly with the spice mixture.
4. Drizzle lemon juice and sprinkle salt over the rice. Toss again and cook for 2–3 minutes until heated through. Stir in peanuts if using.

The magic here is in the tempered spices—those crackled mustard seeds and curry leaves infuse every bite with a nutty, citrusy depth that’s irresistible.

Tip: For extra vibrancy, fold in chopped cilantro just before serving.

Tomato Pulao with Fresh Herbs

This fragrant one-pot wonder is packed with juicy tomatoes and bright herbs, making it a vibrant weeknight meal that comes together in under 30 minutes.

Ingredients

• 1 cup basmati rice, rinsed
• 2 tbsp ghee or olive oil
• 1 tsp cumin seeds
• 1 small yellow onion, finely chopped
• 2 garlic cloves, minced
• 1-inch ginger, grated
• 2 large tomatoes, diced (about 2 cups)
• 1/2 tsp turmeric
• 1 tsp garam masala
• 1/2 tsp salt
• 2 cups vegetable broth
• 1/4 cup chopped cilantro
• 2 tbsp chopped mint

Instructions

1. Heat ghee in a deep skillet over medium. Add cumin seeds and toast for 30 seconds until fragrant. Stir in onion and cook for 3 minutes until soft.
2. Add garlic and ginger, cooking for 1 minute. Stir in tomatoes, turmeric, garam masala, and salt. Cook for 5 minutes until tomatoes break down.
3. Add rice and toast for 1 minute. Pour in vegetable broth, bring to a boil, then reduce heat to low. Cover and simmer for 15 minutes.
4. Turn off heat and let sit, covered, for 5 minutes. Fluff with a fork, then fold in cilantro and mint.

The magic here? Toasting the rice with the spiced tomato paste gives every grain incredible depth—no bland bites!

Tip: For extra richness, swirl in a pat of butter before serving.

Spicy Chicken Biryani with Fried Onions

This fragrant, one-pot wonder layers tender chicken and fluffy rice with crispy fried onions and a kick of heat—perfect for when you’re craving bold flavors without the fuss.

Ingredients

• 1.5 cups basmati rice, rinsed and soaked for 20 minutes
• 1.5 lbs bone-in chicken thighs
• 1 large yellow onion, thinly sliced
• 1/4 cup vegetable oil, divided
• 1 tbsp ginger-garlic paste
• 1/2 cup plain yogurt
• 1 tsp ground turmeric
• 1 tbsp garam masala
• 1 tsp cayenne pepper
• 1 tsp salt
• 2 cups water
• 1/4 cup chopped cilantro

Instructions

1. Heat 2 tbsp vegetable oil in a deep skillet over medium. Add the sliced onion and fry for 10–12 minutes, stirring occasionally, until deep golden. Remove half for garnish.
2. To the same skillet, add 1 tbsp ginger-garlic paste and sauté 30 seconds until fragrant. Add chicken and sear 5 minutes per side.
3. Stir in 1/2 cup yogurt, 1 tsp turmeric, 1 tbsp garam masala, 1 tsp cayenne, and 1 tsp salt. Cook 2 minutes, then layer drained rice over the chicken.
4. Pour 2 cups water over the rice. Cover, reduce heat to low, and simmer 20 minutes until liquid is absorbed.
5. Fluff with a fork, top with reserved fried onions and 1/4 cup cilantro. Serve hot.

The magic here? Crispy onions add a sweet crunch against the smoky spices, while the yogurt keeps the chicken juicy. Tip: For extra depth, toast whole spices (1 cinnamon stick, 3 cardamom pods) in the oil before frying onions.

Jeera Rice with Ghee and Cumin Seeds

This buttery, aromatic rice dish is a weeknight hero—simple enough for busy days but packed with warm, toasty cumin flavor.

Ingredients

• 1 cup basmati rice, rinsed and drained
• 2 tbsp ghee (or unsalted butter)
• 1 tsp cumin seeds
• 1 small bay leaf
• 1.75 cups water
• 3/4 tsp salt
• 1 tbsp chopped cilantro (optional, for garnish)

Instructions

1. Melt ghee in a saucepan over medium heat. Add cumin seeds and bay leaf; toast for 30 seconds until fragrant and the seeds sizzle.
2. Add rice and stir to coat in ghee, toasting for 1 minute. Pour in water and stir in salt.
3. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes (no peeking!). Turn off heat and let steam, covered, for 5 more minutes.
4. Fluff rice with a fork, discard the bay leaf, and garnish with cilantro if using.

The magic here? Toasting the cumin seeds in ghee first—it infuses every grain with nutty depth.

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

Paneer Fried Rice with Bell Peppers

This vibrant paneer fried rice is a quick, protein-packed twist on the classic, with crispy cubes of cheese and sweet bell peppers for a pop of color.

Ingredients:

• 2 cups cooked and cooled basmati rice (preferably day-old)
• 8 oz paneer, cut into ½-inch cubes
• 1 medium red bell pepper, diced
• 1 medium green bell pepper, diced
• 3 tbsp vegetable oil, divided
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp sugar
• ½ tsp red chili flakes (adjust to taste)
• ½ tsp salt
• 2 green onions, thinly sliced

Instructions:

1. Heat 1 tbsp vegetable oil in a large nonstick skillet over medium-high. Add paneer cubes and cook, turning occasionally, until golden on all sides (4–5 minutes). Transfer to a plate.
2. In the same skillet, heat 2 tbsp vegetable oil. Add red and green bell peppers and stir-fry for 2 minutes until slightly softened.
3. Add cooked rice, breaking up clumps with a spatula. Drizzle with soy sauce, rice vinegar, sugar, red chili flakes, and salt. Toss well to coat evenly.
4. Return paneer to the skillet along with green onions. Stir-fry for another 2 minutes until everything is heated through.

The magic here? Crispy-edged paneer soaks up the tangy-sweet sauce while keeping its creamy center—no soggy bites!

Tip: For extra texture, toast the rice in a dry pan for 2 minutes before adding oil and peppers.

Sambar Rice with Tamarind and Lentils

This fragrant one-pot dish combines tangy tamarind, earthy lentils, and warm spices for a comforting South Indian classic that’s weeknight-friendly.

Ingredients

• 1 cup basmati rice, rinsed
• ½ cup split pigeon peas (toor dal), rinsed
• 1 tbsp tamarind paste
• 1 small onion, finely chopped
• 1 medium carrot, diced
• 1 small eggplant, cubed
• 2 tbsp sambar powder
• ½ tsp turmeric
• 1 tsp mustard seeds
• 2 dried red chilies
• 8–10 fresh curry leaves
• 2 tbsp vegetable oil
• 3½ cups water
• 1 tsp salt

Instructions

1. Heat 2 tbsp vegetable oil in a deep pot over medium. Add 1 tsp mustard seeds and let them pop (30 seconds). Toss in 2 dried red chilies and 8–10 curry leaves, frying until fragrant (1 minute).
2. Add onion and sauté until translucent (3 minutes). Stir in carrot and eggplant, cooking until slightly softened (5 minutes).
3. Mix in 2 tbsp sambar powder and ½ tsp turmeric, coating the veggies. Add rice, toor dal, 1 tbsp tamarind paste, 1 tsp salt, and 3½ cups water. Bring to a boil.
4. Cover, reduce heat to low, and simmer for 20 minutes until rice and lentils are tender. Let rest, covered, for 5 minutes before fluffing.

The magic here? Tamarind’s bright punch balances the lentils’ creaminess, while sambar powder infuses every bite with toasty depth.

Tip: For extra richness, stir in a spoonful of ghee just before serving.

Curd Rice with Tempered Mustard Seeds

This comforting South Indian classic is like a hug in a bowl—creamy, tangy, and spiked with a crackling mustard seed tempering that adds just the right crunch.

Ingredients:

• 1 cup cooked white rice (cooled)
• 1 cup plain whole-milk yogurt
• 1/4 cup whole milk
• 1 tbsp ghee or neutral oil
• 1 tsp black mustard seeds
• 1 dried red chili, broken in half (optional)
• 1/4 tsp asafoetida (hing)
• 10 fresh curry leaves
• 1/2 tsp salt

Instructions:

1. In a large bowl, mash the cooked rice lightly with a fork. Stir in the yogurt and milk until creamy but still slightly textured. Mix in the salt and set aside.
2. Heat ghee in a small skillet over medium heat. Add the mustard seeds and cover immediately—they’ll pop like popcorn in 10–15 seconds. Uncover, then add the dried chili (if using), asafoetida, and curry leaves. Sizzle for 10 seconds until fragrant.
3. Pour the entire tempering over the rice mixture and fold gently. Serve chilled or at room temperature.

The magic here is in the contrast: cool, creamy rice against the warm, nutty tempering that wakes up every bite.

Tip: For extra richness, stir in a handful of halved seedless grapes or pomegranate arils before serving.

Hyderabadi Dum Biryani with Mint and Coriander

This fragrant, layered biryani is a showstopper—tender meat, fluffy rice, and a burst of fresh herbs make it worth the slow-cooked love.

Ingredients

• 2 cups basmati rice, rinsed and soaked 30 minutes
• 1.5 lbs chicken thighs (or lamb), bone-in
• 1 cup plain yogurt
• 1 large onion, thinly sliced
• 1/4 cup fresh mint leaves, chopped
• 1/4 cup fresh cilantro (coriander), chopped
• 3 tbsp ghee (or neutral oil)
• 1 tbsp ginger-garlic paste
• 1 tsp ground turmeric
• 2 tsp garam masala
• 1 tsp red chili powder
• 1 tsp salt
• 1/2 tsp saffron threads, soaked in 2 tbsp warm milk
• 4 cups water

Instructions

1. Heat ghee in a heavy pot over medium. Fry onion until golden (8–10 minutes). Add ginger-garlic paste, turmeric, garam masala, chili powder, and salt; cook 1 minute until fragrant.
2. Add chicken, turning to coat. Stir in yogurt, mint, and cilantro. Cover and simmer 20 minutes until meat is tender.
3. Meanwhile, boil rice in water for 5 minutes (70% cooked). Drain.
4. Layer half the rice over the meat, drizzle with saffron milk, then top with remaining rice. Cover with a tight lid and cook on low heat for 25 minutes (“dum” style).
5. Let rest 10 minutes, then fluff gently to mix layers.

The magic? That golden crust (tahdig) at the bottom—crispy rice infused with all the spiced juices.

Tip: For extra fragrance, tuck a few whole mint stems between the rice layers before the final cook.

Peas Pulao with Ginger and Green Chilies

This fragrant, one-pot rice dish is studded with sweet peas and warmed by a kick of fresh ginger and chilies—perfect for busy weeknights or a simple side.

Ingredients

• 1 cup basmati rice, rinsed and drained
• 1 tbsp ghee or neutral oil
• 1 tsp cumin seeds
• 1 small yellow onion, finely chopped
• 1 tbsp freshly grated ginger
• 1–2 green chilies, slit lengthwise (adjust to taste)
• 1 cup frozen peas, thawed
• 1 3/4 cups water
• 3/4 tsp salt
• 1/4 tsp sugar
• 2 tbsp chopped cilantro (for garnish)

Instructions

1. Heat 1 tbsp ghee in a heavy-bottomed pot over medium heat. Add 1 tsp cumin seeds and sizzle for 10 seconds until fragrant.
2. Add the chopped onion and sauté for 3–4 minutes until soft. Stir in 1 tbsp grated ginger and 1–2 green chilies, cooking for 1 minute.
3. Add the rinsed basmati rice and toast lightly for 1 minute. Stir in peas, 1 3/4 cups water, 3/4 tsp salt, and 1/4 tsp sugar. Bring to a boil.
4. Cover, reduce heat to low, and simmer for 15 minutes. Turn off heat and let steam, covered, for 5 minutes.
5. Fluff rice with a fork, garnish with 2 tbsp cilantro, and serve hot.

The magic here? Toasting the rice with aromatics before cooking gives every grain a subtle nutty depth—no bland bites!

Tip: For extra richness, swap water with vegetable broth and top with a pat of butter before serving.

Egg Fried Rice with Indian Spices

This fragrant, spiced-up twist on classic fried rice brings bold flavors to your weeknight dinner—ready in under 20 minutes!

Ingredients

• 2 cups cooked and cooled jasmine rice (day-old works best)
• 2 tbsp vegetable oil, divided
• 2 eggs, lightly beaten
• 1/2 cup finely diced onion
• 2 garlic cloves, minced
• 1 tsp grated fresh ginger
• 1/2 tsp ground cumin
• 1/2 tsp turmeric
• 1/4 tsp garam masala
• 1 tbsp soy sauce
• 1/2 tsp salt
• 1/4 cup chopped cilantro

Instructions

1. Heat 1 tbsp vegetable oil in a large skillet or wok over medium-high. Add beaten eggs and scramble for 1–2 minutes until just set. Transfer to a plate.
2. Add remaining 1 tbsp oil to the skillet. Sauté onion for 2 minutes until translucent, then stir in garlic and ginger for 30 seconds until fragrant.
3. Add cumin, turmeric, and garam masala, stirring for 10 seconds to toast the spices. Toss in the rice, breaking up clumps with a spatula.
4. Drizzle with soy sauce and sprinkle salt. Cook for 3–4 minutes, stirring occasionally, until rice is lightly crisped. Fold in scrambled eggs and cilantro.

The magic here? Toasting the spices unlocks their aroma, while day-old rice gives that perfect dry texture. No soggy grains!

Tip: For extra kick, top with a drizzle of chili oil or serve with lime wedges.

Masala Rice with Mixed Vegetables

This vibrant one-pot dish is packed with warm spices and colorful veggies—perfect for a quick weeknight dinner that feels anything but ordinary.

Ingredients:

• 1 cup basmati rice, rinsed
• 2 tbsp ghee or vegetable oil
• 1 small yellow onion, finely chopped
• 1 tsp cumin seeds
• 1 tbsp ginger-garlic paste
• 1 tsp turmeric
• 1 tsp garam masala
• 1/2 tsp red chili powder
• 1 cup mixed vegetables (carrots, peas, bell peppers), diced
• 2 cups vegetable broth
• 1/2 tsp salt
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Heat 2 tbsp ghee in a deep skillet over medium heat. Add 1 tsp cumin seeds and toast for 30 seconds until fragrant.
2. Add the chopped onion and sauté for 3 minutes until soft. Stir in 1 tbsp ginger-garlic paste, 1 tsp turmeric, 1 tsp garam masala, and 1/2 tsp red chili powder. Cook for 1 minute until aromatic.
3. Add the mixed vegetables and sauté for 2 minutes. Stir in the rinsed basmati rice, coating it evenly with the spices.
4. Pour in 2 cups vegetable broth and 1/2 tsp salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until the liquid is absorbed and rice is tender.
5. Fluff the rice with a fork, garnish with fresh cilantro, and serve hot.

The toasted cumin seeds and garam masala give this rice a deeply aromatic backbone, while the veggies keep it bright and fresh—no side dish needed!

Tip: For extra richness, swap the broth with coconut milk and reduce the quantity to 1.5 cups.

Kashmiri Pulao with Dried Fruits

This fragrant, slightly sweet pulao is studded with jewel-toned dried fruits and warm spices—a showstopper for special dinners or Sunday feasts.

Ingredients:

• 1 ½ cups basmati rice, rinsed and soaked for 20 minutes
• 3 cups water
• 2 tbsp ghee (or unsalted butter)
• 1 small yellow onion, thinly sliced
• 1 bay leaf
• 4 green cardamom pods, lightly crushed
• 1 cinnamon stick (2 inches)
• ½ tsp cumin seeds
• ¼ cup golden raisins
• ¼ cup dried apricots, chopped
• 2 tbsp slivered almonds
• 1 tbsp sugar
• ¾ tsp salt
• Pinch of saffron threads, soaked in 2 tbsp warm milk (optional)

Instructions:

1. Heat 2 tbsp ghee in a heavy pot over medium heat. Add 1 sliced onion and cook for 5 minutes until soft. Stir in 1 bay leaf, 4 cardamom pods, 1 cinnamon stick, and ½ tsp cumin seeds; sauté 1 minute until fragrant.
2. Drain the soaked rice and add to the pot with 3 cups water, ¼ cup raisins, ¼ cup apricots, 2 tbsp almonds, 1 tbsp sugar, and ¾ tsp salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
3. Remove from heat. Drizzle with saffron milk (if using), fluff with a fork, and let sit covered for 5 minutes.

The magic here? The plump dried fruits soak up the spiced ghee, creating little bursts of caramelized sweetness in every bite.

Tip: For extra richness, swap ½ cup water with coconut milk.

Coconut Rice with Cashews and Raisins

This fragrant coconut rice is a cozy side dish with a touch of sweetness from plump raisins and crunch from buttery cashews—perfect for pairing with curries or grilled meats.

• 1 cup jasmine rice, rinsed
• 1 (13.5 oz) can coconut milk
• 1/2 cup water
• 1/4 cup unsalted cashews, roughly chopped
• 1/4 cup golden raisins
• 1 tbsp coconut oil
• 1/2 tsp salt
• 1/4 tsp ground cardamom

1. In a medium saucepan, heat 1 tbsp coconut oil over medium-low. Add cashews and toast for 2–3 minutes, stirring often, until lightly golden. Transfer to a plate.
2. In the same pan, combine jasmine rice, coconut milk, water, 1/2 tsp salt, and 1/4 tsp cardamom. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 15 minutes.
3. Remove from heat (keep covered) and let steam for 5 minutes. Fluff with a fork, then fold in raisins and toasted cashews.

The creamy rice balances the pops of sweetness and crunch—just wait for that first whiff of cardamom! Tip: For extra richness, swap water with coconut water and sprinkle with toasted coconut flakes before serving.

Prawn Biryani with Coconut and Spices

This fragrant prawn biryani is a one-pot wonder, layered with tender shrimp, fluffy basmati rice, and a creamy coconut-spice blend that’ll have everyone asking for seconds.

Ingredients:

• 1.5 cups basmati rice, rinsed and drained
• 1 lb large prawns, peeled and deveined
• 1 cup coconut milk
• 1 large yellow onion, thinly sliced
• 2 tbsp ghee (or butter)
• 1 tbsp ginger-garlic paste
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 1 tsp garam masala
• 1/2 tsp red chili powder
• 1/2 tsp salt
• 2 cups water
• 1/4 cup fresh cilantro, chopped
• 1 tbsp lemon juice

Instructions:

1. Heat ghee in a deep skillet over medium. Add onion and cook 5 minutes until golden. Stir in ginger-garlic paste, turmeric, cumin, garam masala, chili powder, and salt; sauté 1 minute until fragrant.
2. Add prawns and cook 2 minutes per side until pink. Remove prawns and set aside.
3. Pour coconut milk and water into the skillet. Bring to a boil, then stir in rice. Cover, reduce heat to low, and simmer 15 minutes.
4. Layer prawns over rice, cover again, and cook 5 more minutes. Turn off heat and let sit 10 minutes undisturbed.
5. Fluff with a fork, drizzle with lemon juice, and sprinkle with cilantro.

The magic here? The coconut milk tenderizes the prawns while infusing the rice with just enough richness—no dry grains in sight!

Tip: For extra flair, toast a handful of cashews in ghee and scatter them on top before serving.

Spinach Rice with Garlic and Cumin

This vibrant Spinach Rice with Garlic and Cumin is a one-pot wonder—packed with earthy greens and warm spices that’ll make your kitchen smell incredible.

• 2 cups long-grain white rice, rinsed
• 3 tbsp olive oil
• 4 garlic cloves, minced
• 1 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4 cups fresh spinach, roughly chopped
• 3 cups vegetable broth
• 1 tbsp lemon juice

1. Heat 2 tbsp olive oil in a large pot over medium heat. Add garlic and sauté for 1 minute until fragrant.
2. Stir in 1 tsp cumin, 1/2 tsp salt, and 1/4 tsp black pepper, then add spinach. Cook for 2–3 minutes until wilted.
3. Add rice and remaining 1 tbsp olive oil, stirring to coat. Pour in vegetable broth, bring to a boil, then reduce heat to low. Cover and simmer for 15 minutes.
4. Remove from heat, let sit covered for 5 minutes, then fluff with a fork. Drizzle with lemon juice before serving.

The lemon brightens the cumin’s warmth, while the spinach keeps every bite tender and fresh—no soggy rice here!

Tip: For extra texture, toast the rice in oil for 1–2 minutes before adding broth.

Kheer Rice Pudding with Cardamom and Saffron

This creamy, fragrant rice pudding is a celebration of warm spices and floral saffron—comfort food with a luxurious twist.

Ingredients:

• 1/2 cup basmati rice, rinsed and drained
• 4 cups whole milk
• 1/2 cup granulated sugar
• 1/4 tsp saffron threads, lightly crushed
• 4 green cardamom pods, lightly crushed
• 2 tbsp chopped pistachios or almonds (for garnish)
• 1 tbsp rose water (optional)

Instructions:

1. In a heavy-bottomed pot, combine the basmati rice and milk. Bring to a gentle boil over medium heat, stirring occasionally.
2. Reduce heat to low and simmer for 30 minutes, stirring frequently, until the rice is tender and the milk thickens to a porridge-like consistency.
3. Stir in the sugar, saffron, and cardamom pods. Cook for another 10 minutes, until the sugar dissolves and the flavors meld.
4. Remove from heat and discard the cardamom pods. Stir in the rose water (if using).
5. Serve warm or chilled, garnished with chopped pistachios or almonds.

The magic here is in the balance—the floral saffron and earthy cardamom turn humble rice pudding into something truly special.

Tip: For extra richness, swap 1 cup of milk with heavy cream.

Conclusion

With 18 delicious Indian rice recipes, this roundup offers something for every craving—from fragrant biryanis to comforting khichdi. We hope these dishes bring warmth and flavor to your table! Don’t forget to try a few, share your favorites in the comments, and pin this article for later. Happy cooking!