10+ Basmati Rice Recipes You’ll Love to Try at Home

Basmati rice is one of those grains you just keep coming back to. It’s fragrant, long-grained, and somehow manages to make even a plain dinner feel special.

If you’re looking for some easy, genuinely tasty ways to cook with basmati rice, you’re in the right place. Honestly, nailing the rice itself can turn a good meal into a great one.

Ingredients

• Basmati rice
• Water (or broth)
• Salt
• Oil or butter (optional)

Cooking Instructions

1. Rinse the basmati rice under cold water until the water runs clear.
2. Soak the rice in cold water for 30 minutes if you have time—it helps with fluffiness.
3. Bring water or broth to a boil, using about 1.5 cups of liquid for every 1 cup of rice.
4. Add the rice and a pinch of salt, then give it a quick stir.
5. Cover with a lid and simmer on low for 12 minutes.
6. Turn off the heat and leave it covered for 5 minutes.
7. Fluff with a fork and it’s ready to go.

1) Classic Basmati Rice Pilaf with Fried Onions

This pilaf is all about those golden fried onions. They bring a sweet crunch that just works with the fluffy rice.

Toss in some whole spices—cumin, cloves, cinnamon—right before you cook the rice. The aroma is unbeatable.

Fry the onions until they’re crispy and brown. Then cook your rinsed basmati rice with those onions and spices, making sure you use the right water ratio to keep things light and not mushy.

This pilaf is perfect next to a curry or even just roasted veggies.

Ingredients

• 1 1/2 cups basmati rice, rinsed
• 1 large onion, thinly sliced
• 2 tablespoons vegetable oil or ghee
• 1 teaspoon cumin seeds
• 2-3 whole cloves
• 1-2 cinnamon sticks
• 3 cups water
• Salt to taste

Cooking Instructions

1. Heat oil in a pan over medium.
2. Fry onions until they’re golden and crisp, then scoop them out and set aside.
3. Drop cumin seeds, cloves, and cinnamon into the hot oil and toast for a minute.
4. Add rinsed rice, stirring so it gets coated in all that spiced oil.
5. Pour in water and salt, bring to a boil.
6. Cover, lower the heat, and cook for 15 minutes until tender.
7. Turn off the heat, let it sit for 5 minutes, then fluff with a fork.
8. Mix in the fried onions before serving.

You can find more details on making this dish with fried onions at Indian-Style Basmati Rice Recipe.

2) One Pot Za’atar Chicken and Rice

Here’s a weeknight winner: chicken thighs and basmati rice baked together in one pot. Za’atar brings a herby tang that makes everything smell incredible.

Start by sautéing onions and garlic, then toss in the rice and chicken. Pour over your broth, sprinkle the za’atar, and cover it up.

Bake until the chicken’s juicy and the rice has soaked up all that flavor. Minimal cleanup, maximum flavor—what’s not to love?

Ingredients

• 4 chicken thighs
• 1 cup basmati rice
• 1 onion, sliced
• 2 cloves garlic, minced
• 2 cups chicken broth
• 1 tablespoon za’atar
• 2 tablespoons olive oil

Cooking Instructions

1. Preheat oven to 375°F (190°C).
2. Heat olive oil in a pot and sauté onions and garlic until soft.
3. Add rice and stir for a minute or two.
4. Lay chicken on top, dust everything with za’atar.
5. Pour in broth, cover tightly with foil.
6. Bake for 50–60 minutes until the chicken is done and the rice is tender.
7. Let it rest for 5 minutes before digging in.

This recipe makes a great family meal or meal prep. You can find more details on One Pot Za’atar Chicken and Rice.

3) Mujadara (Lentils and Basmati Rice)

Mujadara is comfort food, plain and simple. Basmati rice and lentils cook together until tender, then get topped with a pile of caramelized onions.

It’s hearty, vegetarian, and full of protein and fiber.

Cook the lentils and rice together, then slowly fry onions until they’re deep golden and crispy. Mixing those onions in gives the dish its signature flavor and texture.

Serve it solo, or add a spoonful of yogurt or a crisp salad. If you’re feeling adventurous, toss in some fresh herbs for a little extra brightness.

Ingredients

• 1 cup basmati rice
• 1 cup brown or green lentils
• 3 cups water or broth
• 2 large onions, thinly sliced
• 2 tablespoons olive oil
• 1 teaspoon cumin
• Salt, to taste

Cooking Instructions

1. Rinse rice and lentils under cold water.
2. In a pot, combine lentils, rice, cumin, salt, and water or broth.
3. Bring to a boil, then cover and simmer for 20–25 minutes until soft.
4. While that cooks, heat olive oil in a pan over medium.
5. Add onions and cook, stirring often, until they’re dark and caramelized (about 20 minutes).
6. Mix onions into the rice and lentils before serving.

For a detailed recipe, visit Mujadara with lentils and rice.

4) Sabzi Polo (Herbed Basmati Rice)

Sabzi Polo is a Persian favorite, loaded with fresh herbs. The rice ends up bright, fluffy, and full of green flavor.

Chop up parsley, cilantro, dill, and maybe a bit of spring onion or garlic. Mix them with the rice for a fresh, aromatic dish.

Steam everything gently so the herbs stay vibrant and the rice doesn’t get heavy.

Ingredients

• 2 cups basmati rice
• 250 grams fresh herbs (parsley, cilantro, dill)
• 2 spring onions or 2 cloves garlic
• 2 tablespoons olive oil or butter
• Salt to taste

Cooking Instructions

1. Rinse the rice until water’s clear and soak for 30 minutes, then drain.
2. Chop herbs and slice onions or mince garlic.
3. Boil salted water, cook rice for about 6 minutes until just soft, then drain.
4. Mix rice with herbs, onions, olive oil, and salt.
5. Steam on low, covered, for 30 minutes—or bake at 350°F (175°C) for half an hour.

5) Basmati Rice Salad with Fresh Herbs and Nuts

For a cool, crunchy side, try a basmati rice salad. Mix in fresh herbs like mint, parsley, and cilantro, plus nuts—pistachios or almonds both work.

Add diced veggies for color and crunch. A simple lemon and olive oil dressing keeps things bright.

Leftover basmati rice is perfect here. Chill the salad for half an hour so the flavors come together.

Ingredients

• 3 cups cooked basmati rice
• 1/4 cup chopped pistachios or almonds
• 1/2 cup chopped fresh mint
• 1/2 cup chopped parsley
• 1/4 cup chopped cilantro
• 1/2 cup diced cucumber
• Juice of 1 lemon
• 3 tablespoons olive oil
• Salt and pepper to taste

Cooking Instructions

1. Combine rice, herbs, nuts, and cucumber in a big bowl.
2. Whisk lemon juice, olive oil, salt, and pepper together.
3. Pour the dressing over the salad and toss.
4. Chill for 30 minutes before serving.

6) Turmeric and Cumin Spiced Basmati Rice

Turmeric and cumin turn plain basmati rice into a golden, aromatic side. The spices add color and a gentle earthiness.

Start by frying cumin seeds in oil or margarine. Sauté onions and garlic until soft, then stir in turmeric.

Add the rinsed rice and water or stock, season, and simmer until fluffy. This rice goes with just about anything—curries, grilled meats, or even by itself.

Ingredients

• 2 cups basmati rice
• 2 tbsp oil or margarine
• 1/4 tsp cumin seeds
• 1 small onion, sliced
• 2 cloves garlic, chopped
• 1/2 tsp turmeric powder
• 3 cups water or stock
• Salt to taste

Cooking Instructions

1. Heat oil or margarine in a pot over medium.
2. Add cumin seeds and let them pop.
3. Toss in onions and garlic, cook until soft.
4. Stir in turmeric powder.
5. Add rice and water or stock, plus salt.
6. Bring to a boil, then cover and reduce heat.
7. Simmer 15–20 minutes, until the rice is done.
8. Fluff and serve.

For the full recipe, see turmeric and cumin spiced basmati rice.

7) Coconut Basmati Rice

Coconut basmati rice is an easy way to make dinner feel tropical. Just swap out some of the water for coconut milk.

The rice comes out creamy, lightly sweet, and still fluffy. Add a pinch of salt and a little sugar if you want a subtle balance.

This rice is perfect as a side or a bowl base. If you’re feeling fancy, top with toasted coconut or a sprinkle of herbs.

Ingredients

• 1 cup basmati rice
• 1 cup coconut milk
• 1/2 cup water
• 1 teaspoon salt
• 1 teaspoon sugar (optional)

Cooking Instructions

1. Rinse rice under cold water until clear.
2. Combine rice, coconut milk, water, salt, and sugar in a pot.
3. Bring to a boil, then lower heat and cover.
4. Cook for about 15 minutes, until the liquid’s gone.
5. Turn off heat, leave it covered for 5 minutes.
6. Fluff and serve warm.

For a detailed method, see coconut basmati rice recipes like this one from A Virtual Vegan.

8) Saffron Infused Basmati Rice

Saffron infused basmati rice instantly makes a meal feel a bit more special. The saffron gives it a gentle floral aroma and a warm golden color.

It’s wild how just a few threads can transform plain rice into something fragrant and inviting. I love how the flavors are subtle but still noticeable.

To make it, soak some saffron threads in warm water or broth. Then cook your basmati rice with that saffron liquid—toss in onions or spices if you’re feeling fancy.

You get depth without heaviness or too much spice. It’s a nice trick when you want rice that stands out but doesn’t overshadow the main dish.

This rice goes great with grilled meats, roasted veggies, or a saucy curry. It’s colorful, easy, and adds a hint of sweetness to your plate.

Ingredients

• 1 cup basmati rice
• 1 ½ cups chicken or vegetable stock
• A pinch of saffron threads
• 1 tablespoon butter or ghee
• ½ small onion, finely chopped
• Salt to taste

Cooking Instructions

1. Soak the saffron threads in 2 tablespoons of warm stock for about 10 minutes.
2. Rinse the basmati rice until the water runs clear.
3. Melt butter or ghee in a pot over medium heat. Add onions and cook until they’re soft.
4. Add the rice and toast for a minute or two.
5. Pour in the rest of the stock and the saffron liquid. Add some salt.
6. Bring it to a boil, cover, then reduce the heat to low.
7. Cook for 15 minutes until the rice is fluffy.
8. Take it off the heat and let it sit, still covered, for 5 minutes before serving.

Want more saffron rice ideas? Check out The Mediterranean Dish.

9) Basmati Rice with Peas and Carrots

Basmati rice with peas and carrots is one of those easy dishes you can throw together any night. The rice stays fluffy and the veggies add color and a gentle sweetness.

Mild spices bring out the best flavors without overwhelming the rice. I like that you can serve this as a side or just eat a big bowl on its own.

If you add whole spices like cinnamon or cardamom, the dish suddenly feels a little more special. It’s not much more work, either.

Fresh veggies and good basmati rice make this healthy and simple. You’ll probably have dinner on the table in about half an hour.

Ingredients

• 1 1/2 cups basmati rice
• 1 cup peas (fresh or frozen)
• 1 cup diced carrots
• 3 tablespoons oil or olive oil
• 1 small onion, chopped
• 2 cloves garlic, crushed
• 1 inch cinnamon stick
• 3 cloves
• 3 cardamom pods
• Salt to taste
• 3 cups water

Cooking Instructions

1. Rinse the basmati rice well, then soak it for 20 minutes. Drain before cooking.
2. Heat oil in a pot over medium heat. Toss in the cinnamon, cloves, and cardamom. Cook for a minute until fragrant.
3. Add onion and garlic. Sauté until they’re soft.
4. Stir in peas and carrots. Cook for 2-3 minutes.
5. Add the drained rice and salt. Mix everything gently for a couple of minutes.
6. Pour in the water and bring to a boil.
7. Lower the heat, cover, and simmer for 15 minutes or until the water’s gone.
8. Turn off the heat and let it sit, covered, for 5 minutes.
9. Fluff with a fork and serve.

Need a quick recipe? Try this Carrots and Peas Pulao recipe.

10) Lemon and Garlic Basmati Rice

Lemon and garlic basmati rice is a super easy way to brighten up your meal. You start by cooking the rice with garlic for a rich, savory aroma.

Lemon juice and zest add a refreshing kick. Together, the garlic and lemon make a side dish that’s honestly hard to resist.

You can use chicken broth or just water to cook the rice. Butter or olive oil keeps the grains fluffy and gives a nice, smooth finish.

Ingredients

• 1 cup basmati rice
• 2-3 cloves garlic, minced
• 1 tablespoon butter or olive oil
• 1 ¼ cups chicken broth or water
• 2 teaspoons lemon zest
• ¼ cup fresh lemon juice
• Salt to taste

Cooking Instructions

1. Heat some butter or oil in a saucepan over medium heat.

2. Toss in the garlic and sauté it for about a minute, just until it smells amazing.

3. Add the rice and a bit of lemon zest. Stir everything together and let it cook for another minute.

4. Pour in the broth or water, along with the lemon juice. Crank up the heat and bring it all to a boil.

5. Once it’s boiling, turn the heat down low. Cover the pan and let it simmer for about 15 minutes, or until the rice is done.

6. Grab a fork, fluff up the rice, and serve it warm.