Steamed Rice

Rajma & Chawal - ICSAromatic Steamed Basmati Rice. Completes the curry dishes.

Preparation Time 5 minutes
Cooking Time 15-20 minutes
Servings 4
Main Ingredients Basmati Rice
Course Main Course Rice
Level Of Cooking Medium


  • Basmati Rice (long grains) 1 1/2 cups
  • Black Cardamom  1
  • Green Cardamom  1
  • Refined Cooking Oil  1 tablespoon
  • Salt  1 teaspoon


Step 1
Wash rice well in a pot under flowing water. (I remember many years back we used to get loose rice in grocery shops and had to come back home and clean it before washing. So, if you are taking loose rice, make sure to clean it well before washing. The packaged basmati rice which we get these days mostly has clean grains which saves the cleaning time.) Keep aside for 5 minutes.

Step 2 Steamed Rice while cooking - Indian Curry Shack
Boil rice with 1 teaspoon of salt, 1 teaspoon of cooking oil, 1 black and 1 green cardamom. Keep stirring the rice at intervals so that it gets uniformly cooked. Depending on the brand/type of rice it takes less or more time to get cooked. After 10 mins., get a few grains in a spoon and press with your finger to check if it’s well cooked or not. Cook till each grain is distinct and not mushy.

Steamed Rice - Indian Curry ShackStep 3
Drain the rice well and keep aside without the lid on for 4-5 minutes (this step allows the redistribution of moisture for a uniform texture of the rice). Your aromatic steamed rice is ready to be served with your desired curry. The one in the picture above is Rajma (Red Kidney Beans Curry). Rajma with Steamed Rice is a very popular delicacy in India. Mostly a weekend special in most North Indian homes.

Happy Weekend!

23 responses to “Steamed Rice”

  1. […] Step 3 Once the potatoes and cauliflower are 75% cooked add tomato and green chillies, mix and continue cooking. Once the potatoes and cauliflower are 100% cooked add garam masala and mix. (While mixing, bring your spatula from the edges so that the cauliflower florets don’t split or get mashed.) Garnish with chopped coriander leaves and serve hot with rotis or parathas and curd/natural yogurt or as a side dish to dal–rice. […]


  2. […] I think Mixed Vegetables is one of the coolest preparations. Most of the times, when I am undecided as to what I have to cook for lunch or dinner or when I have small amounts of different vegetables in my refrigerator, mixed vegetables or pav bhaji are the two preparations that come to my mind. But, in no way does this undermine it’s deliciousness. It can be a great lunch or dinner dish or a fabulous party main-course dish. Relish these with roti, plain paratha or dal and rice. […]


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