Indian Baked Rice

Indian Baked Rice

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Vicki Butts (lazyme)


This sounds like a really flavorful rice dish.


☆☆☆☆☆ 0 votes

15 Min
40 Min


  • 19 oz
    basmati rice
  • 5 Tbsp
    vegetable oil
  • 1/4 c
    slivered almonds
  • 1 large
    onion, halved lengthwise and thinly sliced crosswise
  • 1 large
    garlic clove, minced
  • 1 small
    fresh jalapeno chile, seeded and thinly sliced crosswise
  • 1 tsp
    garam masala
  • 1 tsp
    finely grated peeled fresh ginger
  • 1/2 tsp
  • 4 c
    chicken broth, heated

How to Make Indian Baked Rice


  1. Wash rice in 6 or 7 changes of cold water in a large bowl until water is almost clear. Drain in a large sieve 10 minutes.
  2. Preheat oven to 325°F.
  3. Heat oil in a 4- to 5-quart heavy ovenproof pot over moderate heat until hot but not smoking, then cook almonds, stirring frequently, until golden, 3 to 4 minutes. Transfer with a slotted spoon to paper towels to drain, then add onion to pot and cook over moderately high heat, stirring frequently, until pale golden, 6 to 8 minutes.
  4. Add garlic, jalapeno±o, garam masala, ginger, and salt and cook, stirring frequently, 1 minute. Add rice and cook over moderately low heat, stirring frequently, 6 minutes.
  5. Add broth and simmer briskly, uncovered, until top of rice appears dry, about 8 minutes.
  6. Cover pot and bake rice in middle of oven until tender and liquid is absorbed, about 20 minutes.
  7. Remove from oven and let stand, covered, 15 minutes.
  8. Serve sprinkled with almonds.

Printable Recipe Card

About Indian Baked Rice

Course/Dish: Rice Sides
Main Ingredient: Rice/Grains
Regional Style: Indian

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