Basmati rice is a type of rice originating from the Indian subcontinent, known for its distinctive aroma and long, thin grain. Its name "basmati" comes from Sanskrit and means "fragrant" or "aromatic". This rice has been a fundamental ingredient in the cuisines of India and Pakistan for centuries. In Latin America, although basmati rice is not a traditional product, it has become popular under the same name due to the influence of diverse culinary cultures. In countries such as Mexico, Colombia, and Argentina, it is used in preparations that seek an exotic and aromatic touch, preserving its original name. The aromas of Indian spices, especially blends like garam masala, perfectly complement this rice, creating dishes full of flavor and tradition.
How to prepare Seasoned Basmati Rice with Garam Masala
Preheat the oven to 350°F.
In a medium oven-safe pot, melt the butter over medium heat.
Add chopped onions, garlic, and garam masala and cook for 3 to 5 minutes, stirring until the onions are soft.
Add the rice and stir until it is well coated.
Add vegetable broth, salt, and pepper to taste.
Bring to a boil.
Cover and bake until the rice is tender and the broth has been absorbed, approximately 20 to 25 minutes.
Let it rest, covered, for 5 minutes before serving.
