AROMATIC BASMATI RICE WITH SPICES AND CHICKEN BROTH

A fragrant, richly spiced basmati rice recipe tested and loved even by those who find rice dishes boring. Infused with a savory vegetable paste, warm spices, and optional homemade chicken broth, this rice pairs wonderfully with poultry, beef, shrimp, or chickpeas.

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🕒 Prep & Cook Time: 1 hr 30 min

🍽️ Servings: 5-6

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🥄 Ingredients

• 300 g basmati rice
• 1 medium onion (approx. 200 g)
• 2 red kapia peppers (approx. 150 g)
• 3 canned tomatoes (+ 2 tbsp juice)
• 3 garlic cloves
• 1 thumb-sized piece fresh ginger
• 1/4 tsp turmeric
• 1 tbsp tomato paste
• 500 g chicken bones for broth (optional; e.g., back, neck, feet from a home-raised chicken)
• 2 tsp curry powder (I used Garam Masala by Fuchs)
• 1 tsp dried crushed thyme
• 1 bay leaf
• 1 tbsp butter
• 3 tbsp olive oil
• Salt and freshly ground black pepper

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👩‍🍳 Instructions

1. In a food processor or with a blender, combine half the onion (cut into chunks), red peppers, canned tomatoes, and peeled garlic. Blend until smooth into a thick vegetable paste.
2. Heat 2 tbsp olive oil in a large pot. Add the vegetable paste and sauté over medium heat, then reduce to low when juices evaporate. Stir frequently to avoid burning. Cook until most liquid has evaporated and paste begins to caramelize, about 15-20 minutes.
3. Stir in turmeric and tomato paste, cooking for 1 more minute.
4. If using, add chicken bones, sliced ginger, and 6 cups water. Season with salt and freshly ground pepper. Bring to a boil, then simmer covered for 45 minutes (or 20 minutes if no bones). The broth will be a deep reddish color. Taste and adjust salt near the end.
5. Strain broth through a fine sieve, discard solids. Measure 5 cups (1250 ml) broth; top up with water if needed. Keep broth warm or refrigerate for later use.
6. In a very wide pan (I used a 35 cm paella pan), heat 1 tbsp olive oil. Sauté the remaining half onion (thinly sliced) until soft (~10 minutes). Add curry powder, bay leaf, and thyme; cook 1 more minute.
7. Add broth and bring to boil. Spread rice evenly over the surface and sprinkle a little salt. Boil on high for 2 minutes. Dot surface with butter cubes.
8. Reduce heat to low and cook covered for 15 minutes without stirring. Gently shake and rotate the pan occasionally to cook evenly.
9. Turn off heat and cover pan with lid or foil for at least 10 minutes to steam.
10. For a crispy crust at the bottom, check rice center with a knife; if not formed, turn heat to high briefly until you smell a toasted aroma. Remove immediately before burning.
11. Serve rice directly from the pan alongside chicken, beef, shrimp, or chickpeas. I served mine with steamed chicken breast pieces.

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💡 Tips

• Use a wide pan for even cooking and better crust formation.
• Avoid stirring rice during cooking to prevent breaking grains.
• Homemade broth adds rich flavor but can be omitted for a vegetarian version.
• Adjust spices to your taste preference.

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🎉 Perfect For

• Flavorful family meals
• Accompanying various proteins or vegetarian dishes
• Festive or everyday dinner tables

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📝 Final Thoughts

This aromatic basmati rice with spices and optional chicken broth is a versatile and impressive side or main dish. Its deep flavors and satisfying texture make it a must-try for rice lovers and beyond.