Roasted Red Pepper and Crispy Fried Shallot Basmati

Name: Roasted Red Pepper and Crispy Fried Shallot Basmati
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1½ cups (300 g) basmati rice, rinsed thoroughly until water runs clear; 2¼ cups (535 ml) water; ¾ teaspoon (4 g) fine sea salt; 2 medium (400 g) red bell peppers, halved, seeded, and stems removed; 3 tablespoons (45 g) ghee or clarified butter; 1 teaspoon (5 g) cumin seeds; ¾ cup (60 g) crispy fried shallots, store-bought or homemade, roughly chopped if large; 3 tablespoons (8 g) fresh cilantro leaves, roughly chopped (optional); to taste freshly ground black pepper

From the MyKitchenBank Kitchen

Fragrant basmati rice studded with sweet roasted red peppers and crowned with crispy fried shallots. A tempering of cumin-infused ghee adds deep flavor and aroma. This dish balances the nutty sweetness of the rice with the caramelized richness of fried shallots and the gentle char of roasted peppers—perfect as a side for curries or grilled proteins.

Prep: 15 min
Cook: 25 min
Wait: 15 min
Total: 55 min
Makes: 4 servings

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Steps

Before you start

Rinse basmati rice thoroughly under cold water until the water runs clear (this removes excess starch for fluffy grains)
Have all ingredients prepped and within reach before you start cooking
If using fresh shallots to fry, slice them thin and pat dry thoroughly to prevent splattering

1
Roast the red peppersOven 450°F / 230°C
- Preheat the oven to 450°F (230°C).
- Arrange the halved red peppers cut-side down on a baking sheet, brush lightly with a little of the ghee, and roast for 15–18 minutes until the skin is blistered and blackened in spots.
- The peppers should be soft and caramelized but still hold their shape.
- Remove from the oven and let cool for 5 minutes, then slice into ¼-inch (6 mm) strips.
- Set aside.
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Ready when: Skin is blistered and blackened in spots; flesh is tender
Tip: Blackened, caramelized skin adds sweet, smoky depth—don't be afraid of the char.
2
Bring water to a boil
- In a 2-quart heavy-bottomed saucepan, bring the water and salt to a rolling boil over high heat.
- Stir once to dissolve the salt.
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Ready when: Water boils with large, rolling bubbles
Tip: Use the full 2.25 cups of water—basmati needs adequate liquid for fluffy, separate grains.
3
Add rice and roasted peppers
- Pour the rinsed rice and roasted red pepper strips into the boiling water and stir once with a wooden spoon to separate any clumped grains.
- Do not stir again after this point.
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Ready when: Water returns to a boil around the rice
Tip: Resist the urge to stir—this helps rice grains cook separately and stay fluffy.
4
Simmer uncovered until water is absorbed
- Reduce heat to medium-low and simmer uncovered for 8–10 minutes, stirring occasionally with a fork, until the water level drops below the rice surface and steam holes appear across the top.
- The rice should look mostly dry on the surface.
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Ready when: Steam holes visible on surface; water level below rice; surface looks dry
Tip: Gentle simmering prevents mushy rice. If water evaporates too quickly, reduce heat slightly.
5
Cover and finish cooking
- Cover the saucepan tightly with its lid, reduce heat to low, and cook for 5 more minutes.
- The residual steam will finish cooking the rice.
- Do not lift the lid during this time.
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Ready when: Rice is tender and grains are fully cooked
Tip: A tight seal is essential. If your lid is loose, place a damp kitchen towel under it to trap steam.
6
Let rice rest
- Remove the saucepan from heat and let it rest, covered, for 3 minutes.
- This allows the rice to firm up slightly and makes it easier to fluff.
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Ready when: Rice is stable and no longer steaming
Tip: This brief rest is crucial—it prevents the rice from breaking apart when you fluff it.
7
Fluff the rice
- Using a fork, gently fluff the rice with light, lifting strokes to separate the grains.
- Be gentle to avoid breaking them.
- Check that the roasted pepper pieces are evenly distributed throughout.
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Ready when: Grains are separate, light, and fluffy
Tip: Use a fork, not a spoon—a spoon will crush the delicate grains.
8
Temper with cumin in ghee
- While the rice rests, heat the remaining 3 tablespoons (45 g) of ghee in a small skillet over medium heat.
- When the ghee shimmers, add the cumin seeds and let them sizzle and toast for 30–45 seconds until fragrant and slightly darkened.
- Watch carefully to prevent burning.
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Ready when: Seeds are fragrant, slightly darkened, and crackling quietly
Tip: Toasting cumin seeds in warm ghee blooms the spices, amplifying their warmth and earthiness.
9
Pour tempering over rice
- Immediately pour the cumin-infused ghee (including the seeds) over the fluffed rice and gently fold it in with a fork using slow, lifting motions.
- Distribute the ghee and seeds evenly without crushing the grains.
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Ready when: Ghee is evenly distributed; grains are glossy and glistening
Tip: The ghee adds richness and helps the spice flavors coat each grain.
10
Top with crispy shallots and finish
- Transfer the rice to a serving dish.
- Scatter the crispy fried shallots over the top, then sprinkle with fresh cilantro (if using) and a light grind of black pepper.
- Gently toss just before serving to mix in some of the shallots while keeping some for garnish texture.
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Ready when: Shallots are distributed and visible on top
Tip: Reserve half the crispy shallots as a garnish and fold in the other half just before serving to maintain crispness and visual appeal.

Good to know

Tips

If you can't find crispy fried shallots, you can make them at home: thinly slice 2–3 shallots, pat dry, and shallow-fry in 1 tablespoon of neutral oil over medium heat for 8–10 minutes, stirring often, until golden and crispy. Drain on paper towels.
The water-to-rice ratio is critical for basmati: 1.5 cups of rice to 2.25 cups of water yields perfectly fluffy grains with no mushiness. Measure carefully.
For extra fragrance, toast the basmati rice in the ghee for 1–2 minutes before adding the boiling water. This adds a subtle nutty aroma.
Pair this rice with Indian curries, tandoori chicken, or grilled fish. It's also delicious as a standalone dish with a dollop of yogurt and extra cilantro.

Make ahead

Roast the red peppers and prepare the crispy shallots (if making from fresh) up to 1 day ahead. Store peppers in an airtight container in the refrigerator. Cook the rice within a few hours of serving for the best flavor and texture, but you can reheat leftover rice gently with a splash of water in a covered skillet over low heat until warmed through (about 5 minutes).

Storage & reheating

Room temperature: up to 2 hours in an airtight container. Refrigerator: up to 3 days in an airtight container. Freeze: not recommended, as the texture of the rice suffers. To reheat from the fridge, add a splash of water to the rice in a covered skillet over low heat, stirring gently, until warmed through (3–5 minutes). Top with fresh crispy shallots and cilantro after reheating for the best texture and flavor.

Substitutions

ghee or clarified butter → unsalted butter or coconut oil. Butter will have a slightly different flavor profile but works well; coconut oil adds a subtle sweetness. Use the same amount.
crispy fried shallots → crispy fried onions or toasted sliced almonds. Fried onions give a similar crispy, savory topping. Almonds add crunch and nuttiness. Use the same amount.
cumin seeds → whole mustard seeds or fennel seeds. Mustard seeds are peppery; fennel seeds are slightly sweet. Both work beautifully in the tempering. Use the same amount.
red bell peppers → yellow or orange bell peppers, or a mix. Different colored peppers add visual variety and slightly different sweetness levels. Yellow is slightly more floral; orange is milder.