Ingredients:

  • 2 tbsp unsalted butter or ghee
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tsp fresh ginger, grated
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1½ cups brown basmati rice
  • 3 cups low-sodium vegetable broth
  • 1 bay leaf
  • 2 whole cardamom pods, lightly cracked
  • 2 tbsp fresh parsley, chopped
  • 1 tbsp lemon juice

Instructions:

  1. Rinse the brown basmati rice in a fine-mesh strainer under cold water until the water runs clear. Soak the rice in warm water for 20 minutes, then drain thoroughly.
  2. Heat 2 tbsp unsalted butter or ghee in a heavy-bottomed saucepan over medium heat.
  3. Add the diced yellow onion and sauté until translucent.
  4. Stir in the minced garlic and grated ginger; cook for 60 seconds until fragrant. Stir in the 1/2 tsp salt and 1/4 tsp black pepper.
  5. Add the drained rice to the pan and stir constantly for 3-5 minutes until the grains look slightly opaque and smell like toasted nuts.
  6. Pour in the low-sodium vegetable broth and add the bay leaf and cardamom pods.
  7. Increase heat to bring the liquid to a gentle boil, then immediately reduce heat to the lowest setting.
  8. Cover with a tight-fitting lid and simmer undisturbed for 40-45 minutes without lifting the lid.
  9. Remove the pan from the heat and let it sit, covered, for 5-10 minutes to redistribute moisture.
  10. Remove the lid, discard the bay leaf and cardamom pods, and gently fold in the chopped fresh parsley and lemon juice using a fork to fluff the grains.