Basmati Rice Recipes

Moroccan Stew with White Dehraduni Basmati Rice

Rice: Organic Traditional Dehradun White Dehraduni Basmati Rice 
By:  Kris Kelly


Ingredients: Serves 4

  • 1 cup Lotus Foods, Organic Traditional Dehradun White Basmati Rice, prepared according to package directions. (yields: 4  servings)
  • 2 Tablespoons coconut oil
  • 1 small yellow onion, finely diced
  • 4-5 cloves garlic, finely minced
  • 2 small sweet potatoes, diced into bite-size pieces (about 1 ½ cups)
  • 2 Yukon gold potatoes, diced into bite-size pieces (about 1 ½ cups)
  • 1 can chickpeas
  • 1 can fire roasted diced tomatoes
  • 1 Tablespoon real maple syrup or can sugar
  • 2 cups vegetable or chicken stock
  • 2 Tablespoons Moroccan Seasoning Mix (I typically use Spicely Organic)
  • 1 cinnamon stick
  • 1 teaspoon Himalayan sea salt
  • Fresh cracked pepper to taste
  • ¼ cup cilantro leaves

Optional: DIY Moroccan Seasoning instead of Seasoning Mix

  • 1 teaspoon each ground cumin, coriander and nutmeg
  • ½ teaspoon each allspice, ground ginger and cinnamon
  • ¼ teaspoon cayenne pepper 


  1. Prepare rice according to package instructions.
  2. Heat 2 Tablespoons coconut oil in a large skillet over medium-high heat. Add diced onion and potatoes. to a large skillet. 
  3. Sauté 5 minutes.  
  4. Add minced garlic and Moroccan seasoning.  Continue cooking for 2 more minutes.
  5. Add fire roasted tomatoes, chickpeas, vegetable or chicken stock and sea salt & pepper.
  6. Cover with tight fitting lid and reduce heat to simmer. Simmer 20-25 minutes, stirring 3-4 times during cooking. 
  7. Potatoes are fork tender when done. 
  8. Stir in 1 Tablespoon real maple syrup and ¼ cup cilantro leaves.
  9. Top with fresh cilantro and serve with warm rice.