Basmati Chaaval Food

PLAIN BASMATI RICE

Plain Basmati Rice image

Madhur Jaffrey shares the easiest way to cook basmati rice, also known as saaday basmati chawal. Salt is generally not added, as it is meant to be eaten with well-seasoned food, such as Jaffrey's Chicken with Roasted Coriander in Coconut-Curry Sauce.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes

Time 50m

Number Of Ingredients 1

Ingredients

2 cups basmati rice

Steps:

Wash rice in several changes of water; drain and put in a bowl. Cover generously with water and let soak 30 minutes. Drain thoroughly.
Preheat oven to 325 degrees. Bring 2 3/4 cups water to a boil in a heavy ovenproof pan with a tight-fitting lid. Add rice, stir, and bring back to a boil. Cover tightly (use a layer of foil between lid and pan, crinkling edges, if needed, to get a tight seal) and place in oven; bake 30 minutes. Remove and let rice stand, undisturbed, 10 minutes. Fluff up grains with a fork; serve. Rice can be stored in an airtight container in refrigerator up to 3 days.

BASMATI CHAAVAL

Basmati Chaaval image

Make and share this Basmati Chaaval recipe from Food.com.

Provided by Ang11002

Categories Asian

Yield 6 serving(s)

Number Of Ingredients 4

Ingredients

2 cups basmati rice
3/4 teaspoon salt
1 tablespoon unsalted butter
2/3 cup water

Steps:

Pick the rice over and put in a bowl.
Wash in several changes of water.
Drain.
Pour 3 times the water you have rice over the rice and let soak for 30 minutes hour.
Drain thoroughly.
Combine the rice, salt, butter and the water in a pot.
Bring to a boil.
Cover with a tight fitting lid, turn heat to very low and cook for 20 minutes.
Lift the lid, mix gently but quickly with a fork and cover again.
Cook for 5-10 minutes until tender.

Nutrition Facts : Calories 245.1, Fat 3.7, SaturatedFat 1.6, Cholesterol 5.1, Sodium 296.1, Carbohydrate 47.6, Fiber 2.2, Sugar 0.5, Protein 4.9

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