Basmati Rice Seasoned With Garam Masala Food

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BASMATI RICE SEASONED WITH GARAM MASALA



Basmati Rice Seasoned with Garam Masala image

Make and share this Basmati Rice Seasoned with Garam Masala recipe from Food.com.

Provided by - Carla -

Categories     Long Grain Rice

Time 30m

Yield 6 serving(s)

Number Of Ingredients 7

2 cups basmati rice
4 tablespoons butter
1 medium-size onion, chopped
1 clove garlic, minced
1 teaspoon garam masala
1 salt & freshly ground black pepper, to taste
4 cups vegetable broth

Steps:

  • Preheat oven to 350°F.
  • In a medium stove-to-oven pot melt butter over medium heat.
  • Add chopped onions, garlic and garam masala and cook 3 to 5 minutes, stirring until onions are softened.
  • Add rice and stir until well coated.
  • Add vegetable stock, salt and pepper to taste.
  • Bring to a boil.
  • Cover and bake in the oven until the rice is tender and the stock is absorbed, about 20 to 25 minutes.
  • Let stand, covered for 5 minutes before serving.

BASMATI RICE



Basmati Rice image

Provided by Ina Garten

Categories     side-dish

Time 35m

Yield 4 servings

Number Of Ingredients 7

1 tablespoon unsalted butter or olive oil
1 yellow onion, chopped
1 cup long grain basmati rice
1 3/4 cups water
1 1/2 teaspoons kosher salt
1/4 cup sliced scallions
1 tablespoon minced fresh parsley

Steps:

  • Cook the butter and onions over medium heat until translucent, about 3 minutes. Add the rice and toss until all of the grains are coated with the butter. Add the water and salt, cover and cook until the water is absorbed and the rice is tender, about 15 to 20 minutes. Turn off the heat and allow to sit covered for 5 to 10 minutes. Add the scallions and parsley, fluff with a fork, and serve.

HERBED BASMATI RICE



Herbed Basmati Rice image

Provided by Ina Garten

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 8

1 cup uncooked long-grain (white) basmati rice (recommended: Texmati)
1 3/4 cups water
3/4 teaspoon kosher salt
1 tablespoon unsalted butter
2 tablespoons minced fresh curly parsley leaves
1 tablespoon minced fresh dill leaves
1 tablespoon minced fresh scallions, white and green parts
Pinch freshly ground black pepper

Steps:

  • Combine the rice, 1 3/4 cups water, the salt, and butter in a small heavy-bottomed saucepan. Bring to a boil over high heat; reduce the heat to low, stir once, and simmer, covered tightly, for 15 minutes. (I need to pull the pot half off the burner to keep it from boiling over.) Turn off the heat and allow the rice to sit covered for 5 minutes. Add the parsley, dill, scallions, and pepper. Fluff with a fork, and serve warm.

QUICK GARAM MASALA



Quick Garam Masala image

A quick and easy method for making the classic spice mix. I have often used this when I was in a hurry, and didn't have time to grind my spices.

Provided by PalatablePastime

Categories     Asian

Time 8m

Yield 2/3 cup

Number Of Ingredients 7

3 1/2 tablespoons ground cardamom
2 1/2 tablespoons ground cinnamon
1/4 cup ground cloves
1/4 cup black pepper
2 teaspoons ground cumin
1 1/2 teaspoons ground coriander
1/2 teaspoon freshly grated nutmeg

Steps:

  • Place ingredients in a small dry skillet.
  • Heat over low heat, stirring, just until aromatic, but do not burn.
  • Cool, and store in an airtight container until needed, no more than 3 months.

Nutrition Facts : Calories 435.6, Fat 15, SaturatedFat 3.5, Sodium 139.3, Carbohydrate 96.9, Fiber 49.1, Sugar 2.4, Protein 12.6

INDIAN STYLE BASMATI RICE



Indian Style Basmati Rice image

This is a savory Indian style rice dish flavored with whole spices and fried onions. Soaking the basmati rice before cooking makes all the difference. Serve with your favorite Indian curry or dal (lentils). Make sure you warn people not to bite into the whole spices!

Provided by DHANO923

Categories     Side Dish     Rice Side Dish Recipes

Time 45m

Yield 6

Number Of Ingredients 9

1 ½ cups basmati rice
2 tablespoons vegetable oil
1 (2 inch) piece cinnamon stick
2 pods green cardamom
2 whole cloves
1 tablespoon cumin seed
1 teaspoon salt, or to taste
2 ½ cups water
1 small onion, thinly sliced

Steps:

  • Place rice into a bowl with enough water to cover. Set aside to soak for 20 minutes.
  • Heat the oil in a large pot or saucepan over medium heat. Add the cinnamon stick, cardamom pods, cloves, and cumin seed. Cook and stir for about a minute, then add the onion to the pot. Saute the onion until a rich golden brown, about 10 minutes. Drain the water from the rice, and stir into the pot. Cook and stir the rice for a few minutes, until lightly toasted. Add salt and water to the pot, and bring to a boil. Cover, and reduce heat to low. Simmer for about 15 minutes, or until all of the water has been absorbed. Let stand for 5 minutes, then fluff with a fork before serving.

Nutrition Facts : Calories 216.4 calories, Carbohydrate 38.9 g, Fat 5.4 g, Fiber 1 g, Protein 3.9 g, SaturatedFat 0.9 g, Sodium 393.7 mg, Sugar 0.6 g

GARAM MASALA



Garam Masala image

Make and share this Garam Masala recipe from Food.com.

Provided by Scarlett516

Categories     Asian

Time 10m

Yield 1/2 cup

Number Of Ingredients 6

1/4 teaspoon nutmeg, pieces
1 (3 inch) cinnamon sticks
3 cloves
1 tablespoon black peppercorns
3 tablespoons coriander seeds
2 teaspoons cardamom seeds

Steps:

  • Toast and grind all the spices together.
  • Store in a tightly sealed jar for several months.

MADHUR'S SPICED BASMATI RICE



Madhur's Spiced Basmati Rice image

Martha's friend Madhur Jaffrey, author of numerous Indian cookbooks, shares her secret for perfectly cooked rice. Washing the rice minimizes the starchy powder left over from the milling process, while soaking allows each grain to absorb water so that it sticks less to the next grain during cooking.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains     Rice Recipes

Number Of Ingredients 8

2 cups uncooked basmati rice
3 tablespoons vegetable oil
1 small onion, finely chopped
1/2 fresh hot green chile
1/2 teaspoon very finely minced garlic
1/2 teaspoon Madhur's Garam Masala Madhur's Garam Masala
1 teaspoon salt
2 2/3 cups Homemade Chicken Stock Homemade Chicken Stock

Steps:

  • Pick over rice, and place it in a large bowl. Wash rice with several changes of water. Drain.
  • Pour 5 cups of fresh water over the rice, and let it soak for 30 minutes. Transfer to a sieve, and let drain for 20 minutes.
  • Heat oil in a heavy-bottomed saucepan over medium heat. Add onion. Cook, stirring with a wooden spoon, until onion has lightly browned, 3 to 5 minutes. Add rice, green chile, garlic, Garam Masala, and salt. Stir gently until all the grains have been coated with oil, about 3 minutes. If the rice begins to stick to the bottom of the pan, reduce heat slightly.
  • Pour in the stock, and bring the rice to a boil. Cover with a tight-fitting lid, and reduce heat to low. Cook 25 minutes more; serve.

GARAM MASALA



Garam Masala image

Garam Masala is a blend of Indian Curry spices, this is a blend that I put together 2 & 1/2 years ago for my cooking class. You will need to use a food processor for this recipe, or spend a decent about of time at a mortar and pestle. I love the smell of this blend, so warm and earthy!! Hope you enjoy making it!

Provided by LenLen

Categories     Asian

Time 20m

Yield 3-4 Tablespoons, 1 serving(s)

Number Of Ingredients 6

2 teaspoons cardamom seeds
4 teaspoons ground cumin
2 teaspoons ground turmeric
1 teaspoon dried chili pepper flakes
1/2 teaspoon peppercorn
1/4 teaspoon cinnamon

Steps:

  • In a food processor, preferably the nut and coffee grinder kind, grind cardamom seeds for about 15 - 20 seconds, it should be in a powder form by then.
  • Add the rest of the ingredients, EXCEPT cinnamon, to the processor, and processor for a further 15 - 20 seconds.
  • Put all the processed ingredients in to a small frying pan, with NO OIL, and fry over a very low heat for 5 or 6 minutes, it should smell warm, but not burnt.
  • Take off the stove, and add the cinnamon.
  • Leave in a dry place for the spices to cool off for a few minutes.
  • Put in an air tight container and use as needed!
  • Enjoy!

Nutrition Facts : Calories 260, Fat 6.8, SaturatedFat 0.7, Sodium 28.7, Carbohydrate 53.7, Fiber 21.2, Sugar 0.7, Protein 9.2

KABULI CHANA MASALA RICE



Kabuli Chana Masala Rice image

I love White Channa a lot. Dish prepared with chana comes out so well do try this recipe. It's my creation Yo4food!!!. If required (1 tsp) Ghee can also be added. Serve hot kabuli chana masala rice with onion or cucumber raita (Dahi) and crunchy potato chips!!!

Provided by Yo4food

Categories     Lunch/Snacks

Time 35m

Yield 2-3 serving(s)

Number Of Ingredients 16

1 cup kabuli channa (soaked over night)
2 cups cooked basmati rice
3 green chilies (finely chopped)
2 teaspoons ginger-garlic paste
1 cup fresh coriander leaves (finely chopped)
3 sticks curry leaves
2 tablespoons refined oil
2 tablespoons butter
1 teaspoon cumin seed
1 teaspoon red chili powder
1/2 teaspoon turmeric powder
1/2 teaspoon coriander powder
1/2 teaspoon amchur powder
1/2 teaspoon garam masala powder
1 teaspoon lime juice
1/4 teaspoon white sugar

Steps:

  • Boil Kabuli white Chana, adding pinch of asafoetida and 1/4 teaspoon Salt.
  • Heat refined oil and butter in a pan. Add cumin seeds, asafoetida, chopped green chillies and garlic-ginger paste. Add chopped onions cook till light golden brown.
  • Add red chilli powder, coriander powder, turmeric powder, garam masala powder, amchur powder cook for 2 minutes.
  • Add curry leaves, salt to taste, sugar, lime juice and little chopped fresh coriander leaves and cook well.
  • Now add boiled White Chana cook for 5 minutes. Then add tomato puree and cook till the oil comes out on top of the curry. Add Basmati Rice and cook for 5 minutes.
  • Serve rice in a bowl and garnish with chopped fresh coriander leaves.
  • Happy Cooking!

Nutrition Facts : Calories 530.8, Fat 15.7, SaturatedFat 7.8, Cholesterol 30.5, Sodium 147.9, Carbohydrate 83.8, Fiber 11.3, Sugar 9.7, Protein 16

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