HERBED BASMATI RICE
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.
BASMATI RICE
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.
PERSIAN RICE WITH POTATO TAHDIG
Potatoes are cooked at the bottom of the rice in this traditional Persian rice dish.
Provided by Lady at the Stove
Categories Side Dish Rice Side Dish Recipes
Time 45m
Yield 6
Number Of Ingredients 4
Steps:
- Rinse and drain rice 2 times.
- Bring a large pot of water to a boil. Add rice and salt; cook for 6 minutes. Drain in a colander. Rinse rice and drain again.
- Put oil in the bottom of the pot and place potato slices in a single layer over top. Pour cooked rice on top of potato slices, cover, and cook over low heat until rice and potatoes are tender, 20 to 30 minutes.
- Invert carefully onto a serving plate so sliced potatoes are on top of rice.
Nutrition Facts : Calories 287.9 calories, Carbohydrate 55.2 g, Fat 5.3 g, Fiber 1.2 g, Protein 5.4 g, SaturatedFat 1 g, Sodium 389.7 mg, Sugar 0.4 g
TRADITIONAL PERSIAN BASMATI RICE WITH TADIG
My father is from Iran and this is the way he makes it. It makes amazing, fluffy rice with an amazing crispy crust! You have to try this!
Provided by Nurse Amanda
Categories Long Grain Rice
Time 50m
Yield 9-12 cups rice, 12 serving(s)
Number Of Ingredients 6
Steps:
- Bring a large pot of water to a boil. (Make sure the pot is a heavy bottom pot.).
- Add 3-4 tablespoons of salt to the water.
- Scoop out the desired amount of rice into a bowl (whatever amount you want, just remember 1 cup dry makes 3 cups cooked).
- Pour water over it to rinse it and then pour the water off.
- Repeat this until the water runs clear.
- Add the rice to the boiling water.
- Boil rapidly for 5 minutes.
- Bring pot to the sink and turn the cold water on to make the starchy water overflow.
- Drain into a colander.
- Put the pot back onto the stove at medium to medium high heat (this may vary depending on your stove) and add oil (enough to just cover the bottom).
- In a small bowl, melt butter (about 1 tablespoon of butter per cup of dry rice) with a pinch saffron in it (if you have a mortar and pestel, grind the saffron first, otherwise, don't worry about it).
- Sprinkle the rice with a spoon into a mound in the pan on the stove.
- Poke 3-4 holes into the top and pour the butter down the holes.
- Take a scoop of the rice from the mound and stir in the bowl used to melt the butter (just to get the last of the saffron butter out).
- Put the rice back into the pot.
- Place about 3 layers of paper towels to cover the top of the pan and then place the lid tightly over the pan.
- Cook at the medium-medium high heat for 8 minutes.
- Turn the stove down to the lowest temperature it will go and steam for 35 more minutes.
- To serve, scoop the rice out from the top of the pan being careful not to brake the crust on the bottom.
- Once all the rice is out except for the crust (tadig), take another plate, big enough to cover the opening of the pan and flip the crust out onto the pan. It should be golden brown and beautiful! If it is black, the temperature of your stove was too high and the entire pot of rice may taste burnt.
- Once you get the hang of this you can try using sliced rounds of potato or pita bread on the bottom of the pan before you sprinkle in the boiled rice (both of these options are very yummy!).
PERSIAN RICE WITH GOLDEN CRUST
Tah-dig is the Persian word for the crunchy layer of rice that forms on the bottom of the pan. We think it tastes fantastic.
Categories Rice Side Vegetarian Dinner Winter Family Reunion Potluck Gourmet
Yield Serves 4 to 6 as a side dish
Number Of Ingredients 4
Steps:
- In a large saucepan bring water with salt to a boil. Add rice and boil 10 minutes. In a colander drain rice and rinse under warm water.
- In a 2- to 3-quart nonstick saucepan melt butter. Spoon rice over butter and cover pan with a kitchen towel and a heavy lid. Fold edges of towel up over lid and cook rice over moderately low heat until tender and a crust forms on bottom, 30 to 35 minutes.
- Spoon loose rice onto a platter and dip bottom of pan in a large bowl of cold water 30 seconds to loosen tah-dig. Remove tah-dig and serve over rice.
LEMON BASMATI RICE
A delicious and easy side dish, goes great with fish!
Provided by Ainsley_
Categories Side Dish Rice Side Dish Recipes
Time 30m
Yield 4
Number Of Ingredients 6
Steps:
- Heat the oil in a pot over medium heat. Cook the rice, ginger, and lemon zest together in the hot oil for about 1 minute; add the lemon juice and chicken broth. Bring the mixture to a boil; cover the pot and allow the mixture to simmer until the liquid is absorbed and the rice is tender, 18 to 20 minutes. Season with salt and pepper.
Nutrition Facts : Calories 193.8 calories, Carbohydrate 40.3 g, Fat 3 g, Fiber 1.7 g, Protein 3.9 g, SaturatedFat 0.4 g, Sodium 1.2 mg, Sugar 0.2 g
BASMATI RICE PILAF
Wonderful flavor and textured rice dish.
Provided by Carol Castellucci Miller
Categories Side Dish Rice Side Dish Recipes Pilaf
Time 40m
Yield 4
Number Of Ingredients 7
Steps:
- Heat chicken stock in a saucepan until boiling; keep hot until ready to use.
- Heat vegetable oil in a 2 quart saucepan over medium-high heat. Cook and stir onion and bay leaf in the hot oil until onion is tender, about 5 minutes.
- Stir basmati rice into onion mixture until rice is coated with oil.
- Pour hot chicken stock into the rice mixture. Season with salt; stir.
- Bring rice mixture to a boil; cover and reduce heat to medium-low. Continue simmering until rice is tender and liquid is absorbed, about 20 minutes.
- Remove saucepan from heat and discard bay leaf. Add butter and fluff the rice with a fork.
Nutrition Facts : Calories 244.3 calories, Carbohydrate 40.4 g, Cholesterol 7.9 mg, Fat 6.9 g, Fiber 0.8 g, Protein 4.1 g, SaturatedFat 2.5 g, Sodium 279.4 mg, Sugar 0.6 g
BASMATI RICE WITH POTATO CRUST
Categories Apple
Number Of Ingredients 8
Steps:
- Wash and soak rice. In a small bowl mix: 1 TBS hot water 2 TBS butter, unsalted , melted 1/2 tsp saffron , crushed Bring to boil in a 5-quart non-stick pot: 8 cup water 1 TBS salt When the water has come to boil, pour out the water in the bowl containing the soaking rice. Add the wet rice to the boiling water. When the water comes to boil again and the rice floats to the top of the pot (approx. 6 mins), pour the contents of the pot into a fine colander. You know your rice is ready to strain if you bite a rice kernel and the center is still uncooked. Return the pot to the burner, set heat to medium and add: 1 1/2 TBS vegetable oil and 1 russet potatoes , cut into 1/4-inch thick circles Using a spatula, gently scoop the drained rice into the pot. Make sure you do not push the rice in together as this will result in mushy rice. Scatter the rice throughout the pot, in a pyramid shape until finished. Your pot should not be filled to the top. You will need about 3 inches between the top of your rice and the top of the pot. Press several holes around the rice down to the potato crust. Cover the lid of your pot with a clean towel and set firmly over your pot to prevent steam from escaping. After 7 minutes, lower the heat to low and let the rice finish cooking for another 45 mins. You will know your rice is done because it has fluffed up. Another trick to see if your rice is down is to lick your finger and quickly touch your wet finger against the side of the hot pot. If you hear a sizzle sound, your rice is done (and hopefully your finger isn't burned!). To serve, you can place a large round platter over the top of the pot, then carefully invert the pot and remove gently. This will create a cake-effect, with the potato crust showing on top. Or, you can use a spatula to gently remove the rice and scatter on your serving platter, creating a pyramid-effect, placing the crunchy potatoes on top or surrounding the rice.
INDIAN STYLE BASMATI RICE
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
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
IRAQUIAN RICE WITH POTATO CRUST (ZWT3)
Another from Maria Luisa Scott and Jack Denton Scott's "Rice : More than 250 Unexpected Ways to Cook the Perfect Food". They recommend serving it with roast lamb. Posted for ZWT3
Provided by Acerast
Categories Long Grain Rice
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Melt the 3 Tablespoons of butter in a saucepan over medium heat.
- Stir in the rice and cook for 1 minute.
- Add the boiling water and 1 teaspoon of salt.
- Cover, lower the heat and simmer for 10 minutes.
- Remove from the heat and drain, reserving the rice.
- In a large bowl, toss the potato slices with half of the melted butter and the remaining salt.
- In a heavy-bottomed pot with a tight-fitting cover, arrange the potato slices, overlapping in 2 or 3 layers covering the bottom of the pot (using all of the butter they were tossed in).
- Sprinkle with the garlic.
- Evenly spoon the half-cooked rice on top of the potatoes and garlic, and spoon the remaining melted butter over the rice.
- Cover the pot with aluminum foil and put the cover on top.
- Cook over very low heat for 45 minutes, or until the rice is tender.
- Sprinkle wit the almonds, gently stirring them into the rice with a fork. Be careful not to touch the bottom potato layer while you fluff the rice.
- Serve on warm plates with spoons of rice beside crisp garlic-potatoes.
Nutrition Facts : Calories 831.5, Fat 49.1, SaturatedFat 25.8, Cholesterol 104.3, Sodium 1172.2, Carbohydrate 87.5, Fiber 6.3, Sugar 2.3, Protein 12.7
IRANIAN RICE WITH POTATO CRUST AND SAFFRON
Make and share this Iranian Rice With Potato Crust and Saffron recipe from Food.com.
Provided by Dancer
Categories Long Grain Rice
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Clean, wash, and soak rice for 30 minutes.
- Cook in a pan with 4 cups water.
- Boil on high heat for 5 minutes.
- Reduce heat, stir rice, and leave on low heat again for 5 minutes, then drain in a sieve.
- Mix saffron and warm water; set aside.
- Peel potatoes and cut into thick round slices.
- Pour saffron in a pan.
- Add 2 tbsps. melted butter and potatoes, and mix very well.
- Spread sliced potatoes in the bottom of the pan and spoon all rice over.
- Sprinkle with remaining butter.
- Cover pan with aluminum foil and leave on very low fire until done.
- Transfer rice to a platter so that sliced potatoes are on top of rice.
BASMATI RICE WITH TURMERIC AND MUSHROOMS
This may also be baked in the oven instead of the stove top --- although some people would say that soaking the rice is not needed it is just something I have done for years with basmati rice, but by all means proceed with the recipe without presoaking, just make certain to wash the rice very well in cold water --- fresh sauteed mushrooms may be used in place of canned :)
Provided by Kittencalrecipezazz
Categories Rice
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Rinse the rice under cold water very well.
- Place the rice in a large bowl covered with cold water and let it soak for 30 minutes (changing the water after 15 minutes) before proceeding with the recipe.
- Melt butter in a heavy saucepan over medium heat.
- Add in onion, garlic and tumeric powder; saute until JUST beginning to brown (about 2 minutes).
- Add in rice, broth, mushrooms, salt and pepper (if using); bring to a boil.
- Reduce heat to low, cover with a tight fitting lid and simmer until the rice is tender (about 18-20 minutes).
- **NOTE** this rice can also be cooked, covered with a tight-fitting oven proof lid in the oven at 350 degrees for about 30-35 minutes, or until rice is desired tenderness.
Nutrition Facts : Calories 406.3, Fat 14.5, SaturatedFat 8, Cholesterol 30.5, Sodium 776, Carbohydrate 59.6, Fiber 4.2, Sugar 3.1, Protein 9.8
BASMATI RICE WITH POTATO CRUST
Delicious with recipe#254525. Persian like I believe though this was inspired by a modification of recipe#233347 which I don't believe is actually Iraqi.
Provided by UmmBinat
Categories White Rice
Time 1h4m
Yield 2-3 , 2-3 serving(s)
Number Of Ingredients 6
Steps:
- Rinse then soak rice for 10 minutes to 30 depending on quality.
- Melt 2 Tablespoons of butter in a saucepan over medium heat.
- Stir in the drained soaked rice and cook for 1 minute.
- Bring water and stock if using to a boil add sea salt to taste add rice, bring back to a boil and boil exactly 8 minutes, drain.
- Melt 1/4 cup butter and toss in the sliced potatoes and sea salt to taste.
- In a heavy-bottomed pot with a tight-fitting cover, and low rim, arrange the potato slices, overlapping in 2 layers covering the bottom of the pot (using all of the butter they were tossed in).
- Sprinkle with the garlic.
- Evenly spoon the half-cooked rice on top of the potatoes and garlic, and spoon the remaining melted butter over the rice.
- Cover the pot and cook over medium low heat or to brown potatoes slightly, then turn heat down and cook for 40 minutes, or until the rice is tender.
- Removing properly can come with practice but it helps to dip the pot in cold water for 30 seconds making sure not to get water in the pot! Then flip --.
- Enjoy!
Nutrition Facts : Calories 693.9, Fat 32.9, SaturatedFat 19.9, Cholesterol 81.3, Sodium 289.5, Carbohydrate 91.3, Fiber 7.2, Sugar 2.3, Protein 10.2
More about "basmati rice with potato crust food"
POTATO AND BASMATI RICE PILAF RECIPE - THE SPRUCE EATS
From thespruceeats.com
4/5 (18)Total Time 40 minsCategory Side Dish, DinnerCalories 326 per serving
INDIAN BASMATI RICE RECIPE (VEGAN, VEGETARIAN) - THE …
From thespruceeats.com
PERSIAN RICE WITH CRISPY POTATO TAHDIG - SERIOUS SPICE
From seriousspice.com
12 FLAVORFUL WAYS TO SERVE BASMATI RICE | TASTE OF HOME
From tasteofhome.com
PERFECT BASMATI RICE - ONCE UPON A CHEF
From onceuponachef.com
CRUSTY BASMATI RICE - FOOLPROOF COOKING
From foolproofcooking.com
STEAMED RICE WITH CUMIN AND POTATOES - THE WASHINGTON POST
From washingtonpost.com
BASMATI RICE WITH POTATOES AND CHICKPEAS - MY FAVOURITE PASTIME
From myfavouritepastime.com
POTATO AND BASMATI RICE | NUTRISETUP
From nutrisetup.com
POTATO BASMATI RICE | FOODTALK
From foodtalkdaily.com
HOW TO COOK BASMATI RICE - THE ENDLESS MEAL®
From theendlessmeal.com
BASMATI RICE WITH POTATO CRUST - MASTERCOOK
From mastercook.com
HOW TO COOK BASMATI RICE - DASSANA'S VEG RECIPES
From vegrecipesofindia.com
ALL FOR ONE RECIPE BASMATI RICE WITH POTATO CRUST - WEBETUTORIAL
From webetutorial.com
BASMATI RICE WITH POTATO CRUST RECIPE - FOOD.COM
From pinterest.co.uk
STUCK-POT RICE WITH POTATO CRUST - TINTORERA
From tintorera.la
PERSIAN RICE WITH POTATO TAHDIG - SOMETHING'S COOKING
From somethingiscooking.com
HOW TO COOK BASMATI RICE | RECIPETIN EATS
From recipetineats.com
PERFECT BASMATI RICE! | FEASTING AT HOME
From feastingathome.com
PERSIAN RICE WITH POTATO TAHDIG | CULINARY BUTTERFLY
From culinarybutterfly.com
PERSIAN RICE WITH POTATO CRUST - ALL INFORMATION ABOUT HEALTHY …
From therecipes.info
HOW TO COOK BASMATI RICE 3 WAYS - MY FOOD STORY
From myfoodstory.com
PERSIAN BASMATI RICE RECIPE WITH SAFFRON FOR #SUNDAYSUPPER
From familyspice.com
PERSIAN STYLE RICE WITH CRISPY GOLDEN CRUST - UNICORNS IN THE KITCHEN
From unicornsinthekitchen.com
10 BEST BASMATI RICE VEGETABLES RECIPES - YUMMLY
From yummly.com
PERSIAN RICE TAHDIG-HOW TO MAKE TAHDIG | THE MEDITERRANEAN DISH
From themediterraneandish.com
BAGHALI POLO (PERSIAN DILL RICE) - THE DELICIOUS CRESCENT
From thedeliciouscrescent.com
PERSIAN RICE WITH POTATO CRUST BEST RECIPES
From findrecipes.info
BASMATI RICE WITH CABBAGE - FAMILY SPICE
From familyspice.com
STUCK-POT RICE WITH POTATO CRUST - MARK BITTMAN
From markbittman.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love