FRAGRANT BASMATI RICE
This has saffron and some other nice spices with some red pepper for a little zing. This is from a cookbook in my pre-Zaar days so I'm afraid I don't know which one.
Provided by Oolala
Categories Rice
Time 30m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Combine all ingredients in a medium saucepan.
- Bring to a boil, and stir.
- Cover, reduce heat, and simmer 20 minutes.
- Remove from heat and let rice stand 5 minutes.
Nutrition Facts : Calories 107.7, Fat 0.9, SaturatedFat 0.2, Sodium 148.9, Carbohydrate 22.5, Fiber 1.1, Sugar 0.2, Protein 2.3
FRAGRANT EAST INDIAN BASMATI RICE
Make and share this Fragrant East Indian Basmati Rice recipe from Food.com.
Provided by The Spice Guru
Categories Long Grain Rice
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 18
Steps:
- TOAST 1/2 teaspoon cumin seeds over medium heat in a pot you wish to cook your rice in, until seeds become aromatic and lightly pop.
- ADD 2 cups water, 1 tablespoon olive oil, 3/4 teaspoon salt, 4 whole green cardamom pods or 3/8 teaspoon ground cardamom, 1/8 cup frozen peas (optional). NOTE: ADD the curry powder or turmeric from the CREATIVE ADDITIONS FOR YELLOW RICE; ADD up to 4 of the remaining suggested ingredients now as well, if desired.
- RAISE heat to high.
- BRING to a boil.
- ADD 1 cup basmati rice.
- COVER.
- BOIL 1 1/2 minutes.
- REDUCE heat to lowest setting for 40-45 minutes.
- REMOVE cardamom pods and cinnamon stick if desired; FLUFF rice with a fork before serving.
- SERVE with your favorite Indian entree and enjoy!
BASIL BASMATI RICE
Make and share this Basil Basmati Rice recipe from Food.com.
Provided by Boomette
Categories Low Protein
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a saucepan, bring to boil the rice and water. Reduce heat, cover and let simmer at low heat 10 to 15 minutes or until water is absorbed. Let rest for 5 minutes.
- Meanwhile, in a food processor, reduce the basil, oil, lemon juice, garlic, salt and pepper in a rough puree. Incorporate the basil mixture to the rice and stir.
Nutrition Facts : Calories 320.7, Fat 8.8, SaturatedFat 1.4, Sodium 153.9, Carbohydrate 54.6, Fiber 2.6, Sugar 0.8, Protein 5.8
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
PERSIAN BASMATI RICE
I came up with this recipe for an ex-employer from Iran. He loved his homeland's food and missed it. I also have a pension for Persian food and adore basmati rice. This is my blend of some of my favorite Persian flavors. If you cannot find the Advieh Pollow or Koubideh Spice, which are typically found in the Persian markets, I strongly suggest that you order them from www.SpiceBazaar.com. They mix the spices to order and they are very fresh!
Provided by Brandess
Categories Rice
Time 45m
Yield 4 cups, 8 serving(s)
Number Of Ingredients 12
Steps:
- For a perfect rice, place your rice in a colander or a large pot and rinse it in cold water at least 3 times- using your hand to swish the rice about. Place the colander in a bowl of cold water, enough to cover the rice and allow it to set for 30 minutes. This will rid the rice of the extra starch that rubs off in the packaging and makes your rice stick together. It also reduces the cooking time.
- Place the chicken stock in a pot with a tight fitting lid. Add in all of your spices and olive oil; set aside the almonds, tomatoes and scallions for later. Stir well to combine.
- Drain all the water you can off the rice, add to chicken stock mixture; cover and bring the rice to a full boil. From here on, do not remove the lid! Reduce heat to a low simmer until all the liquid has been absorbed. This can take 10 to 15 minutes.
- Do not remove the lid! Turn off the heat and drape the pot/lid with a towel and allow to sit for 15 minutes.
- After 15 minutes, remove the towel and the lid. Add in the almonds, tomatoes, peas and scallions. Taste for seasoning and do not be afraid to add more salt, Advieh and/or Koubideh spice. The amount you add will depend on your taste. VERY gently fold everything into the rice and cover until serving time.
- This rice is fantastic served at room temperature and it is great for potlucks, picnics and get togethers. Since this dish contains no meat, you can safely allow it to cool to room temperature, cover tightly and leave on your counter top over night. So, this dish can be made the day before an event, as I have done so many, many times. The KEY is let it reach room temperature BEFORE covering it.
Nutrition Facts : Calories 265.1, Fat 8, SaturatedFat 0.9, Sodium 255.2, Carbohydrate 41.5, Fiber 3.5, Sugar 2.2, Protein 8.4
CURRIED CAULIFLOWER OVER FRAGRANT EAST INDIAN BASMATI RICE
Make and share this Curried Cauliflower over Fragrant East Indian Basmati Rice recipe from Food.com.
Provided by The Spice Guru
Categories Curries
Time 1h
Yield 6 serving(s)
Number Of Ingredients 27
Steps:
- PREPARE the FRAGRANT EAST INDIAN BASMATI RICE (MADE EASY) recipe here, while following the preparation instructions on Recipe #408115 (You may prepare the recipe on that page if desired, but follow only the BASIC RECIPE version): 2 cups water, 1/2 teaspoon salt, 1 teaspoon coconut oil or ghee or olive oil, 1-2 pinch ground cardamom, 1-2 pinch ground cinnamon, 1-2 pinch ground coriander, 1-2 pinch ground cumin, 1 cup basmati rice); KEEP prepared rice warmed on low heat.
- SLOWLY heat 2 tablespoons coconut oil or light olive oil in a 3 quart saucepan over medium-low heat.
- CHOP one medium onion, two medium tomatoes, and one seeded fresh jalapeno pepper; ADD to heated saucepan and stir as needed.
- MEANWHILE, trim the cauliflower florets into 1-inch pieces and add to saute mixture.
- STIR in 1/3 cup cashew pieces, 3 tablespoons chopped cilantro, 2 tablespoons ginger garlic paste, 2 teaspoons curry powder, 1 1/2 teaspoons garam masala, 1 teaspoon chili paste, 1 teaspoon unseasoned chili powder, 1 1/4 teaspoons sea salt, and 1 teaspoon sugar.
- COVER saucepan and cook mixture over medium low heat, stirring occasionally, until cauliflower is tender yet firm.
- SPRINKLE 3 tablespoons flour evenly over saute mixture; STIR until well blended.
- POUR in 1 (13.5 oz) can coconut milk and 1 cup milk.
- RAISE heat to medium and cook, stirring often, until thickened; STIR in 1 1/2 tablespoons plain yogurt; SEASON to taste with sea salt if needed.
- SERVE over steamed basmati rice; GARNISH very lightly with chopped fresh cilantro or flaked coconut if desired; ENJOY!
Nutrition Facts : Calories 532.1, Fat 22.8, SaturatedFat 16.9, Cholesterol 6.2, Sodium 773, Carbohydrate 76.9, Fiber 4.9, Sugar 39.9, Protein 9
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Servings 4Total Time 40 mins
- In a sieve, rinse the basmati rice under cold running water until the water runs clear, about 2 minutes. Drain the rice until dry, shaking the sieve occasionally, about 5 minutes.
- Heat the oil in a medium saucepan until shimmering. Add the cardamom, cinnamon stick and bay leaves and cook until fragrant, 30 seconds. Add the rice and cook, stirring, until opaque, about 2 minutes. Add the water and a generous pinch of salt and bring to a boil. Cover and cook over low heat until the water is absorbed and the rice is tender, about 18 minutes. Remove from the heat and let stand, covered, for 10 minutes. Fluff with a fork, discard the spices and serve.
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