INDIAN BASMATI RICE WITH PEAS
Provided by Pamela
Yield 6
Number Of Ingredients 8
Steps:
- Rinse your rice in a fine mesh sieve, if desired. Transfer rice to a medium saucepan and add all ingredients except peas and cilantro.
- Bring to a boil, cover and lower to a simmer. Cook white rice for 18-20 minutes, brown rice for 45-50 minutes, or until all water has evaporated.
- Add frozen peas to rice and allow to sit, covered, for 10 minutes.
- Fluff rice with a fork and transfer to a serving bowl. Sprinkle with chopped cilantro, if desired.
BASMATI RICE WITH TURMERIC AND PEAS
Simple way to jazz up rice. The Turmeric adds powerful antioxidants and the peas add a pop of sweetness.
Provided by Maria
Categories Side Dish
Time 33m
Yield 6
Number Of Ingredients 6
Steps:
- If cooking in a rice cooker....Add rice, turmeric, salt, butter or oil, and water. Set for cook. When rice is finished cooking, open lid and pour in frozen peas. Gently stir peas into rice. Shut lid and let sit for 8-10 minutes until peas are cooked.Serve
- If cooking on the stove....Add rice, turmeric, salt, butter or oil and water. Bring to a boil, reduce heat to low (make sure rice is still at a low simmer) cover and set timer for 20 minutes. when rice is finished cooking remove from heat, add frozen peas stir them into the rice and return lid to pot for 8-10 minutes. Serve
- If using minute rice reduce water to 2 cups and half all other ingredients except rice....boil water, butter or oil, salt and turmeric. Add rice, remove from heat and cover.Let sit for 5 minutes. Add ¾ cup frozen peas, stir until combined, cover and let sit for 5-8 minutes
GOLDEN BASMATI RICE AND PEAS IN RICE COOKER
This little Indian side dish is beautiful. Golden-yellow rice with bright green peas-I love a meal with strong, vibrant colors. And it's so easy! found this recipe on a blog site http://www.jennaseverythingblog.com/2011/09/15/golden-basmati-rice-with-peas/
Provided by dhuynh
Categories Rice
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Put rice, salt and tumeric into rice cooker stir until mixed well.
- Add water and butter.
- Push cook on rice cooker.
- Add frozen peas to hot rice a few minutes before serving.
- Garnish with cilantro.
Nutrition Facts : Calories 501.7, Fat 14.7, SaturatedFat 7.9, Cholesterol 30.5, Sodium 769.4, Carbohydrate 81.7, Fiber 6.6, Sugar 4.2, Protein 11.1
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.
BASMATI RICE PILAF WITH INDIAN SPICES AND RAITA
Provided by Food Network
Categories side-dish
Time 1h10m
Yield 6 to 8 servings
Number Of Ingredients 20
Steps:
- Wash rice by rinsing in cold water. Then soak in cold water for about 30 minutes. Drain.
- In a large nonstick saute pan over medium heat, heat 1 tablespoon oil. Add onion and cook, stirring, until onion is tender. Add garlic, and saute for about a minute. Add cardamom, coriander, cinnamon, cloves and ginger. Saute for another minute and add the rice. Saute until rice is translucent and begins to brown. Add water, bay leaf and salt and bring to a boil. Reduce heat and simmer, partly covered, for about 10 minutes. Most of the water will evaporate and steam holes will show through rice.
- Add peas, but do not stir. Cover tightly and let simmer for 5 minutes more. Turn off the heat and let sit for 5 to 10 minutes, covered.
- Prepare the raita: In a bowl whisk together the yogurt, cucumber, mint, cumin, chili powder and salt and pepper.
- Uncover the pilaf, season with salt and pepper. Remove bay leaf, cloves and cinnamon stick. Turn pilaf out onto a serving platter and pour half of the raita over rice. Pass remaining raita.
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 PILAF WITH PEAS
Provided by Bobby Flay | Bio & Top Recipes
Categories side-dish
Time 50m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Put the rice in a mesh strainer and rinse with cold water several times. Set aside and let drain.
- Heat the vegetable oil in a large saucepan over medium-high heat until it begins to shimmer. Add the mustard seeds and cook until they just begin to pop, about 20 seconds. Add the onion and saute until lightly browned, about 3 minutes. Add the cardamom, cloves, cinnamon, rice, the simmering water, salt, pepper and lime juice, and bring to a boil.
- Reduce the heat to medium, and cook until liquid is nearly absorbed, about 10 minutes Fold in the peas, then over, reduce heat to low, and cook 8 to 10 minutes longer. Remove from the heat and let stand for 5 minutes, uncovered. Remove and discard the cardamom, cloves, and cinnamon and fluff with a fork. Transfer the pilaf to a serving dish and serve.
Nutrition Facts : Calories 314 calorie, Fat 5 grams, SaturatedFat 0.5 grams, Cholesterol 0 milligrams, Sodium 748 milligrams, Carbohydrate 60 grams, Fiber 3 grams, Protein 6 grams, Sugar 2 grams
BASMATI RICE WITH RAISINS, NUTS AND PEAS
Categories Rice Side Sauté Vegetarian Wheat/Gluten-Free Raisin Almond Cashew Pea Bon Appétit Pescatarian Peanut Free Soy Free No Sugar Added Kosher
Yield Serves 6
Number Of Ingredients 17
Steps:
- Rinse rice under cold running water. Place rice in large bowl. Add enough water to cover by 3 inches. Let stand 20 minutes. Drain.
- Heat oil in heavy large saucepan over medium-high heat. Add onions; sauté until golden, about 8 minutes. Add cumin, peppercorns, cloves, cardamom, bay leaves and cinnamon; sauté until onions are brown, about 4 minutes.
- Add rice to spices and stir 2 minutes. Add 4 cups water, cream, salt and saffron. Bring to boil. Reduce heat to low. Cover saucepan almost completely and cook until almost all liquid is absorbed, about 20 minutes.
- Add peas to rice. Cover and simmer until rice is tender, about 5 minutes. Season with salt and pepper. Sprinkle with nuts and raisins.
BASMATI RICE - INDIAN STYLE
Great authentic basmati rice to be served with chicken tikka masala or chicken tandoori. Don't be intimidated by the spice mix, they blend very well. If you like indian food, you'll appreciate this dish.
Provided by Cristina Barry
Categories Rice
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Place rice into a bowl with enough water to cover. Set aside to soak for 20 minutes. DO NOT skip this step, its very important.
- 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.
- Remove the pods, cloves, cinnamon stick before serving.
Nutrition Facts : Calories 219.6, Fat 6.1, SaturatedFat 0.9, Sodium 8.3, Carbohydrate 37.3, Fiber 1.9, Sugar 0.9, Protein 4
BASMATI RICE WITH CASHEWS, PEAS AND FRESH CORIANDER
A quick to prepare rice dish, adapted from a recipe on one the cards in international culinary celebrity Kurma Dasa's 52 card set 'Quick Vegetarian recipes you can prepare in a hurry'. It is important to use pans with tight-fitting lids for this recipe. If you are not overly fond of peas or spinach, substitute them with a vegetable you prefer. But the green of the vegetables in this dish does contrast most attractively with the yellowish rice and the cashews.
Provided by bluemoon downunder
Categories Long Grain Rice
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- In a small pan over a medium heat, bring the water to the boil; add the salt and turmeric; reduce to a simmer and cover tightly.
- In a larger - preferably heavy-based - pan, over a medium heat, heat the ghee or oil; add the yellow asafetida powder and chopped onion and stir to combine for 1-2 minutes, add the rice and sauté for about 2 minutes, or until the rice becomes whitish in colour.
- Carefully pour the simmering water into the pan containing the rice, stir briefly, and if the peas you are using are fresh, add them now; increase the heat so that the water is again boiling, then reduce to a very low heat and cover the pan with a tight-fitting lid.
- Simmer the rice for 15-20 minutes or until the water has been absorbed by the rice and the rice is tender and flaky; if you are using frozen peas, add them 5 minutes before the end of this stage of the cooking; stir through the rice quickly, and replace the lid as soon as you can.
- Remove the pan from the heat and leave it covered and undisturbed for 5 minutes to allow the grains to firm up.
- Fold in the cashews, chopped baby spinach leaves and chopped coriander leaves, and stir well to combine the ingredients.
- Serve hot, garnished with the remaining herbs.
- NOTES: (i) I have suggested adding the chopped baby spinach leaves in step six, as baby spinach leaves wilt very quickly once they come into contact with something like hot rice. If you would like your spinach leaves not just wilted but cooked, add them when adding the frozen peas towards the end of the cooking time in step four. (ii) The Zaar Kitchen Dictionary suggests that either garlic powder or onion powder are suitable substitutions for yellow asafetida powder.
BASMATI RICE WITH CORN AND PEAS (RICE COOKER)
Make and share this Basmati Rice With Corn and Peas (Rice Cooker) recipe from Food.com.
Provided by Bev I Am
Categories Rice
Time 48m
Yield 3-4 serving(s)
Number Of Ingredients 8
Steps:
- Place rice in a fine strainer or bowl, rinse with cold water twice, and drain twice.
- Coat the rice cooker with non-stick spray or a film of vegetable oil.
- Place rice in the rice bowl.
- Add the remaining ingredients; stir just to combine.
- Cover and set to regular cycle.
- When the machine switches to the Keep Warm cycle, let the rice steam for 10 minutes.
- Fluff rice with wooden or plastic rice paddle or wooden spoon.
- This rice will hold on Keep Warm for up to 1 hour.
- Serve hot.
CHICKPEA CURRY (INDIAN STYLE) OVER BASMATI RICE
This recipe was inspired by a dish I received in my "Meatless Monday" weekly emails. I changed it around ALOT by adding a few more interesting spices and served it over basmati rice simmered with turmeric. I often make Indian curries using chickpeas, but this recipe added a couple tsp of peanut butter, which I thought sounded really interesting. Please adjust the heat according to your tastes. One small red chili can be substituted for the red chili powder (please note the red chili powder is like cayenne pepper, not the spice blend for making Mexican chilli!)
Provided by Kozmic Blues
Categories Curries
Time 30m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- For the rice:.
- Rinse 1 1/2 cups basmati rice in cold water until the rinsing water is no longer cloudy.
- Add 1 tbsp butter to a skillet over medium heat.
- Add rice to skillet and toast in butter for a minute or two until fragrant.
- Add 1/2 tsp salt and 3/4 tsp turmeric and mix into rice.
- Next add 3 cups of water and cover.
- Bring to a slight boil then reduce heat to low and simmer for about 10-12 minutes.
- Remove from heat and let sit a minute or two.
- Fluff rice with fork, and keep covered until ready to serve.
- For the curry:.
- Saute onion and garlic over medium heat until softened and slighty browned.
- Add chili powder or chilli if using and cook for another minute or so.
- Next add the cumin, curry powder and corriander into the onions and garlic and cook for another minute or until fragrant.
- Add chickpeas and reserved liquid, stir to coat evenly with all the spices.
- Next add the lemon juice and tomato paste, cook on medium heat for about 5 more minutes until all is heated through.
- If pan seems try, please add a little water, 1/4 cup at a time.
- Place about 1/3 of the chickpea mixture into a blender and blend for about 20 seconds (here as well, please feel free to add a little water if mixture is too thick to blend).
- Add blended chickpeas back to the pan and cook for another 5 or so minutes.
- Finally, add the 2 tsp of peanut butter, until melted into the curry.
- Stir in 1/2 of the cilantro leaves.
- Season with salt and pepper to taste.
- Serve over the basmati rice and top with remaining cilantro leaves.
Nutrition Facts : Calories 575.7, Fat 9, SaturatedFat 2.8, Cholesterol 7.6, Sodium 1055, Carbohydrate 107.9, Fiber 13.2, Sugar 3.7, Protein 17.7
BASMATI RICE
Simple basmati rice, like in the restaurants!
Provided by Kristine Weatherly
Categories Side Dish Rice Side Dish Recipes
Time 20m
Yield 4
Number Of Ingredients 4
Steps:
- In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
- When rice is cooked, stir in peas and cumin. Cover and let stand for 5 minutes.
Nutrition Facts : Calories 174.5 calories, Carbohydrate 38.3 g, Fat 0.7 g, Fiber 0.8 g, Protein 4.1 g, SaturatedFat 0.2 g, Sodium 14.6 mg, Sugar 0.6 g
RICE WITH PEAS
Provided by Pierre Franey
Categories dinner, side dish
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat one tablespoon of the butter in a saucepan and add the onion. Cook, stirring, until wilted.
- Add rice, water, bay leaf and salt and bring to the boil. Cover closely and cook exactly 17 minutes.
- Meanwhile, if fresh peas are used, drop them into boiling salted water and cook one minute or less until tender. Do not overcook. Drain.
- Heat the remaining one tablespoon of butter in a saucepan and add the fresh or frozen peas. Cook, briefly, stirring gently. Stir the peas into the rice and serve.
Nutrition Facts : @context http, Calories 280, UnsaturatedFat 2 grams, Carbohydrate 48 grams, Fat 6 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 4 grams, Sodium 504 milligrams, Sugar 4 grams, TransFat 0 grams
BASMATI RICE WITH SUGAR SNAP PEAS AND GREEN CHILES
Categories Pepper Rice Side Vegetarian Quick & Easy Summer Healthy Sugar Snap Pea Gourmet Sugar Conscious Kidney Friendly Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Heat 1/2 tablespoon oil over moderate heat in a 3-quart heavy saucepan until hot but not smoking, then cook white parts of scallions and mustard seeds, stirring frequently, until scallions are softened, 1 to 2 minutes. Add rice and cook, stirring, 1 minute. Add water and salt and bring to a boil. Cook over low heat, covered, until rice is tender and water is absorbed, about 15 minutes. Remove from heat and fluff rice with a fork, then let stand, covered, 5 minutes.
- While rice is standing, heat remaining 1/2 tablespoon oil in a 10-inch nonstick skillet over moderate heat until hot but not smoking, then cook jalapeño and scallion greens, stirring occasionally, until they begin to soften, about 1 minute. Add snap peas and cook, stirring, until crisp-tender, 3 to 4 minutes. Toss with rice and season with salt.
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
RICE & PEAS
Serve rice and peas as a side with Caribbean-style jerk chicken, or other barbecued meats. The 'peas' are actually kidney beans
Provided by Anna Glover
Categories Dinner, Lunch, Side dish, Supper
Time 25m
Yield Serves 4 as a side
Number Of Ingredients 6
Steps:
- Put the beans, coconut milk, thyme, allspice, 4 of the spring onions and 100ml water in a pan, and bring to a simmer. Season with plenty of salt and black pepper.
- Rinse the rice a few times in a sieve until the water runs clear. Tip into the pan and simmer for 10 mins over a medium heat, stirring occasionally, before lowering the heat. Put the lid on and cook for another 5 mins until the grains are tender and the liquid has been absorbed. Fluff up the rice with a fork before serving and scatter with the reserved spring onions.
Nutrition Facts : Calories 335 calories, Fat 9 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 3 grams sugar, Fiber 6 grams fiber, Protein 9 grams protein, Sodium 0.04 milligram of sodium
MATAR PULAO (RICE WITH PEAS)
This is very easy recipe, with basmati rice and green peas. It is very mild and fragrant, and great as a side dish, or for those picky kids who don't like their peas. The word 'matar' means green peas in Urdu.
Provided by FKhan
Categories Side Dish Vegetables Green Peas
Time 30m
Yield 6
Number Of Ingredients 11
Steps:
- Heat the oil in a deep heavy skillet over low heat. Add the cloves, cardamom seeds, peppercorns and cinnamon sticks. Cook for a few minutes to bring out the aroma of the spices. Stir the garlic powder and 2 tablespoons of water together to make a paste; mix into the pan with the spices.
- Add the green peas to the pan, cover and cook for about 5 minutes.
- Add the remaining 4 cups of water and rice to the pan. Season with a little salt. Bring to a boil, then cover, and cook for about 15 minutes, until the rice is tender and the water has been absorbed. Taste, and adjust the salt before serving.
Nutrition Facts : Calories 312.7 calories, Carbohydrate 58.7 g, Fat 5.3 g, Fiber 3.2 g, Protein 6.7 g, SaturatedFat 0.9 g, Sodium 63.4 mg, Sugar 1.6 g
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