Madhur Jaffreys Leftover Rice With Mushrooms Food

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

Ingredients

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.

INDIAN LEFTOVER RICE WITH MUSHROOMS

Indian Leftover Rice with Mushrooms image

This is a recipe adapted from Madhur Jaffrey's first book, An Invitation to Indian Cooking, written when none of us knew the spices and hot peppers that she introduced us to. It's a simple dish that makes your leftover rice come alive in surprising ways. You can eat it just as is for a light lunch or supper, or as an accompaniment to a Western meat course. I like it alone with some Cucumber Raita (page 163) alongside.

Number Of Ingredients 10

Ingredients

1 tablespoon vegetable oil
About 1/3 medium onion, finely chopped
3 medium mushrooms, chopped into small dice
1/4-1/3 hot green chili, thinly sliced
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
2/3 cup cooked rice
2-3 tablespoons chicken or beef broth or water
Salt
A sprinkling of chopped coriander leaves (optional)

Steps:

Heat the oil in a small skillet, and add the onion. Sauté for a few minutes, then add the mushrooms and continue to sauté, stirring, 3 or 4 minutes. Toss in the sliced chili, and after a minute add the cumin, the coriander, and the rice. Stir vigorously, breaking up any lumps in the rice, and cook over low heat for 5 minutes. If the rice is sticking, add a little broth or water, cover, and cook over low heat for about 5 minutes, adding more broth if necessary. Taste, and add salt to your liking. Spoon the rice onto a warm plate, and sprinkle a little fresh coriander (more commonly known here as cilantro) on top, if available, and if you like it.

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