PLAIN INDIAN RICE
This is a plain and simple Indian Rice that I got from the Ayurvedic Cookbook. It makes a great standard dish that can be served with just about anything. The most important thing I've found in making rice is to not touch it once it's covered and simmering.
Provided by sadhaka
Categories Brown Rice
Time 55m
Yield 3-4 serving(s)
Number Of Ingredients 7
Steps:
- Wash rice under cold tap water and set aside to drain.
- In a 2 quart saucepan, heat ghee over medium heat.
- Add mustard and cumin seeds.
- When the mustard seeds sputter and pop, add water, rice, and salt.
- Bring to a boil. Cover and reduce heat to low.
- Simmer untouched for 45-50 minutes.
- Take off the heat and allow the rice to set for 5 minutes.
- Just before serving, add black pepper and fluff the grains with a fork. Serve hot.
Nutrition Facts : Calories 257.5, Fat 4.9, SaturatedFat 2.1, Cholesterol 7.3, Sodium 396.6, Carbohydrate 48.1, Fiber 2.3, Sugar 0.6, Protein 5.1
SOUTH INDIAN-STYLE YELLOW RICE
This vibrant rice is cooked with turmeric, tempered with mustard seeds, nuts and dal and finished with lemon zest and juice, resulting in an aromatic, bright, tangy and crunchy rice. It's also a great way to revive leftover rice the next day. (See Cook's Note)
Provided by Food Network Kitchen
Categories side-dish
Time 35m
Yield 3 to 4 servings
Number Of Ingredients 12
Steps:
- Wash the rice in cold water until the water is no longer cloudy, 3 or 4 times, then drain. This step is important as it removes the starch from the rice and prevents it from clumping up.
- Heat the stock or water in a heavy pan with a tight-fitting lid. Add the turmeric, 1/4 teaspoon salt and the drained rice. Bring to a boil, then reduce the heat to low, cover and cook for 15 minutes. Do not disturb the rice or take a peek while it's in the middle of cooking. Turn off the heat and let it sit, covered, for another 5 to 7 minutes.
- Meanwhile, heat the ghee or oil in a pan large enough to fit the rice over medium-high heat. Add the mustard seeds and let sizzle until you hear popping sounds, about 30 seconds. Add the nuts and cook until golden brown and crunchy, about 2 minutes. Lower the heat to medium and add the urad dal, asafetida, crushed red chiles and curry leaves. Be careful as the curry leaves might sputter. Cook until the urad dal turn golden brown, about 3 minutes. Gently mix in the cooked rice.
- Remove from the heat and add the lemon zest and 2 tablespoons of the lemon juice. Taste and add more salt and lemon juice if needed.
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
SPICY INDIAN RICE
Sara Buenfeld's delicious spicy rice is perfect served with your favourite curry
Provided by Sara Buenfeld
Categories Dinner, Lunch, Side dish
Time 30m
Number Of Ingredients 8
Steps:
- Fry the onions in the sunflower oil in a large frying pan for 10-12 minutes until golden.
- Fill a roomy saucepan with water, bring to the boil and tip in a heaped teaspoon of salt - the water will bubble furiously. Add turmeric and the cinnamon stick to the water. Pour in the rice, stir once and return to the boil, then turn the heat down a little so that the water is boiling steadily, but not vigorously. Boil uncovered, without stirring (this makes for sticky rice) for 10 minutes. Lift some out with a slotted spoon and nibble a grain or two. If they're too crunchy, cook for another minute and taste again. They should be tender but with a little bite. Drain the rice into a large sieve and rinse by pouring over a kettle of very hot water
- Stir the crushed seeds of the cardamom pods into the onions with the cumin seeds and fry briefly.
- Toss in a large handful of sultanas and roasted cashew nuts, then the hot drained rice. This is great with curry and will also give an exotic edge to grilled meat or fish.
SUPER-QUICK INDIAN RICE
Makes a brilliant low-fat accompaniment to just about every Indian curry
Provided by Good Food team
Categories Side dish
Time 20m
Number Of Ingredients 4
Steps:
- Cook rice following pack instructions.
- Drain rice and return to pan, stir in the garam masala and cook for 1 min over a low heat. Stir in the peas, flaked almonds and seasoning. Cook for 2-3 mins more, then serve.
Nutrition Facts : Calories 275 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 1 grams sugar, Fiber 3 grams fiber, Protein 8 grams protein, Sodium 0.02 milligram of sodium
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