Spicy Fried Basmati Rice Food

SPICY CHICKEN FRIED RICE

Steps:

• Put the rice into a saucepan, cover with water, crumble in the stock cube, then bring to the boil. Stir the rice once, then simmer for about 20 mins until tender. Drain well.
• Meanwhile, toss the chicken in the spices and coriander. Heat a pan, add the oil, tip in the peppers, then stir-fry for 3 mins until starting to soften. Add the chicken, then fry until golden, about 5 mins. Add the rice, beans and spring onions, then warm through.

THAI SPICY BASIL FRIED RICE

Steps:

• Whisk together oyster sauce, fish sauce, soy sauce, and sugar. Set aside.
• Spray a wok or large frying pan with olive oil spray and heat over medium-high heat.
• Add the garlic and chili (or serrano) peppers and stir fry for 30 seconds.
• Add the red pepper and onion and stir fry until the onion is translucent. If using chicken or beef, add it with the the onion and red pepper. Cook until chicken is done, or beef is about medium.
• Push ingredients in the wok/pan aside and quickly scramble the egg.
• Add the oyster sauce mixture and stir everything together.
• Raise the heat to high and add the chilled rice. Stir until blended with the sauce and other ingredients, breaking up clumps of rice with the back of a spoon.
• Add more soy, oyster, or fish sauce, if necessary (or to taste).
• When everything is blended together and rice is hot, remove from heat and stir in the basil.
• Garnish with cilantro, if desired.

MADHUR'S SPICED BASMATI RICE

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.

SPICY INDIAN RICE

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.

SPICED BASMATI RICE

Steps:

• Bring the rice to the boil in 2 litres of water and allow to cook for 7 mins. Rinse the rice in a colander with cold water. Leave to drain for 5 mins.
• Meanwhile, put half the butter and the oil into a saucepan. Bring to a medium heat and add the rest of the ingredients, except the rice and the saffron. Slowly fry until fragrant, then stir in the drained rice. Using the end of a wooden spoon to make holes in the rice to allow the steam to rise. Dot the remaining butter on top of the rice and scatter over the saffron. Put the lid back on the pan, and cover with a tea towel to seal the steaming process. Turn off the heat and leave to steam for 30 mins - this makes the rice fluffy and separated without drying it out.

ONE PAN SPICY RICE

Steps:

• Heat the oil in a large nonstick pan that has a lid, then fry the garlic and curry paste over a medium heat for 1 minute, until it smells toasty.
• Tip the rice into the pan with the stock, chickpeas and raisins and stir with a fork to stop the rice from clumping. Season with salt and pepper, then cover and bring to the boil. Reduce to a medium heat and cook for 12-15 minutes or until all the liquid has been absorbed and the rice is tender.
• Squeeze the excess water from the spinach with your hands. Tip it into the pan along with 2 tbsp of hot water and fluff up the rice with a fork, making sure the spinach is mixed in well. Toss in the cashews. Serve drizzled with natural yogurt if you like.

SPICY FRIED BASMATI RICE

Steps:

• Heat a wok or 12-inch nonstick skillet over high heat until hot. Add oil, garlic, chile, and ginger, then stir-fry 15 seconds. Add cold rice, salt, and pepper, then stir-fry, pressing on rice to break up any lumps, 2 minutes. Add tomatoes, scallion, and herbs, then stir-fry 3 minutes.