Turmeric Rice By Madhur Jaffrey Food

TURMERIC RICE BY MADHUR JAFFREY

Turmeric Rice by Madhur Jaffrey image

This simple, yet tasty rice dish is from a book I got in a sale a long time ago. I liked this dish as it used things I had to hand and had a similar taste to rice in a local curry house. The flavour is delicate and not in the least overpowering so will go well with most dishes. I have used leftovers in a stir fry and it was just as good.

Provided by Frugal Fifer

Categories Long Grain Rice

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

450 g basmati rice long grain rice
3 tablespoons vegetable oil
3 cloves
1 bay leaf
4 cardamom pods
2 1/2 cm piece cinnamon bark
2 garlic cloves, peeled and finely chopped
1/4 teaspoon ground turmeric
1 teaspoon salt
22 ounces water
chopped chives (to garnish)

Steps:

Put the rice in a bowl and wash in several changes of water.
Drain and leave in a strainer set over a bowl.
Put the oil in a heavy based saucepan and set over a medium high heat. When the oil is hot and beginning to bubble, put in the cloves, bay leaf, cardamom pods and cinnamon. Stir once or twice and put in the garlic.
As soon as the garlic turns medium brown put in the rice, turmeric and salt. Stir gently for a minute. Now add the water and bring to the boil. Cover tightly, turn the heat down to very, very low and cook for 20 minutes. Stir the rice with a fork to separate the grains and serve garnished with chives or spring onions.

Nutrition Facts : Calories 503.6, Fat 11, SaturatedFat 1.5, Sodium 587.9, Carbohydrate 90.5, Fiber 1.5, Sugar 0.1, Protein 8.1

TURMERIC RICE

Turmeric Rice image

Provided by Damaris Phillips

Categories side-dish

Time 1h5m

Yield 4 to 6 servings

Number Of Ingredients 8

Ingredients

2 teaspoons coconut oil
1/2 cup finely diced onions
1 cup short-grain brown rice
1/4 cup golden raisins
1 teaspoon grated fresh turmeric
2 cloves garlic, grated
2 1/2 cups vegetable stock or water
Salt and pepper

Steps:

Heat a medium saucepan to medium heat. Once heated, add the oil and allow to heat up. Once the oil is heated, add the onions and saute until translucent, about 4 minutes. Add the rice, raisins, turmeric and garlic. Toss to coat. Saute gently until you smell a nutty aroma, about 2 minutes, and then add the stock. Bring to a boil, cover and reduce the heat to low. Cook until the rice is tender, about 45 minutes. Remove from the heat and allow to steam for 5 minutes prior to removing the lid. Season with salt and pepper, and fluff with a fork before serving.

LEMONY CHICKEN WITH FRESH CORIANDER (MADHUR JAFFREY)

Lemony Chicken With Fresh Coriander (Madhur Jaffrey) image

A stove-top method. Taken from the expanded new edition of her classic best-selling book, Madhur Jaffrey's Indian Cooking, this is the recipe that Jaffrey says took the spice out of a major city in England. As she explains it: "My new book was first published in England, by the BBC. Shortly after it came out, The Manchester Guardian ran a story which said that the city had run out of fresh spices: Everyone was making Lemony Chicken with Coriander!"

Provided by gailanng

Categories Chicken Breast

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

vegetable oil
2 pieces fresh gingerroot, coarsely chopped (1-inch cubes)
1/4 cup water
2/3 cup water
2 1/2 lbs bone-in chicken breasts, skinned
5 garlic cloves, minced
7 ounces cilantro, minced (this probably equates to a 'bunch' of just leaves)
1/2 jalapeno, minced
1/4 teaspoon cayenne
2 teaspoons cumin
1 teaspoon coriander
1/2 teaspoon turmeric
1 teaspoon salt
2 tablespoons lemon juice
basmati rice

Steps:

Put the ginger and 1/4 cups water into a blender or processor. Blend until you have a paste; set aside.
Note: The original recipe doesn't call for seasoning the chicken prior to browning, but I prefer the way the salt and pepper penetrates at this level. Also, I cut the breasts in half. Proceede by putting the oil in a wide, heavy pan over medium-high heat. When the oil is hot, put in as many chicken pieces as the pan will hold in a single layer and brown on both sides. It's not necessary to deeply brown because of the additional cook time later and they may become dry. Remove the chicken pieces with a slotted spoon and put them in a bowl. Sear all the chicken pieces this way.
Add the garlic to the hot oil. As soon as the pieces turn a medium-brown color, turn heat to medium and pour in the ginger paste. Stir-fry it for a minute. Add the fresh coriander, jalapeno, cayenne, cumin, coriander, turmeric and salt. Stir and cook for a minute.
Put in all the chicken pieces as well as any liquid that might have accumulated in the chicken bowl. Add 2/3 cup water and the lemon juice. Stir and bring to a boil. Cover tightly, turn heat to low and cook for 15 minutes.
Turn the chicken pieces over. Cover again and cook another 10 to 15 minutes or until the chicken is tender. If the sauce is too thin, uncover the pan and boil some of it away over a slightly higher heat.
Serve with basmati rice.

Nutrition Facts : Calories 512.5, Fat 26.8, SaturatedFat 7.6, Cholesterol 181.6, Sodium 787.3, Carbohydrate 4.4, Fiber 1.7, Sugar 0.8, Protein 60.7

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