Afew BASMATI RICE , recipes
From Recipes Wiki, the recipe book anyone can contribute to!
2 cups basmati rice 3 1/2 quarts water to 4 quarts salt First wash rice in several changes of water, until the water is no longer milky. Do this by first running water over the rice in a strainer. Then place the rice in a bowl and fill with water (note how milky the water becomes). Drain and fill the bowl again. Repeat until the water is relatively clear. Now place the rice in the bowl, cover by an inch with water, and let sit for 30 minutes. Meanwhile, bring a large pot of water, 3 1/2 to 4 quarts, to a boil and add some salt. Drain the rice and add it to the pot. Stir the rice for about 30 seconds so that it do not stick to the bottom of the pot. Bring the water back to a boil and cook the rice, uncovered, for 5 minutes. Drain, shake in the strainer or colander to rid the rice of excess water, and serve at once in a heated dish. This recipe provides six servings. Comments: basmati rice has an earthy, perfumed fragrance all its own. It's a very light, delicate rice and is perfect with curries and for pilafs. You can find it in Indian import stores as well as stores that stock a good selection of grains. The rice should be cooked just before serving. It takes only 5 minutes. Make sure you have a warm serving dish ready.
basmati rice PILAF
1 cup basmati rice 1 small Onion 3 medium carrots 1 bay leaf 2 cloves 4 black peppercorns 1/4 teaspoon cumin seeds 1 tablespoon vegetable oil 2 tablespoons butter 1 tablespoon kosher salt (or), to taste Wash the rice in cool water, squeezing gently with your fingers, until the water runs clear. Put the rice in about 2 cups of cool water to soak for 20 minutes. Strain soak water into saucepan and heat. Leave rice to dry in strainer. Preheat oven to 350 degrees F. While rice is drying, chop Onion finely and set aside. Dice carrots and set aside. Measure spices. When rice is dry, heat oil over medium-high flame in heavy, oven-proof skillet or casserole dish. Add spices. When spices become fragrant, add butter and onions. Cook until onions are tender and light golden brown. Add carrots and cook for 3-5 minutes. Add rice and cook, stirring very gently for 5 minutes. Add salt and heated soak water, bring to boil. Reduce heat and simmer until water on top of rice has boiled off. Cover tightly and cook for 20 minutes at 350 degrees. Remove from oven, let rest for 10 minutes, then serve.
basmati rice PILAF WITH carrots
1 cup basmati rice 1 small Onion 3 medium carrots 1 bay leaf 1 cinnamon stick crumbled 2 cloves 4 black peppercorns 1/4 teaspoon cumin seeds 1 tablespoon light vegetable oil 2 tablespoons butter 1 tablespoon kosher salt (or to taste) Wash the rice in cool water, squeezing gently with your fingers, until the water runs clear. Put the rice in 2 cups of cool water to soak for 20 minutes. Strain soak water into saucepan and heat. Leave rice to dry in strainer. Preheat oven to 350 degrees. While rice is drying, chop Onion finely and set aside. Dice carrots and set aside. Measure spices. When rice is dry, heat oil over medium high flame in heavy, oven-proof skillet or casserole dish. Add spices. When spices become fragrant, add butter and onions. Cook until onions are tender and light golden brown. Add carrots and cook for 3-5 minutes. Add rice and cook, stirring very gently for 5 minutes. Add salt and heated soak water, bring to boil. Reduce heat and simmer until water on top of rice has boiled off. Cover tightly and cook for 20 minutes at 350 degrees. Remove from oven, let rest for 10 minutes, then serve.
BASMATI CHAAVAL
2 cups basmati rice 3/4 teaspoon salt 1 tablespoon unsalted butter 2 2/3 cups water Pick the rice over and put in a bowl. Wash in several changes of water. Drain. Pour 3 times the water you have rice over the rice and let soak for 30 minutes hour. Drain thoroughly. Combine the rice, salt, butter and the water in a pot. Bring to a boil. Cover with a tight fitting lid, turn heat to very low and cook for 20 minutes. Lift the lid, mix gently but quickly with a fork and cover again. Cook for 5-10 minutes until tender.
basmati rice WITH NUTS AND DRIED FRUIT
1 1/2 cups uncooked basmati rice or other long grain rice 2 tablespoons cooking oil 1 small Onion thinly sliced 1 tablespoon minced ginger 2 teaspoons minced garlic 2 jalapeno or serrano chilies minced 1/2 teaspoon garam masala 1 pinch white pepper 3 cups chicken broth or vegetable broth, or water 1/4 cup dried apricots diced 1/4 cup toasted walnuts coarsely chopped 1/4 cup toasted cashew halves 1/4 cup pitted prunes chopped 2 tablespoons green onion chopped 2 tablespoons toasted coconut 1/4 cup plum sauce Soak the rice in water to cover for 30 minutes; drain. Heat a 3 quart pan over medium high heat until hot Add the oil and the Onion. Cook, stirring until the Onion is lightly browned, about 1 minute. Add the ginger, garlic, chilies, garam masala, salt, and pepper nd cook for 10 seconds. Add the rice and cook, stirring, until the mixture is well coated with the oil, about 1 minute. Add the broth and bring to a boil. Cook, uncovered, over medium high heat until the liquid drops to the level of the rice. Reduce the heat, cover and simmer on low until the rice is tender, about 15 minutes. Remove the rice to a serving platter. Sprinkle the apricots, nuts, prunes, green onion and coconut over the rice. Serve with the plum sauce on the side.
basmati rice WITH SPICES AND saffron
1 teaspoon saffron 2 tablespoons warm milk 2 cups basmati rice 1 1/4 teaspoons salt 2 tablespoons oil 5 cardamom pods 2 cinnamon sticks In a small container, soak saffron in warm milk. Wash rice. Soak in a bowl with 5 cups of water and 1/2 teaspoon of salt for 30 minutes, then drain. Heat the oil over medium heat in pot, put in the cardamom pods and cinnamon sticks, and stir a few times. add the rice, frying and stirring about a minute. Add 2 1/4 cups water and 3/4 teaspoon salt. Bring to a boil, cover, reduce heat to very low, and cook for 20 minutes. Fluff rice, pour the saffron milk in 2 or 3 streaks over the rice. Cover and keep cooking another for 10 minutes or until rice is done.
basmati rice WITH Raisins NUTS AND Peas
2 cups basmati rice 2 tablespoons vegetable oil 2 small onions thinly sliced 2 teaspoons cumin seeds 12 whole black peppercorns 8 whole cloves 6 whole cardamom pods 3 bay leaves 1 stick cinnamon 4 cups water 1/4 cup whipping cream 1 teaspoon salt 1/4 teaspoon saffron threads 1 1/2 cups frozen Peas 1/4 cup chopped almonds 1/4 cup chopped cashews 1/4 cup Raisins 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; saut?, until golden, about 8 minutes. Add cumin, peppercorns, cloves, cardamom, bay leaves and cinnamon; saut?, 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. This side dish has whole peppercorns, cardamom and cloves. They are not meant to be eaten, so discard them when serving the rice.
Delma
