Basmati rice and sauce recepies?!
I always eat the above with a salad, which I make at home with cumcumbers, tomatoes, cilantro, onions, sliced jalapenoes and plain yogurt.
One of the best places I have found recipes and sauces is the search engine below listed under source(s), you can put in a word and everything comes up.
Hope this helps. Good luck.
Be well,
Annie
Answers: I generally saute some chopped onions and add them along with a Tablespoon of Cumin to my rice while boiling, around ten minutes into the rice cooking I add frozen green peas. It is a recipes that I picked up from an East Indian friend of mine and I make it the same way everytime I make it, because I am always making Indian food to go with the rice or some other spicy meal.
I always eat the above with a salad, which I make at home with cumcumbers, tomatoes, cilantro, onions, sliced jalapenoes and plain yogurt.
One of the best places I have found recipes and sauces is the search engine below listed under source(s), you can put in a word and everything comes up.
Hope this helps. Good luck.
Be well,
Annie
I know it's great with curry, chickpeas and spinach
Basmati is a fragrant long grained rice from India:
FRAGRANT COCONUT RICE
Serves 4
Ingredients:
2 cups Basmati rice
2 cups coconut milk (canned is fine, use the unsweetened variety)
2 cups water
? cup toasted cashew pieces
4-6 fresh curry leaves
2 small green Thai chilies, slit in half lengthwise
? tsp black mustard seeds
1 tsp cumin seeds
salt & pepper to taste
small pinch of freshly grated nutmeg
3 tbsp freshly grated coconut (you can use dried unsweetened coconut)
juice of 1 lime
2 tbsp oil (vegetable or canola)
freshly chopped cilantro leaves for garnish
METHOD:
Rinse the rice, drain well and set aside until needed. In a large skillet on medium high heat, add the oil. When hot, very carefully add the mustard seeds and reduce the heat to medium. After the splattering has stopped, add the cumin seeds, curry leaves and green chilies. Add the rice and stir well to combine all the ingredients. Keep stirring until the rice begins to give off a rich nutty and aromatic fragrance. Now add the coconut milk and stir to combine. Then add the water, salt and pepper. Bring the mixture to a boil; reduce the heat to a low gentle simmer and cover. After 8-10 minutes check the rice, stir, add the lime juice and see if it has cooked through. All the water should have evaporated and the rice should be fully cooked. If not, add a little more water and cook for an additional 3-5 minutes. When fully cooked through, add the pinch of freshly grated nutmeg. Then stir in the cashew pieces and freshly grated coconut. Garnish with fresh cilantro leaves and serve.
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LEMON RICE WITH PEANUTS
Serves 4
Ingredients:
2 cups cooked Basmati rice
4 dried red chilies
1 inch piece of fresh ginger, peeled and finely minced
? cup unsalted roasted peanuts
4-6 curry leaves
1 tsp black mustard seeds
1 tsp cumin seeds
pinch of asafetida (hing)
? tsp turmeric
salt and pepper to taste
juice of 2 lemons
2 tbsp oil (vegetable or canola)
freshly chopped cilantro leaves for garnish
METHOD:
This is a great way to use leftover rice, but if you don’t have any leftover rice you can always make the rice ahead of time and let it cool until needed.
In a large skillet on medium high heat, add the oil. When hot, very carefully add the mustard seeds and reduce the heat to medium. After the splattering has stopped, add the cumin seeds, asafetida, curry leaves, peanuts and dried red chilies. Stir fry for 1-2 minutes and add the turmeric, salt and pepper. Stir fry for an additional 2-3 minutes. Next, add the cooked rice and stir well to combine all the ingredients. Then add the lemon juice, salt and pepper. Reduce the heat to low, cover and cook for 5 minutes. Garnish with fresh cilantro leaves and serve.
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Kashmiri Pulao
Yield: 4 servings
Ingredients:
2 cups basmati rice, washed twice and drained well
2-3 shallots, finely minced
1 large garlic clove, finely minced
1 piece of ginger, peeled and finely minced (1 inch piece)
4 cloves
4 green cardamom pods (gently cracked open)
2 bay leaves
1 cinnamon stick (approximately 2 inches in length)
? tsp of saffron threads (soaked in 2 tbsp of milk for at least 15-20 minutes)
? cup of golden raisins (sultanas)
? cup of dried apricots (chopped)
? cup of dried dates (pitted and chopped)
? cup of pistachios (shelled and toasted)
? cup of almonds (no skin and toasted)
? cup of cashews (toasted)
salt and pepper
2 tbsp butter or ghee (clarified butter)
3? cups of water
handful of toasted nuts for garnish
edible rose petals for garnish (optional)
Method:
In a large wide skillet (a paella pan works great), heat the butter or ghee on medium heat. Add the shallots, garlic and ginger. Stir continuously so as not to burn, then add the spices (cloves, cardamom pods, bay leaves and cinnamon, salt and pepper). Stir and add the dried fruits and nuts. Mix well to combine and add the rice. Mix well to coat the rice grains and stir for additional 3-4 minutes. Drizzle the saffron and milk mixture into the rice, stir and add the water, cover and reduce the heat to low. Do not open or stir the rice for 18-20 minutes. Remove from the heat and allow the rice to rest for 5 minutes or so. Garnish with the extra nuts and edible rose petals and serve with your favorite Indian dishes.
Hello Ayana. I always cook my Basmati rice like this.For 4 persons,I prepare 4 cus of B. rice and wash and drain it.I cut 1 big onion into small squares then fry it onto 5 tbsp of oil until golden brown.Then i add 2 tbsp of curry powder and keep on stirring for 2 minutes then add the rice and 4cups of chicken/beef broth . If the broth is not enough + water until it reaches the second line of your middle finger.Add salt to taste, bring to boil at high heat and when water is absorbed lower the flame until the rice is cook.Serve with grilled fish or fried chicken.