Basmati Rice With Garnishes Recipes

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BASMATI RICE WITH GARNISHES



Basmati Rice With Garnishes image

Make and share this Basmati Rice With Garnishes recipe from Food.com.

Provided by figaro8895

Categories     Rice

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 13

1 1/2 cups basmati rice
kosher salt, if desired (optional)
1/2 cup dried onion flakes, toasted in a little
oil, in a medium hot frying pan
1/4 cup toasted slivered almonds, pan-toasted in a little
ghee
1/4 cup toasted cashew nuts, pan-toasted in a little
ghee
1/4 cup currants or 1/4 cup raisins
silver aluminum foil
1/4 lb okra
5 tablespoons light vegetable oil
1 teaspoon lemon juice

Steps:

  • Wash the basmati rice thoroughly in several changes of water. Place the rice in a bowl. Add enough water to cover it by at least 1 1/2 inches. Let the rice soak for 1/2 hour. Drain the rice and reserve.
  • While the rice is soaking, bring 12 cups of salted water in a deep pot to a boil. Add the drained rice, stir, and bring to a second boil. Cook the rice for exactly 4 minutes. Drain the rice and lightly pack it into a 2-quart greased bowl. Invert on an attractive platter. Lightly press around the rice to shape it into a dome.
  • Decorate the rice dome with any or all of the garnishes. To adorn with silver foil, first peel off the top layer of paper. Lift the bottom sheet, with the silver foil still attached to it, and invert it over the rice at the center. Gently lift away the paper.
  • CRISP FRIED OKRA:.
  • Wash the okra and wipe dry. Trim both ends and slice into very thin (1/8-inh to 3/16-inch rounds). Heat the oil over high heat in a large frying pan. When it is very hot, add the okra in a single layer. Cook over medium heat, turning and tossing, until it is cooked and crispy brown, abot 20 minutes. Sprinkle with lemon juice, mix, remove the okra with a slotted spoon, and drain on paper towels.

Nutrition Facts : Calories 279.3, Fat 13.5, SaturatedFat 1.4, Sodium 32.1, Carbohydrate 36.2, Fiber 2.8, Sugar 5.1, Protein 4.9

BASMATI RICE



Basmati Rice image

Simple basmati rice, like in the restaurants!

Provided by Kristine Weatherly

Categories     Side Dish     Rice Side Dish Recipes

Time 20m

Yield 4

Number Of Ingredients 4

1 ¾ cups water
1 cup basmati rice
¼ cup frozen green peas
1 teaspoon cumin seeds

Steps:

  • In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
  • When rice is cooked, stir in peas and cumin. Cover and let stand for 5 minutes.

Nutrition Facts : Calories 174.5 calories, Carbohydrate 38.3 g, Fat 0.7 g, Fiber 0.8 g, Protein 4.1 g, SaturatedFat 0.2 g, Sodium 14.6 mg, Sugar 0.6 g

BASMATI RICE WITH CASHEWS, PEAS AND FRESH CORIANDER



Basmati Rice With Cashews, Peas and Fresh Coriander image

A quick to prepare rice dish, adapted from a recipe on one the cards in international culinary celebrity Kurma Dasa's 52 card set 'Quick Vegetarian recipes you can prepare in a hurry'. It is important to use pans with tight-fitting lids for this recipe. If you are not overly fond of peas or spinach, substitute them with a vegetable you prefer. But the green of the vegetables in this dish does contrast most attractively with the yellowish rice and the cashews.

Provided by bluemoon downunder

Categories     Long Grain Rice

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 12

2 3/4 cups water
1 1/2 teaspoons salt
1/2 teaspoon turmeric
3 tablespoons ghee or 3 tablespoons olive oil
1/2 teaspoon yellow asafoetida powder (see notes below)
1 onion, chopped
1 1/2 cups basmati rice
1 cup peas
2 cups baby spinach leaves, chopped
1 cup toasted cashews
1/4 cup coriander leaves, chopped
extra coriander leaves, for garnish

Steps:

  • In a small pan over a medium heat, bring the water to the boil; add the salt and turmeric; reduce to a simmer and cover tightly.
  • In a larger - preferably heavy-based - pan, over a medium heat, heat the ghee or oil; add the yellow asafetida powder and chopped onion and stir to combine for 1-2 minutes, add the rice and sauté for about 2 minutes, or until the rice becomes whitish in colour.
  • Carefully pour the simmering water into the pan containing the rice, stir briefly, and if the peas you are using are fresh, add them now; increase the heat so that the water is again boiling, then reduce to a very low heat and cover the pan with a tight-fitting lid.
  • Simmer the rice for 15-20 minutes or until the water has been absorbed by the rice and the rice is tender and flaky; if you are using frozen peas, add them 5 minutes before the end of this stage of the cooking; stir through the rice quickly, and replace the lid as soon as you can.
  • Remove the pan from the heat and leave it covered and undisturbed for 5 minutes to allow the grains to firm up.
  • Fold in the cashews, chopped baby spinach leaves and chopped coriander leaves, and stir well to combine the ingredients.
  • Serve hot, garnished with the remaining herbs.
  • NOTES: (i) I have suggested adding the chopped baby spinach leaves in step six, as baby spinach leaves wilt very quickly once they come into contact with something like hot rice. If you would like your spinach leaves not just wilted but cooked, add them when adding the frozen peas towards the end of the cooking time in step four. (ii) The Zaar Kitchen Dictionary suggests that either garlic powder or onion powder are suitable substitutions for yellow asafetida powder.

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