Basmati Rice With Mustard Seeds And Golden Raisins Recipes

BASMATI RICE

Steps:

• Cook the butter and onions over medium heat until translucent, about 3 minutes. Add the rice and toss until all of the grains are coated with the butter. Add the water and salt, cover and cook until the water is absorbed and the rice is tender, about 15 to 20 minutes. Turn off the heat and allow to sit covered for 5 to 10 minutes. Add the scallions and parsley, fluff with a fork, and serve.

CINNAMON BASMATI RICE WITH GOLDEN RAISINS

Steps:

• Melt butter in a medium high-sided saucepan set over medium heat. Add onion, cloves, and cinnamon; cook until onion becomes translucent and mixture is very fragrant.
• Place rice in sieve, and rinse under cold running water. Add rice to saucepan, and stir so grains are coated in butter mixture.
• Add bay leaf, cinnamon stick, raisins, salt, and pepper to saucepan. Stir in 2 cups water. Raise heat, and bring to a boil. Cover, and reduce heat to a simmer. Cook until all water has been absorbed and rice has cooked, 10 to 15 minutes.
• Remove pan from heat, and let stand, covered, 5 minutes more. Season with salt and pepper, and serve.

BASMATI RICE AND MUSTARD-SEED PILAF

Steps:

• Thinly slice shallots and in a 2-quart heavy saucepan cook in oil over moderate heat, stirring occasionally, until golden. Stir in mustard seeds and cook until they begin to pop. Add rice and cook, stirring, 1 minute. Add water and salt and bring to a boil. Cook pilaf, covered, over low heat until rice is tender and water is absorbed, about 25 minutes. Fluff rice with a fork.

BASMATI RICE

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.

BASMATI RICE WITH MUSTARD SEEDS AND GOLDEN RAISINS

Steps:

• In a 3-quart heavy saucepan stir together all ingredients except scallion and bring to a boil. Reduce heat to low and cook, covered, until rice is tender and liquid is absorbed, about 20 minutes. Fluff rice with a fork and stir in scallion.

BASMATI RICE WITH FRIED CASHEWS AND RAISINS

Steps:

• Toast 3/4 teaspoon crushed cumin seeds in 1 tablespoon butter in a saucepan over medium heat, about 1 minute. Stir in 1 cup rinsed basmati rice and 1 cinnamon stick. Add 1 1/2 cups water and a big pinch of salt; bring to a boil. Reduce the heat to low, cover and cook until the liquid is absorbed, 15 minutes. Pan-fry 1/4 cup each raisins and salted cashews in vegetable oil, about 30 seconds. Sprinkle over the rice and fluff together; season with salt.

INDIAN STYLE BASMATI RICE

Steps:

• Place rice into a bowl with enough water to cover. Set aside to soak for 20 minutes.
• Heat the oil in a large pot or saucepan over medium heat. Add the cinnamon stick, cardamom pods, cloves, and cumin seed. Cook and stir for about a minute, then add the onion to the pot. Saute the onion until a rich golden brown, about 10 minutes. Drain the water from the rice, and stir into the pot. Cook and stir the rice for a few minutes, until lightly toasted. Add salt and water to the pot, and bring to a boil. Cover, and reduce heat to low. Simmer for about 15 minutes, or until all of the water has been absorbed. Let stand for 5 minutes, then fluff with a fork before serving.

BASMATI RICE WITH FIGS, MUSTARD SEEDS AND GINGER

Steps:

• Melt butter in a heavy-bottom saucepan over medium heat. Add mustard seeds, onion, ginger, and jalapeno. Cook until onion softens, about 4 to 5 minutes.
• Add rice and stir. Add salt, figs, and 3-1/2 cups water. Bring to a boil, reduce heat to low. Cover and cook 10 minutes. Turn off the heat, keep covered, and allow to steam another 10 minutes.

CINNAMON BASMATI RICE WITH RAISINS

Steps:

• Melt butter in medium saucepan. Saute onion, cloves, and cinammon until the onion is translucent.
• Rinse the uncooked rice in a sieve with cold running water. Add rice to pan, sirring to coat.
• Add raisins, salt, and pepper. Add 2 cups water. Increase the heat and bring to a boil. Reduce heat and cover. Cook 10-15 minutes until water has been absorbed & rice is cooked.
• Remove from heat and let stand, covered, for 5 more minutes. Season with additional salt and pepper if desired.

HENRY MEER'S BASMATI RICE WITH GOLDEN RAISINS

Steps:

• Rinse the rice in cold running water and drain.
• Bring a small pot of water to the boil. Add the raisins and cook until plump, about 3 minutes. Drain and reserve the raisins.
• In a medium-sized saucepan, heat the butter until foamy. Add the shallots and bay leaf and saute over medium heat until translucent. Add the rice and raisins to the shallots and stir gently.
• Add 1 1/2 cups of water, cover and bring the mixture to a simmer.
• Stir and reduce the heat to medium-low. Simmer gently until all of the water is absorbed, about 20 to 25 mintues.