CURRY VEGETABLE BASMATI RICE
Vegetables and basmati rice are cooked with curry powder that will pair so well with any chicken, beef or fish dish.
Provided by Janette
Categories Side dishes
Time 37m
Number Of Ingredients 15
Steps:
- To a large frying pan heat the butter over medium heat. When melted and slightly bubbling, add the onions, red pepper, cauliflower and green beans. Sauté until softened, about 10 minutes.
- Add the garlic, rice, ginger, turmeric, coriander, cumin, cardamom (spices are listed as curry powder in the video) and salt. Stir and cook for 1 minute. Add 2 cups (472 ml) water, mix well. Bring to a simmer, cover and cook until the liquid is absorbed and the rice is tender. Add a little more water if needed. Stir in the peas and serve.
Nutrition Facts : Calories 160 calories, Carbohydrate 28 grams carbohydrates, Cholesterol 8 milligrams cholesterol, Fat 4 grams fat, Fiber 5 grams fiber, Protein 5 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 570 milligrams sodium, Sugar 7 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat
CURRIED BASMATI RICE
Provided by lupe
Time 45m
Yield 6
Number Of Ingredients 11
Steps:
- Melt margarine in a saucepan over medium heat. Add onion and garlic; saute 5 minutes. Add rice and curry powder; cook 1 minute, stirring constantly. Add salt, broth, and water, and bring to a boil. Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed. Remove from heat, and stir in the remaining ingredients. Let stand, covered, 10 minutes; fluff with a fork.
Nutrition Facts :
CURRIED PORK CHOPS AND CAULIFLOWER WITH BASMATI RICE
Curry and apple chutney combine to make wonderful flavors.
Provided by Scott Koeneman
Categories World Cuisine Recipes Asian Indian
Time 1h
Yield 4
Number Of Ingredients 13
Steps:
- Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes.
- Meanwhile, place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add the cauliflower, cover, and steam until just tender, 4 to 5 minutes depending on thickness. Remove from steamer and set aside.
- Season the pork chops with 1 1/2 teaspoon of curry powder, salt, and pepper. Heat the olive oil in a large skillet over medium-high heat. Arrange the pork chops in the skillet and cook until the pork is no longer pink in the center, about 3 minutes on each side. Place pork chops on a platter and cover to keep warm.
- Sprinkle the remaining 2 1/2 teaspoons of curry powder and flour into the same skillet. Whisk in the chicken broth, buttermilk, and apple chutney. Continue cooking until the curry has thickened. Stir in the cauliflower and half of the green onion; cook until the cauliflower is heated through. Place 3/4 cup of rice on each plate, and top each portion with a pork chop. Spoon curry sauce over pork chops, and sprinkle the remaining green onions to garnish.
Nutrition Facts : Calories 462.6 calories, Carbohydrate 75.9 g, Cholesterol 37.3 mg, Fat 6.8 g, Fiber 5 g, Protein 24 g, SaturatedFat 2.1 g, Sodium 98.3 mg, Sugar 10.4 g
BASMATI RICE
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
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
CURRIED BROWN RICE
A subtle variation on Lee Bremson's Curried Rice Pilaf recipe (which is very good!).
Provided by Jeff Cummings
Categories Main Dish Recipes
Time 1h20m
Yield 4
Number Of Ingredients 9
Steps:
- Heat grapeseed oil in a skillet over medium heat; cook and stir onion and garlic until tender, about 5 minutes. Stir in rice, curry powder, garam masala, and cumin seeds. Continue to cook and stir until rice is toasted, 1 to 2 minutes more.
- Pour broth into rice mixture and season with salt; bring to a boil. Reduce heat to low, cover, and cook until rice is tender and liquid is absorbed, 45 to 50 minutes.
Nutrition Facts : Calories 233.1 calories, Carbohydrate 43.4 g, Fat 5.8 g, Fiber 3.6 g, Protein 4.7 g, SaturatedFat 0.8 g, Sodium 476.7 mg, Sugar 2.9 g
CURRIED AND HERBED BASMATI RICE
Basmati rice, alone, is a wonderfully fragrant and fluffy rice. This is my own concoction with a pinch here and a dash there, but I tried to be more specific when writing the recipe. We enjoyed it very much, I hope you do also. If you love the taste of curry, you will love this rice.
Provided by Citruholic
Categories White Rice
Time 30m
Yield 3 serving(s)
Number Of Ingredients 11
Steps:
- Heat medium 3-quart pot over medium-high heat with oil. Add minced garlic. Cook for 2 minutes. Don't burn garlic. Lightly brown.
- Add rice. Constantly toss and stir to coat rice with garlic and oil and lightly toast rice.
- Add chicken stock, curry powder and bring to a boil. Reduce heat and cover on simmer til rice has absorbed liquid (about 20 minutes).
- During last 5 minutes of cooking rice, remove lid, add butter, rosemary and parsley. Stir. Recover.
- If liquid is absorbed, reduce heat to low and keep warm. If rice appears dry, add small amount of olive oil. I recommend doing this anyway, as the Extra Virgin Olive Oil adds wonderful flavor.
- Just before serving, add lemon zest to pot and toss to combine all ingredients. Salt and pepper to taste.
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