Fragrant East Indian Basmati Rice Recipes

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.

FRAGRANT EAST INDIAN BASMATI RICE

Steps:

• TOAST 1/2 teaspoon cumin seeds over medium heat in a pot you wish to cook your rice in, until seeds become aromatic and lightly pop.
• ADD 2 cups water, 1 tablespoon olive oil, 3/4 teaspoon salt, 4 whole green cardamom pods or 3/8 teaspoon ground cardamom, 1/8 cup frozen peas (optional). NOTE: ADD the curry powder or turmeric from the CREATIVE ADDITIONS FOR YELLOW RICE; ADD up to 4 of the remaining suggested ingredients now as well, if desired.
• RAISE heat to high.
• BRING to a boil.
• ADD 1 cup basmati rice.
• COVER.
• BOIL 1 1/2 minutes.
• REDUCE heat to lowest setting for 40-45 minutes.
• REMOVE cardamom pods and cinnamon stick if desired; FLUFF rice with a fork before serving.
• SERVE with your favorite Indian entree and enjoy!

CURRIED CAULIFLOWER OVER FRAGRANT EAST INDIAN BASMATI RICE

Steps:

• PREPARE the FRAGRANT EAST INDIAN BASMATI RICE (MADE EASY) recipe here, while following the preparation instructions on Recipe #408115 (You may prepare the recipe on that page if desired, but follow only the BASIC RECIPE version): 2 cups water, 1/2 teaspoon salt, 1 teaspoon coconut oil or ghee or olive oil, 1-2 pinch ground cardamom, 1-2 pinch ground cinnamon, 1-2 pinch ground coriander, 1-2 pinch ground cumin, 1 cup basmati rice); KEEP prepared rice warmed on low heat.
• SLOWLY heat 2 tablespoons coconut oil or light olive oil in a 3 quart saucepan over medium-low heat.
• CHOP one medium onion, two medium tomatoes, and one seeded fresh jalapeno pepper; ADD to heated saucepan and stir as needed.
• MEANWHILE, trim the cauliflower florets into 1-inch pieces and add to saute mixture.
• STIR in 1/3 cup cashew pieces, 3 tablespoons chopped cilantro, 2 tablespoons ginger garlic paste, 2 teaspoons curry powder, 1 1/2 teaspoons garam masala, 1 teaspoon chili paste, 1 teaspoon unseasoned chili powder, 1 1/4 teaspoons sea salt, and 1 teaspoon sugar.
• COVER saucepan and cook mixture over medium low heat, stirring occasionally, until cauliflower is tender yet firm.
• SPRINKLE 3 tablespoons flour evenly over saute mixture; STIR until well blended.
• POUR in 1 (13.5 oz) can coconut milk and 1 cup milk.
• RAISE heat to medium and cook, stirring often, until thickened; STIR in 1 1/2 tablespoons plain yogurt; SEASON to taste with sea salt if needed.
• SERVE over steamed basmati rice; GARNISH very lightly with chopped fresh cilantro or flaked coconut if desired; ENJOY!

FRAGRANT BASMATI RICE

Steps:

• Combine all ingredients in a medium saucepan.
• Bring to a boil, and stir.
• Cover, reduce heat, and simmer 20 minutes.
• Remove from heat and let rice stand 5 minutes.

BASMATI RICE

Steps:

• In a large bowl, combine rice, cloves, cardamom pods, and cinnamon. Measure out 2 cups and place in a saucepan. (Reserve the rest in an airtight container for another time: rice will get more fragrant over time.) Add 4 cups of water and bring the rice to a boil, uncovered.
• When the water is boiling, stir the rice gently; then reduce heat to a low simmer. Cover and cook, 20 minutes. Do not remove the lid during the cooking time.
• After 20 minutes, remove the lid and, using a two-pronged fork, fluff the rice. Place in a bowl to serve.