Fragrant Rice Recipes

WHOLE SPICE FRAGRANT RICE (PULAO)

Steps:

• Heat oil in a large pot over medium heat. Add peppercorns, cinnamon stick, cloves, cumin seeds, green cardamom, and black cardamom; cook and stir until starting to sputter, 30 seconds to 1 minute.
• Stir onion into the pot; cook until translucent, about 5 minutes. Add garlic paste, ginger paste, and water; cook until fragrant, about 1 minute. Add potato; cook and stir until slightly softened, about 3 minutes. Stir in tomato; cook until juices start to evaporate, about 2 minutes.
• Pour water into the pot; add green chile pepper. Bring to a boil. Pour in rice; cook until rice comes up to the surface of the water, 5 to 10 minutes. Cover and simmer over low heat until rice is tender and water is absorbed, 10 to 15 minutes more.

FRAGRANT BEEF CURRY WITH RICE

Steps:

• Sprinkle beef with salt and pepper. Heat 2 tablespoons oil in heavy large pot over high heat. Working in batches, add beef to pot and brown on all sides, about 7 minutes per batch. Using slotted spoon, transfer to plate.
• Heat remaining 1 tablespoon oil in same pot over medium-high heat. Add onions; sauté until tender and brown, about 7 minutes. Return beef to pot. Add cloves, garlic, cinnamon sticks, bay leaf and dried red pepper to pot; stir 1 minute. Stir in milk, tomatoes, chutney, lemon juice, ginger, curry powder and 1/2 teaspoon salt and bring to boil. Reduce heat, cover and simmer until beef is tender, stirring occasionally, about 2 hours.
• Uncover; increase heat to medium. Boil stew until juices are slightly thickened, about 10 minutes. Serve over rice.

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!

FRAGRANT RICE PILAF

Steps:

• 1. Combine the cumin, saffron and salt. Set aside.
• 2. Heat the butter and oil in a pot over low heat. Add the onion and wilt, stirring, for 5 minutes. Add garlic and carrots; cook 5 minutes more, sprinkling with the spice mixture.
• 3. Add the rice and cook for 1 minute, stirring to mix well. Add the broth and cherries. Bring the mixture to a boil, reduce the heat to a simmer and cook, covered, until all the liquid is absorbed, about 20 minutes. Fluff the rice with a fork. Serve hot.

THAI-STYLE FRAGRANT RICE

Steps:

• Rinse the rice under cold water. Combine the rice, water, coconut milk, ginger, soy sauce, lemongrass, and curry leaves in a saucepan and stir. Bring to a boil over medium heat; reduce heat to low and simmer uncovered until rice is tender, about 10 minutes. Fold the basil into the rice. Serve immediately.