Jasmine Rice With Cumin And Mustard Seeds Recipes

FRAGRANT JASMINE RICE PILAF

Steps:

• 1. Heat the butter in a medium saucepan over medium heat. Add the shallots, cumin and salt. Cook, stirring, until the shallots are tender, 2 to 3 minutes. Stir in the rice until the grains are well coated with the buttery shallot mixture.
• 2. Add the broth, orange zest and cinnamon stick. Bring to a boil, cover and reduce the heat to medium-low. Cook until all the liquid has been absorbed and the rice is tender, about 15 minutes. Remove from the heat and let stand for 5 minutes. Fluff with a fork, discarding the zest and cinnamon stick. Transfer to a serving dish and sprinkle with the cashews and scallions.

RASAM AND GHEE RICE

Steps:

• For the rasam: Combine the tomatoes and 2 quarts water in a 3- to 4-quart pot. Bring to a simmer over high heat, then add the Rasam Podi, tamarind paste, serrano, turmeric and salt to taste. Simmer for about 5 minutes. Use tongs to transfer the tomatoes to a fine sieve set over a bowl and use the tongs to squeeze out all of the liquid from the tomatoes. Add the tomato juice to the pot. Bring to a boil again and boil for about 30 seconds.
• In a small cast-iron skillet, combine the ghee, cilantro, curry leaves and mustard seeds and place over medium heat. Cook, stirring, until the mustard seeds start to pop. Turn off the heat and add the lime juice. Add a couple ladles of the broth to the skillet to cool the mixture, and then add all of it to the broth.
• For the ghee rice: Put the rice in a strainer and rinse thoroughly under cold running water. Place in a medium saucepan. Add enough cold water to the pot to cover the rice by about 1/2 inch. Place over medium heat and bring to a boil. Lower the heat, cover the pan and simmer, covered, 10 to 12 minutes. Turn off the heat and let the rice sit, covered, until the water is absorbed and the rice fluffs easily, 5 to 10 minutes.
• Fluff the rice and add the ghee, peanuts, cilantro stems and peppercorns. Mix thoroughly and add salt to taste. Serve with the rasam.
• Toast the coriander seeds, cumin seeds and peppercorns each separately in a dry cast-iron skillet over high heat until they're aromatic and begin to pop, 15 to 45 seconds each depending on the spice and the heat of the skillet. Combine the spices in a medium bowl as they are toasted. In the same hot skillet, combine the chiles, curry leaves and the lentils. Cook, stirring, until toasted, about 2 minutes. Pour into the bowl with the spices. Working in batches, grind the mixture in a spice grinder. Mix together carefully. Store in a dry clean jar for 1 to 2 months.

JASMINE RICE

Steps:

• In a large saucepan over a medium-low heat, warm the oil. Add onion and saute for 3 to 5 minutes. Mix in green peas, bay leaf, and jasmine rice. Stir to coat the rice.
• Pour 3 cups water into the saucepan and add the salt. Increase the heat to medium and let the rice come to a quick simmer. Reduce heat to low and let rice simmer lightly and sit uncovered until all of the liquid is absorbed. Cover the rice and remove from heat. Let sit for about 40 minutes.

JASMINE RICE PILAF WITH MUSTARD SEEDS

Steps:

• In a 1 1/2-quart heavy saucepan cook shallot in oil over moderately low heat, stirring occasionally, until softened. Add mustard seeds and cook, stirring occasionally, 1 minute. Stir in rice, salt, and water and bring to a boil. Stir rice once and cook, covered, over very low heat 15 minutes. Remove pan from heat and let pilaf stand, covered, 5 minutes. Fluff pilaf with a fork and stir in scallions.

SESAME JASMINE RICE WITH VEGETABLES

Steps:

• In a medium saucepan, bring broth to a boil.
• Add Jasmine rice, sesame oil and fish sauce.
• Reduce to a simmer and cover.
• Simmer for 15 to 20 minutes or until all the broth is absorbed.
• In a nonstick skillet over medium high heat, heat vegetable oil.
• Add scallions, carrots and sesame seeds.
• Sauté until vegetables are tender and sesame seeds are lightly golden.
• Lightly salt.
• Add the cooked rice to the vegetables and mix together well.
• Serve with chicken, pork, beef or fish. Yum!

ELSWET'S JASMINE RICE

Steps:

• Deposit the loose tea into a tea ball and drop into the 1/4 cup hot water and let steep.
• Pour 5 cups cold water to a 2 quart pot, add 1 teaspoon salt and rice, and bring to boil.
• Reduce heat and cook until done; approximately 20 minutes.
• When fully cooked, drain rice and deposit into a large bowl.
• Add margarine, garlic powder, Italian seasoning, remaining 1/2 teaspoon salt, and black pepper, stirring well to mix.
• Remove tea ball from 1/4 cup jasmine tea and set aside; pour tea over rice and stir well to mix.
• Serve and enjoy!

JASMINE RICE WITH CUMIN AND MUSTARD SEEDS

Steps:

• Rinse rice in a sieve until water runs clear and drain well. Cook cumin and mustard seeds in oil in a 2-quart heavy saucepan over moderate heat, stirring, until mustard seeds begin to pop, about 2 minutes. Stir in garlic and rice and cook, stirring, 1 minute. Add water and bring to a boil, uncovered. Cover rice and cook over very low heat until water is absorbed and rice is tender, about 20 minutes. Remove pan from heat and let rice stand, covered, 5 minutes. Fluff rice with a fork and stir in scallions and salt and pepper to taste.