Madhur Jaffreys Leftover Rice With Mushrooms Recipes

MADHUR JAFFREY'S LEFTOVER RICE WITH MUSHROOMS

Steps:

• Heat the oil in a skillet and add the onions; saute for a few minutes, then add the mushrooms and continue to saute 3 to 4 minutes with an occasional stir.
• Add in the sliced chili, and after a minute add the cumin, the coriander and the rice, cook on low about 5 minutes.
• If using cold rice right from the fridge, you may need more broth and more cooking time.
• Add salt to taste, and serve with a sprinkle of freshly chopped cilantro, if you wish; a Cucumber Raita alongside is good with this dish.

INDIAN LEFTOVER RICE WITH MUSHROOMS

Steps:

• Heat the oil in a small skillet, and add the onion. Sauté for a few minutes, then add the mushrooms and continue to sauté, stirring, 3 or 4 minutes. Toss in the sliced chili, and after a minute add the cumin, the coriander, and the rice. Stir vigorously, breaking up any lumps in the rice, and cook over low heat for 5 minutes. If the rice is sticking, add a little broth or water, cover, and cook over low heat for about 5 minutes, adding more broth if necessary. Taste, and add salt to your liking. Spoon the rice onto a warm plate, and sprinkle a little fresh coriander (more commonly known here as cilantro) on top, if available, and if you like it.

TURMERIC RICE BY MADHUR JAFFREY

Steps:

• Put the rice in a bowl and wash in several changes of water.
• Drain and leave in a strainer set over a bowl.
• Put the oil in a heavy based saucepan and set over a medium high heat. When the oil is hot and beginning to bubble, put in the cloves, bay leaf, cardamom pods and cinnamon. Stir once or twice and put in the garlic.
• As soon as the garlic turns medium brown put in the rice, turmeric and salt. Stir gently for a minute. Now add the water and bring to the boil. Cover tightly, turn the heat down to very, very low and cook for 20 minutes. Stir the rice with a fork to separate the grains and serve garnished with chives or spring onions.

MADHUR'S SPICED BASMATI RICE

Steps:

• Pick over rice, and place it in a large bowl. Wash rice with several changes of water. Drain.
• Pour 5 cups of fresh water over the rice, and let it soak for 30 minutes. Transfer to a sieve, and let drain for 20 minutes.
• Heat oil in a heavy-bottomed saucepan over medium heat. Add onion. Cook, stirring with a wooden spoon, until onion has lightly browned, 3 to 5 minutes. Add rice, green chile, garlic, Garam Masala, and salt. Stir gently until all the grains have been coated with oil, about 3 minutes. If the rice begins to stick to the bottom of the pan, reduce heat slightly.
• Pour in the stock, and bring the rice to a boil. Cover with a tight-fitting lid, and reduce heat to low. Cook 25 minutes more; serve.