Spiced Basmati Rice With Peas Recipes

INDIAN BASMATI RICE WITH PEAS

Steps:

• Rinse your rice in a fine mesh sieve, if desired. Transfer rice to a medium saucepan and add all ingredients except peas and cilantro.
• Bring to a boil, cover and lower to a simmer. Cook white rice for 18-20 minutes, brown rice for 45-50 minutes, or until all water has evaporated.
• Add frozen peas to rice and allow to sit, covered, for 10 minutes.
• Fluff rice with a fork and transfer to a serving bowl. Sprinkle with chopped cilantro, if desired.

BASMATI RICE AND PEA PILAF (PEAS PULAO) RECIPE

Steps:

• Heat oil in a medium saucepan over medium-high heat until shimmering. Add cloves and cinnamon and cook until fragrant, about 20 seconds. Add chillies and onions and cook, stirring frequently, until golden brown, 6 to 8 minutes. Add rice and cook, stirring frequently, until nutty, about 2 minutes. Add peas and cumin powder and cook, stirring constantly, for 1 minute longer. Add water and salt, bring to a boil, and reduce to lowest heat setting. Cover with lid and allow to cook until all the water is absorbed, about 10 to 12 minutes. Serve hot with daal or raita . This Recipe Appears In Beyond Curry: Basmati Rice and Pea Pilaf (Peas Pulao)

BASMATI RICE PILAF WITH PEAS

Steps:

• Put the rice in a mesh strainer and rinse with cold water several times. Set aside and let drain.
• Heat the vegetable oil in a large saucepan over medium-high heat until it begins to shimmer. Add the mustard seeds and cook until they just begin to pop, about 20 seconds. Add the onion and saute until lightly browned, about 3 minutes. Add the cardamom, cloves, cinnamon, rice, the simmering water, salt, pepper and lime juice, and bring to a boil.
• Reduce the heat to medium, and cook until liquid is nearly absorbed, about 10 minutes Fold in the peas, then over, reduce heat to low, and cook 8 to 10 minutes longer. Remove from the heat and let stand for 5 minutes, uncovered. Remove and discard the cardamom, cloves, and cinnamon and fluff with a fork. Transfer the pilaf to a serving dish and serve.

BASMATI RICE PILAF WITH INDIAN SPICES AND RAITA

Steps:

• Wash rice by rinsing in cold water. Then soak in cold water for about 30 minutes. Drain.
• In a large nonstick saute pan over medium heat, heat 1 tablespoon oil. Add onion and cook, stirring, until onion is tender. Add garlic, and saute for about a minute. Add cardamom, coriander, cinnamon, cloves and ginger. Saute for another minute and add the rice. Saute until rice is translucent and begins to brown. Add water, bay leaf and salt and bring to a boil. Reduce heat and simmer, partly covered, for about 10 minutes. Most of the water will evaporate and steam holes will show through rice.
• Add peas, but do not stir. Cover tightly and let simmer for 5 minutes more. Turn off the heat and let sit for 5 to 10 minutes, covered.
• Prepare the raita: In a bowl whisk together the yogurt, cucumber, mint, cumin, chili powder and salt and pepper.
• Uncover the pilaf, season with salt and pepper. Remove bay leaf, cloves and cinnamon stick. Turn pilaf out onto a serving platter and pour half of the raita over rice. Pass remaining raita.

SPICED BASMATI RICE

Steps:

• Bring the rice to the boil in 2 litres of water and allow to cook for 7 mins. Rinse the rice in a colander with cold water. Leave to drain for 5 mins.
• Meanwhile, put half the butter and the oil into a saucepan. Bring to a medium heat and add the rest of the ingredients, except the rice and the saffron. Slowly fry until fragrant, then stir in the drained rice. Using the end of a wooden spoon to make holes in the rice to allow the steam to rise. Dot the remaining butter on top of the rice and scatter over the saffron. Put the lid back on the pan, and cover with a tea towel to seal the steaming process. Turn off the heat and leave to steam for 30 mins - this makes the rice fluffy and separated without drying it out.

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.

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.

SPICED BASMATI RICE

Steps:

• Wash rice in several changes of tap water
• Pour 2 pints of water over rice and soak for half an hour. Drain in a sieve for 20 mins. This will remove the excess starch & help achieve fluffy rice
• Add oil to a large saucepan and heat gently. Add onion & fry until soft and lightly brown.
• Add rice, garlic, spices and seasoning & stir for 3 to 4 mins so all grains are coated with oil and spices
• Pour in chicken stock and bring to boil. Turn to a low heat and cook for 10-15 mins until rice is tender & most/all water has been absorbed.

BASMATI RICE

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.

BASMATI RICE WITH CASHEWS, PEAS AND FRESH CORIANDER

Steps:

• In a small pan over a medium heat, bring the water to the boil; add the salt and turmeric; reduce to a simmer and cover tightly.
• In a larger - preferably heavy-based - pan, over a medium heat, heat the ghee or oil; add the yellow asafetida powder and chopped onion and stir to combine for 1-2 minutes, add the rice and sauté for about 2 minutes, or until the rice becomes whitish in colour.
• Carefully pour the simmering water into the pan containing the rice, stir briefly, and if the peas you are using are fresh, add them now; increase the heat so that the water is again boiling, then reduce to a very low heat and cover the pan with a tight-fitting lid.
• Simmer the rice for 15-20 minutes or until the water has been absorbed by the rice and the rice is tender and flaky; if you are using frozen peas, add them 5 minutes before the end of this stage of the cooking; stir through the rice quickly, and replace the lid as soon as you can.
• Remove the pan from the heat and leave it covered and undisturbed for 5 minutes to allow the grains to firm up.
• Fold in the cashews, chopped baby spinach leaves and chopped coriander leaves, and stir well to combine the ingredients.
• Serve hot, garnished with the remaining herbs.
• NOTES: (i) I have suggested adding the chopped baby spinach leaves in step six, as baby spinach leaves wilt very quickly once they come into contact with something like hot rice. If you would like your spinach leaves not just wilted but cooked, add them when adding the frozen peas towards the end of the cooking time in step four. (ii) The Zaar Kitchen Dictionary suggests that either garlic powder or onion powder are suitable substitutions for yellow asafetida powder.

SPICED RICE WITH PEPPERS AND PEAS

Steps:

• Place rice in a bowl and add enough water to cover. Swirl water to rinse rice and drain. Repeat process 3 to 4 more times until water is clear. Cover rice with clean water and soak for 30 minutes, then drain.
• In a large pot, combine rice, jalapeno, cardamom, cinnamon, 1 teaspoon salt, and 8 cups water. Place over medium-high heat and bring to a boil. Cook until the rice is just tender, about 8 to 10 minutes.
• Drain rice in a colander, then rinse under running water, shake, and let drain. Transfer to a large bowl and fold in peas, peppers, cilantro, mint, and 1/2 teaspoon salt before serving.

SPICED BASMATI RICE

Steps:

• Rinse rice in several changes of cold water until water runs clear. Drain well in a sieve. Bring rice, broth, cinnamon stick, and bay leaves to a boil in a 4-quart heavy pot over high heat. Reduce heat to low and cook, covered, until rice is tender and liquid is absorbed, about 15 minutes. Remove from heat and let stand, covered and undisturbed, 5 minutes. Discard bay leaves, then stir in butter until melted. Fluff gently with a fork.

BASMATI RICE WITH SUGAR SNAP PEAS AND GREEN CHILES

Steps:

• Heat 1/2 tablespoon oil over moderate heat in a 3-quart heavy saucepan until hot but not smoking, then cook white parts of scallions and mustard seeds, stirring frequently, until scallions are softened, 1 to 2 minutes. Add rice and cook, stirring, 1 minute. Add water and salt and bring to a boil. Cook over low heat, covered, until rice is tender and water is absorbed, about 15 minutes. Remove from heat and fluff rice with a fork, then let stand, covered, 5 minutes.
• While rice is standing, heat remaining 1/2 tablespoon oil in a 10-inch nonstick skillet over moderate heat until hot but not smoking, then cook jalapeño and scallion greens, stirring occasionally, until they begin to soften, about 1 minute. Add snap peas and cook, stirring, until crisp-tender, 3 to 4 minutes. Toss with rice and season with salt.

SPICED BASMATI RICE AND SWEET CORN PILAF

Steps:

• Put rice in a medium bowl and cover with cold water. Swish with fingers, then pour off water. Repeat 2 or 3 times, until water runs clear. Cover again with cold water and soak 20 minutes, then drain.
• Melt 2 tablespoons butter or ghee in a heavy-bottomed saucepan over medium-high heat. Add garlic, ginger, turmeric, saffron, coriander, cumin, cloves, peppercorns and cardamom, and stir to coat. Let sizzle a bit, then add onion and cook, stirring, until softened and beginning to color, about 5 minutes. Add remaining 2 tablespoons butter or ghee, the rice and the corn, and season with 1/2 teaspoon salt. Cook for 1 minute. Add raisins and 2 cups broth or water and bring to brisk simmer. Taste cooking liquid for salt and adjust if necessary.
• Cover with tight-fitting lid, turn heat to low and let cook 15 minutes. Let rest 10 to 15 minutes off heat. Fluff rice and transfer to serving bowl. Sprinkle with cilantro, scallions and cashews, if desired. Serve with yogurt raita.

SPICED BASMATI RICE WITH PEAS

Steps:

• In a medium sauce pan bring 2 cups of water to a boil.
• Add rice, stir and cover.
• Reduce heat to low and cook for 20 to 30 minutes.
• Add up to 1/4 cup water if rice becomes dry.
• In a heavy skillet, toast cumin seeds over medium heat until fragrant about 2 minutes.
• Stir often.
• Add to rice and stir to blend.
• Add peas and stir.
• Season with lemon juice.