Spicy Fried Basmati Rice Recipes
SPICY FRIED BASMATI RICE
Categories Wok Herb Rice Tomato Vegetable Side Stir-Fry Fall Gourmet Kidney Friendly Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 12
Steps:
- Heat a wok or 12-inch nonstick skillet over high heat until hot. Add oil, garlic, chile, and ginger, then stir-fry 15 seconds. Add cold rice, salt, and pepper, then stir-fry, pressing on rice to break up any lumps, 2 minutes. Add tomatoes, scallion, and herbs, then stir-fry 3 minutes.
SPICED BASMATI RICE
A side dish to accompany curry or grilled meat/chicken/fish
Provided by edwa453
Time 20m
Yield Serves 8
Number Of Ingredients 0
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.
INDIAN STYLE BASMATI RICE
This is a savory Indian style rice dish flavored with whole spices and fried onions. Soaking the basmati rice before cooking makes all the difference. Serve with your favorite Indian curry or dal (lentils). Make sure you warn people not to bite into the whole spices!
Provided by DHANO923
Categories Side Dish Rice Side Dish Recipes
Time 45m
Yield 6
Number Of Ingredients 9
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.
Nutrition Facts : Calories 216.4 calories, Carbohydrate 38.9 g, Fat 5.4 g, Fiber 1 g, Protein 3.9 g, SaturatedFat 0.9 g, Sodium 393.7 mg, Sugar 0.6 g
MADHUR'S SPICED BASMATI RICE
Martha's friend Madhur Jaffrey, author of numerous Indian cookbooks, shares her secret for perfectly cooked rice. Washing the rice minimizes the starchy powder left over from the milling process, while soaking allows each grain to absorb water so that it sticks less to the next grain during cooking.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Number Of Ingredients 8
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.
SPICED RICE BASMATI
Steps:
- Bring water, salt, zest, cinnamon stick, and cardamom to a boil in a 2-quart heavy saucepan. Stir in rice and return to a boil, then cover tightly and reduce heat to low. Cook until water is absorbed, about 15 minutes.
- Remove from heat and fluff rice with a fork, then cover pan and let stand 5 minutes. Discard zest and cinnamon stick.
SPICE-INFUSED BASMATI RICE
In this recipe from chef Eberhard Mueller of Bayard's in New York City, the basmati rice's natural nutty aroma is enhanced with cinnamon and clove. Serve with Orange-Rosemary Chicken.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Number Of Ingredients 5
Steps:
- Tie bay leaf, cinnamon stick, and clove in a small piece of cheesecloth. Set aside.
- In a medium saucepan, combine rice and 2 cups water. Add herb sachet, and season with salt and pepper. Bring to a boil over medium-high heat. Cover, and reduce heat to low. Cook until water has been absorbed and rice has cooked, about 20 minutes. Remove sachet, check seasoning, and serve immediately.
SPICED BASMATI RICE
Slow cook your basmati in the style of a pilaf by steaming with spices for this Keralan-style Indian side dish
Provided by John Torode
Categories Dinner, Side dish
Time 1h5m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 356 calories, Fat 6 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 62 grams carbohydrates, Protein 7 grams protein, Sodium 0.1 milligram of sodium
SPICED BASMATI RICE
From Madhur Jaffrey's "Indian Cooking" cookbook. Lovely with Indian food, or with grilled chicken for some oomph.
Provided by MummaKat
Categories Rice
Time 45m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Pick over the rice if necessary and put in a bowl. Wash in several changes of water. Drain. Pour 5 cups water over the rice and let it soak for 30 minutes. Leave to drain in a strainer for 20 minutes.
- Put the oil in a heavy-bottomed pot and set over medium heat. When hot, put in the onion. Stir and fry until the onion bits have browned lightly. Add the rice, green chili, garlic, garam masala and salt. Stir gently for 3-4 minutes until all the grains are coated with oil. If the rice begins to stick to the bottom of the pot, turn the heat down slightly.
- Now pour in the chicken stock and bring the rice to a boil. Cove with a very tight-fitting lid, turn heat to very, very low, and cook for 25 minutes. At this point I put mine in my rice cooker instead.
- Note: I couldn't get fresh green chilis, so I used half a fresh Jalepeno pepper instead.
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