Spicy Indian Rice Recipes

INDIAN STYLE BASMATI RICE

Indian Style Basmati Rice image

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

Ingredients

1 ½ cups basmati rice
2 tablespoons vegetable oil
1 (2 inch) piece cinnamon stick
2 pods green cardamom
2 whole cloves
1 tablespoon cumin seed
1 teaspoon salt, or to taste
2 ½ cups water
1 small onion, thinly sliced

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

INDIAN SPICED RICE

Indian Spiced Rice image

An Indian meal is not complete without rice to soak up some of the liquids of the other Indian dishes that is piled on and around it.

Provided by Karen From Colorado

Categories Rice

Time 50m

Yield 8 serving(s)

Number Of Ingredients 8

Ingredients

1/4 cup sliced green onion
2 teaspoons butter or 2 teaspoons margarine
1 1/3 cups long grain rice
1/2 teaspoon salt
1/2 teaspoon garam masala
1/8 teaspoon ground red pepper
1 garlic clove, minced
2 2/3 cups water

Steps:

Cook green onion in butter in a saucepan until tender but not brown.
Stir in rice, salt garam masala, red pepper and garlic.
Cook and stir over medium heat for 1 minute.
Add water.
Bring to boil.
Reduce heat and simmer, covered, for 15 minutes; do not lift lid.
Remove saucepan from heat.
Let stand covered for 10 minutes.
To freeze: Place prepared rice in freezer bag. Seal, pushing out as much air as possible, label and freeze.
To serve: Thaw in fridge. Place in baking dish and add 1 T.water for each cup of rice. Stir and reheat at 300 degrees for 35-40 minutes.

SPICY INDIAN RICE

Spicy Indian rice image

Sara Buenfeld's delicious spicy rice is perfect served with your favourite curry

Provided by Sara Buenfeld

Categories Dinner, Lunch, Side dish

Time 30m

Number Of Ingredients 8

Ingredients

a mugful of American long grain rice
2 onions, sliced
2 tbsp sunflower oil
½ tsp turmeric
1 cinnamon stick
6 cardamom pods
1 tsp cumin seeds
large handful of sultanas and roasted cashew nuts

Steps:

Fry the onions in the sunflower oil in a large frying pan for 10-12 minutes until golden.
Fill a roomy saucepan with water, bring to the boil and tip in a heaped teaspoon of salt - the water will bubble furiously. Add turmeric and the cinnamon stick to the water. Pour in the rice, stir once and return to the boil, then turn the heat down a little so that the water is boiling steadily, but not vigorously. Boil uncovered, without stirring (this makes for sticky rice) for 10 minutes. Lift some out with a slotted spoon and nibble a grain or two. If they're too crunchy, cook for another minute and taste again. They should be tender but with a little bite. Drain the rice into a large sieve and rinse by pouring over a kettle of very hot water
Stir the crushed seeds of the cardamom pods into the onions with the cumin seeds and fry briefly.
Toss in a large handful of sultanas and roasted cashew nuts, then the hot drained rice. This is great with curry and will also give an exotic edge to grilled meat or fish.

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Fill a roomy saucepan with water, bring to the boil and tip in a heaped teaspoon of salt - the water will bubble furiously. Add turmeric and the cinnamon stick to the water. Pour in the rice, stir once and return to the boil, then turn the heat down a little so that the water is boiling steadily, but not vigorously. Boil uncovered, without stirring (this makes for sticky rice) for 10 minutes. Lift some out with a slotted spoon and nibble a grain or two. If they're too crunchy, cook for another minute and taste again. They should be tender but with a little bite. Drain the rice into a large sieve and rinse by pouring over a kettle of very hot water
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