Steamed Basmati Rice Absorption Method Recipes

STEAMED BASMATI RICE

Steps:

• Rinse the rice and drain it.
• Pour the specified amount of water into a saucepan, cover, then bring to a boil (use about 2-2½ cups of water per cup of rice).
• Add the rice and salt.
• Cover and cook over very low heat about 15 min without uncovering.
• Remove the saucepan from the heat.
• The water should be completely absorbed.
• Should it not be, cover and simmer for a few more minutes.
• Let stand, covered, 3-5 min.
• Serve.

SAFFRON STEAMED PLAIN BASMATI RICE

Steps:

• 1. Pick over the rice carefully to remove its many small solid particles of grit.
• 2. Wash the rice by placing it in a large container and covering it with lukewarm water. Agitate gently with your hand, then pour off the water. Repeat five times until the rice is completely clean.
• 3. In a large nonstick pot, bring 8 cups of water and 2 tablespoons salt to a boil. Add the rice to the pot and boil briskly for 6 to 10 minutes, gently stirring twice with a wooden spoon to loosen any grains that stick to the bottom. Once the rice rises to the top of the pot, it is done.
• 4. Drain the rice in a large, fine-mesh strainer and rinse with 3 cups lukewarm water.
• 5. In a bowl, whisk together 1/2 cup oil, 2 spatulas full of the rice, the yogurt, 1/2 cup lukewarm water, and 1 tablespoon of saffron water. Spread this mixture over the bottom of the rice pot. This will form the golden crust, or tah dig.
• 6. One spatulaful at a time, gently mound the remaining rice onto the tah dig layer. Shape it into a pyramid to leave room for the rice's expansion.
• 7. Cover the pot and cook the rice for 10 minutes over medium heat.
• 8. Mix 1 cup cold water with 4 tablespoons oil and pour over rice. Sprinkle on the remaining saffron water. Place a clean dishtowel or 2 layers of paper towel over the pot to absorb condensation, and cover with the lid to prevent steam from escaping. Reduce the heat to low and cook 50 minutes longer.
• 9. Remove the pot from the heat and cool it, still covered, on a damp surface for 5 minutes to loosen the crust.
• 10. There are two ways to serve the rice. The first is to hold the serving platter tightly over the uncovered pot and invert the two together, unmolding the entire mound onto the platter. The rice will emerge as a golden-crusted cake, to be garnished with edible flowers and herbs, then served in wedges. The second serving style is to spoon the rice into a pyramid on the serving platter, taking care not to disturb the bottom crust as you do so. After the pyramid is shaped, detach the crust with a wooden spatula and arrange it in pieces around the pyramid or serve it on a small side platter.
• NOTE: You can use any kind of pot to make this rice, but nonstick pots make unmolding the rice much easier.
• NOTE: If using American long-grain rice, wash the rice once only.
• NOTE: To reheat leftover rice, place it in a saucepan with 1/2 cup water and place over low heat for 15 to 20 minutes.
• Rice Cooker Method
• Preparation time: 10 minutes Cooking time: 1 1/4 hours
• 3 cups long-grain white basmati rice 4 cups cold water 1 tablespoon salt 4 tablespoons vegetable oil, butter, or ghee 1/4 teaspoon ground saffron threads, dissolved in 1 tablespoon hot water
• 1. Pick over and wash the rice as per the master recipe above.
• 2. In the rice cooker, combine the rice, water, salt, and oil. Gently stir with a wooden spoon until the salt has dissolved. Start the rice cooker.
• 3. After 1 1/4 hours, pour saffron water over the rice. Unplug the rice cooker.
• 4. Keep the cooker covered and allow it to cool for 10 minutes.
• 5. Remove the lid, hold the serving platter tightly over the pot and invert the two together, unmolding the entire mound onto the platter. The rice will emerge as a golden-crusted cake, to be garnished with edible flowers and herbs, then served in wedges. NUSH-E JAN!
• NOTE: If using American long-grain rice, wash the rice once only and use only 3 cups of water in Step 2.
• Variation:Saffron Steamed Brown Basmati RiceFor 3 cups of brown basmati rice, use 6 3/4 cups water in Step 2. The amounts of salt, oil, and saffron water remain the same.
• Najmieh Batmanglij shares her tips with Epicurious:
• •Batmanglij highly recommends using a rice cooker for this recipe - it's easier, and the nonstick, evenly heating surface ensures a good crust. She favors the National Deluxe brand - if you're using a different brand, check the instructions, as you may need to change the measurements and cooking times. •Though many Iranians now use vegetable oil, clarified butter (ghee) is Iran's traditional cooking fat. To make it, start with a third more unsalted butter than you will need for the recipe. Melt the butter over low heat, then increase the heat to medium low and simmer the butter, without stirring, until it stops crackling and the milk solids brown and drop to the bottom. Skim off any foam from the top, and strain the ghee through a colander lined with cheesecloth. Ghee will keep at room temperature, covered, for several months. •Batmanglij prefers Persian full-fat drained yogurt, which is thicker than the American variety. American nonfat yogurt can be substituted for a less rich flavor. •Batmanglij recommends buying saffron in thread form rather than powder, which is often adulterated with turmeric. Before they can be used in a recipe, the threads must be ground with a cube of sugar, using a mortar and pestle or spice grinder, and then diluted in hot water. "The saffron water can then be stored and used as needed," says Batmanglij. "Never use the unground threads."

PERFECT BASMATI RICE METHOD

Steps:

• Wash the rice in several changes of water & drain it.
• Put it in a bowl with 5 cups of water and let soak for 30 minutes.
• Drain it thoroughly & let it sit in the strainer for 10 minutes.
• Melt butter in a heavy pot with a tight-fitting lid.
• Add the drained rice.
• Cook, stirring gently, over medium heat for about a minute, until all the grains are coated with butter.
• Add 2 1/2 cups (1/2 litre) water & the salt.
• Bring to a boil, cover, turn to very low & cook 20 minutes.
• Turn off the flame & leave the pot, covered for another 10 minutes.

* RICE

Steps:

• PLAIN AND STEAMED RICE DISHES Boiled Basmati Rice Steamed Basmati Rice (Absorption Method) Steamed Turmeric and Red Peppercorn Basmati Rice Steamed Basmati Rice with Dry-Roasted Spices Steamed Green Basmati RiceSIMPLE HERBS AND SPICES PILAFS (Pullaos) Simple Cumin Basmati Rice Roasted Saffron Basmati Rice Savory Saffron and Almond Rice Basmati Rice with Whole Spices Quick Cilantro-Garlic Pilaf with Peas Ginger-Mint Pilaf with Potatoes and Roasted Cumin SeedsSOUTH AND WEST INDIAN VEGETARIAN RICE DISHES South Indian Mustard and Asafoetida Pilaf Yogurt and Cashew Rice Coorgi Yogurt Rice Long-Grain Rice with Roasted Peanuts Lemon Rice South Indian Sesame Rice South Indian Tamarind Rice Potato, Coconut, and Yogurt Fried Rice Madras-Style Spicy Eggplant Rice Tangy South Indian Rice and Pigeon Peas Goan Coconut Milk PilafVEGETARIAN PILAFS (Sabzi kae Pullao) Basmati Pilaf with Caramelized Onions and Broccoli Mixed Cauliflower Pilaf Roasted Fresh Fenugreek Leaves Pilaf Morel Mushroom Pilaf with Pistachios and Silver Leaves Stir-Fried Mushrooms and Red Chard Pilaf Spinach and Red Bell Pepper Pilaf Grilled Bell Pepper Fried Rice Corn, Peas, and Tomato Fried Rice Mixed Vegetable Pilaf Kashmiri Mixed Vegetable Pilaf Tofu and Chickpea Pilaf Punjabi Green Chickpea Pilaf Quick Soybean Pilaf Royal Fresh and Dried Fruit Pilaf Cranberry PilafNON-VEGETARIAN PILAFS (Pullaos) Spicy Chicken Pilaf Moist Ground Lamb Pilaf Simple Lamb Pilaf Garlic Shrimp Pilaf with Coconut MilkLAYERED RICE DISHES (Biryanis) Layered Rice with Eggplant and Coconut Hyderabadi Layered Rice with Mixed Vegetables Layered Rice with Fragrant Mixed Nuts and Saffron Hyderabadi Layered Rice with Cooked Chicken Hyderabadi Layered Rice with Marinated Chicken Layered Rice with Lamb and Apricots Layered Rice with Fragrant Lamb ChopsSPECIAL GRAIN AND LENTIL DISHES (Khichadis) Creamy Rice and Split Mung Beans with Cumin Seeds Pilaf-Style Rice and Yellow Mung Beans with Ginger Creamy Rice and Mixed Vegetables with Spinach Ribbons Pilaf-Style Tapioca Pearls Creamy Cracked Wheat, Rice, and Mung Beans Creamy Cracked Wheat with Mixed Lentils and BeansOTHER GRAIN PILAFS Brown Basmati Rice with Asafoetida Pressed Rice Flakes with Peas and Potatoes Pressed Rice Flakes with Tamarind Stir-Fried Spicy Semolina Stir-Fried Indian Vermicelli with Coconut and Vegetables Basmati and Wild Rice Pilaf with Roasted NutsFrom "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

STEAMED BASMATI RICE (ABSORPTION METHOD)

Steps:

• 1. In a medium bowl, soak the rice in the water, about 30 minutes.2. Put the rice and the water in a medium saucepan and bring to a boil over high heat. Reduce the heat to the lowest setting, cover the pan (partially at first, until the foam subsides, then snugly), and cook until the rice is done, 10 to 15 minutes. Do not stir the rice at all. Remove the pan from the heat and let the rice rest undisturbed about 5 minutes. Transfer to a serving platter, fluff lightly with a fork, and serve with a sprig of cilantro, if you like.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.