Turmeric Rice By Madhur Jaffrey Recipes

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TURMERIC RICE BY MADHUR JAFFREY



Turmeric Rice by Madhur Jaffrey image

This simple, yet tasty rice dish is from a book I got in a sale a long time ago. I liked this dish as it used things I had to hand and had a similar taste to rice in a local curry house. The flavour is delicate and not in the least overpowering so will go well with most dishes. I have used leftovers in a stir fry and it was just as good.

Provided by Frugal Fifer

Categories     Long Grain Rice

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 11

450 g basmati rice long grain rice
3 tablespoons vegetable oil
3 cloves
1 bay leaf
4 cardamom pods
2 1/2 cm piece cinnamon bark
2 garlic cloves, peeled and finely chopped
1/4 teaspoon ground turmeric
1 teaspoon salt
22 ounces water
chopped chives (to garnish)

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.

Nutrition Facts : Calories 503.6, Fat 11, SaturatedFat 1.5, Sodium 587.9, Carbohydrate 90.5, Fiber 1.5, Sugar 0.1, Protein 8.1

YELLOW RICE WITH SESAME SEEDS



Yellow Rice With Sesame Seeds image

Make and share this Yellow Rice With Sesame Seeds recipe from Food.com.

Provided by Ppaperdoll

Categories     Rice

Time 55m

Yield 4 serving(s)

Number Of Ingredients 5

1 1/2 cups basmati rice
2 tablespoons vegetable oil
1 tablespoon sesame seeds
3/4 teaspoon ground turmeric
1 teaspoon salt

Steps:

  • Wash rice in several changes of water and drain. Transfer to a bowl and add enough wataer to cover generously. Leave to soak 30 minutes, then drain.
  • Heat oil over medium heat in a medium sized saucepan with a heavy base. When oil is hot add sesame seeds and stire until golden brown.
  • Add rice, turmeric and salt. Turn heat down to medium. Stir gently to saute 1 minute. Add 600 ml water and bring to a boil.
  • Cover rice with a tight lid and turn heat down as low as possible. Leave to cook, undisturbed, 25 minutes. Remove lid and transfer rice to a warmed serving dish.

Nutrition Facts : Calories 331.1, Fat 10, SaturatedFat 1.5, Sodium 586.6, Carbohydrate 54.4, Fiber 2.8, Sugar 0.6, Protein 5.9

MADHUR'S SHRIMP IN MUSTARD SEED AND GREEN CHILE SAUCE



Madhur's Shrimp in Mustard Seed and Green Chile Sauce image

Chef and cookbook author Madhur Jaffrey shares this simple yet impressive Bengali dish known as "chingri bhapey." The shrimp is delicately spiced with ground mustard seed and chopped green chiles, creating a sweet, fragrant sauce. Madhur recommends rubbing the shrimp with coarse salt before washing it to ensure the freshest flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Shrimp Recipes

Number Of Ingredients 10

1 pound medium shrimp, cleaned and deveined
1/2 cup plus 1/4 teaspoon coarse salt
1 1/2 teaspoons brown mustard seeds
1 tablespoon water
1 tablespoon finely chopped onion
1 long hot green chile or 1/3 jalapeno pepper, finely chopped
1/4 teaspoon ground turmeric
1/4 teaspoon cayenne pepper
3 tablespoons extra-virgin olive oil
Madhur's Spiced Basmati Rice Madhur's Spiced Basmati Rice

Steps:

  • Gently rub the shrimp with 1/2 cup coarse salt. Wash shrimp under cold running water, and place in a colander. Drain well.
  • Using a spice grinder, coarsely grind mustard seeds. Transfer ground seeds to a medium stainless-steel bowl. Add 1 tablespoon water, and combine. Add onion, chile, turmeric, remaining 1/4 teaspoon coarse salt, cayenne pepper, and oil. Add shrimp, and stir to coat. Cover the bowl with aluminum foil, and set seasoned shrimp aside for 10 minutes.
  • Place the bowl of shrimp in a large stockpot. Add boiling water to stockpot until water comes 1/3 of the way up the sides of bowl. Cover, and place over medium heat. Cook until shrimp just turn opaque all the way through, 10 to 15 minutes, stirring once after 6 minutes.
  • Divide the rice and shrimp among four plates, and serve.

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