Crispy Bottom Basmati Rice With Lentils Recipes

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CRISPY BOTTOM BASMATI RICE WITH LENTILS



Crispy Bottom Basmati Rice With Lentils image

Time 5h

Yield 6

Number Of Ingredients 10

3 cups basmati rice
2 tablespoons sea salt, PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses
1 teaspoon sea salt
4 tablespoons extra virgin olive oil, divided
1 large onion, finely diced
2 cups brown lentils washed and drained
5 cloves garlic
1/2 teaspoon freshly ground black pepper
1 teaspoon Hungarian paprika
1 bunch fresh basil leaves, julienne cut

Steps:

  • Wash the rice in several changes of warm water until the water runs clear. Soak the rice for 6 to 8 hours or overnight, in cold water to cover, with 1 tablespoon of the salt. (Alternatively, to save time, soak the rice in lukewarm water with the salt for 30 to 45 minutes.) Heat a large, heavy bottomed skillet over medium heat. Add 2 tablespoons of the olive oil and the onion. Cook until the onion becomes translucent, about 10 minutes. Add the lentils, garlic, pepper, and paprika. Continue cooking 2 minutes. Add 2 cups water, cover, and cook until tender, about 45 minutes. Season with the 1 teaspoon salt, or to taste. Stir in the basil. In a large saucepan, over medium-high heat, bring 2 1/2 quarts of water to a boil with the remaining 1 tablespoon of salt. Drain the rice from the soaking liquid and add it to the boiling water. Return to a boil and cook for 10 to 12 minutes, uncovered, stirring occasionally. Test a grain of rice for doneness; it should be cooked entirely except for a small part in the center. Strain the rice in a colander and rinse with warm water. Drain well. Heat the remaining 2 tablespoons of olive oil in a large, well seasoned or nonstick stock pot with a tight-fitting lid, over medium heat. Add about 2 tablespoons water and sprinkle the cooked rice evenly onto the bottom of the pot a spoonful at a time until two-thirds of the rice has been distributed. Spread the lentil mixture evenly over the rice. Cover the lentils with the remaining rice, mounding it slightly in the center. Use the handle of a wooden spoon to poke about 5 deep holes in the rice from the surface of rice to the bottom of the pot to allow steam to escape. Cover the pot with a thick cotton dish towel and place the lid on tightly. Reduce the heat to medium low and cook for 35 to 40 minutes, turning the pot occasionally. Fill the sink with cold water 1 or 2 inches deep. Remove the cover from the rice and have a large, round platter ready. Place the pot in the sink for 1 minute, watching so that no water enters the pot. Remove the pot and dry off the bottom, then invert the rice cake onto the platter. It should unmold itself in one piece and be golden brown. Bring the platter to the table and serve family style. Cut individual wedges from the rice cake, similar to cutting a pie.

Nutrition Facts :

SPICED BASMATI RICE WITH LENTILS AND CARAMELIZED ONIONS



Spiced Basmati Rice with Lentils and Caramelized Onions image

Categories     Onion     Rice     Side     Bake     Sauté     Vegetarian     Diwali     Spice     Lentil     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4

Number Of Ingredients 10

1 tablespoon butter
4 cups sliced onions
1/2 cup dried lentils
2 1/2 cups water
3 whole cardamom pods
2 whole allspice
1 bay leaf
1 teaspoon salt
1 cup basmati rice* or long-grain white rice
*Available at Indian markets and many supermarkets.

Steps:

  • Melt butter in 10-inch-diameter oven-proof nonstick skillet over medium-low heat. Add onions and stir 1 minute. Cover and cook until onions are tender, stirring occasionally, about 15 minutes. Uncover and sauté until onions are deep golden, about 5 minutes longer. Season to taste with salt and pepper. Remove from heat. Spread onions in even layer in same skillet; set aside.
  • Meanwhile, cook lentils in pot of boiling water until almost tender but still firm to bite, about 20 minutes. Drain.
  • Combine 2 1/2 cups water, cardamom, allspice, bay leaf and salt in heavy medium saucepan; bring to boil. Add rice and lentils; bring to boil. Reduce heat to low. Cover and simmer until rice is tender and water is absorbed, about 15 minutes. Discard cardamom, allspice and bay leaf.
  • Preheat oven to 400°F. Spoon rice mixture atop onions in skillet, pressing with back of spoon to compact rice; smooth top. (Can be made 2 hours ahead. Cool. Cover and let stand at room temperature.)
  • Cover skillet tightly with double layer of foil. Bake rice mixture until heated through, about 35 minutes. Remove foil; let stand 5 minutes. Place plate over skillet; invert skillet, releasing rice and onions onto plate and scraping any onions remaining in skillet onto rice. Spoon rice and onions onto plates and serve.

BASMATI CUMIN LENTIL RICE



Basmati Cumin Lentil Rice image

I went to the Indian grocery and picked up some nice staples, and whipped this up because it was cheap and simple. You can make this vegan by using oil instead of butter, but I like the richer flavor the butter gives in this dish. Makes a wonderful side dish to curried vegetables as well as meat dishes and curries for our meat lovers.

Provided by the80srule

Categories     Rice

Time 35m

Yield 2 cups, 4 serving(s)

Number Of Ingredients 9

1 cup basmati rice
2 cups vegetable broth
2 tablespoons butter (can sub olive or canola oil)
1/2 cup red lentil
1/2 cup peas (I lightly steam some frozen ones)
2 teaspoons ground cumin
1/2 teaspoon curry powder
1 dash garam masala
1 dash coriander

Steps:

  • Cook the rice in the veggie broth with the butter (or oil) for 25 minutes, let it simmer covered.
  • While the rice is cooking, boil the lentils, covered, in water until tender (about 20 minutes).
  • When the rice and lentils are done cooking, steam the peas. DO NOT DRAIN the rice! The reason you cooked it in veggie broth is to add flavor, and the lentils and veggies will absorb the rest of the buttery broth.
  • Mix them all together in a large bowl, add the spices, mix again, and serve.

BASMATI RICE WITH LENTILS



Basmati Rice with Lentils image

We eat this very nutritious rice dish a lot and frequently serve it to our guests. It is almost a meal in itself, and may be served simply with Karhi, a yogurt sauce, and any vegetable you like.

Yield serves 6

Number Of Ingredients 8

1/2 cup lentils
2 cups basmati rice
3 tablespoons olive or canola oil
Two 2-inch cinnamon sticks
8 cardamom pods
2 bay leaves
1/2 medium onion, cut into fine half rings
1 1/2 teaspoons salt

Steps:

  • Soak the lentils in warm water for 3-5 hours. Drain.
  • Wash the rice in several changes of water. Drain. Soak in fresh water for 30 minutes. Drain.
  • Pour the oil into a heavy, medium pan (that has a tight-fitting lid) and set over medium-high heat. When hot, put in the cinnamon, cardamom, and bay leaves. Stir for 10 seconds. Put in the onions. Stir and fry until they turn reddish brown. Add the lentils, rice, and salt. Turn heat to medium and sauté rice very gently for a minute. Add 3 cups water and bring to a boil. Cover tightly, turn heat to very, very low, and cook gently for 25 minutes.

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