Fragrant Basmati Rice With Apple Juice And Ginger Recipes

FRAGRANT BASMATI RICE WITH APPLE JUICE AND GINGER

Steps:

• Bring juice, water and salt to a boil in medium saucepan.
• Add remaining ingredients; reduce heat to low. Cover; simmer 25-30 minutes or until liquid is absorbed.
• Remove ginger and cinnamon stick; discard.

FRAGRANT PANEER RICE

Steps:

• Heat ghee and add cloves, cinammon, bayleaves and cardamom.
• After a minute, stir in rice (rinsed and drained), water and salt.
• Allow to boil, reduce heat and cover.
• Cook on simmer for 15-20min until the rice is cooked and tender.
• Add the paneer.
• Dissolve saffron in rose water.
• Drizzle this over the rice and toss to mix evenly.
• Serve with curry.

FRAGRANT RICE

Steps:

• Heat the oil in a 2 quart sauce pan.
• Toast pine nuts until they are fragrant, about 3 minutes.
• Add onions and cook until soft.
• Add raisins, rice, turmeric and salt.
• Add water until rice is covered. boil and cook until the water has mostly absorbed. Keep this up until the rice is cooked, about 25 minutes (almost like cooking a risotto).

FRAGRANT BASMATI RICE

Steps:

• Combine all ingredients in a medium saucepan.
• Bring to a boil, and stir.
• Cover, reduce heat, and simmer 20 minutes.
• Remove from heat and let rice stand 5 minutes.

CRISPY GOLDEN TROUT ON FRAGRANT BASMATI RICE W/CHILE VINAIGRETTE

Steps:

• To prepare vinaigrette:> Combine cilantro, green onions, ginger, shallots, garlic, sesame seeds, chile paste, honey, vinegar, soy sauce and oil in a medium bowl; whisk to mix well. Set aside. Vinaigrette can be prepared ahead to enhance flavors; whisk before serving. (Makes about 1 1/2 cups.).
• To prepare trout and rice: Stir together flour, cornstarch, 1 1/2 teaspoons salt and 1 teaspoon pepper. Dip trout in flour mixture, coating lightly but completely.
• Heat about 1/8 inch oil in a large skillet over medium-high heat; when oil is hot, add trout, skin side down, and fry about 2 minutes. Turn and fry about 2 minutes more, until cooked through.
• While fish is cooking, in a second skillet, combine rice, basil, thyme, oregano, salt and pepper to taste and butter; cook and stir until hot, about 5 minutes. Mound the rice mixture in the center of 2 serving plates, creating as much height as possible. Arrange trout on top of rice. Ladle vinaigrette around rice; garnish with cilantro sprigs. Serve immediately. Refrigerate any remaining vinaigrette for later use.