Madhurs Spiced Basmati Rice Recipes

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SPICED BASMATI RICE



Spiced Basmati Rice image

From Madhur Jaffrey's "Indian Cooking" cookbook. Lovely with Indian food, or with grilled chicken for some oomph.

Provided by MummaKat

Categories     Rice

Time 45m

Yield 6 serving(s)

Number Of Ingredients 9

450 ml basmati rice
5 cups water
3 tablespoons vegetable oil
1 small onion, peeled and finely chopped
1/2 hot green chili pepper, finely chopped
1/2 teaspoon garlic, peeled, very finely chopped
1/2 teaspoon garam masala
1 teaspoon salt
600 ml chicken stock

Steps:

  • Pick over the rice if necessary and put in a bowl. Wash in several changes of water. Drain. Pour 5 cups water over the rice and let it soak for 30 minutes. Leave to drain in a strainer for 20 minutes.
  • Put the oil in a heavy-bottomed pot and set over medium heat. When hot, put in the onion. Stir and fry until the onion bits have browned lightly. Add the rice, green chili, garlic, garam masala and salt. Stir gently for 3-4 minutes until all the grains are coated with oil. If the rice begins to stick to the bottom of the pot, turn the heat down slightly.
  • Now pour in the chicken stock and bring the rice to a boil. Cove with a very tight-fitting lid, turn heat to very, very low, and cook for 25 minutes. At this point I put mine in my rice cooker instead.
  • Note: I couldn't get fresh green chilis, so I used half a fresh Jalepeno pepper instead.

BASMATI RICE WITH CINNAMON SAFFRON



Basmati Rice with Cinnamon Saffron image

This is a wonderful rice for a formal dinner or party; the quantities can easily be increased.

Provided by Food Network

Categories     side-dish

Time 3h47m

Yield 4 to 6 servings

Number Of Ingredients 9

1 teaspoon saffron threads
3 tablespoons hot milk
1/4 teaspoon ground cardamom
1/4 teaspoon sugar
2 cups basmati rice
2 tablespoons corn, peanut, or olive oil, or ghee
2 medium cinnamon sticks
2 2/3 cups water
1 teaspoon salt

Steps:

  • Place the saffron on a piece of foil. Fold some of the foil over the saffron and crush it with a rolling pin or wooden potato masher. Put the crushed saffron in a small cup. Add the hot milk, cardamom, and sugar. Mix with a toothpick or the handle of a small spoon and set aside for 3 hours.
  • Put the rice in a bowl and wash in several changes of water. Drain, add fresh water to cover generously, and leave to soak for 30 minutes. Drain.
  • Pour the oil in a heavy, lidded pan that will just hold the cooked rice comfortably and set over medium heat. When the oil is hot, put in the cinnamon sticks. Stir for 10 seconds, then add the rice. Reduce the heat to medium-low and stir the rice around until the grain looks translucent, about 2 minutes. Add 2 2/3 cups of water and the salt. Bring to a boil. Cover. Reduce the heat to very, very low and cook for 25 minutes. Turn off the heat. Lift the lid and quickly dribble the saffron milk in any haphazard pattern. Quickly cover again and leave for 10 minutes. Mix the rice very delicately with a slotted spoon before serving.

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