Spicy Indian Rice Recipes
SPICY INDIAN DAHL
A spicy Indian lentil soup that can be enjoyed with rice or Naan, the Indian bread. A very healthy dish.
Provided by Rachel
Categories World Cuisine Recipes Asian Indian
Yield 6
Number Of Ingredients 13
Steps:
- Cook the lentils by boiling or pressure cooking until lentils are soft. (Pressure cooking is faster.)
- In a skillet heat the oil and add mustard seeds. When mustard seeds begin to flutter, add onions, ginger, jalapeno peppers, and garlic. Saute until the onions and garlic are golden brown. Add coriander and cumin. Add chopped tomatoes. Saute the mixture well until tomatoes are well cooked.
- Add water. Boil 6 minutes. Add cooked lentils, stirring well. Add salt to taste, stirring well. Add finely chopped cilantro and remove from heat. Serve hot.
Nutrition Facts : Calories 208.9 calories, Carbohydrate 30.6 g, Fat 5.7 g, Fiber 12.7 g, Protein 10.4 g, SaturatedFat 0.8 g, Sodium 11.5 mg, Sugar 5.5 g
INDIAN SPICED RICE
This rice dish takes very little time to prepare and most of the ingredients are found in the common kitchen.
Provided by Candice
Categories Side Dish Vegetables Green Peas
Yield 4
Number Of Ingredients 17
Steps:
- In a large skillet or saucepan, heat the oil over medium heat. Add the onions, and cook, stirring frequently until they have softened. Sprinkle in the ginger, garlic, coriander, cardamom, nutmeg, and cumin. Cook for 3 minutes more, stirring frequently.
- Pour the rice into the saucepan and saute the rice with the spices for 2 minutes, stirring constantly. Pour the lentils and salt into the saucepan. Pour 3 cups of water into the pan, stir.
- Place the potatoes into the pan. Bring the mixture to a boil, cover the pan and turn the heat to low. Cook for 10 minutes.
- Place the bell pepper, peas, and raisins into the saucepan. Stir well, then cover the pan again. Cook 10 minutes more, or until the rice, potatoes, and lentils are tender. Stir in the butter, if you like. Serve and enjoy.
Nutrition Facts : Calories 464.6 calories, Carbohydrate 87 g, Cholesterol 7.6 mg, Fat 7.1 g, Fiber 12 g, Protein 13.4 g, SaturatedFat 2.2 g, Sodium 466.5 mg, Sugar 8.5 g
SPICY INDIAN RICE
Sara Buenfeld's delicious spicy rice is perfect served with your favourite curry
Provided by Sara Buenfeld
Categories Dinner, Lunch, Side dish
Time 30m
Number Of Ingredients 8
Steps:
- Fry the onions in the sunflower oil in a large frying pan for 10-12 minutes until golden.
- Fill a roomy saucepan with water, bring to the boil and tip in a heaped teaspoon of salt - the water will bubble furiously. Add turmeric and the cinnamon stick to the water. Pour in the rice, stir once and return to the boil, then turn the heat down a little so that the water is boiling steadily, but not vigorously. Boil uncovered, without stirring (this makes for sticky rice) for 10 minutes. Lift some out with a slotted spoon and nibble a grain or two. If they're too crunchy, cook for another minute and taste again. They should be tender but with a little bite. Drain the rice into a large sieve and rinse by pouring over a kettle of very hot water
- Stir the crushed seeds of the cardamom pods into the onions with the cumin seeds and fry briefly.
- Toss in a large handful of sultanas and roasted cashew nuts, then the hot drained rice. This is great with curry and will also give an exotic edge to grilled meat or fish.
INDIAN SPICED RICE
An Indian meal is not complete without rice to soak up some of the liquids of the other Indian dishes that is piled on and around it.
Provided by Karen From Colorado
Categories Rice
Time 50m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Cook green onion in butter in a saucepan until tender but not brown.
- Stir in rice, salt garam masala, red pepper and garlic.
- Cook and stir over medium heat for 1 minute.
- Add water.
- Bring to boil.
- Reduce heat and simmer, covered, for 15 minutes; do not lift lid.
- Remove saucepan from heat.
- Let stand covered for 10 minutes.
- To freeze: Place prepared rice in freezer bag. Seal, pushing out as much air as possible, label and freeze.
- To serve: Thaw in fridge. Place in baking dish and add 1 T.water for each cup of rice. Stir and reheat at 300 degrees for 35-40 minutes.
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30-MINUTE SPICY SHRIMP MASALA RECIPE - LITTLE SPICE JAR
From littlespicejar.com
5/5 (21)Category 30 Minute MealsServings 4Total Time 30 mins
- make the masala: Heat the oil over a large sauté over medium-high heat. Carefully add the tomatoes, so the oil doesn't splatter. Stir the tomatoes around and allow them to cook for several minutes until they cook down into a thick paste, about 8-10 minutes. Add the garlic paste, ginger paste, and jalapenos and let cook for 1 minute or until nice and fragrant. Add the seasonings: coriander, turmeric, red pepper flakes, and cumin. Stir the masala and add the water so it doesn't burn.
- cook the shrimp: Allow the water to dry up, about 5 minutes and add the shrimp. Let cook for 2-3 minutes stirring so the shrimp are coated with the tomato masala. Season with 1/2 teaspoon salt, fenugreek leaves, garam masala, chaat masala, turn the stove off and add the lemon juice. Stir the shrimp masala and decorate with chopped cilantro. Serve warm with basmati rice or naan!
TOMATO RICE RECIPE BY SWASTHI'S RECIPES
From indianhealthyrecipes.com
Ratings 175Calories 461 per servingCategory Main
- Add 1½ cup rice to a bowl and rinse it well a few times until the water runs clear. Pour fresh water and soak the rice for 30 mins. Then drain to a colander & set aside.
CURRIED RICE | RECIPETIN EATS
From recipetineats.com
5/5 (60)Total Time 30 minsCategory SidesCalories 365 per serving
- Add garlic and ginger, cook 30 seconds. Add onion and cook for 2 minutes until partly translucent.
SPICY INDIAN MINCE AND RICE - HEALTHY FOOD GUIDE
From healthyfood.com
3.3/5 Total Time 25 minsCategory Curries, Asian-StyleCalories 418 per serving
- 1 Heat oil in a large non-stick frying pan (an electric frying pan is ideal). Add onion and garlic. Cook, stirring frequently, for about 5 minutes, or until onion begins to brown.
- 2 Stir in ginger and mince. Break up any lumps and cook, stirring frequently, until mince has lost its pink colour.
- 3 Add seasonings. Cook for 1-2 more minutes then add rice, tomatoes in their juice and stock. Break up tomatoes and bring mixture to the boil. Reduce heat to a gentle simmer. Cover and cook, stirring occasionally, for about 15 minutes, or until rice is tender.
- 4 Season with salt and pepper then serve. Garnish with a sprinkling of almonds, currants and coriander (if using).
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5/5 (1)Category Rice Dish, Side DishCuisine IndianCalories 171 per serving
INDIAN RICE - A LITTLE AND A LOT
From alittleandalot.com
4.8/5 (58)Total Time 45 minsCategory Grains And LegumesCalories 127 per serving
- Put the rice in a fine mesh colander/ strainer and rinse it in the sink under cold water for a minute or two, until the water running out of the bottom of the colander is mostly clear. This will remove any excess starch from the rice so the grains won't stick together while cooking. Leave in the sink to drain.
- Add butter, oil, and onion to a large, heavy bottom sauce pan and set it over medium heat. Cook the onion, stirring frequently, until it's soft and translucent, about 7 minutes.
- While the onion cooks, add garlic, ginger and all the spices except the bay leaves to a small bowl and stir to combine. Add to the pan with the softened onion and cook, stirring constantly, for 2 minutes.
- Add rice and cook, stirring constantly, for 2 minutes more. Add the bay leaves along with the water or broth. Turn the heat to high and bring to a boil. Cover, turn the heat to low, and let simmer until the rice is tender, about 15 minutes.
SPICY INDIAN RICE RECIPE - PINOY RECIPE AT IBA PA
From pinoyrecipe.net
5/5 (1)Category RiceCuisine IndianEstimated Reading Time 1 min
- Fill a roomy saucepan with water, bring to the boil and tip in a heaped teaspoon of salt - the water will bubble furiously. Add turmeric and the cinnamon stick to the water. Pour in the rice, stir once and return to the boil, then turn the heat down a little so that the water is boiling steadily, but not vigorously. Boil uncovered, without stirring (this makes for sticky rice) for 10 minutes. Lift some out with a slotted spoon and nibble a grain or two. If they're too crunchy, cook for another minute and taste again. They should be tender but with a little bite. Drain the rice into a large sieve and rinse by pouring over a kettle of very hot water
- Stir the crushed seeds of the cardamom pods into the onions with the cumin seeds and fry briefly.
- Toss in a large handful of sultanas and roasted cashew nuts, then the hot drained rice. This is great with curry and will also give an exotic edge to grilled meat or fish.
AROMATIC INDIAN RICE RECIPE - A SPICY PERSPECTIVE
From aspicyperspective.com
5/5 (9)Total Time 40 minsCategory Main CourseCalories 298 per serving
- Heat a large pot over medium to medium-low heat. Add the ghee, onion, garlic, ginger, cardamom pods, cinnamon, chile, fenugreek, and cumin seeds. Saute until the onions are soft and the fenugreek seeds have started to soften, about 12-15 minutes. Stir occasionally.
- Add the rice, turmeric, salt and water. Raise the heat to high and bring to a boil. Once boiling, cover and lower the heat again to medium-low. Simmer for 15 minutes, until the rice has absorbed the water and there are steam holes in the top of the rice. Fluff the rice with a fork, cover and set aside to steam for 5-10 more minutes.
- Add the oil to a small skillet. Place the skillet over medium-high heat. Once it's very hot, add the curry leaves and step back--herbs contain a lot of moisture and will pop when frying. Fry the curry leaves for 10-20 seconds, just long enough for the popping to stop. Then scoop them out of the oil and and place them on a paper towel to drain. Sprinkle the curry leaves with salt. When ready to serve, scoop the rice into a large bowl, removing the cardamom pods, chile, and cinnamon stick. Top with flash fried curry leaves and serve warm.
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- Pour the oil into the bottom of a heavy saucepan, or casserole dish (Dutch oven) and heat over a low flame. Add the garlic and chilli and fry for a few minutes until starting to soften.
- Pour over the stock, Add a little salt. Bring to a gentle simmer, put the lid on the pan and leave on the lowest heat for 18 minutes.
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