Yellow Basmati Rice With Sesame Seeds Recipes

YELLOW BASMATI RICE

Steps:

• In a dutch over, or in a large stove pot, heat the butter, turmeric, garlic, cumin, and cinnamon over medium heat until the butter has melted.
• Once the butter's melted, stir the spices into it and add the rice to the pot, stirring again until the rice is evenly coated and cooking over medium heat for about 2 minutes, lightly toasting the rice and spices.
• Pour the chicken broth into the pot and add the bay leaf.
• Put the pot's lid on, and bring the pot to a rolling boil, stirring occasionally to prevent sticking to the bottom.
• As soon as the broth reaches a full boil, reduce the heat to the lowest setting and let it simmer, covered, for about 20 minutes. Be careful not to stir too often and let the heat escape.
• After simmering for 20 minutes, turn the heat off, but leave the lid on and let the rice 'rest' for 10 minutes.
• Remove the bay leaf. Fluff the cooked rice with a fork and serve it warm.

TURMERIC RICE

Steps:

• Preheat the oven to 180C / 350F.
• Melt butter in a heavy bottom pot (a dutch oven is perfect) on medium heat, then add onion and sauté until softened.
• Add turmeric and mix together with the onion until fragrant - no more than 30 seconds.
• Add rice and chicken stock to the pot and give it a good stir. Place lid on the pot and move it to the oven to cook for 25 minutes.
• Pull the pot out of the oven and set aside for 10 minutes with the lid still on. Remove the lid, fluff the rice with a fork and serve.

SESAME RICE

Steps:

• In a medium skillet, saute sesame seeds in butter for 2-3 minutes or until golden. Add rice, celery and onion; saute until the rice is browned. Spoon into an ungreased 1-1/2-qt. baking dish. Dissolve bouillon and salt in water; pour over the rice mixture. Cover and bake at 325° for 50-60 minutes or until rice is tender.

YELLOW BASMATI RICE WITH SESAME SEEDS

Steps:

• Put the rice in a bowl. Wash in several changes of water. Drain. Let the rice soak in water that covers it generously for 30 minutes. Drain through a sieve and leave in the sieve suspended over a bowl to drip.
• 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 red chili, urad dal, mustard seeds, and sesame seeds. As soon as the dal turns reddish and the mustard seeds begin to pop, add the drained rice, turmeric, and salt. Turn the heat down to medium. Stir very gently and sauté for a minute. Add 2 2/3 cups water and bring to a boil. Cover tightly, turn heat to very, very low, and simmer gently for 25 minutes.

JASMINE RICE TIMBALES WITH BLACK AND WHITE SESAME SEEDS

Steps:

• Combine rice, 1 tablespoon butter, 1 teaspoon sesame oil, 2 1/2 cups water and 1/4 teaspoon salt in large saucepan. Bring to boil. Reduce heat to low. Cover and simmer until rice is tender, stirring once, about 15 minutes.
• Add remaining 1 tablespoon butter, chives and sesame seeds to rice. Fluff with fork. Cover and let stand 5 minutes. Fluff rice again. Season to taste with salt and pepper.
• Brush six 3/4-cup soufflé dishes or custard cups with remaining 2 teaspoons sesame oil. Divide rice among dishes. Pack rice tightly into dishes. Turn timbales out onto plates and serve.

CHICKPEA-AND-BASMATI-RICE SALAD WITH TOASTED-SESAME-SEED VINAIGRETTE

Steps:

• To make the salad, toss together the chickpeas, rice, bell peppers and scallions in a large bowl. To make the vinaigrette, stir together the sesame seeds, sesame oil and cumin in a medium bowl. Whisk in the lemon juice. Slowly whisk in the olive oil and add the salt. Toss the vinaigrette with the salad and season with salt to taste. Divide among 4 plates and serve.

YELLOW RICE WITH SESAME SEEDS

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.