INDIAN STYLE BASMATI RICE
This is a savory Indian style rice dish flavored with whole spices and fried onions. Soaking the basmati rice before cooking makes all the difference. Serve with your favorite Indian curry or dal (lentils). Make sure you warn people not to bite into the whole spices!
Provided by DHANO923
Categories Side Dish Rice Side Dish Recipes
Time 45m
Yield 6
Number Of Ingredients 9
Steps:
- Place rice into a bowl with enough water to cover. Set aside to soak for 20 minutes.
- Heat the oil in a large pot or saucepan over medium heat. Add the cinnamon stick, cardamom pods, cloves, and cumin seed. Cook and stir for about a minute, then add the onion to the pot. Saute the onion until a rich golden brown, about 10 minutes. Drain the water from the rice, and stir into the pot. Cook and stir the rice for a few minutes, until lightly toasted. Add salt and water to the pot, and bring to a boil. Cover, and reduce heat to low. Simmer for about 15 minutes, or until all of the water has been absorbed. Let stand for 5 minutes, then fluff with a fork before serving.
Nutrition Facts : Calories 216.4 calories, Carbohydrate 38.9 g, Fat 5.4 g, Fiber 1 g, Protein 3.9 g, SaturatedFat 0.9 g, Sodium 393.7 mg, Sugar 0.6 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 RICE
Provided by Pierre Franey
Categories dinner, easy, quick, side dish
Time 25m
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a heavy saucepan with a tight-fitting lid, melt 1 tablespoon of the butter and add onions. Cook, stirring, until wilted.
- Add rice and cook, stirring, about 30 seconds. Add broth, raisins, lemon, bay leaf, saffron, Tabasco, salt and pepper. Bring to a boil.
- Simmer over low heat for 17 minutes. Uncover and remove bay leaf. Add remaining butter and stir to fluff the rice well.
Nutrition Facts : @context http, Calories 266, UnsaturatedFat 2 grams, Carbohydrate 48 grams, Fat 6 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 4 grams, Sodium 395 milligrams, Sugar 6 grams, TransFat 0 grams
INDIAN VEGETABLE RICE
A lovely vegetable recipe full of flavor which can be eaten by itself. Delicious if eaten with plain yogurt. Create your own variation with different vegetables and spices.
Provided by Neena
Categories World Cuisine Recipes Asian Indian
Time 50m
Yield 2
Number Of Ingredients 8
Steps:
- In a large pan heat oil over medium heat and saute onions and cumin until onions are tender, but not browned. Rinse the rise several times and drain well. Add the rice to the pan with the onions and pour in the 2 cups of water. Stir in salt, garam masala and vegetables. Cover the pan and increase the heat to high.
- Bring the mixture to a boil and then reduce the heat to low, keeping the rice covered at all times. After cooking for about 10 minutes, gently stir the rice to distribute the spices evenly. Cook 25 to 30 minutes, or until all of the water has evaporated and the rice is tender.
Nutrition Facts : Calories 514.7 calories, Carbohydrate 87.1 g, Fat 15.4 g, Fiber 4.3 g, Protein 9.9 g, SaturatedFat 2.6 g, Sodium 904.6 mg, Sugar 3.6 g
INDIAN RICE (PULAO)
When I grew up as a child in India, I always enjoyed this wonderful festive rice which was served at weddings or other special occasions. Also good with Indian curry.
Provided by Sigrid
Categories Side Dish Rice Side Dish Recipes
Time 1h10m
Yield 16
Number Of Ingredients 13
Steps:
- Place saffron threads into boiling water, set aside to steep.
- Melt the vegetable shortening in a large pot over medium-high heat. Stir in the onions, and cook until golden, about 5 minutes. Season with cinnamon sticks, cloves, ginger, cumin, garlic powder, and cardamom seeds. Cook for 3 to 4 minutes to release the flavor, stirring constantly.
- Pour in the rice and cook for 10 minutes, stirring constantly. Add the yogurt, saffron water, and salt. Bring to a simmer, then reduce heat to low. Cover pot with a cloth folded into 4 layers. Place a lid over the cloth and cook until the rice is done, about 20 minutes. Remove the cinnamon sticks, cloves, and cardamom seeds before serving.
Nutrition Facts : Calories 266.6 calories, Carbohydrate 44.7 g, Cholesterol 0.9 mg, Fat 7.2 g, Fiber 1.2 g, Protein 4.9 g, SaturatedFat 1.9 g, Sodium 306.6 mg, Sugar 1.8 g
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- 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.
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- 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.
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