A Fragrant Spicy Rice Recipes

Steps:

• Rinse the rice under cold water. Combine the rice, water, coconut milk, ginger, soy sauce, lemongrass, and curry leaves in a saucepan and stir. Bring to a boil over medium heat; reduce heat to low and simmer uncovered until rice is tender, about 10 minutes. Fold the basil into the rice. Serve immediately.

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).

Steps:

• In a pot, bring 2 1/2 cups broth to a boil. Mix in green onions and peas. Season with salt, 1 pinch garam masala, 1 pinch turmeric, and cayenne pepper to taste. Stir the basmati rice into the pot. Reduce heat to low, cover, and simmer 20 minutes.
• Melt the butter in a wok over medium-high heat. Cook and stir the mushrooms and garlic in the melted butter until lightly browned. Mix in green bell pepper and red bell pepper. Season with 1 teaspoon garam masala, 1 pinch turmeric, and cayenne pepper to taste. Stir in the lentils and 3/4 cup broth. Reduce heat to low. Cook 20 minutes, stirring occasionally, until lentils are tender.
• In a skillet over medium heat, cook the almonds, stirring frequently, until lightly browned. Remove from heat, and set aside.
• Increase wok heat to medium. Mix the rice into the wok with the vegetables and lentils. Cook and stir until all liquid has evaporated. Garnish with toasted almonds and cilantro sprigs to serve.

Steps:

• Sprinkle beef with salt and pepper.
• Heat 2 tablespoons of oil in large pot until hot.
• Working in batches, brown beef on all sides.
• Drain and transfer to plate.
• Heat remaining tablespoon oil in same pot over medium-high heat.
• Add onions and saute until tender and golden brown.
• Return beef to pot.
• Add cloves, garlic,cinnamon sticks, bay leaf and dried red pepper; stir 1 minute.
• Stir in milk, tomatoes, chutney, lemon juice, ginger,curry powder and salt; bring to a boil.
• Reduce heat.
• Cover,and simmer until beef is tender, about 2 hours, stirring occasionally.
• Remove meat to platter; cover and keep warm.
• Thicken juices in pot; return meat and heat through.
• Serve hot over cooked rice.