HERBED BASMATI RICE
Steps:
- Combine the rice, 1 3/4 cups water, the salt, and butter in a small heavy-bottomed saucepan. Bring to a boil over high heat; reduce the heat to low, stir once, and simmer, covered tightly, for 15 minutes. (I need to pull the pot half off the burner to keep it from boiling over.) Turn off the heat and allow the rice to sit covered for 5 minutes. Add the parsley, dill, scallions, and pepper. Fluff with a fork, and serve warm.
CHICKEN CURRY IN A HURRY WITH BASMATI
The best thing about this quick chicken curry is the homemade curry mix. Though you can always use store bought, making your own spice blend gives you the chance to experiment with your own curry flavor.
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 27
Steps:
- Gather your ingredients.
- For the curry spice: Add to a small skillet: cumin, coriander, mustard seed, fennel seed, fenugreek, black peppercorns, cinnamon stick, curry leaves and cardamom. Heat and toast about 2 minutes over medium heat. Transfer to a spice mill, zap it up and grind spices. Add turmeric and red pepper flake or powder and zap again. Reserve any extra in an airtight container.
- For the chicken and vegetables: Place a medium pot on stove with 2 quarts water and bring to boil.
- Heat a griddle pan or large cast-iron skillet over medium-high heat for bread.
- Place a bowl on the counter. As you work, transfer your ingredients to a bowl. Trim the top and roots of leek and split it lengthwise. Fan it under cold running water to release grit. Leave on cloth to dry. Peel and chop onion. Slice chile peppers if using. Peel garlic. Rub skin off the ginger with the tip of a spoon. Peel apple then cut 1/4-inch slices around the core in slabs. Stack and chop into about 1/4-inch dice. Split the halved leek again lengthwise and slice 1/4 inch.
- Place a deep skillet over medium to medium-high heat and melt butter. Add the vegetables and stir. Grate garlic and ginger and add along with curry spice and curry leaves if using. Cover and cook 5 minutes, stirring occasionally. Add the flour and stir a minute or so. Whisk in broth, bring to a boil and reduce, 5 to 8 minutes.
- Add rice to the boiling water. Boil 12 minutes, then rinse in a strainer under HOT water to serve.
- While the curry thickens, peel chicken of the skin and cut away meat. Pull into bite-size pieces.
- Stir chutney into sauce to combine, then add chicken. Adjust salt if necessary.
- Add a splash of water to griddle pan or skillet and place naan bread on to char both sides, 1 to 2 minutes. Remove bread from griddle and cut into quarters.
- Pull cilantro and chop scallions, whites and greens.
- Serve curry in shallow bowls or dishes with a lip on or beside rice, with naan strips alongside. Garnish with scallions and cilantro.
BASMATI RICE
Simple basmati rice, like in the restaurants!
Provided by Kristine Weatherly
Categories Side Dish Rice Side Dish Recipes
Time 20m
Yield 4
Number Of Ingredients 4
Steps:
- In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
- When rice is cooked, stir in peas and cumin. Cover and let stand for 5 minutes.
Nutrition Facts : Calories 174.5 calories, Carbohydrate 38.3 g, Fat 0.7 g, Fiber 0.8 g, Protein 4.1 g, SaturatedFat 0.2 g, Sodium 14.6 mg, Sugar 0.6 g
TRADITIONAL PERSIAN BASMATI RICE WITH TADIG
My father is from Iran and this is the way he makes it. It makes amazing, fluffy rice with an amazing crispy crust! You have to try this!
Provided by Nurse Amanda
Categories Long Grain Rice
Time 50m
Yield 9-12 cups rice, 12 serving(s)
Number Of Ingredients 6
Steps:
- Bring a large pot of water to a boil. (Make sure the pot is a heavy bottom pot.).
- Add 3-4 tablespoons of salt to the water.
- Scoop out the desired amount of rice into a bowl (whatever amount you want, just remember 1 cup dry makes 3 cups cooked).
- Pour water over it to rinse it and then pour the water off.
- Repeat this until the water runs clear.
- Add the rice to the boiling water.
- Boil rapidly for 5 minutes.
- Bring pot to the sink and turn the cold water on to make the starchy water overflow.
- Drain into a colander.
- Put the pot back onto the stove at medium to medium high heat (this may vary depending on your stove) and add oil (enough to just cover the bottom).
- In a small bowl, melt butter (about 1 tablespoon of butter per cup of dry rice) with a pinch saffron in it (if you have a mortar and pestel, grind the saffron first, otherwise, don't worry about it).
- Sprinkle the rice with a spoon into a mound in the pan on the stove.
- Poke 3-4 holes into the top and pour the butter down the holes.
- Take a scoop of the rice from the mound and stir in the bowl used to melt the butter (just to get the last of the saffron butter out).
- Put the rice back into the pot.
- Place about 3 layers of paper towels to cover the top of the pan and then place the lid tightly over the pan.
- Cook at the medium-medium high heat for 8 minutes.
- Turn the stove down to the lowest temperature it will go and steam for 35 more minutes.
- To serve, scoop the rice out from the top of the pan being careful not to brake the crust on the bottom.
- Once all the rice is out except for the crust (tadig), take another plate, big enough to cover the opening of the pan and flip the crust out onto the pan. It should be golden brown and beautiful! If it is black, the temperature of your stove was too high and the entire pot of rice may taste burnt.
- Once you get the hang of this you can try using sliced rounds of potato or pita bread on the bottom of the pan before you sprinkle in the boiled rice (both of these options are very yummy!).
AUTHENTIC BANGLADESHI BEEF CURRY
This spicy beef curry is best served with plain basmati rice or eaten with naan or pita bread.
Provided by Maisha Dewan
Categories Soups, Stews and Chili Recipes Stews Beef
Time 2h15m
Yield 6
Number Of Ingredients 15
Steps:
- Heat olive oil in a skillet over medium heat. Add onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low and continue cooking and stirring until the onion is very tender and dark brown, 15 to 20 minutes more.
- Stir in the garlic, green chiles, ginger paste, cardamom seeds, cloves, and cinnamon sticks. Cook and stir until the garlic begins to brown, 3 to 5 more minutes.
- Mix cumin, coriander, turmeric, garlic powder, cayenne pepper, and water into the onion mixture. Simmer until most of the water has evaporated and the mixture has thickened.
- Stir in beef chuck pieces until coated with spice mixture; simmer over medium-low heat, stirring occasionally, until the beef is cooked through and tender, about 1 to 1 1/2 hours.
Nutrition Facts : Calories 319.6 calories, Carbohydrate 8.8 g, Cholesterol 68.6 mg, Fat 23.1 g, Fiber 2 g, Protein 19.5 g, SaturatedFat 7.3 g, Sodium 50.4 mg, Sugar 2.9 g
HERBED BASMATI RICE
This is a recipe I got out of Cooking Light Magazine. I thought it tasted awesome especially since it is also good for you!! I made a few changes from the original recipe: I skipped the olive oil and only used cooking spray, skipped the added salt, and the fresh basil (as I didn't have any available). The only other change that I made was I added the onions to the pan at the beginning with the rice and garlic. I thought that it turned out great and think I will make it the same way next time.
Provided by nkoprince08
Categories Rice
Time 32m
Yield 2/3 cup servings, 6 serving(s)
Number Of Ingredients 13
Steps:
- Heat olive oil in a medium skillet coated with cooking spray over medium-high heat.
- Add rice and garlic to pan; Saute 2 minutes or until rice is lightly toasted.
- Add water, broth, and salt to pan; bring to a boil.
- Cover, reduce heat, and simmer 15 minutes or until liquid is absorbed and rice is tender.
- Remove from heat; let stand 5 minutes.
- Stir in onions, nuts, Parmesan cheese, basil, thyme, and pepper.
Nutrition Facts : Calories 174.6, Fat 6.4, SaturatedFat 1.1, Cholesterol 2.7, Sodium 148, Carbohydrate 25.3, Fiber 1.5, Sugar 0.6, Protein 4.5
CURRIED AND HERBED BASMATI RICE
Basmati rice, alone, is a wonderfully fragrant and fluffy rice. This is my own concoction with a pinch here and a dash there, but I tried to be more specific when writing the recipe. We enjoyed it very much, I hope you do also. If you love the taste of curry, you will love this rice.
Provided by Citruholic
Categories White Rice
Time 30m
Yield 3 serving(s)
Number Of Ingredients 11
Steps:
- Heat medium 3-quart pot over medium-high heat with oil. Add minced garlic. Cook for 2 minutes. Don't burn garlic. Lightly brown.
- Add rice. Constantly toss and stir to coat rice with garlic and oil and lightly toast rice.
- Add chicken stock, curry powder and bring to a boil. Reduce heat and cover on simmer til rice has absorbed liquid (about 20 minutes).
- During last 5 minutes of cooking rice, remove lid, add butter, rosemary and parsley. Stir. Recover.
- If liquid is absorbed, reduce heat to low and keep warm. If rice appears dry, add small amount of olive oil. I recommend doing this anyway, as the Extra Virgin Olive Oil adds wonderful flavor.
- Just before serving, add lemon zest to pot and toss to combine all ingredients. Salt and pepper to taste.
VEGETABLE AND FRUIT CURRY OVER BASMATI RICE
This is a delightful, rather sweet curry that everyone seems to really love. It is vegan-friendly, but adding leftover shrimp works nicely, too. I've even used leftover turkey after Thanksgiving, and topped it with cranberry chutney! For a hotter curry, use cayenne instead of black pepper.
Provided by La Dilettante
Categories Curries
Time 1h
Yield 8 , 8 serving(s)
Number Of Ingredients 14
Steps:
- Heat oil in a large deep skillet. Saute' first six ingredients until tender.
- Add peas, broth, and coconut milk, reserving a bit of the broth to mix with the cornstarch; add to low-simmering vegetables and stir until medium-thick.
- Add curry powder, salt, pepper, and grapes. Simmer another two or three minutes.
- Serve over basmati rice, and provide bowls of optional toppings: shaved coconut, grated sharp cheese, chopped cashews or peanuts, chopped green onions, chutney.
Nutrition Facts : Calories 229.3, Fat 11.3, SaturatedFat 6.5, Sodium 23, Carbohydrate 32.1, Fiber 2.1, Sugar 26.8, Protein 1.6
CURRIED BASMATI RICE AND APPLE PILAF
Categories Fruit Rice Side Sauté Vegetarian Apple Almond Curry Fall Healthy Vegan Simmer Bon Appétit Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 13
Steps:
- Heat oil in heavy medium saucepan over medium heat. Add onion and sauté until golden, about 5 minutes. Add garlic and stir 30 seconds. Stir in rice, apple, apricots, cinnamon stick, ginger, curry powder and salt. Add 2 cups water and bring to boil. Reduce heat to low; cover and cook until rice is tender and water is absorbed, about 18 minutes. Remove from heat. Season to taste with pepper and additional salt, if desired. Transfer pilaf to bowl. Sprinkle with almonds and serve.
ALWAYS FLUFFY BASMATI RICE
Make and share this Always Fluffy Basmati Rice recipe from Food.com.
Provided by Abby Girl
Categories Rice
Time 53m
Yield 6 serving(s)
Number Of Ingredients 3
Steps:
- Place rice in a large bowl and cover with cold water; let stand for 30 minutes. Drain and rinse well under cold water.
- Place rice in a large saucepan and add boiling water and salt; bring to a boil over high heat. Reduce heat to medium, cover and cook for 3 minutes, then remove from heat.
- Keep covered and let rice steam for 10 minutes or until water is absorbed and rice is tender. Fluff with a fork.
Nutrition Facts : Calories 228.2, Fat 1.8, SaturatedFat 0.4, Sodium 201.3, Carbohydrate 47.6, Fiber 2.2, Sugar 0.5, Protein 4.9
INA'S HERBED BASMATI RICE
Recipe by Barefoot Contessa - Ina Garten. I wanted to share this quick, easy, and LUSCIOUS rice recipe with you all. This dish goes well with any main meat or fish dish... Lots of FLAVOR, and one not to miss!
Provided by Lindas Busy Kitchen
Categories Long Grain Rice
Time 25m
Yield 3-4 serving(s)
Number Of Ingredients 8
Steps:
- Combine the rice, 1 3/4 cups water, the salt, and butter in a small heavy-bottomed saucepan. Bring to a boil over high heat.
- Reduce the heat to low, stir once, and simmer, covered tightly, for 15 minutes. (pull the pot half off the burner to keep it from boiling over.)
- Turn off the heat, and allow the rice to sit covered for 5 minutes.
- Add the parsley, dill, scallions, and pepper.
- Fluff with a fork, and serve warm.
Nutrition Facts : Calories 263.8, Fat 5.7, SaturatedFat 2.8, Cholesterol 10.2, Sodium 445.5, Carbohydrate 48, Fiber 2.3, Sugar 0.6, Protein 5.1
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
MEDITERRANEAN HERBED RICE
This rice side dish is excellent in the spring, when fresh herbs are so abundant and easy to find. Although the recipe calls for basmati rice, I think you could use any long- or medium-grain white rice. Just please adjust the cooking instructions to accommodate your rice selection (and cook the rice according to the package directions).
Provided by Northwestgal
Categories White Rice
Time 30m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- In a medium saucepan bring water to a boil; stir in the bouillon. Add the rice and stir several times until it returns to boiling. Reduce the heat to low. Cover the pan and let it simmer over low heat for about 10 minutes or until the liquid is absorbed. Remove the saucepan from the heat, and let the pan stand undisturbed, covered, for 10 minutes. (Do not lift the lid!).
- In the meantime: In a large skillet, saute the onion, celery, mushrooms and garlic in the olive oil over medium heat for 3 minutes (or until the celery and onion are tender). Remove the skillet from the heat.
- Add the cooked rice, fresh herbs, and rosemary. Season with salt and pepper, and stir just until well combined. Serve while still hot.
HERBED RICE WITH CURRANTS IN OLIVE OIL AND BALSAMIC VINEGAR
A Persian recipe by Israeli chef Hanoch Bar Shalom. Kosher for Passover only for Sephardim. Bar Shalom suggests making a double amount of the currant mixture to save for garnishing salads, meats and poultry. That part of the recipe is kosher for everybody.
Provided by Gay Gilmore
Categories Rice
Time 5h2m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Mix the currants, vinegar, oil, thyme and garlic.
- Season with a generous amount of pepper.
- Let stand at least 4 hours before serving.
- Toast the pine nuts in 1/2 tablespoon olive oil in a small skillet over low heat until lightly browned, 2 minutes.
- Watch them carefully; they burn easily.
- Cook the onions in oil until golden, stirring often.
- Add the rice and cook, stirring, an additional minute.
- Add the water and season with salt, pepper and cinnamon.
- Bring to a boil, lower heat and cook covered over low heat until the water is absorbed, 20 minutes.
- Remove from heat and let sit undisturbed for 10 minutes.
- Stir in the rest of the ingredients with a fork.
- Transfer to a serving bowl or platter and garnish with Seasoned Currants.
Nutrition Facts : Calories 505.9, Fat 21.3, SaturatedFat 2.7, Sodium 10.3, Carbohydrate 73.8, Fiber 3.6, Sugar 17.8, Protein 6.6
More about "curriedandherbedbasmatirice recipes"
10 BEST INDIAN BASMATI RICE RECIPES | YUMMLY
From yummly.com
INDIAN BASMATI RICE RECIPE (VEGAN, VEGETARIAN) - THE …
From thespruceeats.com
12 FLAVORFUL WAYS TO SERVE BASMATI RICE | TASTE OF HOME
From tasteofhome.com
CURRIED BASMATI RICE RECIPE | CDKITCHEN.COM
From cdkitchen.com
CURRIED RICE | RECIPETIN EATS
From recipetineats.com
PERFECT BASMATI RICE - ONCE UPON A CHEF
From onceuponachef.com
IS BASMATI RICE HEALTHY? NUTRIENTS AND MORE
From healthline.com
VITAMIN B12 FOODS: 12 GREAT SOURCES - HEALTHLINE
From healthline.com
CURRIED CHICKEN AND LENTILS WITH BASMATI RICE
From melissassouthernstylekitchen.com
CURRIED BASMATI RICE RECIPE | MYRECIPES
From myrecipes.com
WHAT IS BASMATI RICE — HOW TO COOK IT, STORE IT, AND EAT …
From thekitchn.com
HOW TO COOK BASMATI RICE | RECIPETIN EATS
From recipetineats.com
BASMATI RECIPES: 10 PERFECT RICE RECIPES TO ADD TO ... - WIDE OPEN …
From wideopeneats.com
BASIC FRENCH CRUDITéS APPETIZER RECIPE - THE SPRUCE EATS
From thespruceeats.com
HOW TO COOK BASMATI RICE 3 WAYS - MY FOOD STORY
From myfoodstory.com
FLYER | FOOD BASICS
12 BEST PERSIAN RECIPES TO ADD TO YOUR WEEKNIGHT ROTATION
From allrecipes.com
CAN YOU EAT RICE ON THE MEDITERRANEAN DIET?
From mediterraneandietguru.com
CURRIED BASMATI RICE AND APPLE PILAF RECIPE - FOOD NEWS
From foodnewsnews.com
WHAT IS BASMATI RICE? - THE SPRUCE EATS
From thespruceeats.com
HERBED BASMATI RICE | RECIPE | BASMATI RICE RECIPES, FOOD
From pinterest.com
MENU
FOOD AND SUPPLIES DEPARTMENT,GOVERMENT OF WEST BENGAL
From food.wb.gov.in
13 BEST BASMATI RICE RECIPES - NDTV FOOD
From food.ndtv.com
HERBED BASMATI RICE - FOOD NETWORK
From foodnetwork.co.uk
BASMATI RICE RECIPES : FOOD NETWORK | FOOD NETWORK
From foodnetwork.com
HOW TO COOK BASMATI RICE - THE ENDLESS MEAL®
From theendlessmeal.com
BASMATI RICE – FOOD NETWORK KITCHEN
From foodnetwork.com
HEALTH BENEFITS OF BASMATI RICE - WEBMD
From webmd.com
TWO METHODS FOR PERFECT BASMATI RICE - VEGETARIAN RECIPES FOR …
From butteredveg.com
HERBED BASMATI RICE - PREVENTION
From prevention.com
10 BEST BASMATI RICE SIDE DISHES RECIPES - YUMMLY
From yummly.com
BEST SLOW COOKER THAI CURRY WITH BASMATI RICE AND ... - FOOD …
From foodnetwork.ca
CRISPY BASMATI RICE — LET'S DISH RECIPES
From letsdishrecipes.com
You'll also love