Spiced Basmati Rice With Fruit And Pine Nuts Recipes

Steps:

• Heat the ghee in a heavy-bottomed medium saucepan over medium heat. Add the onion, ginger, garlic, cloves, cardamom pods and cinnamon stick and sauté for 5 minutes. Stir in the rice and turmeric and continue to sauté for about 3 minutes, or until the rice is shiny.
• Raise the heat and add the water, coconut milk and salt. Bring to a boil. Immediately reduce the heat to low and cover the saucepan. Cook for 10 minutes; then stir in the raisins and apricots. Cover again and cook, without lifting the lid, for 10 more minutes. Remove the pan from the heat and, without lifting the lid, allow the rice to steam for 5 minutes. Remove the lid and stir in the pine nuts. Remove the whole spices if you wish before serving.

Steps:

• Prepare the rice: Soak the rice in 3 cups cold water for 30 minutes to remove the starch.
• Cook the rice: Heat a medium saute pan over medium heat and add butter, onions, and 2 tablespoons water. Cook until translucent but not browned, 5 to 8 minutes. To the pan add cardamom seeds, cayenne, cumin seeds, fennel seeds, cinnamon stick, and bay leaves. Stir, and toast until fragrant, 2 minutes. Then, add the rice plus soaking liquid to the pot. Add salt to taste. Bring to a simmer for about 5 minutes. Cover, turn off the heat, and let steam for another 10 minutes. Fluff the rice gently with a fork and serve.

Steps:

• Pick over the rice if necessary and put in a bowl. Wash in several changes of water. Drain. Pour 5 cups water over the rice and let it soak for 30 minutes. Leave to drain in a strainer for 20 minutes.
• Put the oil in a heavy-bottomed pot and set over medium heat. When hot, put in the onion. Stir and fry until the onion bits have browned lightly. Add the rice, green chili, garlic, garam masala and salt. Stir gently for 3-4 minutes until all the grains are coated with oil. If the rice begins to stick to the bottom of the pot, turn the heat down slightly.
• Now pour in the chicken stock and bring the rice to a boil. Cove with a very tight-fitting lid, turn heat to very, very low, and cook for 25 minutes. At this point I put mine in my rice cooker instead.
• Note: I couldn't get fresh green chilis, so I used half a fresh Jalepeno pepper instead.

Steps:

• Rinse rice in several changes of cold water until water runs clear.
• Drain well in a sieve.
• Bring rice, broth, cinnamon stick, and bay leaves to a boil in a 4-quart heavy pot over high heat.
• Reduce heat to low and cook, covered, until rice is tender and liquid is absorbed, about 15 minutes.
• Remove from heat and let stand, covered and undisturbed, 5 minutes.
• Discard bay leaves, then stir in butter until melted.
• Fluff gently with a fork.
• Cooks' note:.
• Rice can be made 1 day ahead and cooled completely, uncovered, then chilled in an airtight container. Reheat rice, its surface covered with a dampened paper towel, in a colander set over a saucepan of boiling water, covered, 5 to 10 minutes.

Steps:

• Bring the rice to the boil in 2 litres of water and allow to cook for 7 mins. Rinse the rice in a colander with cold water. Leave to drain for 5 mins.
• Meanwhile, put half the butter and the oil into a saucepan. Bring to a medium heat and add the rest of the ingredients, except the rice and the saffron. Slowly fry until fragrant, then stir in the drained rice. Using the end of a wooden spoon to make holes in the rice to allow the steam to rise. Dot the remaining butter on top of the rice and scatter over the saffron. Put the lid back on the pan, and cover with a tea towel to seal the steaming process. Turn off the heat and leave to steam for 30 mins - this makes the rice fluffy and separated without drying it out.

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.