Spiced Basmati Rice Recipes

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:

• 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:

• Rinse rice well in cool water till water runs clear. Soak rice in cool water for 30 minutes, then drain and set aside.
• Heat oil, browning onions over medium heat, then add spices and rice. Stir and cook for 3-4 minutes. Add water, bring to boil then lower heat to medium/low and cook covered till water absorbed.

Steps:

• Wash rice in several changes of tap water
• Pour 2 pints of water over rice and soak for half an hour. Drain in a sieve for 20 mins. This will remove the excess starch & help achieve fluffy rice
• Add oil to a large saucepan and heat gently. Add onion & fry until soft and lightly brown.
• Add rice, garlic, spices and seasoning & stir for 3 to 4 mins so all grains are coated with oil and spices
• Pour in chicken stock and bring to boil. Turn to a low heat and cook for 10-15 mins until rice is tender & most/all water has been absorbed.

Steps:

• This is the most important part: Wash the rice! Place the rice in a large bowl and fill with fresh, room temperature water. Swirl your hand through the water and the rice; the water will go cloudy. That's all the starch that we're trying to remove in order to have individual grains of rice, not the sticky kind that's popular in Chinese and Japanese cuisine. (According to traditional Indian wisdom, this also makes the rice easier to digest because so much of the starch has been removed). Once you've swirled your hand around for a minute or so, pour off the water, taking care not to lose any rice. Repeat this washing process until the water runs clear. Usually, this takes 3 or 4 changes of water.
• Fill up the bowl 1 more time and let the rice soak for 30 minutes.
• At the end of 30 minutes, drain the rice. Fill a medium saucepan with 1 3/4 cups water, add a pinch of salt, and bring to a boil.
• Add the rice, stir, and wait until the water comes back to a full boil. When it does, turn the heat down as low as it can go, and then cover. Cook for 15 minutes.
• At the end of 15 minutes, cut the heat. Let the rice sit for 5 minutes. Fluff with a fork; you should see that every grain of rice has grown a little longer and is separate from its brothers and sisters. Well done!

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:

• Wash rice by rinsing in cold water. Then soak in cold water for about 30 minutes. Drain.
• In a large nonstick saute pan over medium heat, heat 1 tablespoon oil. Add onion and cook, stirring, until onion is tender. Add garlic, and saute for about a minute. Add cardamom, coriander, cinnamon, cloves and ginger. Saute for another minute and add the rice. Saute until rice is translucent and begins to brown. Add water, bay leaf and salt and bring to a boil. Reduce heat and simmer, partly covered, for about 10 minutes. Most of the water will evaporate and steam holes will show through rice.
• Add peas, but do not stir. Cover tightly and let simmer for 5 minutes more. Turn off the heat and let sit for 5 to 10 minutes, covered.
• Prepare the raita: In a bowl whisk together the yogurt, cucumber, mint, cumin, chili powder and salt and pepper.
• Uncover the pilaf, season with salt and pepper. Remove bay leaf, cloves and cinnamon stick. Turn pilaf out onto a serving platter and pour half of the raita over rice. Pass remaining raita.

Steps:

• For the rice: Soak the rice in 4 cups of cold water for 30 minutes.
• For the chicken: Meanwhile, in a large skillet, heat the oil over medium-high heat. Arrange the chicken on a baking sheet in a single layer. Season all sides of the chicken with salt. When the oil begins to smoke lightly, use a pair of metal tongs to carefully add the pieces, skin-side down, to the oil. Do not crowd the skillet. Lower the heat to medium and cook until the skin is browned, 5 to 8 minutes. Flip the chicken and brown the other side, another 5 to 8 minutes. Transfer the chicken pieces to a clean baking sheet and set aside.
• In the same skillet, add the garlic and onions. Add the red pepper flakes and some salt and cook, stirring frequently, until the garlic and onions turn light brown, 5 to 8 minutes. Add the coconut milk, tomatoes and bay leaves and bring to a simmer. Arrange the chicken pieces skin-side up in a single layer in the sauce. Pour any juices into the sauce as well. Lower the heat and simmer until the chicken is cooked through, 30 to 35 minutes. Discard the bay leaves. Taste for seasoning. Keep warm.
• To cook the rice: While the chicken is cooking, heat the oven to 250 degrees F.
• On a baking sheet, combine the cumin, fennel, cayenne and cinnamon stick. Lightly toast the spices in the oven, 1 to 2 minutes. Set aside.
• Heat a large Dutch oven over medium heat and add the butter and onion. Season with salt and cook until the onion is translucent but not browned, 5 to 8 minutes. Stir in the spices. Drain the rice, reserving the soaking water. Stir in the rice and cook until you hear it crackling, 1 to 2 minutes. Gently stir in the reserved water. Season with salt and bring to a simmer over medium heat. Cover and cook until the water has been absorbed and the rice is fluffy, about 15 minutes. Remove from the heat and allow the rice to rest for 5 to 10 minutes before "forking" it gently onto plates. Spoon the chicken and sauce over the rice and serve.

Steps:

• Fry the onions, bay and whole spices in the butter for 10 mins. Sprinkle in the turmeric, then add the curry paste and cook until aromatic. Add the rice and the raisins, stir and cook for a good few mins, then add the stock and bring to the boil. Cover with a tight-fitting lid and when really boiling lower the heat and cook for 10 mins. Turn the heat off but don't lift the lid and leave to sit for 20 mins.
• Stir in half the almonds and coriander, with the rest of the coriander and the almonds thrown over the top.

Steps:

• Place rice into a bowl with enough water to cover. Set aside to soak for 20 minutes. DO NOT skip this step, its very important.
• 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.
• Remove the pods, cloves, cinnamon stick before serving.

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.

Steps:

• Pick over rice, and place it in a large bowl. Wash rice with several changes of water. Drain.
• Pour 5 cups of fresh water over the rice, and let it soak for 30 minutes. Transfer to a sieve, and let drain for 20 minutes.
• Heat oil in a heavy-bottomed saucepan over medium heat. Add onion. Cook, stirring with a wooden spoon, until onion has lightly browned, 3 to 5 minutes. Add rice, green chile, garlic, Garam Masala, and salt. Stir gently until all the grains have been coated with oil, about 3 minutes. If the rice begins to stick to the bottom of the pan, reduce heat slightly.
• Pour in the stock, and bring the rice to a boil. Cover with a tight-fitting lid, and reduce heat to low. Cook 25 minutes more; serve.

Steps:

• Heat a wok or 12-inch nonstick skillet over high heat until hot. Add oil, garlic, chile, and ginger, then stir-fry 15 seconds. Add cold rice, salt, and pepper, then stir-fry, pressing on rice to break up any lumps, 2 minutes. Add tomatoes, scallion, and herbs, then stir-fry 3 minutes.

Steps:

• Bring water, salt, zest, cinnamon stick, and cardamom to a boil in a 2-quart heavy saucepan. Stir in rice and return to a boil, then cover tightly and reduce heat to low. Cook until water is absorbed, about 15 minutes.
• Remove from heat and fluff rice with a fork, then cover pan and let stand 5 minutes. Discard zest and cinnamon stick.

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:

• Melt butter in 10-inch-diameter oven-proof nonstick skillet over medium-low heat. Add onions and stir 1 minute. Cover and cook until onions are tender, stirring occasionally, about 15 minutes. Uncover and sauté until onions are deep golden, about 5 minutes longer. Season to taste with salt and pepper. Remove from heat. Spread onions in even layer in same skillet; set aside.
• Meanwhile, cook lentils in pot of boiling water until almost tender but still firm to bite, about 20 minutes. Drain.
• Combine 2 1/2 cups water, cardamom, allspice, bay leaf and salt in heavy medium saucepan; bring to boil. Add rice and lentils; bring to boil. Reduce heat to low. Cover and simmer until rice is tender and water is absorbed, about 15 minutes. Discard cardamom, allspice and bay leaf.
• Preheat oven to 400°F. Spoon rice mixture atop onions in skillet, pressing with back of spoon to compact rice; smooth top. (Can be made 2 hours ahead. Cool. Cover and let stand at room temperature.)
• Cover skillet tightly with double layer of foil. Bake rice mixture until heated through, about 35 minutes. Remove foil; let stand 5 minutes. Place plate over skillet; invert skillet, releasing rice and onions onto plate and scraping any onions remaining in skillet onto rice. Spoon rice and onions onto plates and serve.

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.