Indian Style Rice - Aromatic Basmati Rice
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Indian Style Rice - Aromatic Basmati Rice
The blessing of a well-stocked pantry is that many other dishes are available to you on the spur of the moment!
There are a few ingredients in this classic Indian-style rice that you may not have in your cupboard, but we suggest they would be great additions if you don't already.
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Cardamom pods are expensive, but they pretty much last forever.
Ground cardamom will flatten after about a year, but cardamom seeds seem to last for years inside the pods.
Mustard seeds are small, but they pack a big punch.
I have an Indian friend who used to make me dinner when he lived in San Francisco; he used to throw some mustard seeds at whatever he was doing to give it a boost. (Try adding a little to the lentils.)
Most of us have ground cumin, but just like with other ground spices, ground cumin will flatten out. Whole seeds last longer.
Also, cumin tastes best when the seeds are first roasted.
The saffron is what gives this rice its vibrant yellow color.
Turmeric not only has many health benefits but is also the main ingredient in yellow curry powder.
Now about the rice. Please do it.
This rice was one of those OMG food epiphanies. As in "this is so easy and unbelievably good, why haven't I done it all my life?" Really!
We made this for an upcoming chicken dish, and thank goodness we made a big batch.
The technique of making rice is a bit different than how I usually make rice.
For this recipe, you boil the rice in more water than the rice can absorb, then drain it when done.
The rice is cooked with the cinnamon stick, cardamom and cloves so that it absorbs these flavors as it cooks.
It is then mixed with spices and sautéed onions.
Ingredients
2 cups long grain basmati rice
8 cups of water
2 teaspoons of salt
2 carnations
2 green cardamom pods
A 2-inch piece of cinnamon stick
3 tablespoons vegetable oil (or butter if you have it)
1/2 teaspoon dark mustard seeds
1/2 teaspoon cumin seeds
1/4 teaspoon chili flakes
1 medium onion, chopped
3 garlic cloves, minced
1/4 teaspoon saffron
Method
Wash and soak the rice:
Place the rice in a colander and run it under cold water to rinse until the water runs clear. Soak the rice in cold water for 30 minutes. Drain.
Boil rice with cloves, cardamom, cinnamon:
Bring 8 cups of water and salt to a boil in a large pot. Add the rice and stir. Add the cloves, cardamom, and cinnamon and cook for 8 to 10 minutes.
Please note that not all of the water will be absorbed!
After 8 minutes, taste the rice and see if it's to your liking; the rice can take more or less time to cook depending on the age.
If it's still too firm, cook a few more minutes.
Drain the rice and rinse under cold water, remove the spices:
When the rice is cooked to your liking, drain it in a colander and rinse it under cold water to stop the cooking process.
Remove the cloves, cardamom, and cinnamon and discard. Reserve the rice to drain.
Sauté mustard seeds, cumin, chili flakes, and onion:
In a pot large enough to hold the rice, heat the oil over medium heat. Add the mustard and cumin seeds and the chili flakes.
Cook until the mustard seeds start to pop, then add the chopped onion. Cook until the onions begin to brown, about 5 to 7 minutes.
Add the garlic, then the rice and turmeric:
Add the garlic and cook another 2-3 minutes. Add the rice and mix well.
Sprinkle the turmeric over the rice and mix well. Cook for another 3-4 minutes, stirring constantly.
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