>> Site Map >> News
Spiced Basmati Rice by Madhur Jaffrey
#75 - 31 - 0 - Spiced Basmati Rice by Madhur Jaffrey
[ 2007-09-10 00:01:00 ] - lizc
#
This recipe is from Madhur Jaffrey's Indian Cookery and is a delicious and foolproof way of cooking rice.
Ingredients
15 fl oz Basmati rice (measured in a jug)
3 tbsp vegetable oil
2 oz onion, peeled and finely chopped
½ a fresh, hot green chilli, finely chopped
½ tsp very finely chopped garlic
½ tsp garam masala
1 tsp salt (or to taste depending on the stock)
1pt chicken stock
Wash the rice in several changes of water. I put it in a large bowl, run the cold tap and let the water run over the edge of the bowl, taking care not to lose the rice. Stop when the water is clear, which means that most of the starch has been washed out of the rice. Soak in plenty of clean, cold water for half an hour. Drain in a sieve for at least 20 minutes.
Heat the oil in a heavy bottomed oven-proof pan. Fry the onion until slightly browned then add the rice, chilli, garlic, garam masala and salt. Stir for a few minutes until the rice is thoroughly coated in oil. Pour in the stock and bring to the boil. Cover with a very tight-fitting lid or a sheet of tin foil and a lid and cook for 25 minutes over a very low heat or in a preheated oven at gas mark 3, 325F or 170C.
Alternatively, you can cook this very easily in a microwave. I use a pyrex casserole dish with a lid and cook the rice etc. in the oil for two minutes on High. I then bring the stock to the boil and add to the rice, cover immediately and microwave on Medium for ten minutes. This varies tremendously from oven to oven, so it's best to check after ten minutes then cook for longer if necessary.
This dish can be served with any meat or vegetable, whether Indian or European.
comments: 0
viewed: 61
Into the Serenity of Arya Tea Estate by Benoy Thapa Regional Indian Cookery - The Punjab by Liz Canham Quick Panjabi Jeera Tikka Masala by Darshan Bhogal A Pair of Mushroom Curries by Liz Canham Indian Tandoori Cooking by Liz Canham Indian Style Lentil Soup (Purpoo Mulligatawny) by Myra Waldo Indian Food as Part of a Weight Loss Regime by Liz Canham Indian Dal Times Two by Liz Canham Indian Snack Food by Liz CanhamYou will be redirected to original content on www.xaluan.com after 100 seconds! for full media, graphic colours and other functions
| put your ads here |
Search from ALEXA
| put your ads here |