Does anyone have a good recipe for Basmati rice?

Answer 1

Pistachio Basmati Rice


Serving Size: 4

Ingredient -- Preparation Method

500 grams basmati rice (a little over a pound)
25 grams pistachio nuts (about an ounce)
6 tablespoons coriander leaves -- torn


Bring rice to the boil in double its volume of boiling salted water. Simmer, covered for 12 minutes or until all the water is absorbed. Blanch, skin and sliver the pistachios, then add to the rice together with the coriander.

Leave the rice to stand for 1-2 minutes.

Answer 2

Basmati Chaaval - Plain Basmati Rice

2 cups Basmati rice
3/4 teaspoon salt
1 tablespoon butter*
2 2/3 cup water
Pick the rice over and place in a bowl. Wash in several changes of water. Drain. Pour 5 cups of fresh water over the rice and let it soak for half an hour. Drain thoroughly.
Combine the rice, salt, butter and 2 2/3 cup water in a heavy large saucepan. Bring to a boil; cover with a tight-fitting lid, lower heat and simmer for 20 minutes. Lift the lid, fluff gently but quickly with a fork and cover again. Cook for 5 to 10 minutes or until tender.
Serves 6 to 8.

*If you really want "authentic" taste you would use ghee instead of butter. Ghee is clarified butter or pure butter fat. Having no milk solids, it can be used for cooking at higher temperatures and can be stored without refrigeration for up to 3 or 4 months. See how to make Ghee.

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there you go i hope that it helps you la8er :]

Answer 3

Basmati Rice
"Simple basmati rice, like in the restaurants!"

INGREDIENTS
1 3/4 cups water
1 cup Basmati rice
1/4 cup frozen green peas
1 teaspoon cumin seeds

DIRECTIONS
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.

Answer 4

Creamy Basmati Rice Pudding

3/4 cup basmati rice
4 cardamom pods, crushed
1/2 teaspoon salt
1 cup whipping cream
1/3 cup sugar
8 ounces mascarpone
1/4 teaspoon rose water (optional; see notes)
Chopped pistachios

1. In a 2- to 3-quart pan over high heat, bring rice, cardamom, salt, and 1 1/2 cups water to a boil. Lower heat to maintain a simmer, cover, and cook until water is absorbed and rice is tender, 20 to 25 minutes. Fluff with a fork, cover, and let cool to room temperature. Discard cardamom pods.
2. In a bowl, combine cream, sugar, mascarpone, and rose water (if using). Whip mixture with an electric mixer at medium speed, until thickened.

3. Stir in rice. Spoon into eight bowls or dessert glasses. Cover and chill until cold, at least 1 hour. Just before serving, sprinkle with chopped pistachios.

Yield: Makes 8 servings

Answer 5

Here's a very simple recipe for spiced basmati rice.

Pick over 450 ml (15 fl oz) basmati rice and wash in several changes of water. Drain. Pour water over the rice and let it soak for 30 minutes. Leave to drain in a sieve for 20 minutes.

Put 3 tbs oil in a heavy-bottomed pan and set over medium heat. When hot, put in 2 oz chopped onion. Stir and fry until onion bits have browned lightly. Add rice, 1/2 fresh hot green chili, chopped; 1/2 tsp finely chopped garlic, 1/2 tsp garam masala, and 1 tsp salt. Stir gently for 3-4 minutes until all of the grains are coated with oil.

Pour in 1 pint chicken stock and bring rice to a boil. Cover tightly, turn the heat to very, very low and cook for 25 minutes.

Answer 6

This is my favorite. In a saucepan, heat up about 1 Tbsp. olive oil and gently saute a spoonful or two of minced garlic and minced ginger for a couple minutes. Add 1 cup basmati rice, stir until rice is well coated. Add 1 Tbsp curry powder. Stir for another minute. Add 2 cups of chicken broth, stir, bring to a boil, slap a lid on it, reduce to a simmer and wait 20 minutes.

A few minutes before it's done you can stir in cooked baby shrimp, chopped green onions, frozen peas, whatever you feel like. Then toss some chopped cilantro on top.

I love this dish.

Answer 7

Brown Basmati Rice Pilaf



INGREDIENTS:
1 tablespoon butter
1 tablespoon olive oil
1 cup chopped mushrooms, baby bella or button
1/2 cup chopped green onion
1 cup basmati brown rice
2 cups chicken broth
3 to 4 tablespoons dry white wine or more chicken broth or water
1/4 teaspoon salt
1/2 cup chopped pecans, toasted*
freshly ground black pepper



PREPARATION:
In a medium saucepan over medium-low heat, heat the butter and olive oil. Add mushrooms and sauté until golden brown and tender, about 3 minutes. Add green onions and cook for 1 minute longer. Add brown rice and continue to cook, stirring, for about 3 minutes.
Add chicken broth, salt, and thyme. Quickly bring to a boil. Reduce heat and simmer over low heat for about 45 to 55 minutes. Check and stir occasionally, adding the wine or more broth as needed. Add toasted pecans and freshly ground pepper. Stir and cook for another minute or two.
Serves 4 to 6.


*To toast nuts, spread out in a single layer on a baking sheet. Toast in a 350° oven, stirring occasionally, for about 8 to 12 minutes. Or, toast in an ungreased skillet over medium heat, stirring, until golden brown and aromatic.

Answer 8

I make it using chicken broth and serve it with either roasted chicken or pork chops.