Email to Amy      

Spiced Basmati Rice

Source of Recipe

Madhur Jaffrey


Recipe Introduction

Washing the rice minimizes the starchy powder left over from the milling process, while soaking allows each grain to absorb water so that it sticks less to the next grain during cooking.

List of Ingredients

2 cups uncooked basmati rice
3 tablespoons vegetable oil
1 small onion, finely chopped
1/2 fresh hot green chile, finely chopped
1/2 teaspoon very finely minced garlic
1/2 teaspoon garam masala (see below)
1 teaspoon salt
2 2/3 cups homemade chicken stock, or low-sodium canned




Recipe

1. Pick over rice, and place it in a large bowl. Wash rice with several changes of water. Drain.

2. 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.

3. 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.

4. 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.


Madhur's Garam Masala

1 tablespoon cardamom seeds
1 two-inch stick cinnamon
1 teaspoon cumin seeds, preferably black
1 teaspoon whole cloves
1 teaspoon whole black peppercorns
1/4 medium nutmeg seed

1. Place all of the ingredients in a clean electric coffee grinder. Turn machine on, and process until the spices have been finely ground, 30 to 40 seconds. Transfer to a small airtight container, and store in a cool, dark place.

Makes about 3 tablespoons.

Adapted from "Madhur Jaffrey's Indian Cooking"