|
Never miss another recipe... Sign up for our free monthly newsletter today!
Subscribing will not result in more spam! I guarantee it! NEWSLETTER
• Current Issue• Newsletter Archive • Sign Up Now 
Cook'n with Betty Crocker 
Cook'n with Pillsbury 
Cook'n with a Taste of Home 
Cook'n in Italy 
Cook'n in Mexico |
      |
|
 |
Brown Basmati Rice with Asafoetida |
|
Serves: 4 Print this Recipe(Hing vaali Brown Basmasti) Category: Other Grain Pilafs, Vegan, Pressure Cooker Quick Makes 4 to 6 servings All rice is first brown, and then it is polished to the white grain we are so familiar with. So even though this type of rice is not what Indians eat routinely, it does exist--as I've happily discovered in America. Be aware that, like any other brown rice, because it is the whole grain, brown basmati takes a long time to become tender and is thus a great one to cook in a pressure cooker. This rice remains somewhat sticky after cooking. 1 1/4 cups brown basmati rice, sorted and washed in 3 to 4 changes of water 1 tablespoon Basic Ginger-Garlic Paste (or store-bought) 3 cups water 2 tablespoons peanut oil 1 teaspoon cumin seeds 1 teaspoon black mustard seeds 1 large onion, finely chopped 1 large tomato, finely chopped 2 tablespoons finely chopped fresh curry leaves 1 teaspoon dried fenugreek leaves 1/8 teaspoon ground asafoetida 1/2 teaspoon salt, or to taste 2 tablespoons finely chopped fresh cilantro 1. In a medium bowl, soak the rice in the water, 2 to 3 hours. Meanwhile, prepare the ginger-garlic paste. 2. Heat the oil in a medium saucepan over medium-high heat and add the cumin and mustard seeds; they should splutter upon contact with the hot oil, so cover the pan until the spluttering subsides. Quickly add the onions and cook, stirring, until golden, about 5 minutes. Add the tomato, ginger-garlic paste, curry leaves, fenugreek leaves, asafoetida, and salt and stir a few minutes. Transfer to a pressure cooker. 3. Add the rice with the water it was soaking in. Secure the lid and cook over high heat until the regulator indicates high pressure, then cook about 1 minute more. Reduce the heat to low and continue to cook another 3 minutes. Then remove from the heat and allow the pot to depressurize on its own, 12 to 15 minutes. Carefully open the lid and check to see if the rice is very soft; if not, cover, bring up to pressure, and cook under pressure another minute. Or cover and boil until soft, about 1/2 hour. Transfer to a serving dish, garnish with chopped cilantro, and serve From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
Basmati Rice with Whole Spices Basmati and Wild Rice Pilaf with Roasted Nuts Boiled Basmati Rice Brown Basmati Rice with Asafoetida Coorgi Yogurt Rice Corn, Peas, and Tomato Fried Rice Cranberry Pilaf Creamy Cracked Wheat with Mixed Lentils and Beans Creamy Cracked Wheat, Rice, and Mung Beans Creamy Rice and Mixed Vegetables with Spinach Ribbons Creamy Rice and Split Mung Beans with Cumin Seeds Garlic Shrimp Pilaf with Coconut Milk Ginger-Mint Pilaf with Potatoes and Roasted Cumin Seeds Goan Coconut Milk Pilaf Grilled Bell Pepper Fried Rice Hyderabadi Layered Rice with Cooked Chicken Hyderabadi Layered Rice with Marinated Chicken Hyderabadi Layered Rice with Mixed Vegetables Kashmiri Mixed Vegetable Pilaf Layered Rice with Eggplant and Coconut Layered Rice with Fragrant Lamb Chops Layered Rice with Fragrant Mixed Nuts and Saffron Layered Rice with Lamb and Apricots Lemon Rice Long-Grain Rice with Roasted Peanuts Madras-Style Spicy Eggplant Rice Mixed Cauliflower Pilaf Mixed Vegetable Pilaf Moist Ground Lamb Pilaf Morel Mushroom Pilaf with Pistachios and Silver Leaves Pilaf-Style Rice and Yellow Mung Beans with Ginger Pilaf-Style Tapioca Pearls Potato, Coconut, and Yogurt Fried Rice Pressed Rice Flakes with Peas and Potatoes Pressed Rice Flakes with Tamarind Punjabi Green Chickpea Pilaf Quick Cilantro-Garlic Pilaf with Peas Quick Soybean Pilaf Roasted Fresh Fenugreek Leave Pilaf Roasted Saffron Basmati Rice Royal Fresh and Dried Fruit Pilaf Savory Saffron and Almond Rice Simple Cumin Basmati Rice Simple Lamb Pilaf South Indian Mustard and Asafoetida Pilaf South Indian Sesame Rice South Indian Tamarind Rice Spicy Chicken Pilaf Spinach and Red Bell Pepper Pilaf Steamed Basmati Rice (Absorption Method) Steamed Basmati Rice with Dry-Roasted Spices Steamed Turmeric and Red Peppercorn Basmati Rice Stir-Fried Indian Vermicelli with Coconut and Vegetables Stir-Fried Mushrooms and Red Chard Pilaf Stir-Fried Spicy Semolina Tangy South Indian Rice and Pigeon Peas Tofu and Chickpea Pilaf Yogurt and Cashew Rice Spicy North Indian Egg Curry * Rice Steamed Green Basmati Rice |
|
|
Affiliate Program | Privacy Policy | Other Resources | Contact Us
© 2008 DVO Enterprises, Inc. All rights reserved. Sales: 1-888-462-6656 |
