Best 6 Indian Spiced Rice Recipes

KASHMIRI CHICKEN, CARDAMOM AND SAFFRON PILAU: SPICED INDIAN RICE

Steps:

• Rinse the basmati rice several times in cold water and drain in a colander - leave to dry.
• Heat half of the oil (1 tablespoon) in a large pan and add half of the onion (1 onion), the garlic, ginger and cumin seeds. Fry them over a gentle heat for about 5 minutes.
• Add the chicken pieces and brown them - turning them regularly to achieve a good colour all over.
• Add the saffron, boiling water, cardamom pods, mint, garam masala and cinnamon stick. Bring it all to the boil and then cover, reduce the heat and simmer for 25 to 30 minutes, until the chicken is tender.
• Transfer all the contents to a bowl and rinse out the pan.
• Add the remaining oil and onion to the pan and fry until the onion is lightly coloured. Add the rice and stir it well, cook for about 2 to 3 minutes until the rice is opaque.
• Add the chicken mixture, tomatoes and sultanas - then season to taste with salt and pepper. Stir gently, then shake the pan to level the ingredients.
• Add sufficient boiling water to come about 3/4" above the rice mixture. Cover with a tight fitting lid and cook gently over a low heat for 20 to 25 minutes, until the rice is tender and the liquid has all been absorbed.
• Discard the cinnamon stick and transfer to a warm serving dish, sprinkle with the toasted almonds and serve immediately.

INDIAN SPICED RICE

Steps:

• In a large skillet or saucepan, heat the oil over medium heat. Add the onions, and cook, stirring frequently until they have softened. Sprinkle in the ginger, garlic, coriander, cardamom, nutmeg, and cumin. Cook for 3 minutes more, stirring frequently.
• Pour the rice into the saucepan and saute the rice with the spices for 2 minutes, stirring constantly. Pour the lentils and salt into the saucepan. Pour 3 cups of water into the pan, stir.
• Place the potatoes into the pan. Bring the mixture to a boil, cover the pan and turn the heat to low. Cook for 10 minutes.
• Place the bell pepper, peas, and raisins into the saucepan. Stir well, then cover the pan again. Cook 10 minutes more, or until the rice, potatoes, and lentils are tender. Stir in the butter, if you like. Serve and enjoy.

INDIAN SPICED RICE

Steps:

• Cook green onion in butter in a saucepan until tender but not brown.
• Stir in rice, salt garam masala, red pepper and garlic.
• Cook and stir over medium heat for 1 minute.
• Add water.
• Bring to boil.
• Reduce heat and simmer, covered, for 15 minutes; do not lift lid.
• Remove saucepan from heat.
• Let stand covered for 10 minutes.
• To freeze: Place prepared rice in freezer bag. Seal, pushing out as much air as possible, label and freeze.
• To serve: Thaw in fridge. Place in baking dish and add 1 T.water for each cup of rice. Stir and reheat at 300 degrees for 35-40 minutes.

EAST INDIAN-STYLE SPICED BEEF WITH RICE

Steps:

• Brown meat in oil in a large pot. Remove with a slotted spoon.
• Cook onion and garlic in pot for about 4-5 minutes, stirring (don't let garlic burn).
• Add all spices. Stir.
• Stir in meat and 1/4 cup water.
• Stir in 1 tablespoons yogurt until well combined. Continue adding yogurt 1 tablespoons at a time.
• Stir in remaining 1-1/4 cup water.
• Cover. Simmer on low heat for 1 hour.
• Remove bay leaves and cinnamon stick.
• Serve over hot, cooked rice.
• Garnish with chopped peanuts if desired.

INDIAN SPICED FISH WITH CORIANDER RICE

Steps:

• Combine ground coriander, garam masala, chilli powder and flour on a large plate and season with salt and pepper.
• Dust fish in flour mixture to coat both sides, shaking of excess.
• Heat oil in a large frying pan over moderately high heat and add fish skin side down and cook for 2-3 3 minutes each side or until just cooked (timing will depend on thickness of fish) and drain on paper towels.
• Meanwhile cook broccoli and peas in a medium saucepan of boiling water until just tender and then drain.
• Add vegetables and coriander to the rice and season with salt and pepper.
• Serve fish with rice mixture.

INDIAN SPICED RICE TREATS

Steps:

• In a large bowl, toss together the cereal, cashew nuts and raisins. Melt the butter in a large pan over medium heat. Stir in the marshmallows and cardamom until smooth. Pour in the cereal mixture, and stir until evenly coated. Spread evenly in a greased baking dish, and pat down lightly. Cool, and cut into squares.