MADHUR'S SPICED BASMATI RICE
Martha's friend Madhur Jaffrey, author of numerous Indian cookbooks, shares her secret for perfectly cooked rice. 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.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Number Of Ingredients 8
Steps:
- Pick over rice, and place it in a large bowl. Wash rice with several changes of water. Drain.
- 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.
- 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.
- 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.
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Tasnim Gamer
[email protected]This rice was a bit bland for my taste. I think I'll add some extra spices next time.
Faten Faroukh
[email protected]I'm not a huge fan of basmati rice, but this recipe changed my mind! The spices really elevate the flavor of the rice. I will definitely be making this again.
Ebony Botts
[email protected]This recipe was easy to follow and the rice turned out great! I used brown basmati rice and it was still delicious.
Refilwe Maila
[email protected]I made this rice for a dinner party and it was a hit! Everyone loved the flavor and texture. I will definitely be making this again.
Autumn Birthday
[email protected]This recipe is a keeper! I've made it several times now and it always turns out perfect. The rice is fluffy and flavorful, and the spices are perfectly balanced. I love that it's a one-pot dish, so cleanup is a breeze. I highly recommend this recipe