Basmati Supreme Recipes 1
General Directions (GD): For all the following recipes: Please use 1 3/4 cup water per cup of rice and if time permits, soak the rice for 10 min. Bring to boil on high heat, then reduce heat to VERY LOW, loosely cover the pot and let cook till all the free water is gone. Time will vary for each recipe, but 10-15 min is the range. Many cook books and recipes suggest using excess water for boiling the rice, followed by draining the excess water to be discarded. What a waste of Nutrients and Flavor ! We strongly discourage the use of excess water !!! All the water used in our recipes will be absorbed. ‘Oil’ in the following is for mild cooking oils, and may be substituted with butter, two for one oil. More flavorful oils like olive, coconut and sesame are not recommended to avoid a clash with the Basmati fragrance unless a dish calls for those, for example, olive oil is a must in Paella.
Plain Basmati (Steamed ?): (Steamed rice is a misnomer ! No one steams rice ! It is always boiled). Follow GD (General Directions) above for an excellent plain Basmati ! Try serving this rice with JYOTI Jaipur Karhi or Madras Sambar !
Herbal Basmati: This is an excellent rice dish to go with European/American cuisines. Make plain rice as above (substitute your favorite broth for water for a variation) preferably with butter and fluff up the cooked rice with ¼ cup of chopped fresh herbs. Any combination of chives, scallions, parsley, dill, cilantro etc. will work well with grilled fish. With red meat, try a mix of fresh mint, parsley, chives and scallions. Use basil, oregano, sage and thyme for rice to accompany Mediterranean cuisine. Dry herbs may be used in much smaller quantities, but fresh herbs really provide the magic !
Masala Pulao: 1 cup JYOTI rice, 1 3/4 cups water, 1 tbsp oil or ¼ stick butter, small onion thinly sliced, 1 tsp cumin seed, ¼ tsp black pepper, ¼ tsp turmeric, 1/8 tsp cinnamon, 2 crushed cardamom pods, 6 cloves, 2 red chilies if desired, salt to taste….Fry the spices in hot oil for 30 sec then add the onion, and sauté till golden brown. Add the rice, and continue for 1 min. Add water and salt and bring to a boil, follow GD. This goes well with Indian food and with plain yogurt but try this rice with bar-b-q salad and or JYOTI Dal Makhani or JYOTI Saag. Use chopped cilantro for garnish.
Khichari (Dal & Rice not Rice and Beans ! ): 1 cup JYOTI rice, 1-1/4 cup dal (lentils) of your choice (mung dal, red lentils, toor dal, urad dal, etc.), 2 tbsp oil, ½ tsp turmeric, ½ tsp cumin seeds, 1/2 cup chopped onion, 1 1/2 tsp or to taste salt. Cook lentils or dal in two cups of water in a covered sauce pan with half the salt till the lentils are softened & most water is absorbed (different dals take different times). Add rice, turmeric, remaining salt & follow GD. Fry cumin and onion in oil or butter till well-browned, add ¼ tsp Hing powder if available and crushed pepper to your liking, combine with cooked Khichari. It should look like porridge ! Serve with plain yogurt & vegetables. An easy to digest, healthful, Sunday lunch dish in India ! Serve with plain yogurt, JYOTI Saag (cans) or JYOTI Saag-Paneer at (Costco. Sliced red onion garnish.
Keema Chawal: ½ lb lean ground meat of your choice, ¼ cup green peas + Masala Pulao (above)
ingredients and directions ! After frying the spices, add the meat and onions together and brown the meat. Use 2 cups water, add the peas and use salt to taste. Serve with JYOTI Chhole and plain yogurt.