General Directions (GD: 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 direction on bag for Plain Basmati ! Try serving this rice with JYOTI Jaipur Karhi or JYOTI Madras Sambar, both of which are traditionally served with plain rice.
Tahari (Vegetable Briyani): Peel and cut one medium baking potato and one medium onion into ½” chunks. Separately, cut 2 cups of any firm vegetables of your choice (cauliflower, carrot, brussels, green peas etc.) into ½” chunks. In a large covered sauce pan, melt ½ stick butter (or 2 tbsp oil) add 1 bay leaf, 1 tsp cumin seed, ½ tsp pepper corns, 6 cloves, 1” stick of cinnamon and red chilies to taste and fry the spices with the onion and potato chunks for 5 min on med heat. Add 1 cup Jyoti Basmati Supreme rice and continue frying another minute, add 2 ½ cups water, ½ tsp salt or to taste and bring to boil. Add all the vegetable, mix and bring to boil again, reduce heat to very low, cover and let simmer 10 min, or till the rice is done and all water absorbed. In India some Ghee (butter oil) will be added before serving, generally with yogurt. A light meal in itself, traditionally served at lunch time.
Chicken Rice (Mediterranean Pot): In a heavy covered skillet, place 1 tbsp olive oil, 2 bay leaves, four trimmed chicken thighs (skin side down) partially cover and cook on med heat to brown the skin, about 10 min. Turn the chicken skin up, add 1 cup coarsely chopped onion, ½ tsp each of thyme, sage and rosemary some pepper corns and some red chilies to your taste, and continue cooking another five min. Add I cup Jyoti rice, 1 tsp or to taste salt, 2 cups water (or chicken broth), a few olives and some carrot chunks. Bring to boil, cover and reduce heat to very low cook another 10 min till all the water is absorbed. To get lavish, add ¼ tsp of crushed saffron with the herbs. Serve with some green vegetables.
Basmati Spinach au Gratin: Place 1 tbsp oil (or 2 tbsp butter) in a heavy skillet and cook 1 med onion, coarsely chopped, for about 3 min on high heat. Reduce heat to med and add all the chopped spinach from a frozen 10 oz pack, cover and turn the heat off. After 2 min. add ¼ cup grated Parmesan, pinch of nutmeg, black and red peppers to taste and ½ tsp salt with the spinach. Cook 2 cups of JYOTI Basmati rice as in general directions, Gently mix the rice and prepared spinach in a greased baking dish, sprinkle some Parmesan on top and bake uncovered in a 350° oven for 10 min. Serve with any entrée of Euro-American cuisine.
Spicy Rice and Beans: Combine 2 cups Jyoti Basmati Rice with 3 ¼ cups of water in a covered pan and bring to boil. Add contents of one can of JYOTI Punjabi Chhole, mix well and bring back to boil. Reduce heat to very low, cover and let cook for 10 min. Serve as a main meal with vegetables and yogurt or as a side dish with an entrée.
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