I used brown basmati so I had to cook it longer but it went sooooo well with the Dahl recipe and the Naan bread recipe. This would be wonderful as a side to tandoori chicken. out of necessity used 1/2 tsp. Percent Daily Values are based on a 2,000 calorie diet. You saved Indian Style Basmati Rice to your. I was a little disappointed in the hieroglyphics I had to go through to figure out the "ground equivalents" of the spices. Also I doubled the recipe and used about 1/2 less cumin seeds a few extra pods of cardamom and an extra clove or two. I find this is essential in making rice dishes like this so the rice sautes better and doesnt taste bland or waterlogged. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. out of necessity used 1/2 tsp. Nutrient information is not available for all ingredients. Place rice into a bowl with enough water to cover. 1/2 tsp cloves The trick to a great basmati rice recipe is rinsing the rice first and drain the water with a strainer before cooking. Basmati rice is known the world over for its varieties and high grade quality. Saute the onion until a rich golden brown, about 10 minutes. this was just what we needed for our indian food fix! 1/8 tsp cardamom Total Carbohydrate Info. I followed the directions for the most part - except I didn't bother soaking the rice - because in my experience the rice is easier to toast if you skip the soaking step. 1 tsp cinnamon Thanks for this nice recipe! Make sure to wash and scrub the rice beforehand with several changes of water until the water is clear to get all the starchy powders removed. The moment the rice grain hits the boiling water, the kitchen fills with its delightful fragrance. I make indian food a lot and try to get what I make as close to restaurants that I've been to. In a saucepan bring water to a boil. This changes the flavor for the better! I make basmati rice all the time but never thought about browning it first. So I used 2/3 of a teaspoon and the rice was great. 15 %. i doubled the onions (personal preference) and threw in 1/2 cup frozen (but thawed) mixed vegetables for color and added texture. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. Your daily values may be higher or lower depending on your calorie needs. Othewise, a keeper! From The Ultimate Rice Cooker Cookbook. Great recipe. Amount is based on available nutrient data. Rinse the rice in a fine strainer, then drain thoroughly. So, thanks to the internet, here they are: This is very good. Make sure you warn people not to bite into the whole spices! 1/2 tsp cloves I was a little disappointed in the hieroglyphics I had to go through to figure out the "ground equivalents" of the spices. Most people won't think twice about serving basic cornbread when is on the table. Soaking the basmati rice before cooking makes all the difference. © Copyright 2020, 20 Things to Cook This Month That Have Nothing to Do With Thanksgiving, 15 Vegan Muffin Recipes for Easy Breakfasts, 15 Comfort Food Dinners That Start With Creamy Alfredo Sauce, 2-Ingredient Snacks That Are Too Easy Not to Make, Use Your Stale Bread in These Savory Bread Puddings, 13 Spiked Apple Cider Cocktails to Celebrate the Season, 15 Comfort Food Casseroles Inspired by World Cuisines, 12 Recipes to Turn Extra Chicken into Healthy Main Dish Salads, 15 Ground Beef Soup Recipes for Easy Weeknight Dinners, Ground Turkey Slow Cooker Recipes for Easy Weeknight Meals, 11 Top Chicken Casseroles That Lean to the Healthy Side, 12 Classic Italian Recipes Made Easy in the Instant Pot, Nutrition This is a savory Indian style rice dish flavored with whole spices and fried onions. Place all ingredients in the rice cooker bowl, and swirl to combine. The rice turned out to be tender and flavorful. 216 calories; protein 3.9g 8% DV; carbohydrates 38.9g 13% DV; fat 5.4g 8% DV; cholesterol 0mg; sodium 393.7mg 16% DV. For the cinamon I used one teaspoon ground and cardamon also suffered because I couldn't find pods. I just finished preparing this recipe... it was tasty but nothing spectacular - hence my 4 star rating. it was fabulous! https://www.food.com/recipe/aromatic-basmati-rice-rice-cooker-424415 1 tsp cumin ground cardamom. Reduce heat, cover and simmer for 20 minutes. Cook and stir the rice for a few minutes, until lightly toasted. After 15 minutes, fluff rice with the plastic paddle or a wooden spoon. Drain the water from the rice, and stir into the pot. I seemed to need a bit of extra oil when browning the rice so that it didn't stick. Too much cinnamon can ruin the dish and typically the cardamom is essential with Indian cooking. Set the machine for the regular white rice cycle. 47.6 g I also used jasmine rice, so I did not soak it, but I washed it thoroughly until the water was clear and let in drain in a colander until the rice is relatively dry. I make basmati rice all the time but never thought about browning it first. Bright, flavourful, fragrant, delicious - we fall short of adjectives while describing this popular Bengali rice meal. It usually has ajwain seed (carrom) about 1/4 tsp. Great recipe. A recipe for Aromatic Basmati Rice made with oil, cinnamon stick, bay leaves, cardamom pods, black peppercorns, basmati rice, water ground cumin, and 1/4 tsp. I thought it could use a little more salt, too, maybe 1 1/2 tsp. Basmati literally means fragrant rice and of that there is no doubt. 1/8 tsp cardamom I also reduced the cooking time slightly, since I was using a different type of rice and reduced the water to 2 cups, but kept the amount of rice used the same. Add the cinnamon stick, cardamom pods, cloves, and cumin seed. I'd also suggest 4-5 cardamom pods, 2 black cardamom pods (gives a subtle smokey flavor), and 6 cloves. Do not eat the whole spices. I did add Saffron and frozen peas to the rice for color and substance. Oh this was wonderful served with "Maharaja Curry" and it was a restaurant-quality meal. ground cumin, and 1/4 tsp. Note: If you decide to use ground spices in place of the whole ones be careful with how much you use - otherwise you won't get the right flavor. Add salt and water to the pot, and bring to a boil. this link is to an external site that may or may not meet accessibility guidelines. This tasted very good however I had to make some changes to it because I had to use white rice and substitute ground spices. It looks like cumin but smaller. Then soak in COLD water. Add rice and stir. Cook time includes letting the rice rest on the 'keep warm' setting. served this with the indian tandoori chicken on this website. This was very good. 1 tsp cinnamon It totally overpowered the rice and muted all the other great flavours going on in the dish. Oh this was wonderful served with "Maharaja Curry" and it was a restaurant-quality meal. Add comma separated list of ingredients to include in recipe. Let stand for 5 minutes, then fluff with a fork before serving. Heat the oil in a large pot or saucepan over medium heat. I don't ever remember seeing their basic rice with cumin in it. This is very good. Serve with your favorite Indian curry or dal (lentils).