basmati

This recipe for jeera rice (Indian steamed cumin rice) will never fail you! You don't need a rice cooker or fancy equipment to make this. Just a few ingredients and a pot and you'll have fluffy, flavorful jeera rice ready in under 10 minutes.

Perfect Jeera Rice (Indian Cumin Rice)

Long grain Basmati Rice

Water (+ extra for soaking)

Ghee

Bayleaf

Cinnamon Stick

Cloves

Jeera (Cumin Seeds)

Green Chilli (or Serrano Pepper, chopped finely)

Salt

Coriander (chopped for topping)

Wash the basmati rice a few times, and then soak it in enough water so that the rice is completely soaked and has an inch of extra water on top. Soak the rice for at least 30 minutes.

When you are ready to cook, drain all the water from the rice and set the rice aside.

Heat ghee in a pot and add the whole spices and cumin seeds to it. Once the cumin seeds start spluttering, add the chopped green chilli and drained rice to it. Saute the rice in the pan for two minutes on a medium flame. This helps add more flavor to the rice.

Add two cups water and salt to the rice and mix well. Bring the rice to a quick boil, and then reduce the heat to a simmer. Cover and cook for approximately five to six minutes, till all the water has evaporated and the rice is cooked through. Top with chopped coriander and serve hot.

Katsu curry is super-delicious and is one of Japan’s most popular dishes. Its heart is Indian spices, which were brought through the spice trade to Britain, where we manufactured our first curry powder; then, back again through trade, they went to Japan, along with the French technique of thickening sauces with a roux (fat and flour) – and the katsu curry was born. Katsu was traditionally made with pork, but I have to say, chicken is my favourite.

Chicken katsu curry

x 150 grams free-range skinless boneless chicken breasts

buttermilk

curry powder

garlic

120 g panko breadcrumbs

mug of basmati rice (300 grams)

g creamed coconut

litres vegetable oil

onion

ginger

carrot

coriander

olive oil

each garam masala medium curry powder, turmeric

plain flour

mango chutney

red onion

lemon

red chilli

This mushroom soup looks really fancy, tastes incredible and takes no time at all – just 15 minutes.

Mushroom soup

onions

organic chicken or vegetable stock cube

thyme

portobello mushrooms

100 g basmati rice

single cream

truffle oil

chestnut mushrooms

ciabatta

apple

½ a bunch of fresh curly parsley

Stilton cheese

walnuts

Pumpkin rice

pumpkin

g coconut cream

allspice berries

spring onions

½ a bunch of fresh thyme (15 grams)

Scotch bonnet chillies

½ a pointed cabbage (400 grams)

450 g basmati rice

cherry tomatoes

okra

x butter beans

Mejadra (from Jerusalem) is serious comfort food, Middle Eastern style.  Mejadra, (or Mujaddara) is a hearty vegan and gluten free basmati rice and lentil dish that&#x27;s sustained Muslims, Christians, and Jews for centuries.

Mejadra

vegetable oil

Tbsp flour (omit for gluten free)

salt

green lentils

tsp cumin seeds

coriander seeds

basmati rice

½ tsp ground turmeric

1½ tsp ground allspice

cinnamon

tsp sugar

salt and black pepper

water

chopped parsley

Separate the onion slices into rings, and toss with the flour and salt.

Heat the oil in a pot and fry the onions, in batches, in the hot oil for about 5 minutes until they are browned and crisp.  Test the oil by dropping an onion in, it should sizzle on contact.  If the onions fry too quickly, reduce the heat.  I found that 300F worked well, if you have a thermometer.

Drain the onions on paper towels and set aside.

Rinse the lentils well, put them in a pot and cover with cold water.  Bring the pot to a boil, then reduce the heat and cook for about 12 minutes, until the lentils have begun to soften, but still have some bite to them.  Drain and set aside.

In a large pan heat the coriander and cumin seeds for a few minutes until you begin to smell their aromas.  Add the rice, oil, spices, sugar, salt and pepper and stir to combine everything.  Add the water and the cooked lentils.  Bring everything to a boil, reduce the heat, cover, and cook on low for 15 minutes.  Remove from the heat, lift the cover and lay a fresh tea towel over the pan, replace the cover, and set aside for 10 minutes.

Turn the rice into a large bowl, and toss with half the fried onions.  Place the rest of the onions on top of the rice, and serve, sprinkled with a little chopped parsley.

A step by step guide to cooking Instant Pot Pot in Pot (PIP) Rice. Perfectly cooked rice every time, quick and easy.

Instant Pot Rice | Pot-in-Pot Method (PIP)

Basmati rice (or long grain white rice)

Rinse out 1 cup of basmati rice in a fine mesh sieve.

Transfer rinsed rice and 1 cup water to an oven-safe medium bowl.

Pour 2 cups water into the Instant Pot&#039;s main compartment (inner pot) and place a trivet in the water.

Place rice bowl on trivet and close the Instant Pot.

Close the lid and pressure cook on High  Pressure for 6 minutes.

Do a 10 or 15 minute natural pressure release.   [Read More: The Different Pressure Release Methods]

Open Instant Pot and fluff rice with fork and allow it to rest for a few minutes before serving.

https://embed.mediavine.com/videos/lvgck9bir87r6pq4fghl

Instant Pot Rice Pot in Pot (PIP) allows you to cook your rice in a separate dish in the Instant Pot using the Pot-in-Pot method.  Perfect for when you have a smaller quantity of rice or if you don't want to clean up the inner pot.  Store the Instant Pot pot in pot rice in the container it's cooked in!

Instant Pot Rice Pot in Pot method (PIP)

Grilled to perfection, these Beyond Meat Burritos are filled with cilantro lime rice, black beans, salsa, cheddar, and of course, Beyond Meat!

Beyond Meat Grilled Burritos

rice

butter

sea salt

cilantro (minced)

lime juice (freshly squeezed)

oz Beyond Meat Beef Crumbles

14 oz can black beans (drained)

cheddar cheese

Tbsp salsa

Tortillas (Extra Large Burrito size

Guacamole

Sour Cream

Lettuce

Salsa

Cook the rice according to package instructions, or cook in your rice cooker.  (I cook mine in the rice cooker.)

Cook the rice

While the rice cooks, make the Beyond Meat Beef Crumbles.

Add the crumbles, salt, and olive oil to a frying pan, and cook on medium heat until warm and slightly browned, about 10-15 minutes.  Taste, and add additional salt if needed.

While the crumbles and rice cook, you can drain the black beans and grate the cheddar.

Make the Beyond Meat/meat substitute

Preheat the oven to 375 degrees.

Once the rice is done (and still warm!) transfer it to a medium-sized mixing bowl.

Add the butter/Earth Balance, olive oil, salt (start with ½ tsp, you can add more later if needed), cilantro, and 1 Tbsp lime juice.

Mix until everything is completely incorporated, the butter/Earth Balance cubes have melted, and the cilantro is evenly distributed.

Taste, and add the remaining ¼ tsp salt and the additional Tbsp of lime juice if desired.

Season the rice

Grease a 9x9 pan.  Spread the rice in the bottom of the pan.  Use an offset spatula to get the rice even and level.

Now spread the meat substitute evenly over the rice.

Next, dollup the salsa evenly over the morning star crumbles by the tablespoon.  Use your offset spatula to spread the salsa out.  Don’t worry if the salsa does not spread completely evenly.  The salsa definitely won’t touch every square inch of the surface and that is ok!  The flavor really carries and a little bit goes a long way!

Now spread the drained black beans out in an even layer on top of the salsa.

Last, sprinkle the cheddar/vegan cheddar over the black beans.

Bake the casserole, uncovered, at 375 degrees for 15 minutes, until the cheese has melted and every layer is warmed through.

Let the casserole cool for 15 minutes.  At this point, you can enjoy the casserole as is, or use it as a filling in grilled burritoes!

Layer the casserole

Place a generous amount of the casserole filling inside a tortilla, trying to maintain the casserole layers so that each bite of the burrito will have something from each layer.  Fold the tortilla up into a burrito.  (Allowing the casserole to cool for 15 minutes before compiling the burritos will help you maintain the layers as you transfer the filling to the tortilla.)

Heat a few Tbsps of olive oil in a skillet over medium heat until the oil is warm, about 1 minute, and add the burrito to the skillet.

Grill/fry over medium heat until the tortilla side that is face down in the skillet turns golden brown, about 3-4 minutes.

Flip the burrito so the other side is now face down in the skillet, and fry for an addition 3-4 minutes, until this side is also golden brown.

Remove the grilled burrito from the skillet, and place on a plate that&#039;s been lined with a paper towel to remove excess oil.

Repeat the process until you&#039;ve used all the casserole filling.  If you use the Extra Large Burrito Tortillas I reccomend, you should get about 5 grilled burritoes. (Feel free to use whatever tortilla size you prefer.)

Grill the burritos

Serve these grilled burritos with greens, and garnish with salsa, guacamole, sour cream, hot sauce, etc.  Enjoy!

Serve and enjoy!

Vibrant and bursting with flavour, this curry is perfect for those cold winter nights at home.

Recipe by Shane Delia.

This recipe was brought to you by Ardmona.

Chicken, tomato and coconut milk curry

chicken Marylands

(60 milliliters) extra virgin olive oil

tbs ghee or unsalted butter

Ardmona Rich and Thick tomatoes

coconut milk

1L (4 cups) chicken stock

Basmati rice, to serve

Flaked almonds, to serve

curry

(15 grams) garam masala

tbs cumin seeds

tsp chilli powder

fennel seeds

brown onions,

8cm ginger, peeled and chopped

coriander roots, washed

salt flakes

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5476954010001&=domain=del

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A lovely combination of fresh and filling, this warm rice salad will quickly become a go-to recipe in your household.

Eggplant kasundi warm rice salad

tsp each cumin seeds, caraway seeds, fennel seeds & nigella seeds

tbs brown mustard seeds

curry leaves

onion, finely chopped

tbs ginger

garlic cloves, crushed

eggplant,

tbs each curry powder, brown sugar & white vinegar

can chickpeas, rinsed, drained

(140 grams) thick Greek-style yoghurt

of ½ a lemon

Lebanese cucumber,

Mint leaves, to serve

cardamom pods

star anise

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5853640786001&=domain=del

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This tastes best if you do the first stage of the cooking, then chill overnight before roasting in the oven the next day, says O Tama.

Recipe by O Tama Carey, from Lankan Filling Station.



Top 17 basmati recipes from across the web

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Top 17 basmati recipes from across the web

The most viewed basmati recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Perfect Jeera Rice (Indian Cumin Ri...

Chicken katsu curry

Mushroom soup

Pumpkin rice

Mejadra

Instant Pot Rice | Pot-in-Pot Metho...

Beyond Meat Grilled Burritos

Chicken, tomato and coconut milk cu...

Eggplant kasundi warm rice salad

Pork rib curry

Saffron & chickpea pilaf

Smoked chicken salad with peanut ch...

Beyond Meat Grilled Burritos

Asian-style seafood parcels

Easy prawn curry

Instant Pot Brown Rice - Pot-in-Pot...

Basmati Rice Risotto Recipe

The most viewed basmati recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine