Thursday, August 26, 2010

Time for Indian Rice.....Two Tasty Dishes.....

Basmati nut pilaf
Mushroom Pilau

Rice...what a wonderful grain....I love the versatility of this cereal because when it's combined with the right spices and ingredients, makes wonderful dishes. The range of dishes that comes from this humble grain ranging from paellas, sushi, biryani, fried rice, risotto, pilaff, pilau to sweet dishes such as rice pudding and rice with milk is unbelievable. I don't know if I will be able to try in my lifetime the 140 types of rice that exists......The only thing I know is that this grain never makes me tired......

I have made two types of Indian rice that I really like....One is Basmati Nut Pilaf and the other Mushroom Pilau. Here are the recipes:

Basmati Nut Pilaf....very tasty rice

1 1/4 cup of basmati rice (soaked)
1 onion (chopped)
2 garlics (crushed)
1 large carrot (grated)
85 grams of unsalted cashew nuts
1 1/2 teaspoon of cumin seeds (1 teaspoon ground, 1/2 teaspoon whole seeds)
2 teaspoons of coriander seeds (ground)
6 cardamom pods (green)
2 bay leaves
2 1/2 cups of vegetable stock or water
3 tablespoon of oil (I use canola oil)
Sea salt
Fresh ground black pepper

Heat the oil in a large pan. Add the onion, garlic, and carrot. Fry them. Add the rice along with the spices, and cook it for 2 minutes. Add the vegetable stock, and salt. Bring to boil, lower the heat and let it cook for 15 minutes, or until tender. Remove the cardamom pods and bay leaves. Add cashew nuts, and leave to stand for 5 minutes. Enjoy!!


Mushroom Pilau....very simple, but full of flavour

1 1/4 cup of basmati rice (soaked)
2 shallots (chopped)
2 garlics (crushed)
200 grams of sliced mushrooms
4 cardamom pods (green)
2 bay leaves
2 1/2 cups of vegetable stock or water
3 tablespoon of ghee
2 tablespoon of oil
1 teaspoon of grated ginger
3 pinches of garam masala
Sea salt
Fresh coriander chopped

Heat the oil in a large pan. Fry the shallots, garlic, and cardamom seeds. Add the ghee, and once is melted add the mushrooms. Cook it for 3-4 minutes at low heat. Add the rice along with the ginger and garam masala, and cook it for 3 minutes. Add the vegetable stock, and salt. Bring to boil, lower the heat and let it cook for 15 minutes, or until tender.  Add the fresh coriander chopped, and mix it. Leave to stand for 5 minutes. Enjoy!!



6 comments:

  1. Hola Kisa....que bueno te gusto!!!....de verdad estan ricos........Abrazos, Marcela

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  2. Qué ricos, me gustaron las dos recetas!!!
    Besitos!!

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  3. Las dos opciones me parece deliciosas. Como en casa somos locos con el arroz, se que la haré las recetas muy pronto.

    Un saludo

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  4. Caro....que rico te gustaron....no te van a defraudar!!!.....Abrazos, Marcela

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  5. Mari....cuentame como te va....y si gustaron en tu casa!!......Abrazos, Marcela

    ReplyDelete