EXOTIC INDIAN TANGY RICE
Make and share this Exotic Indian Tangy Rice recipe from Food.com.
Provided by Lavender Lynn
Categories Long Grain Rice
Time 40m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Measure the water into a large saucepan and bring to a boil. Add the rice and salt, reduce heat to low, cover and simmer for 20 minutes or until rice is tender and the water has been absorbed.
- Heat 1/2 tablespoon of oil in a small skillet set over medium heat. Add the cashews and toast until fragrant, about 5 minutes. Remove from the heat and set aside.
- Heat the remaining oil in the same skillet over medium heat. Add the chile peppers, mustard seeds and cumin seeds. Once the seeds start to pop, add the curry leaves and half of the nuts. Cook and stir until fragrant, about 3 minutes. Remove from the heat.
- When the rice is done, transfer it to a serving bowl and stir in the turmeric, lime juice and tamarind paste, then mix in the chilies and spices along with the oil from the skillet. Garnish with the remaining nuts and serve with plain yogurt on the side.
Nutrition Facts : Calories 337.5, Fat 9.2, SaturatedFat 2.1, Cholesterol 5.3, Sodium 259.1, Carbohydrate 56.4, Fiber 1.5, Sugar 4.2, Protein 7
SPICY INDIAN RICE
Sara Buenfeld's delicious spicy rice is perfect served with your favourite curry
Provided by Sara Buenfeld
Categories Dinner, Lunch, Side dish
Time 30m
Number Of Ingredients 8
Steps:
- Fry the onions in the sunflower oil in a large frying pan for 10-12 minutes until golden.
- Fill a roomy saucepan with water, bring to the boil and tip in a heaped teaspoon of salt - the water will bubble furiously. Add turmeric and the cinnamon stick to the water. Pour in the rice, stir once and return to the boil, then turn the heat down a little so that the water is boiling steadily, but not vigorously. Boil uncovered, without stirring (this makes for sticky rice) for 10 minutes. Lift some out with a slotted spoon and nibble a grain or two. If they're too crunchy, cook for another minute and taste again. They should be tender but with a little bite. Drain the rice into a large sieve and rinse by pouring over a kettle of very hot water
- Stir the crushed seeds of the cardamom pods into the onions with the cumin seeds and fry briefly.
- Toss in a large handful of sultanas and roasted cashew nuts, then the hot drained rice. This is great with curry and will also give an exotic edge to grilled meat or fish.
TANGY HAWAIIAN RICE
Make and share this Tangy Hawaiian Rice recipe from Food.com.
Provided by Chabear01
Categories Rice
Time 40m
Yield 4-5 serving(s)
Number Of Ingredients 7
Steps:
- Cook rice in chicken stock until stock is absorbed. Brown pineapple and ham in butter in 1 1/2 quart casserole. Stir in rice and season, to taste, with salt and pepper.
- Add almonds, stir well and bake for 15 minutes at 350 degree oven.
Nutrition Facts : Calories 455, Fat 16.2, SaturatedFat 7, Cholesterol 45.6, Sodium 807.6, Carbohydrate 58.8, Fiber 2, Sugar 6.2, Protein 17.3
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- Mango Rice. Not to be confused with Thailand’s sweet mango sticky rice, this Southern Indian dish comprises rice, raw green mangoes, spices, and curry leaves.
- Coriander Rice. Coriander rice or pulao is a South Indian breakfast dish. It’s basically a stir-fry, but with 10 times the flavor. Cooked with TONS of herbs, spices, and coriander, this rice dish is unbelievably fragrant and packed with flavor.
- Coconut Rice (Thengai Sadam) It’s rice cooked with coconut, tempered spices, and curry leaves. Now, let’s talk about tempering spices for a bit. The process of roasting spices in oil or ghee results in a significantly more fragrant and flavorful spice blend.
- Puliyogare (Tamarind Rice) In this dish, the rice gets a predominantly tangy taste with tamarind extract. It also gets flavors from curry, chilies, mustard, and grated coconut.
- Bombay Biryani. It’s a kind of Indian biryani that comprises basmati rice and potatoes, as well as chicken, mutton, lamb, or vegetables. It’s also filled with fried onions, dried plums, and mint leaves for extra flavors and textures.
- Mughlai Biryani Indian. Mughlai biryani is another kind of Indian biryani made of rice, spiced browned meat, sultanas (golden raisins), and almonds. Cooked with saffron, cardamom, cumin, cinnamon, and nutmeg, this dish has a highly intense fragrance and flavors.
- Sambar Rice. This next dish features rice, lentils, and mixed vegetables flavored with tons of herbs and spices. Packed with protein and vegetables, this dish is a great source of nutrients.
- Ellu Sadam (Sesame Rice) It’s a relatively simple dish of rice cooked with roasted sesame seeds and lentils. This dish, in particular, gets extra flavor from roasted dried red chilies and curry leaves.
- Lemon Rice. You don’t have to be an Indian cuisine enthusiast to appreciate lemon rice. But while lemon is a predominant flavor in this dish, it also features other amazing ingredients that make it more enticing.
- Kuska Rice (Plain Biryani) You can’t go wrong with plain biryani cooked to perfection! In case you’re not familiar, biryani is rice cooked in a tomato broth seasoned with spices, mint, and cilantro.
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