Spiced Basmati Rice (masaledar Basmati)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Indian | Ethnic, Indian, Side dish, Spicy | 6 | Servings |
INGREDIENTS
| 2 | c | Basmati rice |
| 1 | Small onion finely chopped | |
| 1/2 | t | Garam masala |
| 2 2/3 | c | Chicken stock |
| 3 | T | Vegetable oil |
| 1/2 | t | Finely minced garlic |
| 1 | t | Salt |
| 1/2 | r. Drain in sieve for 20 minutes. Heat the oil in, r. Drain in sieve for 20 minutes. Heat the oil in a |
INSTRUCTIONS
Pick over the rice an put in a bowl. Wash in several changes of water. Drain. Pour fresh water over the rice and let it soak for heavy-bottomed saucepan over a medium flame. When hot, put in the onion. Stir and fry until the onion bits have browned. Add the rice, green chili, garlic, garam masala and salt. Stir gently for 3 to 4 minutes until all the grains are coated with oil. If the rice begins to stick to the bottom of the pan, turn down the heat. Now pour in the stock and bring the rice to a boil. Cover with a very tight-fitting lid, turn heat to very, very low and cook for 15 to 20 minutes. From the TWSU BBS, 316-689-3779, C. Burdsal, SYSOP File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmindian.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 109
Calories From Fat: 74
Total Fat: 8.3g
Cholesterol: 3.2mg
Sodium: 541mg
Potassium: 142.8mg
Carbohydrates: 5.7g
Fiber: <1g
Sugar: 2.6g
Protein: 2.9g