Indian Basmati Rice Recipe
Ingredients
- 2 cups of basmati rice.- 4 cups of hot water.
- A quarter cup of raisins.
- Half a teaspoon of saffron.
- 3 tablespoons of ghee.
- 2 tablespoons of rose water and lemon juice.
- A teaspoon of cumin.
- 2 teaspoons of salt.
- A large carrot, cut into thin sticks.
- Medium onions, cut into thin slices.
- 3 tablespoons of sugar.
- A stick of cinnamon.
Directions
1. Wash the rice several times, and soak it in water for fifteen minutes.2. Soak saffron with rose water.
3. Heat the ghee in a medium bowl, then add cinnamon, cumin, and stir with a wooden spoon, and add the onion to it until it withers.
4. Add the sugar and stir until lightly golden. Add raisins and stir until inflated.
5. Add the carrots and stir until mixed with ingredients and wilt.
6. Filter the rice from the water, and add the ingredients in the bowl to it.
7. Add salt and water and softly stir the rice.
8. Leave the pot on high heat, until the water boils and most rice is absorbed.
9. Add lemon juice and saffron.
10. Reduce the heat and cover the bowl, and leave the rice on low heat for twenty minutes, until the rice is tender.
Chicken with Basmati Rice
Ingredients
Chicken mixture ingredients:
- A kilo of chicken.
- Half a teaspoon of turmeric, cardamom, black pepper, cinnamon, and cumin.
- 2 tablespoons of tomato paste and lemon juice.
- Tablespoon of corn oil.
- A small spoon of salt.
Onion mixture:
- Half a cup of corn oil.
- Three-quarters of a cup of raisins.
- Two medium-sized onions, finely chopped.
Rice mixture:
- 3 cups of basmati rice.
- 2 tablespoons of corn oil.
- 10 grains of each: carnations and cardamom.
- A stick of cinnamon.
- 2 leaves of laurel.
- A teaspoon of each of cumin, coriander.
- 3 horns of green pepper.
- Tablespoon of salt.
Directions
1. Heat the oven to a temperature of 180 ° C, and install the mesh rack in the center of the oven.
2. Bring an oven tray and a special oven bag to grill the chicken. Put pepper, turmeric, cardamom, cinnamon, cumin, and salt in a small bowl.
3. Distribute half of the spices mixture to the chicken, with an inside and outside fat, and distribute the tomato paste to the chicken inside and outside.
4. Put the chicken in the bag, add lemon and oil, and close the bag according to the instructions on its packaging.
5. Put the chicken in the tray, and put it in the oven for an hour until the chicken is completely cooked.
6. Make an onion mixture by placing the oil and onions in a large skillet, and putting them on medium heat. Stir the onions using a wooden spoon, until golden, add raisins and the rest of the spices mixture, and stir them.
7. Make the rice mixture by soaking the rice for thirty minutes, after washing it several times.
8. Put the oil in a deep bowl, add the cloves, cinnamon, cardamom, cumin, bay leaf, coriander, and stir the spices using a wooden spoon, until it smells.
9. Filter the rice and add spices to it, and stir the rice for a few seconds until the taste of the spices is absorbed.
10. Add four and a half cups of water, pepper, and salt, and leave the rice to boil over high heat, until most of the water is absorbed.
11. Spread the onion mixture over the surface of the rice, cover it and leave it over low heat for thirty minutes, until it is completely done.
12. Pour the rice into a wide serving bowl, put the chicken on the rice, then serve.
