India, especially Punjab, is well known for its aromatic long grain basmati rice. A treat to the senses, aged basmati rice needs to be handled delicately and cooked with care. Use authentic Terragreens Basmati Rice to make these delicious recipes. Enjoy!!
Gatte ke Chawal – This recipe comes straight from the dry regions of Rajasthan. Combine it with thick curd and seasoning.
for the door
1 cup of besan
2 tablespoons of oil
½ teaspoon jeera
½ teaspoon chili powder
½ teaspoon of turmeric powder
½ teaspoon coarsely ground coriander seeds
Salt to taste
Mix all the ingredients and make a dough. Roll into ½” thick rolls. Heat 4 cups of water in a large saucepan. Add rolls to boiling water and cook until just beginning to float on top, 4-5 minutes. Drain in colander. Cool and slice. in ½ cm thick rounds
for the rice
1 cup of rice – Washed and soaked for ½ hour.
4 cups of water
1 cup of fried onion
Salt to taste
Heat salted water. Add the rice and cook until done. Drain. Cook covered on low heat for 2 minutes. fluff up
For the bagar:
2 tablespoons of oil
½ teaspoon jeera
½ teaspoon of turmeric powder
½ teaspoon chili powder
1 tablespoon Kasuri Methi
Heat the oil. Add jeera and the spices. Add the door and cover well. Add Kasuri methi and rice. Mix until well mixed. Serve with thick curd and papad.
Mexican Basmati Rice Salad – Here is a recipe that is a meal in a bowl. Cold rice salad suitable for hot summers.
1 cup basmati rice – cooked and cooled
½ cup rajma – boiled and drained
½ cup corn kernels – boiled and drained
½ green bell pepper – finely chopped
½ red bell pepper – finely chopped
½ yellow bell pepper – finely chopped
1 firm tomato – seeded and finely chopped
1 onion – finely chopped
1 tablespoon olive oil
3-4 garlic cloves – finely chopped
1 tablespoon red chili flakes
For the dressing room:
2 tablespoons of olive oil
1 tablespoon balsamic vinegar
1 tablespoon honey
1 teaspoon mustard sauce
1 teaspoon soy sauce
1 teaspoon lime zest
Salt to taste
Method:
Mix all the dressing ingredients and beat well. Heat 1 tablespoon of olive oil, add the garlic and chili flakes, and sauté for 2 minutes. Add the onions and fry until pink and translucent. Mix all the ingredients and stir gently.
Top with a crisp item:
½ cup of maidana
½ cup cornmeal
½ teaspoon salt
2 tablespoons of oil
½ teaspoon sugar
½ teaspoon chili powder
2 tablespoons tomato puree (optional)
oil for frying
method
Combine all the ingredients and make a firm dough. Let stand for 15 minutes. Divide into six balls and roll out thin rounds. Cut into triangles and fry in abundant hot oil until done. Remove excess oil. Serve with Salad for a complete meal.
Aromatic Biryani – This biryani recipe showcases the aroma of long grain basmati rice and is easy too!
2 cups of basmati rice
1.5 cups of sour curd
1 cup cauliflower
10-12 beans, cut into strips
1 carrot, cut into strips
1 potato, cut into strips
2 onions, finely chopped
½ tablespoon ginger-garlic paste
3 oil tablespoons
½ teaspoon jeera
½ teaspoon of turmeric powder
½ teaspoon red chili powder
½ teaspoon garam masala
½ cup mint, finely chopped
½ cup fresh cilantro, finely chopped
½ cup of browned onions
3 nails
1 inch black cinnamon
1 tej potato
1 tablespoon lemon juice
Salt to taste
method
Boil rice with salt and whole spices in enough water. Drain the water when al dente. In a heavy bottomed pan, heat 3 tablespoons of oil and add jeera. Fry the ginger-garlic paste for 2 minutes and add the onions. Fry until golden. Add all the vegetables and cook until done. Add the curd and all the powdered spices. Cook until thick. Add mint and coriander after turning off the gas.
In a greased baking dish, pour the layer of vegetables and distribute evenly. Add half of the rice and make an even layer. Then repeat. Above the lemon juice and cover. Top with half of the hard-boiled eggs (optional). Bake in a hot oven, covered, for 15 minutes and serve immediately.
Brown Rice with Beetroot – For health lovers, this flavorful dish is the thing to keep you going!
1 beetroot peeled and grated
1 finely chopped onion
1 teaspoon ginger-garlic paste
1 chopped green chile
1 cup basmati brown rice, soaked for 2-3 hours
2 cups of water
mint leaves to decorate
1 tablespoon butter
½ teaspoon jeera
Salt to taste
method
In a pot, heat the ghee, sizzle the jeera. Add the onions and fry until pink and soft. Add the ginger-garlic paste and fry. Add the chopped beetroot, drained rice, water, and salt. Cook for 15 minutes until done. Fluff with the fork. Garnish with mint leaves and serve hot.
