senior citizen
05-19-2014, 08:07 AM
Still digitalizing all of my old recipes. This is last one for today.....
INDIAN RICE * PILAO
Indian-style rice is a classic dish that has been in many an Indian household! It is diverse in that it can be served on its own, or with a vegetables, curried fish, chicken or lamb. Or anything else of your choosing.
I love it just plain. This is also great with grilled chicken or tandoori chicken (marinated in yoghurt and healthy spices).
The many spices – cloves, cinnamon and turmeric – not only provide flavor and coloring, but also tremendous health benefits. ENJOY your medicine.
3 cups of Basmati rice
6 cups of water
2-3 tablespoons ghee (thrice-purified butter); or regular butter
(only our Indian friends have ghee) (since I cook only with olive oil, I use that; you could also use Safflower oil).
2-3 bay leaves
4-5 pieces of cloves
4-5 pieces of cinnamon bark
4-5 pieces of cardamom
¼ teaspoon of turmeric
½ teaspoon of salt
1 cup of frozen mixed vegetables (or one cup of fresh veggies of your choosing)
½ cup almonds, sliced or slivered (or unsalted cashews)
Wash and rinse rice; place in pot
In different pot, fry ghee, cloves, cinnamon and cardamom for ~1 minute
Add rice to ghee-cloves mixture in pot. Mix well.
Add turmeric, salt, sugar, almonds and frozen vegetables. Mix well, and let stand 2-3 minutes
Add water. Mix well.
When water comes to a boil, lower heat, cover.
Cook at low heat for ~10 minutes or until rice is soft.
Serve in 9 x 13" dish or large colorful bowl.
INDIAN RICE * PILAO
Indian-style rice is a classic dish that has been in many an Indian household! It is diverse in that it can be served on its own, or with a vegetables, curried fish, chicken or lamb. Or anything else of your choosing.
I love it just plain. This is also great with grilled chicken or tandoori chicken (marinated in yoghurt and healthy spices).
The many spices – cloves, cinnamon and turmeric – not only provide flavor and coloring, but also tremendous health benefits. ENJOY your medicine.
3 cups of Basmati rice
6 cups of water
2-3 tablespoons ghee (thrice-purified butter); or regular butter
(only our Indian friends have ghee) (since I cook only with olive oil, I use that; you could also use Safflower oil).
2-3 bay leaves
4-5 pieces of cloves
4-5 pieces of cinnamon bark
4-5 pieces of cardamom
¼ teaspoon of turmeric
½ teaspoon of salt
1 cup of frozen mixed vegetables (or one cup of fresh veggies of your choosing)
½ cup almonds, sliced or slivered (or unsalted cashews)
Wash and rinse rice; place in pot
In different pot, fry ghee, cloves, cinnamon and cardamom for ~1 minute
Add rice to ghee-cloves mixture in pot. Mix well.
Add turmeric, salt, sugar, almonds and frozen vegetables. Mix well, and let stand 2-3 minutes
Add water. Mix well.
When water comes to a boil, lower heat, cover.
Cook at low heat for ~10 minutes or until rice is soft.
Serve in 9 x 13" dish or large colorful bowl.