Best 9 Basmati Rice With Mustard Seeds And Golden Raisins Recipes

HENRY MEER'S BASMATI RICE WITH GOLDEN RAISINS

Steps:

• Rinse the rice in cold running water and drain.
• Bring a small pot of water to the boil. Add the raisins and cook until plump, about 3 minutes. Drain and reserve the raisins.
• In a medium-sized saucepan, heat the butter until foamy. Add the shallots and bay leaf and saute over medium heat until translucent. Add the rice and raisins to the shallots and stir gently.
• Add 1 1/2 cups of water, cover and bring the mixture to a simmer.
• Stir and reduce the heat to medium-low. Simmer gently until all of the water is absorbed, about 20 to 25 mintues.

BASMATI RICE WITH FRIED CASHEWS AND RAISINS

Steps:

• Toast 3/4 teaspoon crushed cumin seeds in 1 tablespoon butter in a saucepan over medium heat, about 1 minute. Stir in 1 cup rinsed basmati rice and 1 cinnamon stick. Add 1 1/2 cups water and a big pinch of salt; bring to a boil. Reduce the heat to low, cover and cook until the liquid is absorbed, 15 minutes. Pan-fry 1/4 cup each raisins and salted cashews in vegetable oil, about 30 seconds. Sprinkle over the rice and fluff together; season with salt.

BASMATI RICE WITH MUSTARD SEEDS AND GOLDEN RAISINS

Steps:

• In a 3-quart heavy saucepan stir together all ingredients except scallion and bring to a boil. Reduce heat to low and cook, covered, until rice is tender and liquid is absorbed, about 20 minutes. Fluff rice with a fork and stir in scallion.

HERBED RICE WITH RAISINS

Steps:

• Cook the rice as the label directs. Spread out on a baking sheet and let cool completely. Soak the raisins in the lemon juice in a cup, 10 minutes. Meanwhile, toss the rice with the chervil, basil, parsley, cilantro and carrot in a large bowl. Chop the pea shoots, reserving some whole for garnish, and add to the bowl. Drain the raisins, straining the lemon juice into a separate bowl. Add the vinegar, lemon zest, sugar, 1/4 teaspoon salt, and pepper to taste to the lemon juice. Whisk in the olive oil. Add to the rice mixture along with the raisins and toss. Season with salt and pepper. Top with the reserved pea shoots.
• Photograph by Jonny Valiant

BASMATI RICE WITH FIGS, MUSTARD SEEDS AND GINGER

Steps:

• Melt butter in a heavy-bottom saucepan over medium heat. Add mustard seeds, onion, ginger, and jalapeno. Cook until onion softens, about 4 to 5 minutes.
• Add rice and stir. Add salt, figs, and 3-1/2 cups water. Bring to a boil, reduce heat to low. Cover and cook 10 minutes. Turn off the heat, keep covered, and allow to steam another 10 minutes.

CINNAMON BASMATI RICE WITH GOLDEN RAISINS

Steps:

• Melt butter in a medium high-sided saucepan set over medium heat. Add onion, cloves, and cinnamon; cook until onion becomes translucent and mixture is very fragrant.
• Place rice in sieve, and rinse under cold running water. Add rice to saucepan, and stir so grains are coated in butter mixture.
• Add bay leaf, cinnamon stick, raisins, salt, and pepper to saucepan. Stir in 2 cups water. Raise heat, and bring to a boil. Cover, and reduce heat to a simmer. Cook until all water has been absorbed and rice has cooked, 10 to 15 minutes.
• Remove pan from heat, and let stand, covered, 5 minutes more. Season with salt and pepper, and serve.

BASMATI RICE AND MUSTARD-SEED PILAF

Steps:

• Thinly slice shallots and in a 2-quart heavy saucepan cook in oil over moderate heat, stirring occasionally, until golden. Stir in mustard seeds and cook until they begin to pop. Add rice and cook, stirring, 1 minute. Add water and salt and bring to a boil. Cook pilaf, covered, over low heat until rice is tender and water is absorbed, about 25 minutes. Fluff rice with a fork.

BASMATI RICE WITH RAISINS, NUTS AND PEAS

Steps:

• Rinse rice under cold running water. Place rice in large bowl. Add enough water to cover by 3 inches. Let stand 20 minutes. Drain.
• Heat oil in heavy large saucepan over medium-high heat. Add onions; sauté until golden, about 8 minutes. Add cumin, peppercorns, cloves, cardamom, bay leaves and cinnamon; sauté until onions are brown, about 4 minutes.
• Add rice to spices and stir 2 minutes. Add 4 cups water, cream, salt and saffron. Bring to boil. Reduce heat to low. Cover saucepan almost completely and cook until almost all liquid is absorbed, about 20 minutes.
• Add peas to rice. Cover and simmer until rice is tender, about 5 minutes. Season with salt and pepper. Sprinkle with nuts and raisins.

JASMINE RICE WITH CUMIN AND MUSTARD SEEDS

Steps:

• Rinse rice in a sieve until water runs clear and drain well. Cook cumin and mustard seeds in oil in a 2-quart heavy saucepan over moderate heat, stirring, until mustard seeds begin to pop, about 2 minutes. Stir in garlic and rice and cook, stirring, 1 minute. Add water and bring to a boil, uncovered. Cover rice and cook over very low heat until water is absorbed and rice is tender, about 20 minutes. Remove pan from heat and let rice stand, covered, 5 minutes. Fluff rice with a fork and stir in scallions and salt and pepper to taste.