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Basmati Rice Pilaf:
- 1 cup basmati rice
- 1 tablespoon vegetable oil
- 1 teaspoon cumin seeds
- 1 small onion, diced
- 1 clove garlic, minced
- 1 cup water
- 1/2 teaspoon salt
Rinse the rice in a fine-mesh sieve under cold water until the water runs clear. Heat the oil in a medium saucepan over medium heat. Add the cumin seeds and cook until fragrant, about 30 seconds. Add the onion and garlic and cook until the onion is soft about 5 minutes. Add the rice and stir to coat it in the oil. Add the water and salt, and bring to a boil. Reduce the heat to low, cover the pan, and simmer until the rice is tender and the water has been absorbed for about 20 minutes. Fluff the rice with a fork and serve.
Spiced Coconut Rice:
- 1 cup jasmine rice
- 1 cup water
- 1 cup coconut milk
- 1/2 teaspoon salt
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground turmeric
- 1/4 teaspoon ground coriander
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon ground cinnamon
Rinse the rice in a fine-mesh sieve under cold water until the water runs clear. Combine the rice, water, coconut milk, salt, cumin, turmeric, coriander, cardamom, and cinnamon in a medium saucepan. Bring to a boil over high heat. Reduce the heat to low, cover the pan, and simmer until the rice is tender and the liquid has been absorbed for about 20 minutes. Fluff the rice with a fork and serve.
Credit: Sanjeev Kapoor Khazana Rice cooked in coconut milk along with fresh-cut vegetables.
Credit: Veggie Recipe House Indian lunch box recipe Peanuts curry leaves lemon rice
Lemon Rice:
- 1 cup basmati rice
- 1 tablespoon vegetable oil
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 1 small onion, diced
- 1 clove garlic, minced
- 1 cup water
- 1/2 teaspoon salt
- 1 tablespoon lemon juice
Rinse the rice in a fine-mesh sieve under cold water until the water runs clear. Heat the oil in a medium saucepan over medium heat. Add the mustard seeds and cumin seeds and cook until fragrant, about 30 seconds. Add the onion and garlic and cook until the onion is soft about 5 minutes. Add the rice and stir to coat in the oil. Add the water and salt and bring to a boil. Reduce the heat to low, cover the pan, and simmer until the rice is tender and the water has been absorbed for about 20 minutes. Stir in the lemon juice and fluff the rice with a fork. Serve hot.