Tag: basmati rice

Saffron-Scented Chicken Pilaf

Tender, yogurt-marinaded chicken nestles into a beautifully scented bed of basmati rice and toasted, warm nuts.

6 boneless, skinless chicken thighs, cut into bite-sized pieces
3/4 cup whole milk yogurt
juice of 1/2 lemon
1/4 tsp. ground cinnamon
1/2 tsp. saffron threads
4 cups chicken stock
1 tbs. butter
2-3 tsp. vegetable oil
2 1/4 cups basmati rice
3-4 cardamom pods, bruised
juice and zest of 1 lemon
scant 1/4 cup cashew nuts, toasted
scant 1/4 cup slivered almonds, toasted
2 tbs. pine nuts, toasted
3-4 tbs. shelled pistachio nuts, toasted
small bunch fresh parsley, chopped

In a medium bowl, stir together the chicken, yogurt, juice of 1/2 lemon and cinnamon. Toss well and chill for at least an hour. Soak the saffron threads in the stock.

Over a medium heat, in a pot that has a lid, melt the butter along with 1 tbs. of the oil. Add the rice and stir to coat. Pour in the saffron laced stock, add the cardamon pods,  juice and zest of 1 lemon, then cover and bring to a boil. Lower the heat and simmer for 10-15 minutes, by which time the rice should be tender and the liquid absorbed.

Meanwhile, heat the remaining oil in a skillet and cook the chicken in batches. This will allow it to brown, rather than stew.

When the rice is cooked, take it off the heat and fork in the chicken and nuts. Spoon into a serving bowl and scatter over the parsley.

Serves 6

 

 

Sweet Saffron Rice

This versatile and vibrant rice will complement so many entrees.

1 1/3 cups basmati rice
1 cup superfine sugar
1 pinch saffron threads
1 1/4 cups water
2 cloves
4 cardamom pods
2/3 cup golden raisins (optional)

Cook the rice following the package directions or your usual method.

Put the sugar, saffron and water in a small saucepan and stir to dissolve the sugar over a low heat. Without stirring further, bring to a boil and bubble until the syrup reduces and thickens. Add the cloves and cardamom pods, then take off the heat and allow to infuse for 15 minutes.

Stir the raisins (if using) into the cooked rice then toss in the syrup before serving.

Serves 8-10

Lemon Rice

This delicious and citrus-spiked rice is served with toasted black mustard seeds on top for a wonderful contrast and crunch.

1 tbs. vegetable oil
1 cup plus 2 tbs. basmati rice
1/2 tsp. ground turmeric
1/2 tsp. dried mint
juice and zest of 1 lemon
approx. 2 1/4 cups water
1/2 tsp. salt (or more to taste)
1 tbs. black mustard seeds

Chose a saucepan with a close-fitting lid. Heat the oil gently before adding the rice. Stir to get a good coating, then add the turmeric and mint. Stir in the lemon juice, water and salt, bring to a boil, then reduce to low, clamp on the lid and simmer for about 15 minutes. The water should be absorbed and the rice tender. Add more water if needed.

Remove the lid, drape a tea towel over the top, replace the lid and leave to sit off the heat for about 30 minutes.

While the rice is sitting, fry the mustard seeds in a small frying pan for a few minutes to toast. Serve the rice sprinkled with the seeds and the lemon zest.

Serves 4-6

Pilaf for a Curry Banquet

Fragrant and festive, this rice will go with any curry entree. The best thing is that it will keep warm for up to an hour after it cooks, so no last-minute stress!

1 large onion, finely chopped
2 tbs. vegetable oil
2 cloves
3 cardamom pods, bruised
1 cinnamon stick, broken into 3 pieces
1/2 tsp. cumin seeds
1/2 tsp. nigella seeds
2 1/2 cups basmati rice
4 cups chicken stock
1/2 cup slivered almonds, toasted

Cook the onions over a medium-low heat in the oil in a deep saucepan that has a lid along with the cloves, cardamom pods, cinnamon stick, cumin seeds and nigella seeds. When the onion is slightly brown and softened, after about 10 minutes, stir in the rice.

Pour in the stock and bring to a boil. Reduce the heat, cover the pan and simmer until the rice is tender, about 20 minutes. Turn off the heat, remove the lid, cover the pot with a clean dish towel and clamp the lid back on. Leave it for at least 10 minutes, or up to an hour. Fork the rice through when you are ready to serve and sprinkle the almonds on the top.

Serves 8-10

Sake Salmon and Rice

This is a classic Nigella Lawson recipe for a very good reason – it’s utterly delicious!

Marinade:
1 tsp. English mustard or wasabi paste
2 tbs. Worcestershire sauce
1 tbs. soy sauce
1 tbs. garlic-infused olive oil
1 tbs. sake
2 salmon fillets
1 cup basmati rice
2 cardamom pods

Sauce:
1/4 cup sake
1 tbs. soy sauce
1/2 tsp. fish sauce or brown rice vinegar
1 tsp. Worcestershire sauce
1 tsp. English mustard or wasabi paste
1-2 tbs. chopped fresh cilantro or parley, to garnish

To make the marinade, combine the mustard or wasabi, Worcestershire sauce, soy sauce, oil and sake in a freezer bag or shallow dish. Add the salmon and leave to marinate for 20 minutes.

Bruise the cardamom pod and cook with the rice, following the package directions.

Heat a griddle or nonstick skillet and cook the salmon for 1-2 minuets per side. Remove and wrap in foil for 10 minutes.

For the sauce, bring the sake to a boil in a little saucepan to evaporate the alcohol, then take off the heat and add the remaining ingredients.

Divide the rice between 2 plates. Cut the salmon into slices and arrange on top. Pour the sauce over everything and sprinkle with cilantro or parsley to serve.

Serves 2