How many times have you looked at a rice and felt, there could be something more to it? Here is the recipe for an amazing flavoured rice, the sort of ones- you get in Indian restaurants.
I grew up in a house hold where I had to eat what was there. No choices. No saying ‘NO’. Plate had to be clean. [Revelation: I would pick capsicums out when mum would look away and throw it into my little brother’s plate].
Well, that’s not the case with my picky husband.Food has to look good, smell good and taste good (Duh!). Having said that, he has improved since our wedding. These are my five greatest lifetime achievements. Now, he
- Eats quinoa
- Eats hummus (force-fed)
- Has tried kale salads (spent an hour chewing it like a cow).
- Gets super excited about energy bars
- Eats gluten-free breads
I have failed terribly in making him eat mushrooms though. Sanju, we will get there some day.
This recipe is one of my best recipes so far. Best served with curries of your choice.
You need:
- Cloves-3, Cinnamon stick-1, Green cardamom pods-3, Bay leaf-1
- Black Cumin aka Shah jeera -1 tsp
- Cashew nuts-15-broken into bits
- Garlic-4 cloves-finely chopped (around 2 Tbsp)
- Red Onion-1 large-lengthwise sliced (around 1 cup)
- Mint leaves-3/4 cup-finely chopped
- Basmati Rice-1 cup
- Water-1.5 cups
- Green chili-2
- Coconut oil-1 Tbsp
- Salt-to taste
Method:
- Wash rice. In a bowl, let it sit covered by water.
- Now, heat oil in pressure cooker/stockpot, add cloves, cinnamon, cardamom, let it roast on low-medium flame, add black cumin seeds and cashew nuts.
- Once brown, add garlic and saute until brown.
- Add onions, green chili and saute until they turn translucent.
- Now, add mint leaves and saute until they wilt.
- Drain water from the soaked basmati rice. Add it to the cooker and fry until the rice starts to turn bright white in colour.
- Add water, bring it to boil, add bay leaf, salt and if pressure cooking, cook for 3 steam outbursts. If cooking in a stock pot, cover and cook for around 15 mins on medium flame and fluff it with fork once done.
- Serve with curry.
So, try out this amazing flavoured basmati. Snap some delicious photos and tag #yesiamvegan on Facebook, Twitter, Pinterest or Instagram. Would love to see some 
Flavoured Rice with Indian Restaurants
Ingredients
- Cloves-3, Cinnamon stick-1, Green cardamom pods-3, Bay leaf-1
- Black Cumin aka Shah jeera -1 tsp
- Cashew nuts-15-broken into bits
- Garlic-4 cloves-finely chopped (around 2 Tbsp)
- Red Onion-1 large-lengthwise sliced (around 1 cup)
- Mint leaves-3/4 cup-finely chopped
- Basmati Rice-1 cup
- Water-1.5 cups
- Green chili-2
- Coconut oil-1 Tbsp
- Salt-to taste
Instructions
- Wash rice. In a bowl, let it sit covered by water.
- Now, heat oil in pressure cooker/stockpot, add cloves, cinnamon, cardamom, let it roast on low-medium flame, add black cumin seeds and cashew nuts.
- Once brown, add garlic and saute until brown.
- Add onions, green chili and saute until they turn translucent.
- Now, add mint leaves and saute until they wilt.
- Drain water from the soaked basmati rice. Add it to the cooker and fry until the rice starts to turn bright white in colour.
- Add water, bring it to boil, add bay leaf, salt and if pressure cooking, cook for 3 steam outbursts. If cooking in a stock pot, cover and cook for around 15 mins on medium flame and fluff it with fork once done.
Notes
Soaking rice helps in beautiful long grains. Replace 1 cup water with light coconut milk for creamier rice
Flavorsome rice…
Quick and flavorful meal
Thanks <3
Haha I’ve had to force feed some healthy foods to my boyfriend too. But now he eats kale and quinoa with the best of them 😉
Lol. You feel like you’ve really accomplished something. Don’t ya?