Basmati Recipes: A Delicious Rice Cookbook with only Basmati Recipes [2 ed.]

Table of contents :
Table of Contents
Stovetop Basmati
Real Ethnic Biryani
Apple and Ginger Basmati
Cashew Basmati
Louisiana Style Veggies with Basmati
Basmati with Indian Chickpeas
Full Arabic Basmati with Raisins
Basmati Badin
South Indian Basmati
Casablanca Chicken with Basmati
Mixed Nut Pilaf
Basmati Casserole
Basmati from the Gulf States
Zara’s Basmati
Turkish Basmati
Alternative Biryani
Basmati Nepal
Jamaican Basmati
Basmati Chipotle
Basmati Winters
Zesty Rosemary Basmati
Parsi-Style Basmati
How to Make Basmati in the Rice Cooker
Button Basmati
October’s Basmati with Currants
Chicken and Mango Basmati Salad
Basmati Lentil Curry
Basmati in Farsi Style
Crusted Potato Basmati
Mariam’s Yellow Basmati
Naked Basmati
American Biryani
Tropical Mango Curry on a Basmati Beach
Whole Spiced Basmati
Persian Basmati with Pine Nuts
Basmati Chakwal
Roasted Red Basmati
Vegetarian Basmati Dinner: (Mixed Veggies and Tofu)
Roasted Seafood Basmati
Basil and Ginger Basmati
Golden Basmati
All-American Pilaf
Fried Fish with Honey Garlic Basmati
Kebabs with Basmati
Simply Basmati
Basmati in College
Basmati and Mahkani: (Buttered Chicken)

Citation preview

Basmati Recipes A Delicious Rice Cookbook with only Basmati Recipes (2nd Edition)

By BookSumo Press All rights reserved

Published by: http://www.booksumo.com

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LEGAL NOTES All Rights Reserved. No Part Of This Book May Be Reproduced Or Transmitted In Any Form Or By Any Means. Photocopying, Posting Online, And / Or Digital Copying Is Strictly Prohibited Unless Written Permission Is Granted By The Book’s Publishing Company. Limited Use Of The Book’s Text Is Permitted For Use In Reviews Written For The Public.

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Table of Contents 7 . . . . . . . . Stovetop Basmati 8 . . . . . . . . Real Ethnic Biryani 9 . . . . . . . . Apple and Ginger Basmati 10 . . . . . . . Cashew Basmati 13 . . . . . . . Louisiana Style Veggies with Basmati 14 . . . . . . . Basmati with Indian Chickpeas 16 . . . . . . . Full Arabic Basmati with Raisins 19 . . . . . . . Basmati Badin 20 . . . . . . . South Indian Basmati 21 . . . . . . . Casablanca Chicken with Basmati 22 . . . . . . . Mixed Nut Pilaf 25 . . . . . . . Basmati Casserole 26 . . . . . . . Basmati from the Gulf States 27 . . . . . . . Zara’s Basmati 28 . . . . . . . Turkish Basmati 31 . . . . . . . Alternative Biryani 32 . . . . . . . Basmati Nepal 33 . . . . . . . Jamaican Basmati 34 . . . . . . . Basmati Chipotle 37 . . . . . . . Basmati Winters 38 . . . . . . . Zesty Rosemary Basmati 39 . . . . . . . Parsi-Style Basmati 40 . . . . . . . Make Basmati in the Rice Cooker 43 . . . . . . . Button Basmati 44 . . . . . . . October’s Basmati with Currants 45 . . . . . . . Chicken and Mango Basmati Salad 46 . . . . . . . Basmati Lentil Curry 49 . . . . . . . Basmati in Farsi Style 50 . . . . . . . Crusted Potato Basmati 51 . . . . . . . Mariam’s Yellow Basmati

54 . . . . . . . Naked Basmati 55 . . . . . . . American Biryani 57 . . . . . . . Mango Curry on a Basmati Beach 58 . . . . . . . Whole Spiced Basmati 61 . . . . . . . Persian Basmati with Pine Nuts 62 . . . . . . . Basmati Chakwal 63 . . . . . . . Roasted Red Basmati 64 . . . . . . . Basmati Dinner: (Veggies and Tofu) 67 . . . . . . . Roasted Seafood Basmati 68 . . . . . . . Basil and Ginger Basmati 69 . . . . . . . Golden Basmati 70 . . . . . . . All-American Pilaf 73 . . . . . . . Fried Fish with Honey Garlic Basmati 74 . . . . . . . Kebabs with Basmati 75 . . . . . . . Simply Basmati 76 . . . . . . . Basmati in College 77 . . . . . . . Basmati Mahkani: Buttered Chicken

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Stovetop

Basmati

Prep Time: 5 mins Total Time: 30 mins Servings per Recipe: 4 Calories 126.8 Fat 2.0g Cholesterol 0.0mg Sodium 294.9mg Carbohydrates 24.7g Protein 2.5g

Ingredients

1 tsp vegetable oil 2/3 C. white basmati rice 1 lime, juice of 1 C. water

1/2 tsp salt 2 tsp cilantro, chopped

Directions 1. In a 2-quart heavy pan, heat the oil over low heat and cook the rice and lime juice for about 1 minute, stirring continuously. 2. Stir in the water and salt and bring to a boil. 3. Reduce the heat to low and simmer, covered for about 25 minutes. 4. Remove from the heat and with a fork, fluff the rice. 5. Stir in the cilantro and serve.

Stovetop Basmati

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REAL ETHNIC

Biryani

Prep Time: 15 mins Total Time: 1 hr 10 mins Servings per Recipe: 4 Calories 198.0 Fat 1.4g Cholesterol 3.6mg Sodium 56.4mg Carbohydrates 40.4g Protein 6.5g

Ingredients

2/3 C. long grain rice 5 garlic cloves 1 cinnamon stick 1 bay leaf 1 small yellow onion, chopped 1 tbsp ginger, minced 1 tbsp lemon juice 1/2 tsp ground cumin 1/2 tsp coriander 1/2 tsp turmeric 1/4 tsp ground cinnamon

1/8 tsp ground cloves 1/8 tsp cardamom 1/8 tsp black pepper 1 C. plain low-fat yogurt 3 C. chicken, cooked and cubed 2 C. red cabbage, shredded 1 green apple, cored and cubed but not peeled

Directions 1. Set your oven to 350 degrees F before doing anything else. 2. Prepare the rice as suggested on the package, omitting the salt but adding 2 of the garlic cloves, bay leaf and cinnamon stick. 3. Discard the garlic, bay leaf and cinnamon. 4. Meanwhile, in a food processor, add the onion, remaining garlic, ginger, coriander, cumin, cinnamon, cardamom, cloves, turmeric, pepper and lemon juice and pulse until smooth. 5. Place the paste into a bowl with the yogurt and mix well. 6. Add the chicken and toss to combine. 7. In the bottom of an ungreased casserole dish, place the rice and top with the chicken mixture. 8. Cover the casserole dish and cook in the oven for about 35 minutes. 9. Meanwhile, in a pan of the boiling water, add the cabbage and cook for about 10 minutes. 10. Drain the cabbage completely. 11. Remove from the oven and top the casserole with the cabbage and apple. 12. Enjoy hot. Real Ethnic Biryani

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Apple and Ginger Basmati

Prep Time: 5 mins Total Time: 35 mins Servings per Recipe: 6 Calories 210.5 Fat 1.4g Cholesterol 0.0mg Sodium 200.2mg Carbohydrates 45.5g Protein 3.7g

Ingredients

2 C. apple juice 3/4 C. water 1/2 tsp salt 1 1/2 C. white basmati rice

2 slices ginger, sliced 1 piece cinnamon stick

Directions 1. In a medium pan, add the apple juice, water and salt and bring to a boil. 2. Add the remaining ingredients and stir to combine. 3. Reduce the heat to low and simmer, covered for about 25-30 minutes. 4. Discard the cinnamon stick and ginger and serve.

Apple and Ginger Basmati

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CASHEW

Basmati

Prep Time: 5 mins Total Time: 40 mins Servings per Recipe: 4 Calories 587.1 Fat 27.6g Cholesterol 24.5mg Sodium 1114.0mg Carbohydrates 74.5g Protein 13.6g

Ingredients

2 3/4 C. water 1 1/2 tsp salt 1/2 tsp turmeric 3 tbsp ghee 1/2 tsp yellow asafetida powder 1 onion, chopped 1 1/2 C. basmati rice

1 C. fresh peas 2 C. baby spinach leaves, chopped 1 C. toasted cashews 1/4 C. coriander leaves, chopped extra coriander leaves

Directions 1. 2. 3. 4.

In a small pan, add the water over medium heat and bring to a boil. Stir in the turmeric and salt and reduce the heat to low. Keep the pan, covered tightly. In a large heavy-bottomed pan, melt the ghee over medium heat and sauté the onion and asafetida powder for bout 1-2 minutes. 5. Add the rice and sauté for about 2 minutes. 6. Carefully, add the simmering turmeric water into the pan of the rice and stir in the peas. 7. Increase the heat and bring to a boil. 8. Reduce the heat to very low and simmer, covered tightly for about 15-20 minutes. 9. Remove from the heat and keep aside, covered for about 5 minutes. 10. Add the spinach, coriander leaves and cashews and gently, stir to combine. 11. Serve hot with a garnishing of the remaining herbs.

Cashew Basmati

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Louisiana Style

Veggies with Basmati

Prep Time: 15 mins Total Time: 45 mins Servings per Recipe: 4 Calories 804.6 Fat 9.6g Cholesterol 0.0mg Sodium 393.0mg Carbohydrates 162.4g Protein 19.0g

Ingredients

1 tbsp olive oil 1 onion, diced 2 stalks celery, sliced 1 zucchini, sliced 1 summer squash, sliced 1 C. mushroom, chopped 1/2 C. green pepper, diced 2 garlic cloves, minced 1 (15 oz.) cans diced tomatoes, fire roasted 1 (8 oz.) cans tomato sauce 1 tbsp Worcestershire sauce

1 tsp honey 1/2 tsp chili powder 1/2 tsp celery salt hot sauce 2 tsp cornstarch 4 C. basmati rice, cooked 1/2 C. parsley

Directions 1. In a large pan, heat the oil over medium heat and cook the onion and celery for about 5 minutes. 2. Add the zucchini, bell pepper, mushrooms and garlic and cook for about 5 minutes. 3. Add the tomatoes, tomato sauce, hot sauce, Worcestershire sauce, honey, chili powder and celery salt and bring to a boil. 4. Reduce the heat to low and simmer, covered for about 20 minutes. 5. Add the cornstarch mixture into the sauce, beating continuously. 6. Increase the heat to medium. 7. Cook until mixture becomes slightly thick, stirring continuously. 8. Place the vegetable mixture over the hot rice and serve with a garnishing of the parsley.

Louisiana Style Veggies with Basmati

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BASMATI

with Indian Chickpeas

Prep Time: 10 mins Total Time: 30 mins Servings per Recipe: 4 Calories 575.7 Fat 9.0g Cholesterol 7.6mg Sodium 1055.0mg Carbohydrates 107.8g Protein 17.6g

Ingredients

1 Vidalia onion, chopped 4 garlic cloves, minced 1/4 tsp red chili powder 3/4 tsp cumin 1 1/2 tsp curry powder 1/2 tsp coriander 2 (14 1/2 oz.) cans chickpeas 1/2 lemon, juice of 3 tbsp tomato paste 2 tsp peanut butter salt

1/2 C. cilantro leaf FOR THE RICE 1 1/2 C. basmati rice, rinsed and drained 1 tbsp butter 1/2 tsp salt 3/4 tsp turmeric 3 C. water

Directions 1. For the rice: in a skillet, melt 1 tbsp of the butter over medium heat and toast the rice for about 1-2 minutes. 2. Add 1/2 tsp of the salt and 3/4 tsp of the turmeric and stir to combine. 3. Add 3 C. of the water and bring to a gentle boil. 4. Reduce the heat to low and simmer for about 10-12 minutes. 5. Remove from the heat and keep aside for about 1-2 minutes. 6. With a fork, fluff the rice and keep, covered before serving. 7. For the curry: heat a greased skillet over medium heat and sauté the onion and garlic until softened. 8. Stir in the chili powder and cook for about 1 minute. 9. Add the cumin, coriander and curry powder and cook for about 1 minute. 10. Add the chickpeas and reserved liquid and stir to combine. 11. Add the tomato paste and lemon juice and cook for about 5 minutes. 12. Slowly, add a little water, 1/4 C. at a time and mix well. 13. In a blender, add about 1/3 of the chickpea mixture and pulse for about 20 seconds. Basmati with Indian Chickpeas

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14. Return the pureed chickpeas into the pan and cook for about 5 minutes. 15. Stir in 2 tsp of the peanut butter until melted completely. 16. Stir in 1/2 of the cilantro leaves, salt and pepper and remove from the heat. 17. Place the mixture over the basmati rice and serve with a garnishing of the remaining cilantro leaves.

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FULL ARABIC

Basmati with Raisins

Prep Time: 10 mins Total Time: 45 mins Servings per Recipe: 4 Calories 530.4 Fat 21.5g Cholesterol 30.5mg Sodium 744.8mg Carbohydrates 75.5g Protein 12.9g

Ingredients

4 tbsp butter 1 small onion, chopped 2 tbsp minced garlic 1/2 C. slivered almonds 1 1/2 C. uncooked basmati rice 1/2-3/4 C. raisins 2 tsp turmeric

1/4 tsp cinnamon 1 tsp salt 3 C. low sodium chicken broth salt and pepper

Directions 1. In a skillet, melt the butter over medium heat and sauté the almonds and onions for about 6-7 minutes. 2. In the last 2-3 minutes of the cooking, stir in the garlic. 3. Stir in rice, raisins, cinnamon, turmeric, salt and broth and bring to a boil. 4. Reduce the heat and simmer, covered for about 20-25 minutes. 5. Season with the black pepper and serve.

Full Arabic Basmati with Raisins

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Basmati Badin

Prep Time: 1 hr Total Time: 2 hrs 25 mins Servings per Recipe: 8 Calories 305.7 Fat 8.3g Cholesterol 0.0mg Sodium 898.6mg Carbohydrates 54.8g Protein 4.6g

Ingredients

2 C. basmati rice, rinsed 1 tbsp salt 1/4 C. vegetable oil 1 tbsp granulated sugar 1/2 tsp cinnamon 1/4 tsp ground cardamom

1/4 tsp cumin 1/4 tsp pepper 4 carrots, peeled strips 1 C. golden raisin

Directions 1. Set your oven to 450 degrees F before doing anything else. 2. In a large bowl of the water, soak the rice for about 1 hour. 3. Drain the rice well. 4. In a large pan of the salted boiling water simmer the rice, covered for about 6-8 minutes. 5. Drain the rice, reserving 1 C. of the cooking liquid. 6. Transfer the rice into a large Dutch oven. 7. In a skillet, heat 1 tbsp of the oil over medium-high heat and cook the sugar until dissolved, stirring continuously. 8. Add the reserved cooking liquid and bring to a boil. 9. Slowly pour the sugar mixture over the rice, stirring continuously. 10. Add the cinnamon, cardamom, cumin and pepper and stir to combine. 11. Cook in the oven for about 10 minutes. 12. Now, set the oven to 200 degrees F and cook, covered for about 1 hour. 13. Meanwhile, in a skillet, heat remaining oil over medium-high heat and sauté the carrots and raisins for about 2 minutes. 14. Serve the rice with a topping of the carrot mixture. Basmati Badin

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SOUTH INDIAN

Basmati

Prep Time: 25 mins Total Time: 1 hr 10 mins Servings per Recipe: 6 Calories 219.6 Fat 6.1g Cholesterol 0.0mg Sodium 8.3mg Carbohydrates 37.2g Protein 3.9g

Ingredients

1 1/2 C. basmati rice 2 tbsp vegetable oil 1 cinnamon stick 2 green cardamom pods 2 whole cloves 1 tbsp cumin seed

1 tsp salt 2 1/2 C. water 1 small onion, sliced

Directions 1. In a bowl, soak the rice for about 20 minutes. 2. In a large pan, heat the oil over medium heat and cook the cardamom pods, cinnamon stick, cumin seed and cloves and cook for about 1 minute. 3. Stir in the onion and cook for about 10 minutes. 4. Drain the rice completely. 5. In the pan, stir in the rice and cook until lightly toasted stirring frequently. 6. Stir in the salt and water and bring to a boil. 7. Reduce the heat to low and simmer, covered for about 15 minutes. 8. Remove from the heat and keep aside, covered for about 5 minutes. 9. With a fork, fluff the rice and discard the cinnamon stick, pods and cloves before serving.

South Indian Basmati

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Casablanca

Chicken with Basmati

Prep Time: 10 mins Total Time: 25 mins Servings per Recipe: 4 Calories 443.0 Fat 12.1g Cholesterol 83.7mg Sodium 288.0mg Carbohydrates 50.7g Protein 31.7g

Ingredients

RICE 1 C. basmati rice 2 C. cold water 2 tsp chicken base 1 tbsp shredded orange zest 1/4 tsp salt CHICKEN 4 medium boneless skinless chicken breast halves, pounded thin 2 tbsp butter

1 tbsp olive oil 1/4 C. chopped green onion 2 tsp shredded orange zest 1 C. orange juice 1 tbsp brown sugar 1/4 tsp cinnamon 1/4 tsp cumin 1/8 tsp cayenne pepper 2 tbsp raisins, chopped

Directions 1. In a pan, add the water over high heat and bring to a boil. 2. Add the rice, 1 tbsp of the orange peel, chicken base and 1/4 tsp of the salt and again bring to a boil. 3. Reduce the heat to low and simmer, covered for about 15 minutes. 4. Remove from the heat and keep aside, covered. 5. Season the chicken with the salt and pepper slightly. 6. In a skillet, heat the oil and butter over medium heat and cook the chicken for about 3-5 minutes per side 7. Transfer the chicken onto a plate and cover with a piece of foil to keep warm. 8. In the same pan, add the green onions over low heat and cook for about 1 minute, stirring frequently. 9. Stir in the remaining ingredients and increase the heat to medium-high. 10. Stir in the chicken and cook for about 5 minutes, stirring frequently. 11. Remove from the heat and with a fork, fluff the rice. 12. Transfer the rice onto serving plates and top with the chicken, followed by the sauce. 13. Serve immediately. Casablanca Chicken with Basmati

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MIXED NUT

Pilaf

Prep Time: 30 mins Total Time: 50 mins Servings per Recipe: 4 Calories 411.9 Fat 18.1g Cholesterol 0.0mg Sodium 503.1mg Carbohydrates 53.3g Protein 10.5g

Ingredients

1 1/4 C. basmati rice, rinsed 2 tbsp olive oil 1 onion, minced 2 garlic cloves, minced 1 tsp cumin seed 2 tsp coriander powder 1/2 tsp cardamom 1 bay leaf

2 C. chicken broth 1/2 C. nuts ( pistachios, cashews, slivered almonds) salt and pepper 1 tbsp chopped cilantro

Directions 1. 2. 3. 4. 5. 6. 7. 8. 9.

In a bowl of the fresh cold water, soak the rice for about 30 minutes. Drain the rice well. In a larger skillet, heat the oil and sauté the onion and garlic for about 5 minutes. Stir in the rice, bay leaf, coriander, cumin seeds and cardamom and sauté for about 2 minutes. Stir in the broth, salt and pepper and bring to a boil. Reduce the heat to low and simmer, covered for about 10 minutes. Remove from heat and keep aside, covered for about 5 minutes. Add the nuts and toss to coat well. Serve with a garnishing of the cilantro.

Mixed Nut Pilaf

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Basmati

Casserole

Prep Time: 15 mins Total Time: 1 hr 35 mins Servings per Recipe: 6 Calories 435.8 Fat 21.7g Cholesterol 79.8mg Sodium 773.7mg Carbohydrates 32.3g Protein 26.1g

Ingredients

1 1/2 lb. ground beef 1 medium onion, chopped 1 C. uncooked basmati rice 1 (10 3/4 oz.) cans cream of mushroom soup 1 (10 3/4 oz.) cans chicken and rice soup

2 1/2 C. water 1 tsp creole seasoning salt & ground pepper

Directions 1. Set your oven to 375 degrees F before doing anything else and grease a 3 quart casserole dish. 2. Heat a skillet and cook the beef with the onion until browned. 3. Drain the grease from the skillet. 4. In a bowl, add the remaining ingredients and mix until well combined. 5. Transfer the beef mixture into the prepared casserole dish evenly and top with the rice mixture. 6. Cover the casserole dish and cook in the oven for about 1 hour and 20 minutes, stirring occasionally.

Basmati Casserole

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BASMATI

from the Gulf States

Prep Time: 10 mins Total Time: 30 mins Servings per Recipe: 4 Calories 406.3 Fat 14.5g Cholesterol 30.5mg Sodium 775.9mg Carbohydrates 59.6g Protein 9.8g

Ingredients

1/4 C. butter 1 small onion, chopped 1 tbsp minced garlic 1/2 tsp turmeric 1 1/2 C. basmati rice 2 1/4 C. chicken broth 1 1/2 C. canned mushroom slices, drained salt pepper

Directions 1. In a large bowl of the cold water, soak the rice for about 30 minutes, changing the water once after 15 minutes. 2. In a heavy pan, melt the butter over medium heat and sauté the onion, garlic and turmeric for about 2 minutes. 3. Stir in the rice, mushrooms, salt, pepper and broth and bring to a boil. 4. Reduce the heat to low and simmer, covered tightly for about 18-20 minutes.

Basmati from the Gulf States

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Zara’s

Basmati

Prep Time: 20 mins Total Time: 40 mins Servings per Recipe: 2 Calories 758.2 Fat 19.6g Cholesterol 9.9mg Sodium 503.0mg Carbohydrates 123.9g Protein 21.9g

Ingredients

1 1/2 C. basmati rice, rinsed 1 medium carrot, shredded 1/2 tsp kabsa spice mix ground black pepper salt

2 3/4 C. chicken stock 1/4 C. pine nuts

Directions 1. In a pan of the cold water, soak the rice for at least 15 minutes. 2. Heat a small dry frying pan and toast the pine nuts until browned slightly, stirring continuously. 3. Drain the rice well. 4. In a large pan, add the rice and remaining all ingredients and stir to combine. 5. Cover the pan and bring to a boil. 6. Reduce the heat and simmer, covered for about 13-18 minutes. 7. Uncover and with a fork, fluff the rice. 8. Arrange 3 paper towel pieces around the rim of the pot and cover the pan tightly. 9. Keep aside, covered for about 20 minutes. 10. With a fork, fluff the rice and serve.

Zara’s Basmati

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TURKISH

Basmati

Prep Time: 5 mins Total Time: 25 mins Servings per Recipe: 8 Calories 200.6 Fat 3.4g Cholesterol 3.8mg Sodium 34.9mg Carbohydrates 36.9g Protein 5.7g

Ingredients

2 C. white basmati rice, rinsed and drained 3 1/2 C. reduced-sodium chicken broth 1 (3 inch) cinnamon sticks 4 bay leaves 1 tbsp unsalted butter

Directions 1. In a 4-quart heavy pan, add the rice, broth, bay leaves and cinnamon stick over high heat and bring to a boil. 2. Reduce the heat to low and simmer, covered for about 15 minutes. 3. Remove from heat and keep aside, covered for about 5 minutes. 4. Discard bay leaves, and then stir in butter until melted. 5. Fluff gently with a fork. 6. Cooks' note: 7. Rice can be made 1 day ahead and cooled completely, uncovered, then chilled in an airtight container. Reheat rice, its surface covered with a dampened paper towel, in a colander set over a saucepan of boiling water, covered, 5 to 10 minutes.

Turkish Basmati

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Alternative Biryani

Prep Time: 30 mins Total Time: 1 hr 10 mins Servings per Recipe: 6 Calories 585.5 Fat 29.9g Cholesterol 91.3mg Sodium 269.2mg Carbohydrates 48.6g Protein 29.7g

Ingredients

1 1/2 lb. boneless chicken 1 1/2 C. uncooked basmati rice, soaked 1 tsp cayenne pepper salt 2 tbsp ginger paste 2 tbsp garlic paste 4 tbsp oil 1 tsp cumin seed 6 -8 cloves 6 -8 green cardamoms

2 bay leaves 2 inches cinnamon sticks 2 medium onions, sliced 3 medium tomatoes, chopped 1/2 C. yogurt 3 C. chicken stock cilantro

Directions 1. In a bowl, mix together the chicken, half the ginger, garlic paste, 1/2 tsp of the cayenne and salt. 2. Refrigerate to marinate for about 15-20 minutes. 3. In a pan, heat the oil and add cumin seeds, cloves, green cardamoms, bay leaves and cinnamon sauté until fragrant. 4. Stir in the onions and sauté until lightly browned. 5. Add the remaining ginger paste, garlic paste and cayenne and sauté for about 2 minutes. 6. Add the tomatoes, yogurt and salt and sauté for about 2 minutes. 7. Stir in the rice, marinated chicken pieces, cilantro and chicken stock and bring it to a boil. 8. Reduce the heat and simmer, covered until desired doneness. 9. Serve hot.

Alternative Biryani

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BASMATI

Nepal

Prep Time: 30 mins Total Time: 1 hr Servings per Recipe: 6 Calories 358.0 Fat 14.8g Cholesterol 0.0mg Sodium 515.5mg Carbohydrates 51.5g Protein 7.1g

Ingredients

1 1/2 C. uncooked basmati rice, rinsed 2 tbsp vegetable oil 1 medium onion, peeled and chopped 2 cinnamon sticks 2 whole cloves 1 bay leaf

4 oz. cashews 2 oz. sultanas 1 tsp salt

Directions 1. 2. 3. 4.

In a large bowl of the water, soak the rice for about 30 minutes. Drain the rice well. In a skillet, heat the oil over medium-low heat and cook the onion until tender. Add the remaining ingredients except the salt over medium heat and stir fry for about 2 minutes. 5. Add 2 C. of the water to the pan with salt and bring to a boil. 6. Reduce the heat to low and simmer, covered for about 20 minutes. 7. Discard the bay leaf, cinnamon sticks and cloves and serve.

Basmati Nepal

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Jamaican

Basmati

Prep Time: 10 mins Total Time: 45 mins Servings per Recipe: 8 Calories 487.4 Fat 19.5g Cholesterol 15.2mg Sodium 566.6mg Carbohydrates 74.2g Protein 6.0g

Ingredients

2 C. basmati rice, rinsed and drained 2 C. water 1 (14 oz.) cans coconut milk 1 1/2 tsp salt 1/4 C. butter 1/2 C. diced sweet onion

1/2 C. golden raisin 1/2 C. chopped cashews salt & ground black pepper

Directions 1. In a large pan, add the rice, coconut milk, 2 C. of the water and salt over high heat and bring to a boil. 2. Reduce the heat to low and simmer, covered for about 25-30 minutes. 3. Meanwhile, in a large nonstick skillet, melt the butter and cook the raisins, cashews and onion for about 3 minutes, stirring occasionally. 4. With a fork, fluff the rice. 5. Add the onion mixture, salt and pepper into the pan of the rice and with a fork, mix well. 6. Serve immediately.

Jamaican Basmati

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BASMATI

Chipotle

Prep Time: 5 mins Total Time: 30 mins Servings per Recipe: 2 Calories 258.3 Fat 4.1g Cholesterol 0.0mg Sodium 590.0mg Carbohydrates 51.2g Protein 5.1g

Ingredients

1 tsp vegetable oil 2/3 C. white basmati rice 1 C. water 1/2 tsp salt 1 lime 2 tsp cilantro

Directions 1. In a heavy pan, heat the oil over low heat and stir fry the rice and lime juice for about 1 minute. 2. Add the water and salt and bring to a boil. 3. Reduce the heat to low and simmer, covered for about 25 minutes. 4. With a fork, fluff the rice and serve with a garnishing of the cilantro.

Basmati Chipotle

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Basmati

Prep Time: 10 mins

Winters

Total Time: 25 mins Servings per Recipe: 1 Calories 319.3 Fat 6.1g Cholesterol 10.1mg Sodium 1178.1mg Carbohydrates 61.4g Protein 6.3g

Ingredients

1 tbsp unsalted butter 1 tsp whole cumin seed 1 tsp mustard seeds 1 C. basmati rice 3/4 lb. butternut squash, peeled, cubed

2 C. water 2 tsp kosher salt

Directions 1. In a medium pan, melt the butter over high heat and cook the cumin seeds and mustard seeds until mustard seeds begin to pop, stirring continuously. 2. Add the rice and squash and stir to combine. 3. Stir in the water and salt and bring to a boil. 4. Reduce the heat to low and simmer, covered for about 5. 15 minutes. 6. Remove from the heat and keep aside, covered for about 5 minutes. 7. With a fork, fluff the rice and serve.

Basmati Winters

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ZESTY

Rosemary Basmati

Prep Time: 10 mins Total Time: 30 mins Servings per Recipe: 3 Calories 438.6 Fat 20.9g Cholesterol 14.3mg Sodium 234.3mg Carbohydrates 53.9g Protein 8.7g

Ingredients

1 C. basmati rice 1 3/4 C. chicken stock 2 -3 garlic cloves, minced 1 tsp curry powder 3 tbsp extra virgin olive oil 1 lemon, zest of 2 tbsp chopped parsley

1 tbsp minced rosemary 1 tbsp butter salt and pepper extra virgin olive oil

Directions 1. In a 3-quart pan, heat the oil over medium-high heat and cook the garlic for about 2 minutes, stirring frequently. 2. Stir in the rice and cook until lightly toasted. 3. Stir in the chicken stock and curry powder and bring to a boil. 4. Reduce the heat to low and simmer, covered for about 15 minutes. 5. Stir in the butter, parsley and rosemary and simmer, covered for about 5 minutes. 6. Stir in the lemon zest, extra oil, salt and pepper and serve.

Zesty Rosemary Basmati

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Parsi-Style Basmati

Prep Time: 5 mins Total Time: 30 mins Servings per Recipe: 6 Calories 233.5 Fat 1.8g Cholesterol 0.0mg Sodium 8.1mg Carbohydrates 48.7g Protein 5.0g

Ingredients

2 C. brown basmati rice 4 C. water 1/2 tsp cumin seed 3/4 tsp turmeric 5 -6 whole cloves

1/3 C. chopped onions 1/2 tsp salt

Directions 1. In a large pan, add all the ingredients except the salt and bring to a boil. 2. Reduce the heat to low and simmer, covered for about 15-20 minutes. 3. Remove from the heat and keep aside, covered for about 7-10 minutes before serving.

Parsi-Style Basmati

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HOW TO MAKE

Basmati in the Rice Cooker

Prep Time: 1 mins Total Time: 1 hr 1 mins Servings per Recipe: 3 Calories 228.1 Fat 1.8g Cholesterol 0.0mg Sodium 201.6mg Carbohydrates 47.6g Protein 4.9g

Ingredients

1 C. basmati rice, rinsed and drained 1 1/2 C. water 1/4 tsp salt 1 cinnamon stick 3 green cardamom pods

Directions 1. 2. 3. 4.

In the bowl of the rice cooker, place all the ingredients and swirl to combine. Set the rice cooker for the regular white rice cycle. When the rice cooker switches to 'keep warm', set a timer for about 15 minutes. With the plastic paddle, fluff rice and serve.

How to Make Basmati in the Rice Cooker

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Button

Basmati

Prep Time: 5 mins Total Time: 17 mins Servings per Recipe: 4 Calories 509.9 Fat 18.9g Cholesterol 30.6mg Sodium 390.0mg Carbohydrates 76.5g Protein 10.1g

Ingredients

2 C. basmati rice, washed and drained 2 tbsp desiccated unsweetened coconut 3 1/2 C. water 1 chicken stock cube 1 tsp cumin seed 1 oz. butter

1 lemon, rind of, grated 6 oz. button mushrooms, quartered 1 zucchini, cut into matchsticks 1 oz. butter

Directions 1. In a medium pan, melt 1 oz. of the butter and fry the rice and cumin seeds until the rice becomes translucent. 2. Stir in the coconut, stock cube, lemon rind and water and bring to a boil. 3. Reduce the heat to low and simmer, covered for about 12 minutes. 4. Remove from the heat and keep aside, covered until using. 5. Meanwhile, in a frying pan, melt the remaining butter and fry the mushrooms and zucchini until just soft. 6. Add the mushroom mixture into the rice and stir to combine. 7. Serve hot.

Button Basmati

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OCTOBER’S

Basmati with Currants

Prep Time: 10 mins Total Time: 40 mins Servings per Recipe: 4 Calories 252.8 Fat 6.5g Cholesterol 0.0mg Sodium 1171.4mg Carbohydrates 44.0g Protein 5.5g

Ingredients

2 tsp olive oil 1 C. white basmati rice 1 medium onion, chopped 2 C. water 2 tsp salt 1/4 C. sliced apricot

2 tbsp chopped currants 1/4 C. sliced almonds, toasted 2 tbsp chopped cilantro leaves

Directions 1. 2. 3. 4. 5.

In a medium pan, heat the oil and stir fry the rice for about 2 minutes. Add the water and salt and stir to combine. Reduce the heat to low and simmer, covered for about 20 minutes Remove from the heat and keep aside, covered for about 5 minutes. Add the remaining ingredients and gently, stir to combine.

October’s Basmati with Currants

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Chicken and Mango Basmati Salad

Prep Time: 10 mins Total Time: 35 mins Servings per Recipe: 6 Calories 270.3 Fat 10.6g Cholesterol 42.5mg Sodium 46.9mg Carbohydrates 26.1g Protein 17.4g

Ingredients

1 C. basmati rice 1 3/4 C. water 3/4 C. mango chutney 12 oz. cooked chicken, chopped

1/2 C. dried cranberries 1/2 C. pecan halves, toasted and chopped 3/4 tsp ground black pepper

Directions 1. In a medium pan, add the rice and 1 3/4 C. of the water and bring to a boil. 2. Reduce the heat and simmer, covered for about 20 minutes. 3. With a fork, fluff the rice. 4. Meanwhile, in a small pan add the chutney and remaining 2 tbsp of the water over low heat and cook for about 1 minute, stirring continuously. 5. In a large bowl, add the rice, chicken, melted chutney, cranberries, pecans and pepper and toss to coat well. 6. Serve immediately.

Chicken and Mango Basmati Salad

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BASMATI

Lentil Curry

Prep Time: 30 mins Total Time: 1 hr 15 mins Servings per Recipe: 6 Calories 310.2 Fat 13.0g Cholesterol 0.0mg Sodium 595.9mg Carbohydrates 42.1g Protein 8.5g

Ingredients

1 medium eggplant 1 1/2 C. lentils 1 C. white basmati rice 2 tbsp olive oil 1/2 tsp turmeric 1/2 tsp salt 1 1/2 tsp cumin seeds 2 C. water 3 tbsp olive oil

1 tsp mustard seeds 1/4 C. chopped onion 1 tsp minced garlic 1 tsp salt 1 1/2 tbsp curry powder 1/2 C. Baby Spinach 1/4 C. tomato puree 1/4 tsp cayenne powder

Directions

1. Set your oven to 400 degrees F before doing anything else can arrange a rack in the middle of oven. 2. With a fork, poke the eggplant a couple of times. 3. Arrange the eggplant in a small casserole dish. 4. Cook in the oven for about 30 minutes. 5. Remove from the oven and rinse the eggplant under cool running water. 6. Peel the eggplant and scrape out the seeds. 7. In a skillet, heat 2 tbsp of the olive oil and cook the rice, cumin, turmeric and salt for about 5 minutes 8. Add 2 C. of the water and bring to a boil. 9. Reduce the heat to low and simmer, covered for about 20 minutes. 10. In a pan, add the lentils and about 2-inch of the water and bring to a boil. 11. Reduce the heat to low and simmer, covered for about 30 minutes. 12. Drain the lentils, reserving 2 tbsp of the cooking liquid. 13. In a small skillet, heat 3 tbsp of the olive oil and sauté the onion, garlic, mustard seeds and cayenne until onion is tender. 14. Add the salt and the curry seasoning and stir to combine. 15. Stir in the spinach and cook until wilted. 16. In a food processor, add the eggplant, lentils, spinach mixture and tomato puree and pulse until smooth. 17. Pour curry over the rice and serve. Basmati Lentil Curry

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Basmati

Prep Time: 5 mins

in Farsi Style

Total Time: 50 mins Servings per Recipe: 12 Calories 235.1 Fat 8.5g Cholesterol 10.1mg Sodium 1781.1mg Carbohydrates 35.7g Protein 3.7g

Ingredients

water 3 -4 tbsp salt 3 -4 C. basmati rice, rinsed 1 pinch saffron

4 tbsp butter 3 -4 tbsp oil

Directions 1. In a large, heavy bottomed pan of the boiling water, add 3-4 tbsp of the salt and rice and boil for about 5 minutes. 2. In a colander, drain the rice. 3. In a small microwave-safe bowl, add the butter with a pinch of the saffron and microwave until melted. 4. In a bowl, add the cooked rice and butter mixture and mix well. 5. In the same pan, heat the oil over medium-high heat 6. and stir in the rice. 7. Cover the top of the pan with about 3 layers of paper towels and then arrange the lid tightly. 8. Cook for about 8 minutes. 9. Reduce the heat to the lowest temperature and steam for about 35 minutes. 10. Serve hot.

Basmati in Farsi Style

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CRUSTED

Potato Basmati

Prep Time: 15 mins Total Time: 1 hr 5 mins Servings per Recipe: 2 Calories 693.9 Fat 32.8g Cholesterol 81.2mg Sodium 289.5mg Carbohydrates 91.3g Protein 10.2g

Ingredients

1/3 C. plus 2 tbsp butter 3/4 C. white basmati rice, rinsed 4 C. water sea salt

2 medium potatoes, peeled and sliced 1 garlic clove, minced

Directions 1. 2. 3. 4. 5. 6. 7. 8.

In a bowl of the water, soak the rice for about 10-30 minutes. In a pan, melt 2 tbsp of the butter over medium heat and cook the rice for about 1 minute. In another large pan, add the water and bring to a boil. Add the rice and sea salt and again, bring to a boil. Boil for about 8 minutes. Drain the rice well. In a skillet, melt 1/4 C. of the butter and stir in the sliced potatoes and sea salt. In the bottom of a heavy-bottomed pan, arrange the potato slices, overlapping in 2 layers and sprinkle with the garlic. 9. Top with the half of the cooked rice, followed by the potatoes, garlic and remaining melted butter. 10. Cover the pan tightly and cook over medium-low heat for about 40 minutes. 11. Serve hot.

Crusted Potato Basmati

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Mariam’s

Yellow Basmati

Prep Time: 5 mins Total Time: 20 mins Servings per Recipe: 10 Calories 205.3 Fat 1.6g Cholesterol 0.0mg Sodium 355.0mg Carbohydrates 42.8g Protein 4.4g

Ingredients

5 C. water 1 1/2 tsp salt 1/8 tsp saffron thread

6 whole cloves 3 C. white basmati rice

Directions 1. In a large pan, add the water, saffron, cloves and salt and bring to a boil. 2. Add the rice and stir to combine. 3. Reduce the heat to low and simmer, covered for about 4. 15 minutes. 5. Remove from the heat and keep aside covered for about 5 minutes. 6. Discard the cloves and serve.

Mariam’s Yellow Basmati

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53

NAKED

Basmati

Prep Time: 5 mins Total Time: 25 mins Servings per Recipe: 6 Calories 230.3 Fat 1.9g Cholesterol 0.0mg Sodium 201.7mg Carbohydrates 47.9g Protein 5.0g

Ingredients

2 C. basmati rice, rinsed and drained 1 tsp cumin seed 1 tsp ground coriander 1/2 tsp salt 3 3/4 C. water

GARNISH snipped chives ground black pepper

Directions 1. In a 1-1/2-quart microwave safe dish, add the rice and water and microwave, uncovered on high for about 10 minutes. 2. Stir in the cumin seeds, coriander and salt and microwave, uncovered on high for about 6-8 minutes. 3. With a fork, fluff the rice and serve with a garnishing of the chives and pepper.

Naked Basmati

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American Biryani

Prep Time: 15 mins Total Time: 1 hr 15 mins Servings per Recipe: 6 Calories 506.4 Fat 21.0g Cholesterol 50.7mg Sodium 281.8mg Carbohydrates 54.6g Protein 26.4g

Ingredients

5 tbsp vegetable oil 3 large onions, sliced 50 g shelled whole cashew nuts 25 g raisins 25 g curry paste 400 g cooked turkey, cubed 700 g chopped tomatoes

250 g basmati rice, rinsed and drained 2 green cardamoms, crushed 1 cinnamon stick, broken 6 black peppercorns 3 cloves 1 pinch saffron 1 tsp rose water

Directions 1. In a pot, add 2 tbsp of the oil and cook until heated through. 2. Add 1/3 of the onions and sauté for about 4 minutes. 3. Add the cashews and sauté for about 2 minutes. 4. With a slotted spoon, transfer the cashew mixture into a bowl with the raisins and mix well. 5. In the same skillet, add 1 tbsp of the oil and cook until heated through. 6. Add the remaining onions and curry paste and cook, covered for about 9-10 minutes. 7. Add the turkey and stir fry for about 3 minutes. 8. Stir in the tomatoes and cook, covered for about 12-15 minutes. 9. In another pan, add the remaining oil over medium heat and cook until heated through. 10. Add the cardamoms, cinnamon stick, peppercorns and cloves and sauté for about 15-20 seconds. 11. Add the rice and sauté for about 3-4 minutes. 12. Add 600 ml of the boiling water, salt and pepper and cook until boiling. 13. Cook, covered for about 10-12 minutes. 14. In a bowl, add 1 tbsp of the hot water, rose water and saffron and stir to combine well. 15. Remove the pan of the turkey from the heat and season with the salt and pepper. 16. Place 1/3 of the cashew mixture over the turkey, followed by half of the rice, half of the American Biryani

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remaining onions and some of the saffron mixture. 17. Repeat with the remaining rice, onions and saffron mixture. 18. With a lid, cover the pan tightly and place over a gentle heat. 19. Cook for about 10 minutes. 20. Enjoy hot.

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Tropical Mango

Curry on a Basmati Beach

Prep Time: 5 mins Total Time: 15 mins Servings per Recipe: 3 Calories 202.7 Fat 8.8g Cholesterol 10.1mg Sodium 41.5mg Carbohydrates 30.6g Protein 2.0g

Ingredients

1 tbsp peanut oil 1 tbsp butter 1 1/2 C. yams, peeled and cubes 1/2 C. sliced yellow onion 1 tsp curry powder 1/2 tbsp grated ginger 1/2 tsp ground coriander

1/4 tsp ground red pepper 1 C. diced mangoes salt chopped cilantro leaf basmati rice, cooked

Directions 1. In a large pan, heat the peanut oil and butter over medium heat and cook the yams for about 10-12 minutes. 2. Add the onions and cook until softened. 3. Add the mango, curry powder, ginger, coriander and red pepper and salt and stir to combine well. 4. Cook until heated completely. 5. Divide the rice onto serving plates and top with the mango mixture. 6. Serve with a garnishing of the cilantro leaves.

Tropical Mango Curry on a Basmati Beach

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WHOLE SPICED

Basmati

Prep Time: 5 mins Total Time: 25 mins Servings per Recipe: 6 Calories 114.7 Fat 0.9g Cholesterol 0.0mg Sodium 101.7mg Carbohydrates 23.8g Protein 2.4g

Ingredients

2 C. water 1 C. basmati rice 1 whole cinnamon stick 4 whole cloves

1/2 tsp cumin 1/4 tsp salt

Directions 1. 2. 3. 4.

In a pan, add the water and bring to a boil. Add the rice, cinnamon, cloves and cumin and stir to combine. Reduce the heat to low and simmer, covered for about 10- 15 minutes. Remove from heat and with a fork, fluff the rice before serving.

Whole Spiced Basmati

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Persian

Basmati with Pine Nuts

Prep Time: 15 mins Total Time: 50 mins Servings per Recipe: 6 Calories 521.2 Fat 20.2g Cholesterol 16.3mg Sodium 22.3mg Carbohydrates 80.8g Protein 7.7g

Ingredients

3 tbsp ghee 1/2 C. onion, minced 1 tsp ginger, minced 1/2 tsp garlic, minced 3 whole cloves 3 cardamom pods one 2-inch cinnamon stick 2 C. basmati rice, rinsed and drained

1 tsp ground turmeric 2 1/2 C. water 1/2 C. coconut milk 1/2 C. golden raisin 1/2 C. dried apricot, diced 1/2 C. toasted pine nuts coarse salt

Directions 1. In a heavy-bottomed medium pan, melt the ghee over medium heat and sauté the onion, garlic, ginger, cloves, cardamom pods and cinnamon stick for about 5 minutes. 2. Stir in the rice and turmeric and sauté for about 3 minutes. 3. Increase the heat and stir in the water, coconut milk and salt. 4. Bring to a boil. 5. Reduce the heat to low and simmer, covered for about 10 minutes. 6. Stir in the raisins and apricots and simmer, covered for about 10 minutes. 7. Remove from the heat and keep aside, covered for 5 minutes. 8. Discard the whole spices and stir in the pine nuts. 9. Serve hot.

Persian Basmati with Pine Nuts

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BASMATI

Chakwal

Prep Time: 10 mins Total Time: 25 mins Servings per Recipe: 4 Calories 320.7 Fat 8.8g Cholesterol 0.0mg Sodium 153.8mg Carbohydrates 54.5g Protein 5.7g

Ingredients

1 1/2 C. basmati rice, rinsed and drained 1 3/4 C. water 1/2 C. basil leaf 2 tbsp olive oil 2 tbsp lemon juice 1 garlic clove, halved

1/4 tsp salt 1/4 tsp black pepper

Directions 1. 2. 3. 4.

In a pan, the rice and water and bring to boil. Reduce the heat to low and simmer, covered for about 10-15 minutes. Remove from the heat and keep aside, covered for about 5 minutes. Meanwhile, in a food processor, add the basil, garlic, oil, lemon juice, salt and pepper and pulse until a rough puree is formed. 5. Add the basil mixture into the rice and stir to combine.

Basmati Chakwal

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Roasted Red Basmati

Prep Time: 25 mins Total Time: 25 mins Servings per Recipe: 4 Calories 404.7 Fat 12.8g Cholesterol 7.6mg Sodium 1656.4mg Carbohydrates 62.9g Protein 10.3g

Ingredients

1 medium zucchini, cubes 2 tbsp olive oil 2 tsp salt 1/2 tsp ground black pepper 1 tbsp unsalted butter 1 medium white onion, chopped 1 1/2 C. basmati rice, rinsed and drained 2 1/2 C. chicken broth

2 red bell peppers, roasted, peeled and diced 1/2 C. chopped flat-leaf parsley 4 -5 basil leaves, strips

Directions 1. Set your oven to 400 degrees F before doing anything else. 2. In a baking sheet, mix together the zucchini, 1 tbsp of the oil, salt and pepper. 3. Cook in the oven for about 15 minutes, stirring occasionally. 4. Remove from the heat and keep aside at room temperature to cool. 5. In a medium pan, heat and remaining 1 tbsp of the oil and butter over medium-low heat and cook the onion for about 5 minutes. 6. Add the rice and cook for about 2 minutes, stirring occasionally. 7. Stir in the broth, 2 tsp salt and 1/2 tsp pepper and bring to a gentle boil over mediumhigh heat. 8. Reduce the heat to low and simmer, covered for about 15-20 minutes. 9. Remove from the heat and stir in the roasted peppers, roasted zucchini, parsley, and basil. 10. Serve warm.

Roasted Red Basmati

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VEGETARIAN

Basmati Dinner

Prep Time: 5 mins Total Time: 15 mins

(Mixed Veggies and Tofu)

Servings per Recipe: 2 Calories 744.1 Fat 20.8g Cholesterol 0.2mg Sodium 367.6mg Carbohydrates 119.2g Protein 26.3g

Ingredients

200 g firm tofu, squeezed and crumbled 200 g broccoli, cut into florets 2 carrots, cut into diagonal slices 3 onions, sliced 1 sweet pepper, sliced 200 g sliced mushrooms 2 tbsp olive oil 1/2 pint dried rice, rinsed

1 pint cold water 1 tsp five-spice seasoning 2 tsp turmeric 1/2 tsp chili 1/2 tbsp soy sauce 1 tsp garlic powder

Directions 1. 2. 3. 4. 5. 6. 7. 8.

In a heavy bottomed pan, heat 1 tbsp of the oil and stir fry the rice for about 1 minute. Add 1 pint of the water and bring to a boil. Reduce the heat to low and simmer, covered for about 10 minutes. Meanwhile, in a frying pan, heat the remaining oil and cook the onions slightly. Stir in the tofu and spices and cook until tofu is golden, stirring continuously. Stir in the vegetables and cook until cooked through. Add the tofu mixture into the pan of the rice and stir to combine. Stir in the soy sauce and serve.

Vegetarian Basmati Dinner: (Mixed Veggies and Tofu)

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Roasted

Seafood Basmati

Prep Time: 30 mins Total Time: 1 hr Servings per Recipe: 6 Calories 405.7 Fat 18.6g Cholesterol 54.7mg Sodium 865.8mg Carbohydrates 33.8g Protein 25.0g

Ingredients

1 (12 oz.) bag Baby Spinach 3 C. cooked basmati rice 1 tsp salt 1 tsp black pepper 3 green onions, chopped 1 tsp unsalted butter 2 tbsp extra virgin olive oil 1 C. fat free sour cream

1/2 C. light mayonnaise 1/4 C. Egg Beaters egg substitute 1/2 C. grated Parmesan cheese 2 tbsp Dijon mustard 1 lb. salmon fillet nonstick cooking spray

Directions 1. Set your oven to 350 degrees F before doing anything else and grease a large baking dish with cooking spray. 2. In a large skillet, heat the oil and butter over medium heat and sauté the onion and garlic until tender. 3. Stir in the spinach and cook until spinach is wilted. 4. In a large bowl, add the mayo, sour cream, mustard, 1/4 C. of the Parmesan cheese, salt and pepper and mix until well combined. 5. In a small bowl, reserve 1/2 C. of the sour cream mixture. 6. In the bowl of the remaining sour cream mixture, add the rice, spinach mixture and egg beaters and mix until well combined. 7. Place he mixture into the prepared baking dish wand top with the salmon, followed by the reserved sour cream mixture and remaining cheese. 8. Cook in the oven for about 25-30 minutes.

Roasted Seafood Basmati

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BASIL AND GINGER

Basmati

Prep Time: 15 mins Total Time: 45 mins Servings per Recipe: 4 Calories 197.6 Fat 3.7g Cholesterol 0.0mg Sodium 280.0mg Carbohydrates 36.6g Protein 4.2g

Ingredients

1 C. basmati rice, rinsed and drained 2 tsp canola oil 2 tsp minced peeled ginger 2 garlic cloves, minced 2 1/4 C. fat-free chicken broth

1 tbsp chopped basil 2 tsp chopped mint 1/4 tsp black pepper

Directions 1. Set your oven to 350 degrees F before doing anything else. 2. In a large pan, heat the oil over medium-high heat and sauté the garlic and ginger for about 30 seconds. 3. Stir in the rice and cook for about 1 minute, stirring continuously. 4. Stir in the remaining ingredients and bring to a boil. 5. Cover the pan and cook in the oven for about 25 minutes, stirring once. 6. Remove from the oven and with a fork, fluff the rice. 7. Serve hot.

Basil and Ginger Basmati

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Golden

Prep Time: 10 mins

Basmati

Total Time: 30 mins Servings per Recipe: 4 Calories 292.9 Fat 4.4g Cholesterol 7.6mg Sodium 610.0mg Carbohydrates 60.8g Protein 4.9g

Ingredients

1 tbsp butter, unsalted 1 medium onion, diced 1/2 tsp ground cloves 1 tsp cinnamon 1 C. uncooked basmati rice, rinsed

3/4 C. golden raisin 1 tsp salt 1/4 tsp pepper

Directions 1. In a medium pan, melt the butter and sauté the onion, cinnamon and cloves until the onion is tender. 2. Add the rice and stir to combine. 3. Add the raisins, salt, pepper and 2 C. of the water. 4. Increase the heat and bring to a boil. 5. Reduce heat and simmer, covered for about 10-15 minutes. 6. Remove from the heat and keep aside, covered for about 5 minutes. 7. Serve hot.

Golden Basmati

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ALL-AMERICAN

Pilaf

Prep Time: 5 mins Total Time: 48 mins Servings per Recipe: 3 Calories 285.9 Fat 2.2g Cholesterol 0.0mg Sodium 398.7mg Carbohydrates 60.0g Protein 7.4g

Ingredients

1 C. white basmati rice, rinsed and drained 1 1/2 C. water 1/2 tsp salt 2 tbsp Parsley, chopped 1 tsp paprika

1/2 C. red onion, chopped 1/2 C. English pea 1/2 C. corn kernel

Directions 1. 2. 3. 4.

Grease the rice cooker with non-stick spray. In the rice bowl, mix together all the ingredients. Cover the rice cooker and set to regular cycle. When the rice cooker switches to the Keep Warm cycle, then let the rice steam for about 10 minutes. 5. With a plastic rice paddle, fluff the rice and serve hot.

All-American Pilaf

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72

Fried Fish

with Honey Garlic Basmati

Prep Time: 30 mins Total Time: 40 mins Servings per Recipe: 2 Calories 915.9 Fat 61.6g Cholesterol 15.2mg Sodium 2068.0mg Carbohydrates 83.4g Protein 9.6g

Ingredients

Dressing 1 tbsp chopped cilantro 1 tbsp chopped green onion 1 tbsp grated ginger 1 tbsp sliced shallot 1 1/2 tsp chopped garlic 1/2 tsp black sesame seeds 1/2 tsp white sesame seeds 1 tbsp red chili paste 2 tbsp honey 1/4 C. rice vinegar 1/4 C. soy sauce 1/2 C. canola oil

Fish 1/4 C. all-purpose flour 1/4 C. cornstarch salt ground black pepper 2 butterflied skin-on rainbow trout vegetable oil 1 1/2 C. cooked basmati rice 1 tsp chopped basil 1/4 tsp chopped thyme 1/4 tsp chopped oregano 1 tbsp butter cilantro stem

Directions 1. For the vinaigrette: in a bowl, add the shallots, green onions, garlic, ginger, cilantro, sesame seeds, honey, chile paste, vinegar, oil and soy sauce and beat until well combined. 2. For the trout and rice: in a shallow bowl, mix together the cornstarch, flour, 1 1/2 tsp of the salt and 1 tsp of the black pepper. 3. Coat the trout fillets with the flour mixture evenly. 4. In a large skillet, heat about 1/8-inch of the oil over medium-high heat. 5. Place the trout, skin side down and fry about 2 minutes per side. 6. Meanwhile, in another skillet, mix together the butter, rice, fresh herbs, salt and pepper and cook for about 5 minutes, stirring frequently. 7. place the rice mixture in the center of 2 serving plates and top with the trout. 8. Drizzle the vinaigrette around the rice and serve immediately with a garnishing of the cilantro sprigs. Fried Fish with Honey Garlic Basmati

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KEBABS

with Basmati

Prep Time: 10 mins Total Time: 50 mins Servings per Recipe: 4 Calories 400.3 Fat 9.7g Cholesterol 85.0mg Sodium 524.7mg Carbohydrates 40.5g Protein 36.0g

Ingredients

1 C. brown basmati rice 1 1/4 lb. boneless sirloin steaks 1 red onion, quartered sliced 1 yellow squash, sliced 4 baby patty pan squash, halved 2 tsp canola oil

2 1/2 tsp curry powder 3/4 tsp salt 1/4 C. packed cilantro leaves

Directions 1. Cook the rice according to package's instructions. 2. Set the broiler of your oven and arrange oven rack about 5-inch from the heating element. Grease a broiler rack with the nonstick spray. 3. In a large bowl, add all the remaining ingredients except the cilantro and mix until well combined. 4. Thread the beef, onion and squash alternately onto 8 (12-inch) metal skewers. 5. Arrange the skewers on the prepared broiler rack and cook under broiler for about 10 minutes, flipping occasionally. 6. Serve the beef kebabs alongside the rice with a garnishing of the cilantro.

Kebabs with Basmati

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Simply

Basmati

Prep Time: 5 mins Total Time: 40 mins Servings per Recipe: 4 Calories 197.2 Fat 4.2g Cholesterol 7.6mg Sodium 26.8mg Carbohydrates 35.8g Protein 3.7g

Ingredients

1 3/4 C. water 1 C. basmati rice 1 tbsp butter

1/8 C. Parsley, chopped salt pepper

Directions 1. In a pan, mix together all the ingredients over high heat and bring to a boil. 2. Stir the mixture and immediately, cover the pan. 3. Reduce the heat to low and simmer, covered for about 12-15 minutes. 4. Remove from the heat and with a fork, fluff the rice. 5. Serve immediately.

Simply Basmati

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BASMATI

in College

Prep Time: 15 mins Total Time: 50 mins Servings per Recipe: 4 Calories 288.1 Fat 2.4g Cholesterol 0.0mg Sodium 43.5mg Carbohydrates 58.8g Protein 7.5g

Ingredients

1 1/2 C. basmati rice 1 tbsp cumin seed 1 C. frozen peas, defrosted lemon juice

Directions 1. In a medium pan, add 2 C. of the water and bring to a boil. 2. Add the rice and stir to combine. 3. Reduce the heat to low and simmer, covered for about 20-30 minutes. (You can add 1/4 C. water if rice becomes dry). 4. Heat a heavy skillet over medium heat and toast the cumin seeds for about 2 minutes, stirring occasionally 5. Add the peas and toasted cumin in the pan with the two rices and stir to combine. 6. Stir in the lemon juice and serve.

Basmati in College

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Basmati

and Mahkani

Prep Time: 15 mins Total Time: 40 mins

(Buttered Chicken)

Servings per Recipe: 4 Calories 982.1 Fat 36.6g Cholesterol 259.8mg Sodium 286.7mg Carbohydrates 99.2g Protein 62.5g

Ingredients

1 (450 g) packet basmati rice 1 tbsp butter 1 1/2 tbsp canola oil 1 kg chicken thigh fillet, chopped 1 onion, chopped 1 tbsp grated ginger 2 garlic cloves, crushed 2 tsp ground cumin 1 tsp ground cardamom 1 tsp coriander powder

1 tsp garam masala 1/4 tsp chili powder 1 1/4 C. tomatoes, puree 3 tsp corn flour 1/2 C. thickened cream 1/2 C. Greek style natural yogurt 50 g baby spinach leaves salt 1/4 C. toasted sliced almonds

Directions 1. In a large heavy bottomed pan, heat 1 tbsp of the oil and butter and cook the chicken in batches until browned completely. 2. Transfer the chicken into a bowl. 3. In the same skillet, heat the remaining oil and cook the onion and cook for about 5 minutes, stirring occasionally. 4. Add the garlic, ginger and spices and cook for about 30 seconds, stirring continuously. 5. Add the cooked chicken and tomato puree and simmer for about 10 minutes, stirring occasionally. 6. In a small bowl, mix together the corn flour and 1 tbsp of the cream. 7. In the pan, stir in the remaining cream and yogurt and simmer for about 10 minutes, stirring occasionally. 8. Add the corn flour mixture and stir for about 1 minute. 9. Stir in the spinach and cook until just wilted. 10. Stir in the salt and remove from the heat. 11. Cook the rice according to package's directions. 12. Place the butter chicken over rice and serve with a topping of the flaked almonds. Basmati and Mahkani: (Buttered Chicken)

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