India is renowned worldwide for its production and cultivation of rice. Although there are several different varieties of rice, Basmati rice is one of the most highly prized. Basmati rice is a variety of long grained rice produced in the Himalayan foothills region that has a wonderful aromatic fragrance balanced with its delicate flavor. In Hindi, the name “Basmati” translates directly into “Queen of Fragrance.”

As you can imagine, there are many Indian rice dishes as everyone throughout India enjoys eating rice. I have provided my favorite recipes; I encourage you to try them. I hope you will enjoy them as much as I do.


FRAGRANT COCONUT RICE

Serves 4

Ingredients:

2 cups Basmati rice
2 cups coconut milk (canned is fine, use the unsweetened variety)
2 cups water
½ cup toasted cashew pieces
4-6 fresh curry leaves
2 small green Thai chilies, slit in half lengthwise
½ tsp black mustard seeds
1 tsp cumin seeds
salt & pepper to taste
small pinch of freshly grated nutmeg
3 tbsp freshly grated coconut (you can use dried unsweetened coconut)
juice of 1 lime
2 tbsp oil (vegetable or canola)
freshly chopped cilantro leaves for garnish

METHOD:

Rinse the rice, drain well and set aside until needed. In a large skillet on medium high heat, add the oil. When hot, very carefully add the mustard seeds and reduce the heat to medium. After the splattering has stopped, add the cumin seeds, curry leaves and green chilies. Add the rice and stir well to combine all the ingredients. Keep stirring until the rice begins to give off a rich nutty and aromatic fragrance. Now add the coconut milk and stir to combine. Then add the water, salt and pepper. Bring the mixture to a boil; reduce the heat to a low gentle simmer and cover. After 8-10 minutes check the rice, stir, add the lime juice and see if it has cooked through. All the water should have evaporated and the rice should be fully cooked. If not, add a little more water and cook for an additional 3-5 minutes. When fully cooked through, add the pinch of freshly grated nutmeg. Then stir in the cashew pieces and freshly grated coconut. Garnish with fresh cilantro leaves and serve.

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LEMON RICE WITH PEANUTS

Serves 4

Ingredients:

2 cups cooked Basmati rice
4 dried red chilies
1 inch piece of fresh ginger, peeled and finely minced
¼ cup unsalted roasted peanuts
4-6 curry leaves
1 tsp black mustard seeds
1 tsp cumin seeds
pinch of asafetida (hing)
½ tsp turmeric
salt and pepper to taste
juice of 2 lemons
2 tbsp oil (vegetable or canola)
freshly chopped cilantro leaves for garnish

METHOD:

This is a great way to use leftover rice, but if you don’t have any leftover rice you can always make the rice ahead of time and let it cool until needed.

In a large skillet on medium high heat, add the oil. When hot, very carefully add the mustard seeds and reduce the heat to medium. After the splattering has stopped, add the cumin seeds, asafetida, curry leaves, peanuts, ginger and dried red chilies. Stir fry for 1-2 minutes and add the turmeric, salt and pepper. Stir fry for an additional 2-3 minutes. Next, add the cooked rice and stir well to combine all the ingredients. Then add the lemon juice, reduce the heat to low, cover and cook for 4-5 minutes. Garnish with fresh cilantro leaves and serve.