Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, spiced basmati rice with poppadoms & mango chutney. It is one of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.
Soaking the basmati rice before cooking makes all the difference. Serve with your favorite Indian curry or dal (lentils). Make sure you warn people not to bite This is a savory Indian style rice dish flavored with whole spices and fried onions. Soaking the basmati rice before cooking makes all the difference.
Spiced Basmati Rice with Poppadoms & Mango Chutney is one of the most popular of current trending meals in the world. It is simple, it’s quick, it tastes yummy. It is enjoyed by millions every day. They’re fine and they look fantastic. Spiced Basmati Rice with Poppadoms & Mango Chutney is something that I’ve loved my entire life.
To get started with this particular recipe, we have to prepare a few components. You can have spiced basmati rice with poppadoms & mango chutney using 11 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Spiced Basmati Rice with Poppadoms & Mango Chutney:
- Get Spiced Poppadoms
- Prepare Mango Chutney
- Make ready Rice
- Take 1 cup basmati rice
- Get 1 small onion / 1/2 large onion
- Take 1 clove garlic
- Take 1 chilli (red or green) to personal taste on heat
- Make ready 1 tsp ground coriander
- Get 1 tsp ground cumin
- Prepare 1 tsp Garam Masala
- Make ready 1 pint chicken stock
Add water, bay leaf and salt and bring to a boil. Most of the water will evaporate and steam holes will show through rice. Meanwhile, put half the butter and the oil into a saucepan. Preparation Rinse rice in several changes of cold water until water runs clear.
Instructions to make Spiced Basmati Rice with Poppadoms & Mango Chutney:
- Finely chop the onion, chilli, garlic
- Add cup of rice to a sieve and wash under cold tap. Shake as much water off as possible.
- Mix dry spices and add to cup of the rice
- Soft fry onion garlic chilli mix in a frying pan in a medium high heat using a little olive oil
- Add spice rice cup to pan and lightly toss in the onion mix for 10-15 secs to coat the rice
- Add 3.5 cups (same cup as the rice) of the chicken stock to the pan. Cover pan with lid.
- Simmer until water essentially evaporated. DO NOT STIR THE RICE as it will make it “claggy” not fluffy.
- Serve with a good splat of mango chutney and a couple of Poppadoms. You can provide a fork and spoon but beat eaten by shovelling using the Poppadoms!
Meanwhile, put half the butter and the oil into a saucepan. Preparation Rinse rice in several changes of cold water until water runs clear. Indian cookery has many styles of making rice. If you start with basic boiled rice, you'll notice that the Indian style boiled rice is little different - and often better - from the usual method of boiling. With one of the below methods, you're sure to find a way to master this age-old practice.
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