Basmati: A Basmati Cookbook Filled with Delicious and Easy Basmati Recipes [2 ed.]

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Basmati A Basmati Cookbook Filled with Delicious and Easy Basmati Recipes

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 Stovetop Basmati 7

Real Ethnic Biryani 8 Apple and Ginger Basmati 9 Cashew Basmati 10 Louisiana Style Veggies with Basmati 11 Basmati with Indian Chickpeas 12 Full Arabic Basmati with Raisins 14 Basmati Badin 15 South Indian Basmati 16 Casablanca Chicken with Basmati 17 Mixed Nut Pilaf 18 Basmati Casserole 19 Basmati from the Gulf States 20 Zara’s Basmati 21 Turkish Basmati 22 Alternative Biryani 23 Basmati Nepal 24 Jamaican Basmati 25 Basmati Chipotle 26 Basmati Winters 27 Zesty Rosemary Basmati 28 Parsi-Style Basmati 29 How to Make Basmati in the Rice Cooker 30 3

Button Basmati 31 October’s Basmati with Currants 32 Chicken and Mango Basmati Salad 33 Basmati Lentil Curry 34 Basmati in Farsi Style 35 Crusted Potato Basmati 36 Mariam’s Yellow Basmati 37 Naked Basmati 38 American Biryani 39 Tropical Mango Curry on a Basmati Beach 41 Whole Spiced Basmati 42 Persian Basmati with Pine Nuts 43 Basmati Chakwal 44 Roasted Red Basmati 45 Vegetarian Basmati Dinner: (Mixed Veggies and Tofu) 46 Roasted Seafood Basmati 47 Basil and Ginger Basmati 48 Golden Basmati 49 All-American Pilaf 50 Fish with Honey Garlic Basmati 51 Kebabs with Basmati 52 Simply Basmati 53 Basmati in College 54 Greek Basmati 55 Tuscan Basmati 56 4

Wild Basmati 57 Friday’s Dinner: (Curry Chicken with Basmati) 58 Basmati for Breakfast: (Rice Based Pancakes) 59 15-Minute Biryani 60 Basmati and Mahkani: (Buttered Chicken) 61 Mum’s Black Basmati 62 Thursday’s Basmati Appetizer 63 Autumn Apple Basmati 64 Parsley Pine Nut Basmati 65 4-Ingredient Basmati 66 5-Ingredient Basmati 67 Peshawar Pilaf 68 Basmati Fried Rice 69 Basmati Basics 70 Full Chicken Biryani 71 Indian Curried Potatoes with Basmati 73 Mediterranean Basmati Greek Style 74 Basmati Lunch Box with Vinaigrette 75 Basmati Pudding London Style with Glazed Fruit 76 Potluck Spiced Basmati 77 Texas Ranch Style Basmati 78 Punjabi Style Spicy Meatballs with Basmati 79 Basmati Marrakesh 80 Caribbean Basmati Salad 81 Hot Sweet and Savory Basmati with Figs 82 5

Country Style Mushroom Basmati 83 Southern Italian Style Basmati with Tomato Base 84 Arizona Basmati 85 Tuesday’s Buttery Almond Basmati 86 20-Minute Rice Cooker Basmati 87 Vermicelli Pilaf 88 Peppery Pecan Basmati with Mushrooms 89 Milanese Basmati 90 Bashir’s Basmati Pudding 91 European Cabbage Rolls 92 30-Minute Basmati Pilaf 94 Turkey Basmati Bake 95 Persian Pomegranate Rice Salad 96 Biryani Lunch Special 97 American Basmati Chili 98 Cinnamon Sugar Basmati 100 Full Basmati Rice Platter 101 Karachi Style Chicken Salad 102

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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. 8

Real Ethnic Biryani

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.

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Cashew Basmati

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. 12

Basmati with Indian Chickpeas

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.

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Full Arabic Basmati with Raisins

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.

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South Indian Basmati

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.

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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

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.

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Basmati from the Gulf States

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.

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Turkish Basmati

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.

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Basmati Nepal

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.

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Basmati Chipotle

Basmati

Prep Time: 10 mins Total Time: 25 mins

Winters

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.

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Zesty Rosemary Basmati

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

29

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.

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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

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

31

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.

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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

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. 34

Basmati Lentil Curry

Basmati

Prep Time: 5 mins Total Time: 50 mins

in Farsi Style

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

35

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.

36

Crusted Potato Basmati

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

37

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.

38

Naked Basmati

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

39

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.

40

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

41

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.

42

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

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

43

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.

44

Basmati Chakwal

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

45

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.

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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)

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

47

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.

48

Basil and Ginger Basmati

Golden

Prep Time: 10 mins Total Time: 30 mins

Basmati

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

49

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.

50

All-American Pilaf

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

51

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.

52

Kebabs with Basmati

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

53

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.

54

Basmati in College

Greek

Basmati

Prep Time: 5 mins Total Time: 50 mins Servings per Recipe: 4 Calories 211.4 Fat 5.6g Cholesterol 11.4mg Sodium 325.7mg Carbohydrates 36.3g Protein 3.8g

Ingredients

1 C. brown basmati rice, rinsed 1/2 tsp sea salt 1 tbsp lemon juice 2 tsp grated lemon rind

1 bay leaf 2 tbsp chopped parsley 1 1/2 tbsp butter

Directions 1. In a pan, add 2 C. of water, parsley, lemon juice, lemon rind, bay leaf and salt and bring to a boil. 2. Add the rice. and again, bring to a boil. 3. Reduce the heat to low and simmer, covered for about 40 minutes. 4. Remove from the heat and keep aide, covered for about 5 minutes. 5. Uncover and discard the bay leaf. 6. Add the butter and with a fork, gently mix.

Greek Basmati

55

TUSCAN

Basmati

Prep Time: 5 mins Total Time: 25 mins Servings per Recipe: 6 Calories 306.2 Fat 6.4g Cholesterol 7.3mg Sodium 412.7mg Carbohydrates 53.5g Protein 9.4g

Ingredients

2 C. cooked basmati rice 1/2 C. Parmesan cheese, grated 1 tbsp dry basil 1/2 tsp pepper 1/2 tsp salt 1 -2 clove garlic, crushed 1 (4 oz.) cans black olives, sliced, drained 3/4 C. sun-dried tomato, rehydrated and

chopped 1 tbsp olive oil

Directions 1. Cook the rice according to package's directions. 2. In a large bowl, add the hot rice and remaining ingredients and with a wooden spoon, mix well. 3. Serve immediately.

56

Tuscan Basmati

Wild

Basmati

Prep Time: 30 mins Total Time: 1 hr 30 mins Servings per Recipe: 8 Calories 381.7 Fat 13.4g Cholesterol 0.0mg Sodium 505.6mg Carbohydrates 59.2g Protein 8.5g

Ingredients

1/4 C. olive oil, divided 2 C. brown basmati rice, rinsed and drained 1 C. wild rice, rinsed and drained 6 C. vegetable stock 1 tsp salt 2 C. green onions, sliced 1 1/2 C. celery, diced 1 tbsp garlic, minced 2 tsp dried thyme

1 tsp dried sage 1/2 C. dried cranberries 1/2 C. pecans, chopped 1/3 C. dried apricot, diced 1/3 C. chopped parsley 1 1/2 tbsp tamari 1/2 tsp ground black pepper

Directions 1. In a large pan, heat 2 tbsp of the oil and cook the basmati and wild rice for 5 minutes, stirring continuously. 2. Stir in the stock and salt and bring to a boil. 3. Reduce the heat to low and simmer, covered for about 40 minutes. 4. Remove from the heat and keep aide, covered for about 5 minutes. 5. Meanwhile, in a large nonstick skillet, heat the remaining oil and sauté the celery and green onion for about 5-7 minutes. 6. Stir in the garlic and dried herbs and sauté for about 2 minutes. 7. Add the pecans, cranberries and apricots and sauté for about 2 minutes. 8. Stir in the cooked rice mixture and remaining ingredients and cook for about 2-3 minutes. 9. Serve hot.

Wild Basmati

57

FRIDAY’S DINNER

(Curry Chicken with Basmati)

Prep Time: 25 mins Total Time: 40 mins Servings per Recipe: 5 Calories 271.9 Fat 16.1g Cholesterol 170.8mg Sodium 288.4mg Carbohydrates 12.4g Protein 20.2g

Ingredients

2 oranges, zest and juice 1 lb. large shrimp, peeled and deveined 1 tbsp hot curry powder coarse salt ground black pepper 2 tbsp olive oil 1 small onion, diced 2 stalks celery, strings removed, diced

1 tsp dried oregano 1 C. tomato juice 1/2 C. heavy cream cooked cinnamon basmati rice, with golden raisin

Directions 1. In a large bowl, mix together the shrimp, half of the orange zest, 1 1/2 tsp of the curry powder, 1/4 tsp of the salt and 1/4 tsp of the pepper. 2. In a large skillet, heat 1 tbsp of the oil over medium heat and cook the shrimp for about 2 minutes per side. 3. Transfer the shrimp onto a plate. 4. In the same skillet, heat the remaining tbsp of the oil and cook the celery, onion, dried oregano and remaining 1 1/2 tsp of the curry powder for about 4 minutes. 5. Stir in the orange and tomato juices and cook for about 8 minutes. 6. Add the cooked shrimp and cook for about 2 minutes. 7. Stir in the cream, remaining orange zest, salt and pepper and remove from the heat. 8. Serve over cooked rice with a garnishing of the fresh oregano.

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Friday’s Dinner: (Curry Chicken with Basmati)

Basmati

for Breakfast

Prep Time: 15 mins Total Time: 30 mins

(Rice Based Pancakes)

Servings per Recipe: 4 Calories 622.9 Fat 13.3g Cholesterol 105.7mg Sodium 336.5mg Carbohydrates 110.0g Protein 14.8g

Ingredients

3 C. cooked brown basmati rice 1/2 tsp salt 1/4 tsp black pepper 2 large eggs, beaten 1/4 C. onion, minced

1/4 C. cilantro, minced 1/4 C. peas 2 tbsp peanut oil

Directions 1. In a large bowl, add the cooked rice, eggs, onion, cilantro, salt and pepper and mix until well combined. 2. Fold in the peas. 3. In a cast iron skillet, heat the oil. 4. Place enough rice mixture and spread into 3-inch across. 5. Cook until browned from both sides. 6. Repeat with remaining mixture.

Basmati for Breakfast: (Rice Based Pancakes)

59

15-MINUTE

Biryani

Prep Time: 5 mins Total Time: 15 mins Servings per Recipe: 6 Calories 350.9 Fat 7.4g Cholesterol 0.0mg Sodium 127.5mg Carbohydrates 65.0g Protein 7.9g

Ingredients

13 oz. basmati rice 5 oz. frozen mixed vegetables 1/2 C. raisins 1 vegetable stock cube, crumbled 3 tbsp curry paste

1/2 C. salted cashews 1 1/2 pints boiling water

Directions 1. In a microwave-safe bowl, add the rice, vegetables, raisins, stock cube, curry paste and water and stir to combine. 2. With a cling film, cover the bowl, leaving a small gap at one side. 3. Microwave at full power for about 12 minutes. 4. Remove from the microwave and with a fork, fluff the rice mixture. 5. Enjoy with a topping of the cashews.

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15-Minute Biryani

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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MUM’S

Black Basmati

Prep Time: 5 mins Total Time: 35 mins Servings per Recipe: 4 Calories 209.7 Fat 4.7g Cholesterol 0.0mg Sodium 442.3mg Carbohydrates 37.8g Protein 3.8g

Ingredients

2 black cardamom pods 1 tbsp olive oil 1 large bay leaf 1/2 C. round onion, chopped 1 C. basmati rice

2 C. water 3/4 tsp sea salt 1/4 tsp black pepper

Directions 1. 2. 3. 4.

Split the cardamom pods open and carefully, remove the sticky seeds, discarding the pods. With a sharp knife, separate the seeds. In a coffee grinder, add the seeds ad grind to crush them. In a pan, heat the olive oil over medium-low heat and sauté the bay leaf and cardamom seeds for about 30 seconds. 5. Add the onion and sauté for about 5 minutes. 6. Add the rice and cook for about 3 minutes, stirring continuously. 7. Add the water, salt and pepper and bring to a gentle boil. 8. Reduce the heat to low and simmer, covered for about 15 minutes. 9. Remove from the heat and keep aide, covered for about 5 minutes. 10. With a fork, fluff the rice and serve.

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Mum’s Black Basmati

Thursday’s

Basmati Appetizer

Prep Time: 30 mins Total Time: 30 mins Servings per Recipe: 8 Calories 498.0 Fat 41.3g Cholesterol 0.0mg Sodium 21.1mg Carbohydrates 29.2g Protein 3.8g

Ingredients

SALAD 4 C. cooked basmati rice, cooled 1 medium red bell pepper, chopped 1 medium yellow bell pepper, chopped 1/2 C. chopped celery 4 green onions, chopped 1 C. chopped spinach, well washed 1 C. grated carrot 1 C. peas

DRESSING 1 1/2 C. vegetable oil 1/3 C. rice vinegar 1 (2 oz.) envelopes cream of spinach soup mix

Directions 1. For the salad: in a large bowl, mix together all the ingredients. 2. For the dressing: in another bowl, add all the ingredients and beat until well combined. 3. Place half of the dressing over the salad and gently, stir to combine. 4. Cover the both bowls of salad and remaining dressing and refrigerate for at least 2 hours. 5. Serve with the topping of reserved dressing.

Thursday’s Basmati Appetizer

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AUTUMN

Apple Basmati

Prep Time: 30 mins Total Time: 45 mins Servings per Recipe: 1 Calories 240.5 Fat 3.7g Cholesterol 0.0mg Sodium 53.4mg Carbohydrates 48.7g Protein 4.0g

Ingredients

1 tbsp olive oil 1 small onion, diced 4 oz. butternut squash, peeled and cubed 1 medium granny smith apple, peeled, cored, cubed 1/3 C. dried sweetened cranberries, chopped

1/8 tsp salt 1 1/2 C. uncooked basmati rice, rinsed 2 1/2 C. about vegetable broth

Directions 1. In a medium pan, heat the oil over medium-high heat and cook the onion for about 2-3 minutes, stirring continuously. 2. Stir in the squash, cranberries, apples and salt and stir to combine. 3. Cook for about 2 minutes. 4. Add the rice, and stir to combine. 5. Add the broth and bring to a boil. 6. Reduce the heat to medium and cook for about 5 minutes. 7. Reduce the heat to low and simmer, covered for about 5-10 minutes, stirring once halfway through with a fork. 8. Remove from the heat and keep aide, covered for about 5-10 minutes. 9. With a fork, fluff the rice and serve.

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Autumn Apple Basmati

Parsley

Pine Nut Basmati

Prep Time: 15 mins Total Time: 30 mins Servings per Recipe: 6 Calories 230.5 Fat 8.4g Cholesterol 0.0mg Sodium 6.3mg Carbohydrates 36.3g Protein 4.2g

Ingredients

2 C. water 1 C. basmati rice salt 1/4 C. apple cider vinegar 2 tsp grated orange rind 1/4 C. orange juice 1 1/2 tbsp olive oil pepper

3 oranges, sectioned 1/2 C. pomegranate seeds 1/4 C. toasted pine nuts 3 tbsp chopped parsley

Directions 1. In a pan, add the water and bring to a boil. 2. Add the rice and salt and stir to combine. 3. Reduce the heat to low and simmer, covered for about 15 minutes. 4. Remove from the heat and with a fork, fluff the rice. 5. Keep aside to cool. 6. In a large bowl, add the rice, pomegranate, oranges, pine nuts and parsley. 7. In another bowl, add the orange rind, orange juice, olive oil, vinegar, salt and pepper and beat until well combined. 8. Pour the dressing over the salad and toss to coat well.

Parsley Pine Nut Basmati

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4-INGREDIENT

Basmati

Prep Time: 20 mins Total Time: 40 mins Servings per Recipe: 6 Calories 245.1 Fat 3.7g Cholesterol 5.0mg Sodium 296.0mg Carbohydrates 47.6g Protein 4.9g

Ingredients

2 C. basmati rice, rinsed and drained 3/4 tsp salt 1 tbsp unsalted butter 2/3 C. water

Directions 1. 2. 3. 4.

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In a pan, add the rice, butter, salt and water and bring to a boil. Reduce the heat to very low and simmer, covered for about 20 minutes. Uncover and with a fork, mi the rice. Cook, covered for about 5-10 minutes.

4-Ingredient Basmati

5-Ingredient

Prep Time: 5 mins Total Time: 25 mins

Basmati

Servings per Recipe: 4 Calories 268.3 Fat 8.8g Cholesterol 0.0mg Sodium 384.9mg Carbohydrates 38.8g Protein 8.9g

Ingredients

1/2 C. slivered almonds 2 C. chicken broth 1 C. basmati rice

salt pepper

Directions 1. Heat a pan over medium heat and cook the almonds for about 2-3 minutes, stirring continuously. 2. Add the rice, broth, salt and pepper and bring to a boil. 3. Reduce the heat to low and simmer, covered for about 20 minutes.

5-Ingredient Basmati

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PESHAWAR

Pilaf

Prep Time: 15 mins Total Time: 30 mins Servings per Recipe: 4 Calories 297.3 Fat 10.6g Cholesterol 15.2mg Sodium 119.2mg Carbohydrates 45.8g Protein 5.9g

Ingredients

1/4 C. dried apricot, chopped 2 slices lemon zest, strips 2 C. water 2 tbsp unsalted butter 1 tsp garam masala 1 medium onion, diced 1/4 tsp kosher salt 1 C. basmati rice, uncooked, rinsed and

drained ground black pepper 1/3 C. mint leaf 1/4 C. pistachios, unsalted and toasted

Directions 1. In a bowl, add 2 C. of the cold water and soak the apricots and lemon zest until using. 2. In a medium pan, melt the butter over medium heat and cook the garam masala for about 1 minute, stirring continuously. 3. Stir in the onion and 1/4 tsp of the salt and cook for about 6 minutes, stirring occasionally. 4. Add the rice and cook for about 4 minutes, stirring occasionally. 5. Stir in 1 tsp of the salt, pepper, apricots and lemon zest with soaking water and bring to a gentle boil. 6. Reduce the heat to low. 7. Cover the lid of the pan with a clean dish towel. 8. Cover the pan with the lid and cook for about 10 minutes. 9. Meanwhile, heat a frying pan and toast the pistachios slightly. 10. Remove from the heat and keep aside. 11. Remove the pan from the heat and keep aide, covered for about 5 minutes. 12. With a fork, fluff the rice and serve with a toping of the mint and pistachios.

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Peshawar Pilaf

Basmati

Fried Rice

Prep Time: 5 mins Total Time: 15 mins Servings per Recipe: 5 Calories 340.4 Fat 10.6g Cholesterol 74.4mg Sodium 672.6mg Carbohydrates 50.5g Protein 9.4g

Ingredients

5 C. cooked basmati rice 3 tbsp oil, divided 2 large eggs, beaten 3 tbsp Kikkoman soy sauce 1 medium spring onion, sliced 1 tsp ginger, chopped

1 C. frozen peas 1 large carrot, peeled, cubed spring onion

Directions 1. In a large frying pan, heat half of the oil and cook until scrambled, stirring continuously. 2. Transfer the eggs into a bowl and keep aside. 3. In the same frying pan, heat the remaining oil and sauté the ginger and onion until translucent. 4. Add the carrots and peas and cook for about 2-3 minutes, stirring frequently. 5. Add the rice and cooked eggs and stir to combine. 6. Increase the heat to high and stir-fry for about 3-4 minutes. 7. Serve with a garnishing of the spring onion.

Basmati Fried Rice

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BASMATI

Basics

Prep Time: 30 mins Total Time: 1 hr Servings per Recipe: 4 Calories 290.1 Fat 5.5g Cholesterol 0.0mg Sodium 445.5mg Carbohydrates 54.1g Protein 5.6g

Ingredients

1 1/2 C. basmati rice, washed 2 3/4 C. water 1 tbsp peanut oil 1 1/2 tsp cumin seeds

1/2 tsp ground black pepper 3/4 tsp salt chopped cilantro

Directions 1. In a bowl, add the water and soak the rice for about 30 minutes. 2. In a large pan, heat the oil over medium-high heat and sauté. Then add in the black pepper and cumin seeds until sizzled. 3. Add the rice alongside the soaking water and salt and stir to combine. 4. Increase the heat to high and bring to a boil. 5. Reduce the heat to low and simmer, covered for about 10-15 minutes. 6. Remove from the heat and keep aide, covered for about 5 minutes. 7. Serve with a garnishing of the cilantro.

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Basmati Basics

Full

Chicken Biryani

Prep Time: 30 mins Total Time: 2 hrs 30 mins Servings per Recipe: 8 Calories 832 kcal Carbohydrates 78.9 g Cholesterol 134 mg Fat 35.1 g Fiber 5.1 g Protein 47.8 g Sodium 1522 mg

Ingredients

4 tbsps vegetable oil 4 small potatoes, peeled and halved 2 large onions, finely chopped 2 cloves garlic, minced 1 tbsp minced fresh ginger root 1/2 tsp chili powder 1/2 tsp ground black pepper 1/2 tsp ground turmeric 1 tsp ground cumin 1 tsp salt 2 medium tomatoes, peeled and chopped 2 tbsps plain yogurt 2 tbsps chopped fresh mint leaves 1/2 tsp ground cardamom

1 (2 inch) piece cinnamon stick 3 pounds boneless, skinless chicken pieces cut into chunks 2 1/2 tbsps vegetable oil 1 large onion, diced 1 pinch powdered saffron 5 pods cardamom 3 whole cloves 1 (1inch) piece cinnamon stick 1/2 tsp ground ginger 1pound basmati rice 4 cups chicken stock 1 1/2 tsps salt

Directions 1. Okay let’s begin this recipe by grabbing a frying pan or large skillet and mix in some veggie oil (two tbsps). 2. Once our veggie oil is hot add potatoes and fry them until they are a brownish color. 3. Once the potatoes are brown remove any excess oil and place them to the side for work later. 4. Keep the pan hot and add two more tbsps of oil and add some garlic, onion, and ginger. 5. Cook these contents until you find that your onions are nice and soft and slightly brown. 6. Now we want to add the following ingredients to our onions for seasoning: tomatoes, chili, salt, pepper, cumin, and turmeric. 7. Make sure that you vigorously stir the seasonings to protect them from burning while frying for about five mins. 8. Now we want to combine the following ingredients: a cinnamon stick, yogurt, cardamom, and mint. Full Chicken Biryani

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9. Once these ingredients are added we want to place a lid over the pot and lower its heat to the lowest level. 10. Take care to stir the mixture every once and a while until you find that the tomatoes have been turned into a pulp. 11. You may notice that the mixture will become dry and sticky. If this is the case you will need to combine some hot water to the cooking pot occasionally. 12. Once the contents are thick. Grab your chicken pieces and combine them with the sauce. 13. You will want to make sure to mix the chicken well with the sauce so that every piece is evenly coated. 14. You now want to place a lid on the mixture and lower the temperature to its low level. 15. The chicken should be heated at this level while covered until you find that it is tender. Typically this will take about 35 to 45 mins. 16. Cook the chicken down until you notice a bit of gravy left. If you find that the gravy is too much remove the lid from the cooking dish for a while and let the contents continue to cook. 17. Now let's get to the rice. 18. Get your rice and wash it until you find the water running clear. Drain the water with a colander and let the rice sit aside for about thirty mins. 19. Now grab a large frying pan or skillet and add some veggie oil with some onions and fry it up until it is nice and golden. 20. Grab the following ingredients and add them to the onions: rice, saffron, ginger, cardamom, cinnamon stick, and some cloves. Make sure that you stir consistently until you find that your rice is completely covered with spice. 21. Now we need to get another pot of a medium size. 22. Grab some chicken stock as well as some salt. 23. When you find that the rice is nice and hot you want to add this chicken stock and salt to it. Make sure that you combine everything well. 24. Now let’s grab that chicken and potato pot from earlier. 25. We want to combine the chicken and potatoes nicely into the rice mixture. 26. Cover the rice pot with a lid and make sure it is completely sealed. We now want to take the temperature down to its lowest level and let this rice simmer for about 20 mins. 27. Make sure that you do not lift the lid while it is cooking. 28. After 20 mins has elapsed remove the lid and fluff the biryani. 29. It is now ready to be plated and served. 30. Enjoy.

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Indian Curried

Potatoes with Basmati

Prep Time: 15 mins Total Time: 1 hrs Servings per Recipe: 4 Calories 497.2 Fat 9.6g Cholesterol 0.0mg Sodium 593.0mg Carbohydrates 95.9g Protein 10.9g

Ingredients

1 1/2 C. brown basmati rice 2 1/2 C. water 3/4 tsp fine sea salt, divided 2 tbsp coconut oil 1 onion 2 garlic cloves, minced 1 (14 1/2 oz.) cans diced tomatoes, pureed 1 C. low sodium vegetable broth 1 tsp ground cumin 1 tsp ground coriander

1/2 tsp turmeric 1/8 tsp cayenne 1/8 tsp ground cinnamon 1/8 tsp ground cloves 1 lb. red potatoes 3 C. butternut squash 1 1/2 tbsp lemon juice

Directions 1. In a 2-quart pan, add the water, rice and 1/4 tsp of the salt over high heat and bring to a boil. 2. Reduce the heat to low and simmer, covered for about 30 minutes. 3. Remove from the heat and keep aide, covered for about 10 minutes. 4. Meanwhile, for the curry: in a 10-12-inch skillet, melt the coconut oil over medium-high heat and cook the onion for about 3 minutes, stirring occasionally. 5. Add the garlic and cook for about 1 minute more, stirring occasionally. 6. Stir in the tomatoes, coriander, cumin, cinnamon, cloves, turmeric, cayenne, remaining 1/2 tsp of the salt and stock and bring to a boil. 7. Stir in the squash and potatoes and again bring to a boil. 8. Reduce the heat to low and simmer, covered for about 15 minutes. 9. Stir in the lemon juice and remove from the heat. 10. Serve the rice alongside the veggie mixture. Indian Curried Potatoes with Basmati

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MEDITERRANEAN

Basmati Greek Style

Prep Time: 10 mins Total Time: 30 mins Servings per Recipe: 3 Calories 270.9 Fat 10.3g Cholesterol 87.7mg Sodium 697.7mg Carbohydrates 3.5g Protein 38.6g

Ingredients

2 tbsp margarine 1 lb. boneless skinless chicken breast half 2 large shallots, chopped 2 C. chicken broth 1 tbsp lemon juice ( fresh )

1 tsp grated lemon peel 2 tbsp chopped dill weed

Directions 1. In a skillet, melt the margarine over medium-high heat and cook the chicken until browned, stirring frequently. 2. Transfer the chicken into a bowl and sprinkle with the salt and black pepper. 3. In the same skillet, add the shallots and cook for about 30 seconds, stirring continuously. 4. Stir in rice, lemon peel, lemon juice and broth and bring to a boil. 5. Add the cooked chicken and stir to combine. 6. Reduce the heat to low and simmer, covered for about 15-20 minutes, without stirring. 7. Add the dill weed and gently, stir to combine. 8. Serve hot.

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Mediterranean Basmati Greek Style

Basmati

Lunch Box with Vinaigrette

Prep Time: 30 mins Total Time: 2 hrs Servings per Recipe: 6 Calories 550.6 Fat 24.7g Cholesterol 0.0mg Sodium 1565.4mg Carbohydrates 59.4g Protein 7.4g

Ingredients

FOR THE RICE 4 C. cold water 4 tsp salt 1/2 C. wild rice 1 1/2 C. basmati rice 2 inches ginger FOR THE VINAIGRETTE 1/2 tsp ground nutmeg 1/2 tsp ground cumin 2 -3 tbsp lemon juice

1/2 C. peanut oil salt & ground black pepper TO FINISH THE SALAD 1/2 C. chopped green onion 1/2 C. dried currant, soaked in 1/2 C. marsala, until soft 1/3 C. toasted pine nuts

Directions 1. For the rice: in a medium pan, add 2 1/2 C. of the water and basmati rice and keep aside for about 1 hour. 2. In another medium pan, add 1 1/2 C. of the water and 2 tsp of the salt and bring to a boil. 3. Add the wild rice and stir to combine. 4. Reduce the heat to low and simmer, covered for about 1 hour. 5. Now, place the pan of the basmati rice over high heat and bring to a boil. 6. Add the ginger and remaining 2 tsp of the salt and stir to combine. 7. Reduce the heat to low and simmer, covered for about 15 minutes. 8. Remove from the heat and remove the ginger. 9. For the vinaigrette: in a small bowl, add the lemon juice, oil, cumin, nutmeg, salt and pepper and beat until well combined. 10. In a large bowl, add the warm wild rice and basmati rice with vinaigrette and toss to coat well. 11. Add the pine nuts, currants, green onions and Marsala and stir to combine. 12. Serve immediately. Basmati Lunch Box with Vinaigrette

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BASMATI PUDDING

London Style with Glazed Fruit

Prep Time: 30 mins Total Time: 1 hr 30 m Servings per Recipe: 4 Calories 707.5 Fat 9.8g Cholesterol 24.4mg Sodium 262.3mg Carbohydrates 146.6g Protein 12.7g

Ingredients

water 4 tsp earl grey tea 1 C. sugar 6 black peppercorns 1 3/4 lb. assorted plums, halved and pitted 1 C. brown basmati rice 2 C. water 4 C. whole milk

1/2 C. maple syrup 1/4 tsp sea salt

Directions 1. In a small container, mix together the tea and water and refrigerate, covered overnight. 2. Through a strainer, strain the tea and discard the tea leaves. 3. In a large pan, add the sugar, tea liquid and peppercorns and bring to a boil. 4. Carefully, add the in the plums in a single layer. 5. Simmer for about 30 minutes. 6. Remove the pan from the heat and keep aside to cool until a syrup is formed. 7. Discard the peppercorns. 8. In a bowl of the cold water, soak the rice for about 1 hour. in cold water. 9. Drain the rice well. 10. In a large pan, add the rice and 2 C. of the water and bring to a boil. 11. Reduce the heat to low and simmer, covered until just tender. 12. Stir in the milk, maple syrup and salt and simmer for about 30-45 minutes, stirring frequently. 13. Remove from the heat and cool slightly. 14. Divide the pudding into serving bowls and serve alongside the pears.

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Basmati Pudding London Style with Glazed Fruit

Potluck

Spiced Basmati

Prep Time: 10 mins Total Time: 30 mins Servings per Recipe: 6 Calories 211.7 Fat 6.5g Cholesterol 0.0mg Sodium 417.6mg Carbohydrates 36.5g Protein 3.0g

Ingredients

1 C. basmati rice 1 3/4 C. water 1/2 tbsp margarine 1 tsp salt 1/4 tsp cinnamon 1/8 tsp cardamom 1/8 tsp cumin 1/8 tsp pepper

2 tbsp oil 1/2 tbsp sugar 1/2 C. raisins 2 carrots, peeled and shredded

Directions 1. In a bowl of the water, soak the raisins for about 15-30 minutes. 2. Drain the raisins well. 3. In a medium pan, add the water and bring to a boil. 4. In the pan, add the rice, margarine, cinnamon, cardamom, cumin, salt and 1/8 tsp of the pepper and stir to combine. 5. Reduce the heat to very low and simmer, covered for about 15 minutes. 6. Remove from the heat and keep aide, covered for about 5 minutes. 7. Meanwhile, in a small skillet, heat the oil over medium-high heat and cook the sugar until dissolves, stirring continuously. 8. Add the carrot and raisins and sauté until carrots are wilted slightly. 9. Remove the rice from the heat and with a fork, fluff the rice. 10. Serve hot with a toping of the carrot mixture.

Potluck Spiced Basmati

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TEXAS RANCH

Style Basmati

Prep Time: 5 mins Total Time: 30 mins Servings per Recipe: 4 Calories 129.1 Fat 2.0g Cholesterol 0.0mg Sodium 294.4mg Carbohydrates 25.6g Protein 2.5g

Ingredients

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

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 salt and water 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 stir in the cilantro. 5. Serve immediately.

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Texas Ranch Style Basmati

Punjabi Style

Spicy Meatballs with Basmati

Prep Time: 15 mins Total Time: 45 mins Servings per Recipe: 6 Calories 306.4 Fat 11.2g Cholesterol 0.0mg Sodium 20.8mg Carbohydrates 47.5g Protein 6.0g

Ingredients

1/4 C. vegetable oil 1 onion, sliced 3 garlic cloves, peeled and chopped 1 C. water 1 tbsp grated ginger 1 tbsp garam masala 2 tsp ground coriander 1 tsp ground cumin 1 tsp chili powder 1/2 tsp turmeric powder

420 g chopped tomatoes 1 kg meatballs 1/4 C. coriander leaves, chopped salt BASMATI 1 1/2 C. basmati rice, rinsed 800 g chopped tomatoes 2 bay leaves 4 whole cardamom pods

Directions 1. In a heavy bottomed frying pan, heat the oil and sauté the onion until golden. 2. Add the ginger and garlic and sauté for about 1 minute. 3. Stir in the spices and sauté for about 2-3 minutes. 4. Stir in the tomato, 1 C. of the water and salt and stir to combine. 5. Carefully, place the meatballs and cook, covered for about 5 minutes. 6. Uncover and cook for about 10 minutes. (You can add some water if sauce becomes too thick). 7. Meanwhile, for the rice: in a pan, add the rice, tomato, cardamom, bay leaves, salt and enough water to cover over medium heat and bring to a boil. 8. Reduce the heat to low and simmer, covered for about 15 minutes. 9. Remove from the heat and keep aide, covered for about 10 minutes. 10. Serve the meatballs with a garnishing of the coriander alongside the rice.

Punjabi Style Spicy Meatballs with Basmati

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BASMATI

Marrakesh

Prep Time: 10 mins Total Time: 35 mins Servings per Recipe: 4 Calories 326.3 Fat 7.9g Cholesterol 15.2mg Sodium 48.3mg Carbohydrates 53.6g Protein 11.0g

Ingredients

1 C. basmati rice 2 C. vegetable broth 2 tbsp butter 1/2 C. red lentil 1/2 C. peas 2 tsp ground cumin

1/2 tsp curry powder 1 dash garam masala 1 dash coriander

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

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In a pan, add the rice, butter and broth and simmer, covered for about 25 minutes. Meanwhile, in a pan of the water, cook the lentils, covered for about 20 minutes. Drain the lentils well. In a steamer, steam the peas until desired doneness. In a large serving bowl, add the rice, lentils, peas and spices and mix until well combined. Serve immediately.

Basmati Marrakesh

Caribbean

Basmati Salad

Prep Time: 10 mins Total Time: 25 mins Servings per Recipe: 4 Calories 335.7 Fat 2.3g Cholesterol 0.0mg Sodium 7.0mg Carbohydrates 73.9g Protein 6.2g

Ingredients

1 1/2 C. white basmati rice, rinsed and drained 3/4 C. orange juice 6 tbsp lime juice 1 tbsp sugar heaping 1/8 tsp nutmeg

1 -2 large mango, firm, ripe, peeled, and chopped salt chopped parsley

Directions 1. In a pan, add the rice and 2 1/3 C. of the water over high heat and bring to a boil. 2. Reduce the heat to low and simmer, covered for about 15 minutes. 3. Remove from the heat and keep aide, uncovered to cool completely. 4. After cooling with a fork, fluff the rice. 5. In a large serving bowl, add the juices, sugar and nutmeg and mix until sugar is dissolved 6. Add the rice, mango, parsley and salt and stir to combine well. 7. Refrigerate to chill before serving.

Caribbean Basmati Salad

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HOT SWEET AND SAVORY

Basmati with Figs

Prep Time: 10 mins Total Time: 30 mins Servings per Recipe: 6 Calories 299.3 Fat 6.3g Cholesterol 10.1mg Sodium 32.6mg Carbohydrates 55.3g Protein 5.8g

Ingredients

2 tbsp butter 1 tbsp mustard seeds 1/2 C. onion, minced 1 tbsp ginger, minced 1 hot pepper, seeded and minced 2 C. basmati rice salt 4 small firm figs, diced

Directions 1. In a heavy bottomed pan, melt the butter over medium heat and cook the onion, ginger, jalapeño and mustard seeds for about 4-5 minutes. 2. Add the rice and stir to combine well. 3. Add the figs, 3-1/2 C. of the water and salt and bring to a boil. 4. Reduce the heat to low and simmer, covered for about 10 minutes. 5. Remove from the heat and keep aide, covered for about 10 minutes. 6. Serve hot.

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Hot Sweet and Savory Basmati with Figs

Country Style

Mushroom Basmati

Prep Time: 10 mins Total Time: 30 mins Servings per Recipe: 6 Calories 231.7 Fat 5.2g Cholesterol 7.3mg Sodium 176.5mg Carbohydrates 38.6g Protein 10.4g

Ingredients

3 bunches kale, stems removed 1 C. water 1 1/2 tbsp apple cider vinegar 1 1/2 tsp olive oil 1 C. chopped onion 2 garlic cloves, minced 1 (8 oz.) packet pre-sliced mushrooms 1 C. uncooked basmati rice 1 tsp dried basil 1 (14 1/2 oz.) cans vegetable broth

1 bay leaf 1/2 C. grated Parmesan cheese 1/4 tsp ground black pepper

Directions 1. In a large Dutch oven, add 1 C. of the water and bring to a boil. 2. Stir in the kale and cook for about 15 minutes. 3. Drain the kale well and keep side to cool slightly. 4. The, chop the kale and transfer into a bowl. 5. Drizzle the kale with the vinegar. 6. In a pan, heat the oil over medium heat and sauté the onion for about 3 minutes. 7. Stir in the mushrooms and garlic and sauté for about 2 minutes. 8. Add the rice and cook for about 1 minute, stirring frequently. 9. Stir in the basil, bay leaf and broth and bring to a boil. 10. Reduce the heat to low and simmer, covered for about 12 minutes. 11. Place the kale on top of the rice and simmer, covered for about 5 minutes. 12. Remove from the heat and discard the bay leaf. 13. Add the cheese and pepper and toss to coat well before serving.

Country Style Mushroom Basmati

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SOUTHERN ITALIAN STYLE

Basmati with Tomato Base

Prep Time: 10 mins Total Time: 45 mins Servings per Recipe: 4 Calories 793.5 Fat 40.0g Cholesterol 0.0mg Sodium 1018.6mg Carbohydrates 99.6g Protein 10.6g

Ingredients

2/3 C. vegetable oil 2 onions, sliced 1 tsp onion seeds 1 tsp ginger root, chopped 1 tsp crushed garlic 1/2 tsp turmeric 1 tsp chili powder 1 1/2 tsp salt

14 oz. canned tomatoes 2 1/2 C. basmati rice 2 1/2 C. water

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

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In a pan, heat the oil over medium heat and sauté the onions for about 5 minutes. Add the onion seeds, garlic, ginger, turmeric, chili powder and salt and mix well. Reduce the heat and stir in the tomatoes. Cook for about 10 minutes, breaking with the back of spoon. Add the rice and gently stir to combine. Add the water and stir to combine. Reduce the heat to low and simmer, covered for about 10 minutes.

Southern Italian Style Basmati with Tomato Base

Arizona

Basmati

Prep Time: 5 mins Total Time: 45 mins Servings per Recipe: 2 Calories 394.2 Fat 8.4g Cholesterol 15.2mg Sodium 52.1mg Carbohydrates 71.6g Protein 7.4g

Ingredients

1 C. brown basmati rice 1/2 tbsp vegetable bouillon granules 2 C. boiling water

1 tbsp butter 1/2 jalapeño pepper, minced

Directions 1. In a small pan, melt the butter and sauté the jalapeño until softened. 2. Add the rice and cook for about 1 minute, stirring continuously. 3. Add the bouillon granules and water and bring to a boil. 4. Reduce the heat to low and simmer, covered for about 40 minutes. 5. Serve hot.

Arizona Basmati

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TUESDAY’S

Buttery Almond Basmati

Prep Time: 5 mins Total Time: 25 mins Servings per Recipe: 4 Calories 300.0 Fat 6.9g Cholesterol 5.0mg Sodium 26.9mg Carbohydrates 55.9g Protein 6.0g

Ingredients

1 C. uncooked basmati rice water 2 tsp butter 2 tsp cumin seeds salt 3/4 C. mixed dried fruit, chopped 1/4 C. slivered almonds, toasted

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

Set your oven to 350 degrees F before doing anything else. Arrange the almonds onto a metal baking sheet in a single layer. Cook the rice with the butter, cumin seeds and salt according to package's instructions. Cook in the oven for about 3-5 minutes, stirring occasionally. Remove from the oven and keep aside to cool. After cooking, spread the almonds and dried fruit on top and keep aside, loosely covered for about 10 minutes. 7. With a fork, fluff the rice and serve.

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Tuesday’s Buttery Almond Basmati

20-Minute

Prep Time: 5 mins

Rice Cooker Basmati

Total Time: 20 mins Servings per Recipe: 4 Calories 501.6 Fat 14.6g Cholesterol 30.5mg Sodium 769.3mg Carbohydrates 81.6g Protein 11.1g

Ingredients

2 C. basmati rice 4 C. water 4 tbsp butter 1 tbsp turmeric

1 tsp salt 2 C. frozen peas cilantro

Directions 1. In the bowl of the rice cooker, add the rice, turmeric and salt and mixed until well combined. 2. Add the butter and water and set the rice cooker to cook. 3. Stir in the frozen peas and keep aside for a few minutes before serving. 4. Serve with a garnishing of the cilantro.

20-Minute Rice Cooker Basmati

87

VERMICELLI

Pilaf

Prep Time: 15 mins Total Time: 45 mins Servings per Recipe: 8 Calories 204.1 Fat 4.2g Cholesterol 0.0mg Sodium 150.6mg Carbohydrates 37.6g Protein 3.9g

Ingredients

5 tsp olive oil 3/4 C. chopped sweet onion 2 C. uncooked basmati rice 3/4 C. uncooked vermicelli, broken into pieces 3 C. reduced-sodium fat-free chicken broth 1/2 tsp salt 1/4 tsp black pepper

1/4 C. chopped parsley 1/4 C. chopped green onion

Directions 1. Set your oven to 350 degrees F before doing anything else. 2. In a Dutch oven, heat the oil over medium heat and cook the sweet onion for about 3 minutes, stirring frequently. 3. Stir in the vermicelli and rice and cook for about 2 minutes, stirring frequently. 4. Stir in the broth, salt and black pepper and bring to a boil. 5. Immediately, cover the pan and transfer into the oven. 6. Cook in the oven for about 15 minutes. 7. Remove from the oven and keep aide, covered for about 15 minutes. 8. Stir in the green onions and parsley and serve.

88

Vermicelli Pilaf

Peppery Pecan

Basmati with Mushrooms

Prep Time: 10 mins Total Time: 30 mins Servings per Recipe: 6 Calories 176.4 Fat 5.9g Cholesterol 0.2mg Sodium 486.4mg Carbohydrates 27.8g Protein 3.9g

Ingredients

2 garlic cloves, minced 2 tsp olive oil 1 C. basmati rice 2 tsp instant chicken bouillon granules 2 tsp lemon zest 4 oz. cremini mushrooms, sliced 4 green onions, sliced

1/4 C. red pepper, chopped 1/4 tsp salt 1/8 tsp black pepper 2 tbsp pecans, toasted and chopped 6 lemon slices

Directions 1. In a medium pan, heat the oil and sauté the garlic for about 30 seconds. 2. Stir in the rice, bouillon granules and water and bring to a boil. 3. Reduce the heat to low and simmer, covered for about 10 minutes. 4. Stir in the mushrooms, red peppers, green onions, lemon zest, salt and pepper and simmer, covered for about 10 minutes. 5. Stir in the pecans and remove from the heat. 6. Serve with a garnishing of the lemon slices.

Peppery Pecan Basmati with Mushrooms

89

MILANESE

Basmati

Prep Time: 5 mins Total Time: 30 mins Servings per Recipe: 6 Calories 232.9 Fat 5.3g Cholesterol 10.1mg Sodium 617.6mg Carbohydrates 42.0g Protein 4.6g

Ingredients

1 1/2 C. basmati rice, rinsed 2 tbsp butter 2 C. sweet onions, chopped 2 1/2 C. water 1 1/2 tsp salt

3 tbsp parsley, chopped 2 tbsp dill, chopped 2 tbsp tarragon, chopped

Directions 1. In a large pan, melt the butter over medium-high heat and sauté the onions for about 5 minutes. 2. Stir in the rice, salt and water and bring to a boil. 3. Reduce the heat to low and simmer, covered for about 15 minutes. 4. Remove from the heat and keep aide, covered for about 10 minutes. 5. Season with the salt and black pepper and serve.

90

Milanese Basmati

Bashir’s

Basmati Pudding

Prep Time: 15 mins Total Time: 3 hrs 15 mins Servings per Recipe: 8 Calories 171.1 Fat 4.5g Cholesterol 12.2mg Sodium 50.1mg Carbohydrates 27.5g Protein 5.3g

Ingredients

4 C. whole milk 1/3 C. demerara sugar 2 tsp ground cardamom

3/4 C. brown basmati rice, rinsed chopped unsalted pistachio nuts

Directions 1. Lightly grease a 3 1/2-quart slow cooker. 2. In a large pan, add the milk over medium heat and bring to a boil, stirring occasionally. 3. Stir in the cardamom and sugar and remove from the heat. 4. Stir in the rice and transfer the mixture into a prepared slow cooker. 5. Arrange a folded tea towel on top of the slow cooker pot. 6. Set the slow cooker on High and cook, covered for about 3 hours. 7. Uncover and transfer the pudding into a serving bowl. Keep aside at room temperature to cool. 8. Serve with a garnishing of the pistachios.

Bashir’s Basmati Pudding

91

EUROPEAN

Cabbage Rolls

Prep Time: 1 hr Total Time: 1 hr 40 mins Servings per Recipe: 4 Calories 499.4 Fat 7.9g Cholesterol 0.0mg Sodium 2685.0mg Carbohydrates 99.4g Protein 16.0g

Ingredients

1 tbsp olive oil 1 tsp olive oil 1 C. onion, chopped 1/2 C. celery, chopped 1/2 C. red bell pepper, diced 3 C. mushrooms, sliced 1 garlic clove, minced 3 C. vegetable stock

1 1/2 C. basmati rice, uncooked 2 tbsp parsley 1 green cabbage, cored 2 lb. sauerkraut 3 1/2 C. tomato sauce

Directions 1. In a pan, heat the oil over medium-low heat and cook the bell pepper, onion, celery and salt, covered for about 5 minutes. 2. Add the mushrooms and garlic and cook, covered for about 5 minutes. 3. Add the rice, stock and pepper and stir to combine. 4. Increase the heat to high and bring to a boil. 5. Reduce the heat to low and simmer, covered for about 15 minutes. 6. With a fork, fluff the rice and stir in the parsley. 7. Meanwhile, in a large pan, add 1-inch of the water and bring to a boil. 8. Add the cabbage, cored side down and cook, covered for about 5 minutes. 9. With a slotted spoon, transfer the cabbage onto a platter and immediately, remove first 4 leaves. 10. With a plastic wrap, cover the leaves. 11. Place the cabbage into the pan again and repeat the process. 12. Let the leaves cool slightly. 13. Carefully, remove the tough ridge from center of leaves. 14. Set your oven to 375 degrees F. 92

European Cabbage Rolls

15. In a colander, place the sauerkraut and keep aside to drain. 16. Rinse the sauerkraut under cold running water and squeeze out the liquid. 17. Arrange the cabbage leaves onto a smooth surface. 18. Place about 3/4 C. of the rice mixture in the middle of each leaf. 19. Carefully, fold each leaf around the rice mixture. 20. In the bottom of a 13x9-inch casserole dish, arrange the sauerkraut in an even layer, followed by 2 C. of the tomato sauce. 21. Arrange the cabbage rolls over tomato sauce, seam side down and spread remaining tomato sauce on top evenly. 22. With a piece of foil, cover the casserole dish and cook in the oven for about 45 minutes.

93

30-MINUTE

Basmati Pilaf

Prep Time: 5 mins Total Time: 35 mins Servings per Recipe: 4 Calories 206.2 Fat 4.8g Cholesterol 0.0mg Sodium 586.6mg Carbohydrates 36.7g Protein 3.7g

Ingredients

1 tbsp canola oil 3 inches piece cinnamon sticks, halved 2 green cardamom pods 2 whole cloves 1/4 C. sliced onion 1 C. basmati rice 1 tsp table salt 1 1/2 C. water

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

94

In a medium pan, heat the oil and sauté the whole spices until they pop. Add the onions and cook for about 2 minutes, stirring frequently. Add the rice and cook for about 1 minute, stirring continuously. Stir in the water and salt and bring to a boil. Reduce the heat to low and simmer, covered for about 17 minutes. Remove from the heat and keep aide, covered for about 10 minutes. With a fork, fluff the rice and serve.

30-Minute Basmati Pilaf

Turkey

Basmati Bake

Prep Time: 5 mins Total Time: 55 mins Servings per Recipe: 6 Calories 614.5 Fat 38.8g Cholesterol 166.7mg Sodium 624.0mg Carbohydrates 50.0g Protein 18.2g

Ingredients

3 C. cooked white rice 1 1/2 C. cooked wild rice 1 C. pecans, chopped and toasted 1/4 C. dried fruits, chopped e.g. apricots, cranberries and currants 6 tbsp butter butter 6 tbsp flour 3 C. milk 1 tsp salt

salt 1/2 tsp ground black pepper 1/2 tsp Cajun spices 3 egg yolks, slightly beaten 2 C. roast turkey breast, shredded 1 C. Gruyere cheese, grated 1/4 C. cheddar cheese, grated

Directions 1. Set your oven to 350 degrees F before doing anything else and lightly, grease a 13x9-inch baking dish with some melted butter. 2. In a bowl, add the wild rice, basmati rice, dried fruit, pecans, salt and pepper and mix until well combined. 3. For sauce: in a medium pan, melt 6 tbsp of the butter and add the flour, beating continuously. 4. Cook for about 2 minutes, stirring continuously. 5. Slowly, add the milk, beating continuously. 6. Cook for about 4-6 minutes, stirring frequently. 7. Add the egg yolks, 1/2 tsp of Essence, salt and 1/2 tsp of pepper and beat until well combined. 8. In the bottom of the prepared baking dish, place half of the rice mixture, followed by half of the turkey and half of the sauce. 9. Repeat the layers and sprinkle with the both cheeses. 10. Cook in the oven for about 40-45 minutes. Turkey Basmati Bake

95

PERSIAN

Pomegranate Rice Salad

Prep Time: 10 mins Total Time: 25 mins Servings per Recipe: 6 Calories 230.5 Fat 8.4g Cholesterol 0.0mg Sodium 393.9mg Carbohydrates 36.3g Protein 4.2g

Ingredients

2 C. water 1 C. basmati rice 1 tsp salt 1/4 C. apple cider vinegar 2 tsp grated orange rind 1/4 C. orange juice 1 1/2 tbsp olive oil pepper

3 seedless oranges 1/2 C. pomegranate seeds 1/4 C. toasted pine nuts 3 tbsp chopped parsley

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

In a pan, add the water and bring to a boil. Add the rice and salt and stir to combine. Reduce the heat to low and simmer, covered for about 15 minutes. Remove from the heat and keep aide, covered for about 5 minutes. With a fork, fluff the rice and keep aside to cool. In a large serving bowl, add the cooked rice, pomegranate, oranges, parsley and pine nuts and mix. 7. In another bowl, add the orange rind, orange juice, vinegar, oil, salt and pepper and beat until well combined. 8. Pour the dressing over the rice salad and toss to coat well.

96

Persian Pomegranate Rice Salad

Biryani

Lunch Special

Prep Time: 10 mins Total Time: 30 mins Servings per Recipe: 4 Calories 465.5 Fat 19.5g Cholesterol 75.4mg Sodium 100.8mg Carbohydrates 46.0g Protein 25.9g

Ingredients

300 g lamb, diced small 1 onion, sliced 1 tbsp vegetable oil 2 garlic cloves, crushed 1 tbsp ginger, grated 1 tbsp curry powder 1 tsp cinnamon

1 C. basmati rice, rinsed 3 C. vegetable stock 3/4 C. frozen peas 1/3 C. flat leaf parsley, chopped 4 tbsp plain yogurt

Directions 1. In a bowl, add the lamb, onion and oil and mix until blended nicely. 2. Place a pot over the medium heat until heated through. 3. Add the lamb mixture and stir fry for about 2-3 minutes. 4. Add the ginger, garlic, curry powder and cinnamon and mix well. 5. Add the rice and mix well. 6. Stir in the stock and cook until boiling. 7. Set the heat to low and cook, covered for about 10 minutes. 8. Remove from the heat and immediately, mix the peas. 9. Keep aside, covered for about 5 minutes. 10. Top with the yogurt and enjoy with a garnishing of the parsley.

Biryani Lunch Special

97

AMERICAN

Basmati Chili

Prep Time: 15 mins Total Time: 45 mins Servings per Recipe: 4 Calories 472.4 Fat 4.9g Cholesterol 49.9mg Sodium 175.8mg Carbohydrates 74.1g Protein 33.7g

Ingredients

WHITE CHILI vegetable oil cooking spray 1 C. onion, chopped 3/4 tsp garlic, minced 3/4 tsp chopped ginger root 1/2 jalapeño pepper, chopped 3 oz. mushrooms, chopped 2 tsp flour 11 oz. boneless skinless chicken breasts, cubed 1 1/4 lb. canned white beans, drained and rinsed 1 1/4 C. organic low sodium chicken broth 3/4 tsp dried oregano leaves 3/4 tsp ground cumin 1/4 tsp ground coriander 1/8 tsp ground cinnamon

3/4 bay leaf GARNISH 3/4 small tomatoes 1 1/4 green onions, sliced 1 tbsp green olives 1 tsp green olives 1 tbsp finely chopped cilantro 1 tsp chopped cilantro guacamole sour cream salsa corn tortilla strips BASMATI RICE 2 C. water 1 C. basmati rice 1/8 tsp saffron

Directions 1. Grease a large pan with the cooking spray and heat over medium heat. 2. Add the onion, ginger, garlic and jalapeño and sauté for about 5 minutes. 3. Stir in the mushrooms and cook, covered for about 5 minutes. 4. Stir in the flour and cook for about 1 minute, stirring continuously. 5. Stir in the chicken, beans, herbs and chicken broth and bring to a boil. 6. Reduce the heat to low and simmer, covered for about 10-15 minutes. 7. Stir in salt and black pepper and remove from the heat. 8. Discard the bay leaf. 9. Meanwhile, for the rice: in a pan, add the water over high heat and bring to a boil. 10. Add the rice and saffron and stir to combine. 98

American Basmati Chili

11. Reduce the heat to low and simmer, covered for about 15-20 minutes. 12. Remove from the heat and keep aide, covered for about 5 minutes. 13. With a fork, fluff the rice and serve. 14. Divide the chili into serving bowls and serve with a garnishing of the tomato, olives, green onion and cilantro alongside the rice, guacamole, sour cream, salsa and tortilla strips.

99

CINNAMON

Sugar Basmati

Prep Time: 15 mins Total Time: 45 mins Servings per Recipe: 4 Calories 514.1 Fat 19.8g Cholesterol 0.0mg Sodium 589.5mg Carbohydrates 76.5g Protein 7.6g

Ingredients

2 C. basmati rice, soaked and rinsed 1 medium onion, chopped 6 cloves 6 -8 green cardamoms, split 1 cinnamon stick 1 tsp cumin seed

2 tsp brown sugar 5 tbsp sunflower oil 1 tsp marine salt

Directions 1. In a cast iron pan, heat the oil and sauté the onion for about 15 minutes, stirring frequently. 2. Stir in the cardamoms, cinnamon and cloves and cook until the cloves begin to swell. 3. Add the sugar and cook until sugar is caramelized, stirring continuously. 4. Sir in the cumin and cook for about 1 minute, stirring continuously. 5. Add the rice and stir to combine well. 6. Add enough boiling water to cover the rice by 1/3-inch. 7. Stir in the salt and increase the heat to high. 8. Cover the pan and cook for about 2 minutes. 9. Reduce the heat to medium and cook for about 3 minutes. 10. Reduce the heat to low and simmer, covered for about 10 minutes. 11. Remove from the heat and keep aide, covered for about 5 minutes. 12. Discard the whole spices and serve.

100

Cinnamon Sugar Basmati

Full Basmati

Rice Platter

Prep Time: 20 mins Total Time: 1 hr 20 mins Servings per Recipe: 8 Calories 279.2 Fat 0.0mg Cholesterol 32.1mg Sodium 36.1g Carbohydrates 4.9g

Ingredients

1 1/2 C. basmati rice, rinsed kosher salt, if desired GARNISHES 1/2 C. dried onion flakes, toasted in a little oil 1/4 C. toasted slivered almonds, pantoasted in a little ghee 1/4 C. toasted cashew nuts, pan-toasted in a little ghee 1/4 C. currants

silver aluminum foil CRISP FRIED OKRA 1/4 lb. okra, trimmed and sliced 5 tbsp light vegetable oil 1 tsp lemon juice

Directions 1. In a large bowl of the water, soak the rice for about 30 minutes. 2. Meanwhile, for the okra: in a large frying pan, heat the oil over high heat. 3. Arrange the okra slices in a single layer and reduce the heat to medium. 4. Cook for about 20 minutes, flipping occasionally. 5. Stir in the lemon juice and remove from the heat. 6. With a slotted spoon, transfer the okra onto the paper towels-lined plate to drain. 7. Drain the rice well. 8. In a pan, add 12 C. of the water and salt and bring to a boil. 9. Stir in the rice and again bring to a boil. 10. Cook the rice for about 4 minutes. 11. Drain the rice well. 12. Transfer the rice into a greased 2-quart bowl and press to pack into the bowl. 13. Carefully, invert the rice onto a platter. 14. Serve with a decoration of onion flakes, crispy okra, currants and nuts.

Full Basmati Rice Platter

101

KARACHI

Style Chicken Salad

Prep Time: 40 mins Total Time: 1 hr 5 mins Servings per Recipe: 6 Calories 390.9 Fat 11.1g Cholesterol 39.6mg Sodium 650.0mg Carbohydrates 51.2g Protein 23.0g

Ingredients

SALAD 1 1/2 C. water 1 C. uncooked basmati rice 3 garlic cloves, minced 2 C. shredded rotisserie cooked boneless skinless chicken breasts 1/2 C. sliced green onion 1/4 C. chopped drained sun-dried tomato 1 tsp grated lemon rind 1 (15 1/2 oz.) cans chickpeas, rinsed and drained 1 (14 oz.) cans artichoke hearts, drained and

chopped DRESSING 1/4 C. fat-free chicken broth 3 tbsp lemon juice 3 tbsp extra virgin olive oil 1 tsp Dijon mustard 3/4 tsp salt 1/2 tsp ground black pepper 1/4 tsp dried oregano

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

For the salad: in a 3-quart pan, add the water and bring to a boil. Add the rice and garlic and stir to combine. Reduce the heat to low and simmer, covered for about 20 minutes. Remove from the heat and keep aide, covered for about 5 minutes. Transfer the rice into a large bowl. Add the chicken, green onion, sun-dried tomato, lemon rind, chickpeas and artichoke hearts and gently, stir to combine. 7. For the dressing: in a bowl, add all ingredients and beat until well combined. 8. Pour the dressing over the rice salad and gently, toss to coat.

102

Karachi Style Chicken Salad