Archive for Ethnic_Indian

Best Basmati Rice

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2 c white basmati rice
3 1/3 c water
2 T butter
1/2 t salt

Rinse rice in cold water until water runs clear. Drain.
OPTIONAL: Melt butter in pan over moderate heat, add rice, stirring for 2 min.
Add remaining ingredients, bring to boil, cover and cook over lowest heat until water is absorbed (about 20 min). Remove from heat and let sit for 5 min before fluffing with a fork.

To refresh old rice, place in a colander, covered with a damp paper towel, over boiling water for 5 to 10 minutes or heat with 3-4 T water in microwave.

Serves 8.

Adapted from Epicurious.

Posted in Ethnic, Ethnic_Indian, Grains tagged with

Chicken Makhani (Indian Butter Chicken)

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Add to sauce pan:

oil
1 onion, chopped

Saute until translucent. Add:

4 T butter (1/2 cube)
Juice of a lemon
4 cloves garlic
1.5 inch fresh ginger, finely chopped
3 t garam masala
2 t chili powder
3 t cumin
3 bay leaves

Cook, stirring, for 1 minute. Add:

2 cans blended diced tomatos

Cook, stirring, for 2 minutes. Add:

1 c cream
1 c yogurt
ΒΌ t salt

Stir, then simmer 10 min.

In a separate sauce pan, combine:

oil
2.0 lb chicken
2 t garam masala

Cook until lightly browned. Add sauce, reduce heat and simmer 10 min.

Mix together the following then stir into sauce and cook until thickened (5-10 min):

3 T cornstarch
water to make it liquidy (~1/2 c)

Serves 9.

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Palak Chicken

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2 chicken breasts, cooked, chopped.
1 lb fresh or frozen spinach
1/2 medium onion
1 small can mild chilis
1/2 c yogurt
1/2 c cream
1/2 t salt
2 T oil
spices (e.g. 1 T Indian spice mix & 1/4 t cloves, or 1/2 t nutmet, 1 t cumin, 1 t coriander, cinammon, bay leaf, garlic, etc.)

Boil spinach in a little water. Dice and fry onion in oil until browned. Combine spinach, onion, chilis and blend. Add to saucepan with remaining ingredients and simmer for 15 min. Serve with basmati rice and fruit salad or mango lassi.

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Chicken Curry

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1
6
2
1 t
1/2 t
1/2 t
5
1 T
2 T
2 T
1		 medium onion, diced
chicken thighs cut in 1 inch cubes
15 oz cans diced tomatoes
garlic powder
powdered ginger
black pepper
coriander pods
curry
tomato paste
garam masala
14 oz can coconut milk
Saute onion and chicken. Add tomatoes, garlic powder, powdered ginger, black pepper, coriander pods, curry, and tomato paste. Simmer over low heat 45 min to 1 hour. Remove from heat, remove coriander pods, and add garam masala and coconut milk.Serve over brown basmati rice, with a steamed vegatable and fruit salad on the side.
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