Tag Archives: Basmati Rice Recipes

Vermicelli Rice and Baked Chicken

I made Vermicelli Rice and Baked Chicken for lunch yesterday.

The Vermicelli Rice goes really well with curry and I used this spice rub for the baked chicken which I originally posted about here a few years ago.  I like to use it mainly for baked chicken, grilled salmon, or lamb roast.

Okay on to the recipe…

Vermicelli Rice

1 cup of uncooked vermicelli noodles

2 cups of uncooked basmati rice

2 tablespoons corn oil

Directions:

Prepare the basmati rice according to my recipe  “How to Cook Basmati Rice”

While you are waiting for the water to boil for the rice you can prepare the vermicelli.  In a wok, heat the corn oil and add the vermicelli noodles.

Lightly stir the noodles until they turn a dark golden brown.  Remove from heat and set aside.

When the water boils and you are ready to put the rice in also add the fried vermicelli.

Boil for 5 minutes and then drain.  Put back in the pot and keep warm until ready to serve.

Baked Chicken

Ingredients:

1 kg (2 pounds) whole chicken

1 medium tomato cut into half

1 medium onion quartered

3 cloves of garlic left whole

salt and pepper

spice mixture

Directions:

Wash and pat dry the chicken.  Season the tomato, onion, and garlic with salt and pepper.  Stuff this into the chicken.

Prepare the spice mixture and rub it all over the chicken.

Bake in a 350F oven for 1 1/2 hours or until done and tender.

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Kabsa Rice

My husband has been craving Kabsah all this month.  I have made it at least 4 times this month!

This rice dish is so easy to make and is so flavorful.  I am giving you a basic recipe (which can be easily doubled or tripled!) but it can easily be jazzed up with the addition of 1 cup of frozen green peas.  I like to serve this rice with lamb (recipe will follow…I promise).

Kabsah Rice

Ingredients:

1 cup of uncooked basmati rice (rinsing and soaking just like in this post)

1 tablespoon of corn oil

1 medium onion, chopped

2 cloves of garlic, minced

4 cloves

2 small pieces of cinnamon bark

1 teaspoon black pepper powder

1 teaspoon cumin powder

1 teaspoon caradamon powder

1 teaspoon cinnamon powder

1 teaspoon salt

1 tablespoon tomato paste

1 1/2 cups of water or stock

Directions:

In a medium-sized pot, heat the corn oil and add the onion, cloves, and cinnamon bark.  Saute until the onion becomes golden.

Add the garlic, all the spices, and tomato paste.  Mix well and then add the water/stock.  Let boil a couple of minutes.

Drain the uncooked rice and add it to the stock.  Gently stir.  (Note:  at this point you can add that 1 cup of frozen green peas if you wish to jazz up your rice a little bit).

Let the rice boil until there is hardly any liquid left that you can see from the top of the pot.

Cover and turn the fire/heat to very, very low.  And cook for 15 minutes.

Remove the cover and let the steam dissipate and then re-cover the pot.

Rice is ready after 15 minutes.

The rice is now ready to serve!  I suggest that you turn your pot upside down onto a big platter.  My reasoning is that if you should scoop the rice directly out from the pot you will break the grains of rice and it will look mushy.  So this is what I do…

Turn pot upside down onto a platter.

Turn pot of rice over onto a platter and  separate it out with a fork or gently fluff it out with a serving spoon…Look!  No mushy rice!

Not a clear pictures…but you get the idea!

Enjoy!

Vegetable Rice Pilaf

This is a delicious and fairly simple rice dish that is seasoned with a medley of Indian spices…mixed and cooked in a broth flavored with coconut milk.

I have made this with the Chicken Makhtoum recipe from yesterday and the flavors from both dishes blend together beautifully.  Of course, it will also go well with a nice, thick gravy-like  lamb stew or with baked chicken.

For this recipe you will need:

4 tablespoons corn oil

1 large onion, finely chopped

1 carrot, diced into small pieces

2 fresh green chilies, chopped (I choose to de-seed the chilies to lessen the heat)

2 cloves of garlic, minced

3 cups of hot water

1/4 cup of coconut powder

2 Maggi chicken stock cubes

1 teaspoon of ground nutmeg

1/2 teaspoon ground cardamon

1 teaspoon cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon ground black pepper

3 cloves, whole

1 teaspoon black mustard seeds

2 cups of basmati rice

In a large bowl, add coconut powder and slowly add a bit of the hot water and mix into a smooth paste.  Add the remaining hot water and mix well.  Add the Maggi stock cubes and the spices except for the cloves and mustard seeds.

Stir together and let sit for about 2 minutes until the stock cubes melt.  Stir again.

In a medium pot, heat the 4 tablespoons of corn oil.  When hot add the onions and carrots and sautee until the onion has softened.

Add the cloves, mustard seeds, green chilies, and garlic.

Stir well and then add the coconut milk mixture.

Bring to a boil.  Once it starts boiling, add the basmati rice.  Stir gently a couple of times.  Bring back to a boil.  Cover and reduce the flame to very low.  Cook for 17 minutes.

When done, gently fluff the rice with a fork and serve hot.  Enjoy!