Spiced Basmati Rice with Poppadoms & Mango Chutney. Soaking the basmati rice before cooking makes all the difference. Serve with your favorite Indian curry or dal (lentils). Make sure you warn people not to bite This is a savory Indian style rice dish flavored with whole spices and fried onions.

Saute until rice is translucent and begins to brown. Add water, bay leaf and salt and bring to a boil. Reduce heat and simmer, partly covered, for about Indian Recipes Rice Recipes Dairy Recipes How to Cook Basmati Rice Beans and Legumes Pea Recipes Cucumber Side Dish Main Dish Recipes for. You can cook Spiced Basmati Rice with Poppadoms & Mango Chutney using 11 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Spiced Basmati Rice with Poppadoms & Mango Chutney

1. You need of Spiced Poppadoms.
2. You need of Mango Chutney.
3. Prepare of Rice.
4. You need 1 cup of basmati rice.
5. Prepare 1 of small onion / 1/2 large onion.
6. You need 1 clove of garlic.
7. You need 1 of chilli (red or green) to personal taste on heat.
8. Prepare 1 tsp of ground coriander.
9. Prepare 1 tsp of ground cumin.
10. Prepare 1 tsp of Garam Masala.
11. Prepare 1 pint of chicken stock.

Super delicious flavorful dish, great for winter. It comes together so quick and easily. Rinse rice in several changes of cold water until water runs clear. Place water and rice in saucepan; Bring to simmer on medium high without the lid Basmati rice is a type of rice that is from the Indian sub-continent, and also common across the Middle East.

Spiced Basmati Rice with Poppadoms & Mango Chutney step by step

1. Finely chop the onion, chilli, garlic.
2. Add cup of rice to a sieve and wash under cold tap. Shake as much water off as possible..
3. Mix dry spices and add to cup of the rice.
4. Soft fry onion garlic chilli mix in a frying pan in a medium high heat using a little olive oil.
5. Add spice rice cup to pan and lightly toss in the onion mix for 10-15 secs to coat the rice.
6. Add 3.5 cups (same cup as the rice) of the chicken stock to the pan. Cover pan with lid..
7. Simmer until water essentially evaporated. DO NOT STIR THE RICE as it will make it “claggy” not fluffy..
8. Serve with a good splat of mango chutney and a couple of Poppadoms. You can provide a fork and spoon but beat eaten by shovelling using the Poppadoms!.

It is traditionally served with Indian food - ideal for dousing with rich, spice. A vibrant blend of spices including garam masala and turmeric add another warming layer to the dish. Lightly toasted naan is perfect for scooping up the lentils, while yogurt made from coconut milk balances their spice with a bit of tangy Spiced Lentils & Basmati Rice. How To: Peel & Mince Ginger. Use the best quality Indian or Pakistani basmati rice you can find and afford.