Hey everyone, it’s Jim, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, spiced basmati rice with poppadoms & mango chutney. One of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.
Super delicious flavorful dish, great for winter. It comes together so quick and easily. Soaking the basmati rice before cooking makes all the difference.
Spiced Basmati Rice with Poppadoms & Mango Chutney is one of the most popular of recent trending meals in the world. It is appreciated by millions every day. It’s easy, it’s fast, it tastes yummy. Spiced Basmati Rice with Poppadoms & Mango Chutney is something which I have loved my entire life. They’re fine and they look wonderful.
To begin with this particular recipe, we must prepare a few components. You can have spiced basmati rice with poppadoms & mango chutney using 11 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Spiced Basmati Rice with Poppadoms & Mango Chutney:
- Make ready Spiced Poppadoms
- Prepare Mango Chutney
- Take Rice
- Get 1 cup basmati rice
- Prepare 1 small onion / 1/2 large onion
- Make ready 1 clove garlic
- Prepare 1 chilli (red or green) to personal taste on heat
- Prepare 1 tsp ground coriander
- Get 1 tsp ground cumin
- Make ready 1 tsp Garam Masala
- Prepare 1 pint chicken stock
Add water, bay leaf and salt and bring to a boil. Preparation Rinse rice in several changes of cold water until water runs clear. Meanwhile, put half the butter and the oil into a saucepan. Bring to a medium heat and add the rest of the ingredients, except the rice and the saffron.
Instructions to make Spiced Basmati Rice with Poppadoms & Mango Chutney:
- Finely chop the onion, chilli, garlic
- Add cup of rice to a sieve and wash under cold tap. Shake as much water off as possible.
- Mix dry spices and add to cup of the rice
- Soft fry onion garlic chilli mix in a frying pan in a medium high heat using a little olive oil
- Add spice rice cup to pan and lightly toss in the onion mix for 10-15 secs to coat the rice
- Add 3.5 cups (same cup as the rice) of the chicken stock to the pan. Cover pan with lid.
- Simmer until water essentially evaporated. DO NOT STIR THE RICE as it will make it “claggy” not fluffy.
- Serve with a good splat of mango chutney and a couple of Poppadoms. You can provide a fork and spoon but beat eaten by shovelling using the Poppadoms!
Indian cookery has many styles of making rice. If you start with basic boiled rice, you'll notice that the Indian style boiled rice is little different - and often better - from the usual method of boiling. With one of the below methods, you're sure to find a way to master this age-old practice. 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.
So that is going to wrap this up for this special food spiced basmati rice with poppadoms & mango chutney recipe. Thank you very much for reading. I am confident you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
