BASMATI RICE IN OVEN RECIPES

BAKED BASMATI RICE RECIPE - FOOD.COM

Baked Basmati Rice Recipe - Food.com image

I do not like rice, but I love it this way! This is the only way I will eat it. This recipe is a spin from observing my mom's Iranian friend preparing Basmati on a stove, he added the chicken stock and I thought it added such a great flavour. My sister always prepares rice in the oven with chopped onions and green peppers, so I tried the Basmati that way. I usually serve it with Tikka Masala on top. Note This rice is supposed to be "al dente", that s why less water is used.

Total Time 1 hours 5 minutes

Prep Time 5 minutes

Cook Time 1 hours

Yield 4-6 serving(s)

Number Of Ingredients 7

Ingredients

2 tablespoons olive oil
1 1/2 cups basmati rice
1 cup water
2 tablespoons butter
2 packets oxo instant chicken bouillon or 4 -6 tablespoons instant chicken stock
1/2 cup chopped onion (I use pre-chopped frozen)
1 cup frozen corn

Steps:

Grease a 9 x 13 baking pan with the olive oil.
Pour in rice then cover with dry chicken stock.
Pour water on top.
Add onion and corn and stir.
Place butter chunks in various spots around the dish.
Cover with aluminum foil and bake at 350.
Stir every once in a while so rice on bottom does not burn and rice is evenly crispy on top.

Nutrition Facts : Calories 452.7, FatContent 15.5, SaturatedFatContent 5.2, CholesterolContent 15.3, SodiumContent 543.9, CarbohydrateContent 73, FiberContent 4.8, SugarContent 1.8, ProteinContent 8.6

PLAIN BASMATI RICE RECIPE | MARTHA STEWART

Plain Basmati Rice Recipe | Martha Stewart image

Madhur Jaffrey shares the easiest way to cook basmati rice, also known as saaday basmati chawal. Salt is generally not added, as it is meant to be eaten with well-seasoned food, such as Jaffrey's Chicken with Roasted Coriander in Coconut-Curry Sauce.

Provided by Martha Stewart

Categories Rice Recipes

Total Time 50 minutes

Prep Time 10 minutes

Number Of Ingredients 1

Ingredients

2 cups basmati rice

Steps:

Wash rice in several changes of water; drain and put in a bowl. Cover generously with water and let soak 30 minutes. Drain thoroughly.
Preheat oven to 325 degrees. Bring 2 3/4 cups water to a boil in a heavy ovenproof pan with a tight-fitting lid. Add rice, stir, and bring back to a boil. Cover tightly (use a layer of foil between lid and pan, crinkling edges, if needed, to get a tight seal) and place in oven; bake 30 minutes. Remove and let rice stand, undisturbed, 10 minutes. Fluff up grains with a fork; serve. Rice can be stored in an airtight container in refrigerator up to 3 days.

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