Indian Rice Dish Ideas

[Jeanied]

When you use the cardamom, Ollie, try and find a black cardamom not the usual green ones - much earthier flavour but really nice in savoury Basmati rice dishes.

[Ringo Grumio Nibbler]

I'd like to cook a load of curries for all the family over Christmas. It's such a communal meal and so much fun to cook.
I've only ever done boring, plain rice with a curry before. And as there'll be quite a few of us it'd be nice to have a couple of rice dishes.

Anyone got any recipes for interesting indian-style rice accompaniments?

Cooking rice doesn't need to be complicated. The important thing to remember is to add just under double the depth of liquid (stock) to rice.

I gently fry my rice in a little oil until its translucent or pale white (not browned at all). Then add your stock as above. Cover pan with foil and a tight fitting lid. Leave on the lowest possible heat setting undisturbed for 15 minutes. Then remove from the heat, again leaving undisturbed for at least another 15 mins, but you can leave for up to an hour as long as the lid and foil are sealing the steam in.

You can add three cracked cardamon pods to make it frgrant along with a couple of cloves and a bay leaf.

[Jeanied]

See, RGN, I just knew you would have some good ideas for the Vine!!!

[zazen999]

Not Indian, but mildly related - Nasi Goreng. LadyWayne's not keen on the egg on top, but might be worth considering...

Strangely enough - we had Nasi tonight. No seafood or egg on top - but all the rest. Lovely it was.

[OllieMartin]

Thanks for all the ideas.

In the end I did Flum's recipe (below):

I sometimes put a bit of oil in a pan and then gently fry a bit of star anise, an inch or two of cinnamon stick, a few crushed cardamom pods and a piece of dried chilli. When you can smell the spices coming through add your rice and then add almost twice the volume of water to rice. Season with some salt and some lemon juice, bring to the boil and cover. Turn down the heat and cook for 10 minutes. Turn off the heat and it's ready after another 10 mins. This is really fragrant and makes a change from plain rice.


Have you ever made your own naan bread? Take 1lb white bread flour and add a little oil, some salt and a good teaspoon of onion seeds (so called - I think they are nigella actually). Sprinkle on a sachet of dried yeast and make up to an elastic dough with natural yoghurt. Let the dough prove for a while then knead it out into 8 or 10 small balls which you then roll out to pear shapes. Brush a little oil on and grill them (keep an eye on them, they go brown fast!) Turn them over and brush again with oil. These are SO MUCH nicer than shop ones.

Including the naans. They were fantastic, although I think I should have left them to rise again after rolling them as they were a little dense. I also used 'plain' flour, but apparently 'bread' flour would have been better.

I also cooked:
Onion Bhajis
Meat Samosas
Chicken Pakoras
A Beef Madras
Chicken Tikka
Potato & Spinach Dopiaza
Tarka Dhal
Riata
Onion Relish
and homemade lime and lemon pickles.

T'was super!