Hey everyone, hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, spiced basmati rice with poppadoms & mango chutney. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
This is a savory Indian style rice dish flavored with whole spices and fried onions. Soaking the basmati rice before cooking makes all the difference. Serve with your favorite Indian curry or dal (lentils).
Spiced Basmati Rice with Poppadoms & Mango Chutney is one of the most favored of current trending foods on earth. It is easy, it’s quick, it tastes yummy. It is enjoyed by millions daily. Spiced Basmati Rice with Poppadoms & Mango Chutney is something which I have loved my entire life. They’re nice and they look wonderful.
To get started with this particular recipe, we must first prepare a few components. You can cook spiced basmati rice with poppadoms & mango chutney using 11 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Spiced Basmati Rice with Poppadoms & Mango Chutney:
- Make ready Spiced Poppadoms
- Prepare Mango Chutney
- Make ready Rice
- Make ready 1 cup basmati rice
- Get 1 small onion / 1/2 large onion
- Take 1 clove garlic
- Prepare 1 chilli (red or green) to personal taste on heat
- Prepare 1 tsp ground coriander
- Make ready 1 tsp ground cumin
- Get 1 tsp Garam Masala
- Get 1 pint chicken stock
Add onion & fry until soft and lightly brown. It only takes a minute or two — simply place the rice in a bowl with water and then swish it around to release any excess starch. Place rice in a fine mesh sieve. Heat oil in a large pot over medium heat.
Steps 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 best eaten by shovelling using the Poppadoms!
Heat oil in a heavy-bottomed saucepan over medium heat. Add to rice and stir to blend. Bring to a medium heat and add the rest of the ingredients, except the rice and the saffron. Slowly fry until fragrant, then stir in the drained rice. Using the end of a wooden spoon to make holes in the rice to allow the steam to rise.
So that is going to wrap it up with this exceptional food spiced basmati rice with poppadoms & mango chutney recipe. Thanks so much for your time. I’m sure that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
