|The Indian Spice Kitchen|
|by Monisha Bharadwaj|
Presenting more than two hundred authentic Indian recipes, an illustrated cookbook explains how to use a wide range of herbs, nuts, spices, vinega...
41 - 48 of 48 for indian rice
Flour, salt and ... and cook over low heat for 2 hours. Add the rice and cook another 20 minutes unless you are using minute rice. Serve. Serves 6 to 8.
50-60 minutes to ... Add the coconut, rice, turmeric, coriander, ... or food processor fitted with its steel blade. Puree. Cover tightly and refrigerate.
Heat oven to ... Add onions and rice. Cook and ... made by dissolving 4 chicken bouillon cubes in 3 1/2 cups boiling water or used canned chicken broth.
Mix all ingredients for dressing. Stuff chicken. Brush with butter. Roast in slow 325 degree oven for 2-3 hours until done. Extra dressing may be ...
Cook the onion, ... (about 3 minutes). Add the remaining ingredients, except rice and cook over low heat for about 30 minutes. Serve over rice. Serves 8.
1 tsp. turmeric ... tomato sauce. Cook rice and add 1 ... a yellow color. Layer rice and meat in a casserole dish. Cook at 325 degrees for 30-40 minutes.
Remove giblets. Wash ... (350 degrees) for 1 hour or until tender. Baste frequently with butter. Serve with fluffy rice. (may put marinade liquid on rice.)
Melt butter in ... be absorbed by rice at serving time.) ... Return to boiling. Lower heat. Cover and cook until tender, about 25 minutes. Makes 3 cups.
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