Basmati Rice Flavored with Indian Spices
This chile pepper gets its name from its origin. In Spanish, serrano is an adjective meaning “from the mountains” which is where it originated-in the mountains of Hildalgo, Mexico. The serrano is normally about twice as hot as Jalapeno (about 10,000 to 15,000 Scoville units). It is the second most popular chile pepper in Mexico. This chile is used mostly for salsas but can also be used in soups, sauces, chili or stews. Try these as a hotter substitute for Jalapeno.
Ingredients:
Basmati rice 1 cup
Water 1 cup
Tomatoes 2 medium chopped finely
Onion 1 large chopped finely
Ginger garlic paste
1 tsp Green chiles 3 to 4
Mint leaves 10 to 12
Cilantro 1 small bunch
Coconut milk ( not too thin and not too thick) 1 cup
Cloves 2
Cinnamon 1″ piece
Green cardamom 1
Bay leaf 1
Oil 1 tbsp
Ghee 1 tbsp
Salt to taste
Instructions:
Serves 2 generously.
Soak the basmati rice in 2 cups of water for an hour. Towards the end of an hour, prep all your veggies. Heat a pan with oil and add green chilies and saute till puffed up and white.
Now, add the onions and saute till light brown. Add the ginger garlic paste next and saute for 30 secs. Now, add the mint leaves, cilantro and chopped tomatoes and cook till tomatoes turn completely mushy and oil starts separating.
Once done, add salt, mix well and let cool completely. When cooled, grind to a smooth paste in a blender. Heat ghee in a pan. Add the bay leaf, cardamom, cloves and cinnamon. Let them brown a bit. Now, add the ground paste and cook on medium flame for about 2 to 3 mins. Drain the water from the rice and add to the paste. Add 1 cup of coconut milk and 1 cup of water. Mix gently. I used 1/2 c of canned coconut milk and diluted it with 1/2 cup of water.
Cook until the rice is fluffy and tender. Alternatively, you may transfer this to a heavy bottomed pressure cooker and cook for 1 whistle or cook the rice in an electric rice cooker. Once the rice is done,fluff gently with a fork.
From tomatoblues.com