Indian Spiced Rice: Microwave Version

 

 

I have been using Authentic Royal Naturally Aged Indian White Basmati Rice for decades since I discovered it at Patel Brothers in Decatur, GA. Somewhere along the way WalMart started carrying it so it's no longer an hour and a half drive away. An old friend taught me his go-to microwave recipe and so far all my microwaves have worked with the mix he recommended. I recommend trying the basic rice recipe in your microwave before delving into the microwave version of my Indian Spiced Rice. The Indian Rice Recipe uses UNCOOKED rice and is made in the microwave. 

BASIC BASMATI RICE IN A MICROWAVE

3 cups cold water

1 cup Basmati Long Grain Rice

20 minutes on regular microwave setting. Do not cover.

I have used this recipe in 1000,1100, and 1500 watt microwaves. Every MW is different. I have used this recipe in round glass and ceramic casserole dishes, microwave safe, of course.

MY INDIAN SPICED RICE RECIPE which uses uncooked rice

Skillet Stage

Stovetop, add a thin coating of vegetable oil to a small skillet. Add 

1 stick cinnamon

4 whole cloves

4 Cardamom Pods (No pods? add 1/2 TSP Ground Cardamom to the salt and rice in the casserole pan stage)

1/4 TSP Cumin Seeds

1 TSP Brown or Yellow Mustard Seeds

1/4 TSP Ground Black Pepper

1/4 to 1/2 CUP Unsalted Cashews (optional, but very tasty)

4-6 Dried Apricots, very finely chopped (Optional, but they add a sweet element to the dish) They don't infuse the dish with sweetness. Rather, they add an occasional sweet bite. Golden raisins are another nice option. 

Turn the heat onto medium and stir lightly allowing the nuts to toast and the spice to release their aromatic aroma. This only takes a couple of minutes. 

Chop a whole large carrot into small bits. Add to the pan.

Add in 1/4 to 1/2 cups of frozen peas. Warm just til that hint of freezer white color is removed.

All the veg will cook in the MW so don't try to cook it thoroughly. The idea is just warm it up and get the spice infused oil onto the veggies. This will take a minute or two.

Some people add corn kernels and/or frozen green beans (1/4 cup each) but they are not to my taste. Just limit your raw veg to no more than 2 cups total. I find onions, garlic, sprouts, and bell peppers overwhelm the gentleness of the spice blend and I avoid those additions.

Remove from heat. 

Casserole dish stage

Place 4-8 curry leaves (optional) in the bottom of the casserole dish. Add in 

1 cup uncooked Basmati Rice 

1 TSP Salt

2 TSP Unsalted Curry Powder (optional). Regular curry powder has salt and should not be used as the salt proportion is not consistent and can leave a too-salty result. Therefore, this spice is optional.

Then add in the pan of warmed spice and veg from the skillet stage.

Measure 3 cups cold tap water and add most to the casserole dish. Reserve a bit so you can rinse the skillet and get all the oil and spice. Add this to the casserole dish so that all 3 cups of water are added to the rice.

Lately I have reduced the cook time to 18 minutes for this dish. (It's a new microwave that I'm getting used to.) Just check the last few minutes.

Before serving remove the cinnamon stick, 4 cloves, and 4 cardamom pods. The curry leaves are fine to eat.

OPTIONAL HEAT

Add one fingerling chili to the dish. Remove the stem and cut off the tip end. Add to the rice before adding the water.

Makes about 5 cups of vegetable rice.