Basmati Rice

Basmati rice originates from the Indian subcontinent. Its name comes from the Sanskrit word vasmati, which means aromatic and has 12 times more aromas than the other types of rice. In the trade process between India and Middle east basmati was introduced in the Persian, Arab and other Middle Eastern cuisines. In India and Pakistan basmati is the most popular rice type.

Preparation

30 min
Cooking

15 min
Serves

4
chili-rice
food

SPICE KIT INGREDIENTS:

cumin, coriander, garam masala, cassia cinnamon, turmeric, chili pepper, black cardamom, green cardamom, mace, clove, bay leaf.

commerce-1

YOU WILL ALSO NEED:

  • 450g cooked chickpeas (2 cans of 400g)
  • 4 onions (400g)
  • 4 cm ginger (around 1 tbsp grated)
  • 7 cloves of garlic (around 1 tbsp grated)
  • two 400g cans of tomatoes (or 1 kg raw tomatoes)
  • 8 tbsp oil
  • 1-2 chilies (optional)
  • coriander (optional for garnishing)
  • Basmati rice (as a side dish)
  • salt
Artboard 17
Preparation
  1. Puree/grate 7 garlic cloves and 4 cm piece ginger.
  2. Finely chop 4 small onions (400g) and 1-2 chilies (if using).
  3. If you are using fresh tomatoes finely chop or blend them.
  4. Drain and rinse two cans of chickpeas
Artboard 9
Cooking*
  1. Heat 8 tbsp oil over medium heat and add contents of package №1 for 30-60 seconds.
  2. Add the chopped onion with a pinch of salt and cook until golden (about 20-25 min.), stirring occasionally.
  3. Add garlic, ginger and chopped chilies (if using) and cook 3-4 minutes.
  4. Add contents of package №2 and package Chili (optional) and stir. After 2-3 minutes add the tomatoes and simmer 15-30 minutes. (minimum 30 minutes if using fresh tomatoes).
  5. Stir the cooked chickpeas and if necessary some water. Allow it to boil and then simmer for 4-5 minutes.
  6. Add contents of package Garam Masala.
  7. Taste and add salt if necessary.
  8. If you want more sauce add water and let it simmer for 4-5 minutes.
  9. Remove from heat and garnish with fresh coriander (optional).

Serve with basmati rice or naan bread.

* The above cooking times are approximate and may vary according to the thickness and material of your pan and the heat source.


 

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