Basmati rice (Basmati chawal) from The Three Sisters Indian Cookbook: Flavours and Spices of India: Delicious, Authentic and Easy Recipes to Make at Home (page 120) by Sereena Kaul and Alexa Kaul and Priya Kaul
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basmati rice
Where’s the full recipe - why can I only see the ingredients?
Accompaniments: Scrambled paneer (Paneer bhujia); Chicken rogan josh (Murgh rogan josh); Black pepper chicken (Murgh kali mirch); Chicken jalfrezi (Murgh jalfrezi); Chicken korma (Murgh korma); Chicken in a saffron and yogurt sauce (Zafrani murgh); Yogurt-marinated lamb (Gosht ka kalia); Lamb rogan josh (Gosht rogan josh); Minced lamb with potatoes and peas (Kheema matar); Tandoori prawns with pineapple (Annanasi jhinga); Creamy prawns (Malai jhinga); Goan tuna steaks (Goan tuna macchli); Pan-fried salmon steaks in a tomato sauce (Macchli kari); Black halibut with apple and peppers (Macchli sabe aur shimla mirch); Butternut squash with cumin and mint (Pudeena sitaphal); Kashmiri potatoes (Dum aloo); Spiced mixed vegetables (Milli-julli sabziyan); Paneer with peas (Matar paneer); Creamy paneer (Paneer); Lightly spiced spinach (Sukha palak); Red kidney beans in a rich sauce (Rajmah); Red split lentil dal (Masoor dal)
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.
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