Welcome Madhur Jaffrey! I Heart Cooking Club (IHCC) is starting with a new chef, Madhur Jaffrey this month, and we are going to cook from her recipes for the next six months. I was pretty excited when Madhur Jaffrey was selected as our new featured chef. Indian cuisine is one of my very favourite. Since I cook Indian cuisine in my house from time to time, I have most of the spices stocked up. Though I have tried various recipes from other Indian chefs, I have never attempted any of Madhur Jaffrey's recipes before.
|Madhur Jaffrey, our featured chef for the next six months|
To start off our delicious months of cooking from her recipes, IHCC's theme for this week is "Welcome Madhur Jaffrey!". Any of her recipes can be used, and I think that it is appropriate for me to start off with a plate of rice!
Being Asian, rice is a staple food at mealtimes, and usually when we have guests over for dinner, rice is always on the menu. So I have decided to cook one of Madhur Jaffrey's rice recipe, Turmeric Rice to start off my next six months of cooking adventure with her! Even though I have one of her books, (am eyeing two more!), this recipe is taken from Foodnetwork's site.
This is a lovely rice dish! It is simple yet so tasty and my family really enjoyed eating this Turmeric Rice. I did increased the spices as I wanted it to be more fragrant, and I'm glad I did. I have always used 3-1/4 cups of water for 2 cups of basmati rice, which cooked to a perfect texture for me, so I used my own measurement. Different grades of rice requires different amount of water, so adjust accordingly. I cooked the rice in a large heavy saucepan with a lid. The spices and garlic are fried till fragrant, the rice is added in along with the water, turmeric and salt. Bring to a boil, cover and let it simmer over the lowest heat for about 20-25 minutes until cooked and puffed. Turn off heat and leave undisturbed for about 15 minutes. The rice cooked up fluffy and perfect! Fluff the rice with a pair of chopsticks or fork, then I transfer the rice to a rice cooker, switch to "keep warm", it will be all nice and warm until serving time.
I served the rice with another two of Madhur Jaffrey's recipes, a chicken korma dish and a cauliflower stir-fried, just perfect! Recipes for both the chicken korma and cauliflower will be coming up next week! Everything is delicious, I am really looking forward to try her other recipes!
Don't underestimate this simple rice, it is very good! This rice would be great eaten with any curry. I will most definitely be cooking this Turmeric Rice again.(source from : Foodnetwork, Madhur Jaffrey)
To see my friends at IHCC welcome dish, you may visit them here. If you would like to join us, you may get the full details at IHCC's Welcome! page.
I'm sharing this with :
450gm basmati rice (long grain) (I use 2 cups)
3 tbsp vegetable oil
3 cloves (I use about 6-7)
1 bay leaf (I use 2)
4 cardamom pod (I use about 7-8)
2-1/2 inch, piece cinnamon
2 garlic clove (peeled and finely chopped)
1/4 tsp ground tumeric (I use 1/2 tsp)
1 tsp salt (to taste)
22 oz water (I use 3-1/4 cup)
chives (chopped, garnish)
- Put the rice in a bowl and wash in several changes of water. (I soaked the rice in water for about 30 minutes).
- Drain and leave in a strainer set over a bowl.
- Put the oil in a heavy based saucepan and set over a medium high heat. When the oil is hot and beginning to bubble, put in the cloves, bay leaf, cardamom pod and cinnamon. Stir once or twice and put in the garlic. As soon as the garlic turn medium brown put in the rice, turmeric and salt. Stir gently for a minute.
- Now add the water and bring to the boil. Cover tightly, turn the heat down to very, very low and cook for 20 minutes. Stir the rice with a fork to separate the grain and serve garnished with chive or spring onions.