Hello everybody, it is me again, Dan, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, basmati rice with raisons and sultanas. One of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
If desired, for presentation purposes, the rice can pressed into a lightly-oiled bowl, inverted and unmolded on to a decorative serving plate, and then garnished with fresh cilantro and slices of lime and tomato. Rosh Hashanah Sweet Basmati Rice with Carrots & Raisins - This Sweet and fragrant basmati rice with carrots and raisins is the perfect vegetarian side dish for any holiday meal. In our house, this is a Rosh Hashanah Favorite.
Basmati Rice with Raisons and Sultanas is one of the most popular of recent trending foods in the world. It is appreciated by millions every day. It’s simple, it is fast, it tastes delicious. They’re fine and they look wonderful. Basmati Rice with Raisons and Sultanas is something which I’ve loved my entire life.
To begin with this particular recipe, we have to first prepare a few components. You can have basmati rice with raisons and sultanas using 5 ingredients and 3 steps. Here is how you can achieve it.
The ingredients needed to make Basmati Rice with Raisons and Sultanas:
- Get 2 cup Basmati Rice
- Get 4 1/2 cup Water Cold
- Make ready pinch Salt
- Make ready 1 Vegetable cube
- Get 1 handful raisins and sultanas
While rice is cooking melt butter in skillet. Chop onion and saute in butter until translucent. Pour in the coconut milk, chicken stock, cumin, coriander, chilli, salt, turmeric, bay leaf, sultanas and cashews. Bring to the boil and then reduce heat to low.
Instructions to make Basmati Rice with Raisons and Sultanas:
- In a large saucepan, add the rice, and water and bring to the boil.
- Turn the heat down to simmer, add a handful of raisons and sutanas and veg cube and stir. Cover and simmer until the rice has absorbed all the water and is fluffy.
- Serve Hot or Cold.
Rice is the centerpiece of an Afghan party, and people always pay attention to see that it is cooked properly and that there is plenty. This dish is traditionally made with lamb, but because many customers at catering events are vegetarian, it has been successfully adapted. Put the rice in a bowl. Wash in several changes of water. Heat oil in a large pot over medium-high heat.
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