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Spiced Basmati Rice
4 to 6 Servings
What You Need:
- 2 cups of long grain basmati rice washed and drained
- 1 pack of Spicytude Rice Pilaf Spice Mix
- 3 ¾ cups of water
- 1/2 tsp salt or per your taste
- 2 cloves of garlic
- 2 tbsp of olive oil or any cooking oil you prefer
- 1 cup of chopped white onion
- 2 small slit green chillies
- 1 tsp of ghee (optional)
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Pots and Pans:
1 big pan to cook.How To Proceed:
Step 1. Saute onion and spices
Heat a pan over medium flame. Add two tablespoons of olive oil and add Spicytude Rice Pilaf Spice Mix. Let the spices sear for 5 seconds and then add onion, garlic and green chillies and sauté until onions are golden brown.
Step 2. Cook
Add rice, water and salt to the pot and increase the heat. Bring to a boil and immediately reduce the flame to medium and stir once. Wait until most of the water evaporates and the rice starts to look fluffy, then stir it one last time and cover the pot with a lid and cook on a low flame till done. Once the rice looks cooked and the water has fully evaporated, add ghee and turn off the heat. Cover the dish and let sit for a few minutes to further meld. Use a wide serving spoon to serve and be gentle so as not to break the rice. Serve this delicious spiced rice with any protein or vegetable.
Note: Please do not consume whole spices and green chillies as they are too strong in flavor. The recipe needs them to add the flavor and we should separate or discard them when eating.
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Spinach Rice
4 to 6 Servings
What You Need:
- 2 cups of long grain basmati rice washed and drained
- 1 cup of finely chopped spinach
- ¼ cup of finely chopped cilantro
- ½ tsp salt or per your taste
- 3 ¾ cups of water
- 1 pack of Spicytude Rice Pilaf Spice Mix
- 4 cloves of garlic
- 3 tbsp of olive oil or any cooking oil you prefer
- 1 cup of chopped white onion
- 2 small green chillies slit
- 1 tsp of ghee (optional)
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Pots and Pans:
1 big pan to cook.How To Proceed:
Step 1. Saute Onion and spices
Heat a pan over medium flame.
Add two tablespoons of olive oil and add Spicytude Rice Pilaf Spice Mix. Let the spices sear for 5 seconds and then add onion, garlic and sauté until they are golden brown. Add green chillies, spinach, mint cilantro and cook for 2 minutes.
Step 2. Cook
Add rice, water and salt to the pot and increase the heat. Bring to a boil and immediately reduce the flame to medium and stir it once. Wait until most of the water evaporates and the rice starts to look fluffy, then stir it one last time and cover the pot with a lid and cook on a low flame till done. Once the rice looks cooked and the water has fully evaporated, add ghee and turn off the heat. Cover the dish and let sit for a few minutes to further meld. Use a wide serving spoon to serve and be gentle so as not to break the rice. Serve this delicious spiced rice with any protein or vegetable.
Note: Please do not consume whole spices and green chillies as they are too strong in flavor. The recipe needs them to add the flavor and we should separate or discard them when eating.
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Vegetable Rice
4 to 6 Servings
What You Need:
- 2 cups of long grain basmati rice washed and drained
- 3 tbsp of olive oil or any cooking oil you prefer
- 1 pack of Spicytude Rice Pilaf Spice Mix
- 1 cup of chopped onion
- 4 cloves of chopped garlic
- 1 cup of peeled and diced potatoes
- 1 cup of sliced carrots
- 1 cup of green peas (frozen or fresh)
- 1 cup of chopped green beans
- 2 small slit green chillies
- ½ tsp salt or per your taste
- 3 ¾ cups of water
- 1 tsp of ghee (optional)
- ¼ cup of finely chopped cilantro to garnish
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Pots and Pans:
1 big pan to cook.How To Proceed:
Step 1. Saute Onion and spices
Heat a pan over medium flame.
Add two tablespoons of olive oil and add Spicytude Rice Pilaf Spice Mix. Let the spices sear for 5 seconds and then add onion, garlic and sauté until they are golden brown. Add green chillies, potato, carrot, green beans and peas and let cook for 3 minutes.
Step 2. Cook
Add rice, water and salt to the pot and increase the heat.
Bring to a boil and immediately reduce the flame to medium and stir once. Wait until most of the water evaporates and the rice starts to look fluffy, then stir one last time and cover the pot with a lid and cook on a low flame till done. Once the rice looks cooked and the water evaporates, add ghee and cilantro and turn off the flame. Cover the dish and let it sit for a few minutes to further meld. Use a wide serving spoon to serve and be gentle so as not to break the rice. Serve this delicious vegetable rice with daal or as a side of carbs with any other protein.
Note: Please do not consume whole spices and green chillies as they are too strong in flavor. The recipe needs them to add the flavor and we should separate or discard them when eating.
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Spiced Tomato and Mint Rice
4 to 6 Servings
What You Need:
- 2 cups of long grain basmati rice washed and drained
- 3 tbsp of olive oil or any cooking oil you prefer
- 1 pack of Spicytude Rice Pilaf Spice Mix
- 1 cup of chopped onion
- 1 cup of chopped mint
- 4 cloves of chopped garlic
- 2 cups of diced tomatoes
- 2 small slit green chillies
- ½ tsp salt or per your taste
- 3 ¾ cups of water
- 1 tsp of ghee (optional)
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Pots and Pans:
1 big pan to cook.How To Proceed:
Step 1. Saute Onion and spices
Heat a pan over medium flame.
Add two tablespoons of olive oil and add Spicytude Rice Pilaf Spice Mix. Let the spices sear for 5 seconds and then add onion, garlic and sauté until they are golden brown. Add green chillies, tomato, mint and cook for 3 minutes.
Step 2. Cook
Wash the rice and strain it.
Add rice, 3 ¾ cups of water and salt to the pot and increase the heat. Bring to a boil and immediately reduce the flame to medium and stir once. Wait until most of the water evaporates and the rice starts to look fluffy, then stir it one last time and cover the pot with a lid and cook on a low flame till done. Once the rice looks cooked and the water evaporates, add ghee and turn off the flame. Cover the dish and let sit for a few minutes to further meld. Use a wide serving spoon to serve and be gentle so as not to break the rice. Serve this delicious tomato and mint rice with daal or as a side of carbs with any protein.
Note: Please do not consume whole spices and green chillies as they are too strong in flavor. The recipe needs them to add the flavor and we should separate or discard them when eating.