Best Basmati Rice With Potato Crust Recipes

PERSIAN RICE WITH SAFFRON AND POTATO CRISPY CRUST

Steps:

• In a medium-sized bowl soak rice with water.
• Gently wash the rice by stirring the rice in the water with your hand. This helps wash some of the starch and grit out. Pour out the water and repeat two more times.
• After washing the rice a third time, rinse and then cover rice with water and add 1 TBS salt.
• In a small bowl combine crushed saffron with 1 TBS hot water and set aside.
• In a 5-quart non-stick pot add 8 cups of water and 1 TBS salt and bring to boil.
• When the water has come to boil, pour out the water in the bowl containing the soaking rice. Add the wet rice to the boiling water.
• When the water comes to boil again and the rice floats to the top of the pot (approx. 6 mins), pour the contents of the pot into a fine colander. You know your rice is ready to strain if you bite a rice kernel and the center is still uncooked.
• Return the pot to the burner, set heat to medium and add 1 1/2 TBS oil.
• If using coriander seeds, sprinkle them on the bottom of the pot, and arrange potato slices over them.
• Using a spatula, gently scoop the drained rice into the pot. Make sure you do not push the rice in together as this will result in mushy rice. Scatter the rice throughout the pot, in a pyramid shape until finished. Your pot should not be filled to the top. You will need about 3 inches between the top of your rice and the top of the pot. If you must tap the rice off of your spatula, do not tap it against the pot. This will move the rice in the pot and press them together. Tap your spatula against the colander.
• Using the handle of a long wooden spoon or another utensil, gently press several holes around the rice down to the potato crust. This will allow the steam to travel freely through the pot. Pour the saffron mixture over the top of the rice.
• Drizzle over the rice with 1 TBS oil. You can also cut 2 TBS butter into small pieces and dot along the top of the rice.
• Pour the saffron water on top of the rice. When you serve the rice, the white and yellow rice will be mixed together. NOTE: If you want all of the saffron rice on top of the white rice when you serve, do not pour the saffron water now. Save it until you are ready to serve. Scoop out about 1 cup of cooked rice and place in a bowl, pour in saffron water and mix until all yellow. Transfer rest of white rice onto serving platter and pour yellow saffron rice over it (as pictured)
• Cover the lid of your pot with a clean towel or several paper towels, and set firmly over your pot to prevent steam from escaping. The towel will keep the condensation from dropping back into your rice and turning the rice into mush.
• After 7 minutes, lower the heat to low and let the rice finish cooking for another 45 mins. You will know your rice is done because it has fluffed up. Another trick to see if your rice is down is to lick your finger and quickly touch your wet finger against the side of the hot pot. If you hear a sizzle sound, your rice is done (and hopefully your finger isn't burned!).
• To serve, you can place a large round platter over the top of the pot, then carefully invert the pot and remove gently. This will create a cake-effect, with the potato crust showing on top. Or, you can use a spatula to gently remove the rice and scatter on your serving platter, creating a pyramid-effect, placing the crunchy potatoes on top or surrounding the rice.

PERSIAN RICE WITH GOLDEN CRUST

Steps:

• In a large saucepan bring water with salt to a boil. Add rice and boil 10 minutes. In a colander drain rice and rinse under warm water.
• In a 2- to 3-quart nonstick saucepan melt butter. Spoon rice over butter and cover pan with a kitchen towel and a heavy lid. Fold edges of towel up over lid and cook rice over moderately low heat until tender and a crust forms on bottom, 30 to 35 minutes.
• Spoon loose rice onto a platter and dip bottom of pan in a large bowl of cold water 30 seconds to loosen tah-dig. Remove tah-dig and serve over rice.

HERBED BASMATI RICE

Steps:

• Combine the rice, 1 3/4 cups water, the salt, and butter in a small heavy-bottomed saucepan. Bring to a boil over high heat; reduce the heat to low, stir once, and simmer, covered tightly, for 15 minutes. (I need to pull the pot half off the burner to keep it from boiling over.) Turn off the heat and allow the rice to sit covered for 5 minutes. Add the parsley, dill, scallions, and pepper. Fluff with a fork, and serve warm.

BASMATI RICE WITH POTATO CRUST

Steps:

• Rinse then soak rice for 10 minutes to 30 depending on quality.
• Melt 2 Tablespoons of butter in a saucepan over medium heat.
• Stir in the drained soaked rice and cook for 1 minute.
• Bring water and stock if using to a boil add sea salt to taste add rice, bring back to a boil and boil exactly 8 minutes, drain.
• Melt 1/4 cup butter and toss in the sliced potatoes and sea salt to taste.
• In a heavy-bottomed pot with a tight-fitting cover, and low rim, arrange the potato slices, overlapping in 2 layers covering the bottom of the pot (using all of the butter they were tossed in).
• Sprinkle with the garlic.
• Evenly spoon the half-cooked rice on top of the potatoes and garlic, and spoon the remaining melted butter over the rice.
• Cover the pot and cook over medium low heat or to brown potatoes slightly, then turn heat down and cook for 40 minutes, or until the rice is tender.
• Removing properly can come with practice but it helps to dip the pot in cold water for 30 seconds making sure not to get water in the pot! Then flip --.
• Enjoy!

BASMATI RICE

Steps:

• Cook the butter and onions over medium heat until translucent, about 3 minutes. Add the rice and toss until all of the grains are coated with the butter. Add the water and salt, cover and cook until the water is absorbed and the rice is tender, about 15 to 20 minutes. Turn off the heat and allow to sit covered for 5 to 10 minutes. Add the scallions and parsley, fluff with a fork, and serve.

PERSIAN RICE

Steps:

• Bring water and kosher salt to a boil in a pot; add rice and cook, stirring, for exactly 7 minutes. Drain.
• Heat olive oil in a pot over medium-high heat. Cover bottom of pot with 1 layer of potato slices. Sprinkle cumin and salt over potatoes. Cook until potatoes are sizzling, 2 to 3 minutes; top potatoes with rice to form an even layer. Reduce heat to low and place butter slices over rice.
• Top pot with a layer of clean paper towels and place lid over towels. Steam until rice is fluffy, about 45 minutes.
• Grind saffron threads with a mortar and pestle. Mix crushed saffron with 1 1/2 tablespoons hot water in a large bowl. Add a couple spoonfuls of rice to saffron mixture and stir until rice is yellow.
• Spoon remaining rice into a serving bowl, top with saffron rice, and line edges of bowl with potatoes. Garnish with parsley.