Best Spiced Rice With Fresh Ginger Recipes

TURMERIC RICE RECIPE

Turmeric Rice Recipe image

A simple one pot aromatic dish made with rice, warming spices & herbs. Serve it with any curry, dal or even with just a raita.

Provided by Swasthi

Categories Main

Number Of Ingredients 17

Ingredients

1½ cups basmati rice ((or jasmine rice))
2½ to 3 tablespoons butter
¾ teaspoon turmeric ((prefer organic))
1 teaspoon ginger (minced or paste)
1 teaspoon garlic (minced or paste)
3 cups stock (or coconut milk (refer notes))
½ to ¾ teaspoon salt ((adjust to taste))
¼ to ½ teaspoon ground pepper (or crushed black pepper)
1 bay leaf
½ teaspoon cumin seeds ((I use caraway seeds - shahi jeera))
6 green cardamoms
6 cloves
2 inches cinnamon ((2 pieces))
1 strand mace ((optional))
1 star anise
¼ cup coriander leaves (chopped)
¼ cup nuts & raisins ((optional) (refer notes))

Steps:

Rinse rice well a few times. Soak it for at least 15 to 30 mins. Drain the rice and set aside.
Heat butter in a pot and melt it.
Add all the whole spices and saute on a low flame until fragrant.
Then add ginger garlic and saute again for 30 to 60 seconds without burning or browning the garlic.
Next stir in pepper and turmeric.
Then add drained rice and regulate the flame to high.
Fry the rice for about 2 mins stirring occasionally. Avoid stirring often as the rice grains will break.
Pour the stock or coconut milk & add salt. Check the salt and add more if desired.
Simmer and cover the pot. Cook on a low heat until the rice is fully cooked.
When done fluff up the turmeric rice with a fork and garnish with coriander leaves. Serve with a curry, dal or a raita.

Nutrition Facts : Calories 499 kcal, Carbohydrate 93 g, Protein 12 g, Fat 10 g, SaturatedFat 5 g, Cholesterol 20 mg, Sodium 1456 mg, Fiber 5 g, Sugar 4 g, ServingSize 1 serving

ONE-POT CHICKEN AND RICE WITH GINGER

One-Pot Chicken and Rice With Ginger image

This one-pot dish was inspired by a dinner of ginger fried rice and garlicky stir-fried greens served at Uncle Lou, a Cantonese restaurant in New York. It's both mild and full of flavor, which might sound contradictory at first, but it delivers subtle notes of fresh ginger, soy sauce and lime, rather than bold hits in each bite. Serve with extra soy sauce and lime on the side, so that everyone can adjust the seasoning as they would like. Fish out the ginger slices at the end or let everyone know they're there.

Provided by Yasmin Fahr

Categories dinner, grains and rice, poultry, main course

Time 45m

Yield 4 servings

Number Of Ingredients 12

Ingredients

2 tablespoons neutral or olive oil
1 (3-inch) piece fresh ginger, peeled and cut into thin slices
2 pounds boneless, skinless chicken thighs or breasts
Kosher salt
3 large garlic cloves, minced or grated
2 cups jasmine rice, rinsed with cold water
3 cups low-sodium chicken broth or water, at room temperature
3/4 pound quick-cooking greens, such as chard, kale or spinach, leaves removed from thick stems, if needed, and cut or torn into bite-size pieces (about 4 packed cups)
2 tablespoons soy sauce, plus more as needed
2 limes, 1 juiced (about 1 tablespoon juice) and 1 cut into wedges
2 scallions (optional), sliced
1/4 packed cup cilantro leaves and tender stems (optional), roughly torn or chopped

Steps:

In a large Dutch oven or pot with a lid, heat the oil and ginger slices over medium-high until the oil around the ginger starts to sizzle, 1 to 2 minutes. Season the chicken with salt, then push the ginger to the side. Add the chicken to the pan and let cook, undisturbed, until the chicken starts to brown and easily releases from the pan, 5 to 7 minutes. (It's OK if the pieces of chicken don't all have color, as it will be crowded.) Stir in the garlic and rice, flipping over the chicken, and cook until the rice is coated with oil and starts to sizzle, about 1 minute.
Add the stock or water, then raise the heat to high to bring to a boil, stirring to scrape up anything on the bottom of the pot. Cover and immediately lower the heat to maintain a simmer. Cook until most of the water has been absorbed and the chicken is cooked through, about 20 minutes. During the last 8 minutes, stir to make sure nothing is sticking on the bottom, then layer the greens on top, cover and finish cooking.
Remove from the heat, stir in the soy sauce and juice of 1 lime. Fluff the rice and let sit for 5 minutes, covered. Serve as is, or pull the chicken apart into bite-size pieces. Season to taste with salt, the lime wedges and more soy as needed or serve at the table. Top with the scallions and cilantro, if using.

SPICED RICE WITH FRESH GINGER

Spiced Rice With Fresh Ginger image

Make and share this Spiced Rice With Fresh Ginger recipe from Food.com.

Provided by pansregnig

Categories Rice

Time 30m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

1 3/4 cups water
2 teaspoons fresh ginger, grated
5 whole cloves
1 cinnamon stick
1/8 teaspoon salt
1 cup basmati rice

Steps:

Boil water, ginger, spices, and salt in a saucepan over high heat.
Reduce heat to low, add rice, cover, and simmer until rice is tender and liquid is absorbed, 15 minutes.
Let stand 5 minutes; remove spices before serving.

Nutrition Facts : Calories 180.4, Fat 1.9, SaturatedFat 0.4, Sodium 85.5, Carbohydrate 37.5, Fiber 2.5, Sugar 0.5, Protein 3.9

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