Prep 5 mins
Cook 1 hr
I do not like rice, but I love it this way! This is the only way I will eat it. This recipe is a spin from observing my mom's Iranian friend preparing Basmati on a stove, he added the chicken stock and I thought it added such a great flavour. My sister always prepares rice in the oven with chopped onions and green peppers, so I tried the Basmati that way. I usually serve it with Tikka Masala on top. *Note* This rice is supposed to be "al dente", that s why less water is used.
- Grease a 9 x 13 baking pan with the olive oil.
- Pour in rice then cover with dry chicken stock.
- Pour water on top.
- Add onion and corn and stir.
- Place butter chunks in various spots around the dish.
- Cover with aluminum foil and bake at 350.
- Stir every once in a while so rice on bottom does not burn and rice is evenly crispy on top.
I found this to be bland. Needs garlic and spices maybe. Also I had the double the water to cook the rice.
I could not believe how wonderful this recipe was. I always have trouble with basmati rice for some reason, but this turned out great. I did end up using 2 cups of rice. Also, instead of putting the butter on the rice in chunks, I melted several tablespoons of butter mixed with 2 tablespoons of minced garlic and then added it to the water. I added 2 Magi cubes (chicken bullion) to this liquid and heated it on the stove until the Magi cubes dissolved. I then poured the liquid over the rice. I also added one minced onion and several green cardamom pods for added flavor. I followed the advice of one reviewer and cooked the dish at 350, stirring and adding more liquid at 20 and 40 minutes. I then cooked the dish for an additional 15-20 minutes. It turned out wonderful. Everyone loved it. Thank you so much for sharing!
This was my first intro to Basmati Rice and I followed some of the other reviewer's tips and added extra liquid. Will definitely make this again!.