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    You are in: Home / Recipes / Bollywood Basmati Recipe
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    Bollywood Basmati

    Bollywood Basmati. Photo by I'mPat

    1/1 Photo of Bollywood Basmati

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    10 mins

    30 mins

    AZPARZYCH's Note:

    Recipe courtesy Guy Fieri, 2008, as seen on Guy's Big Bite. Found on Food Network, posting for ZWT.

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    Units: US | Metric


    1. 1
      Warm olive oil in a medium saucepan.
    2. 2
      Add rice and onion. Stir until rice is well coated and translucent around edges, about 2 minutes.
    3. 3
      Add water and salt. Stir, cover, reduce heat to low and cook 20 minutes Remove from heat and let rest, covered, for 5 minutes. Fluff rice.
    4. 4
      Then gently mix in remaining ingredients.

    Ratings & Reviews:

    • on November 26, 2012


      A great rice side that's easy to put together and gluten-free too. Made for Aus/NZ Recipe Swap November 2012

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 13, 2012


      I scaled this back for 3 serves and used SunRise long grain wholemeal rice which is low GI for dietary reasons (first time I have used It). The packet directions said 20 to 30 minutes by the absorbtion method and they where spot on with 30 minutes and I had a nutty flavour rice which when mixed with the dried fruits (I used apricots and sultanas) and oops forgot to toast the alaonds but only had 1/2 as much as what was needed so the nuttiness of the brown rice I think set that off. Thank you AZPARZYCH, made for Please REview My Recipe.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Bollywood Basmati

    Serving Size: 1 (218 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 252.8
    Calories from Fat 58
    Total Fat 6.5 g
    Saturated Fat 0.8 g
    Cholesterol 0.0 mg
    Sodium 1171.4 mg
    Total Carbohydrate 44.0 g
    Dietary Fiber 3.3 g
    Sugars 5.7 g
    Protein 5.5 g

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