Home > Recipes > Spicy Brown Basmati Rice

Spicy Brown Basmati Rice

18 Jun 2016   Shanti Gowans
2 tbls/30mls sunflower oil
1/2tsp/2.5gm mustard seeds
1/4 tsp/125gm black onion seeds
1/4 tsp/125 gm garam masala
6 cloves garlic, finely crushed
600 gms brown basmati rice, washed and drained
1.5 litres water
1/4 tsp salt
100 gms shelled pistachio nuts
Fresh coriander leaves, to garnish.
Heat oil. Add mustard seeds, till they pop.
Add black onion seeds, fry briefly.
Add garam masala and garlic.
Stir in the rice for a couple of minutes,
then add water and seasoning.
Bring to the boil, stir, then reduce heat slightly.
Cook for 30 minutes or until all the liquid has evaporated.
Leave it to sit covered for 5 minutes.
While the rice is cooking, 
dry roast the pistachios in a heavy bottomed frying pan, on medium heat,
stir frequently to avoid burning.
Mix most of them into the cooked rice, leaving the remaining to garnish the top of the rice.
Add the final garnish of the fresh coriander leaves, then serve.


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Shanti Gowans is the globally recognised author and founder of Shanti Yoga™, Meditation and Ayurveda for the self, family and community.

Shantiji has brought the concepts and practices of a healthy body and a still mind to thousands of Australians through her Yoga and Meditation programs on national television... Read more about Shantiji's biography

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