HERB RICE/STEAMED RICE WITH HERBS.
I love rice. I find it comforting, and often easy to make. Steamed rice with herbs is a great main dish, it’s filling and it has so many varieties. While we generally have a lot of Indian variety rice, rice also plays an important part in many other cuisines. I posted my creamy mushroom sauce recipe earlier, I wanted to make something that pairs well with the sauce. Hence, I decided upon this herb rice as I was also inspired by Sanjeev Kapoor Khazana
This Steamed rice with herbs dish is as flavourful as it is aromatic. Its seasoned with a mix of herbs, and fried with onions and garlic. Moreover, it is very simple and easy to make. As I already mentioned, I don’t have access to fresh herbs that I have used in this recipe. So, I use dried herbs and they work very well. Dried herbs, and a pepper grinder are a must have for any kitchen. This recipe requires minimal effort, and there is no way one can go wrong with it. While, I served it with mushroom sauce, it can also be served with any other dish of your choice.
HERB RICE/STEAMED RICE WITH HERBS
- 1 Cup Basmati Rice
- 1 Onion Medium sized, finely chopped
- 3 tbsp Butter Salted or Unsalted
- 5-6 cloves Garlic Finely chopped or minced
- 1.5 Cups Water
- 1/3 Cup Mixed Herbs I used oregano, basil, thyme, rosemary and parsley.
- Salt To taste
- Pepper To taste
- Take a cup of rice. Rinse it in water, drain the water and keep it aside.
- In a pan, heat butter.
- Add the cut onions, and 1 teaspoon salt. Cover and cook until the onions turn translucent, this might take upto 5-6 minutes.
- Once the onions turn translucent, add the rice and garlic and mix them well.
- Add water, and let it come to a boil on high heat. Once the water start boiling, lower the heat and cover and cook the rice for atleast 10 minutes.
- Cook the rice until it starts looking like this. Once it is done, take it off the heat and cover it with a kitchen towel and let it sit for 5 minutes.
- After 5 minutes, using a fork or spoon, gently fluff up the rice. Take care to do it gently so as to not break the rice.
- In the meantime, mix all the herbs you are going to use in a bowl. I have used thyme, parsley, rosemary, oregano and basil. You can substitute this with italian seasoning, or any other herbs of your choice. If you want your rice to be a little spicy, you can also add chilli flakes.
- Add the herb mixture to the rice, and season with required amount of salt and pepper.
- Mix everything well into the rice. Let the rice sit for 20-30 minutes before serving.
- I use freshly ground peppercorns as I find them more flavourful and aromatic than store bought pepper powder. However, that is upto you.
- I relied only on pepper powder for the spice quotient in this dish, but if you want, you can add chilli flakes.