Brilliant Basmati
I have decided to dedicate this newsletter to Basmati rice because it seems to be a hot topic in my classes. Since I started teaching the cooking classes almost three years ago, basmati rice has been one of the major ingredients in my recipes in almost all of my classes and in the cooking show menus. It has become clear to me that cooking rice seems to be one of the most daunting tasks for most of my students. I get a lot of questions about how to make the rice to come together beautifully without sticking together. I would suggest if you are a novice to rice cooking, then start with Basmati rice because it is very forgiving compared to other rice varieties.
Let me give you some facts first and then we will talk about some tricks of the trade. Basmati rice is fragrant, non-glutinous long-grain rice grown best in the Himalayan foothills with a unique aromatic quality. It is popular in India and Pakistan and most commonly used as a complimentary side dish with delicious curries and vegetables. Like a fine wine, Pure Basmati cannot be created artificially. It is carefully harvested by hand in an area with unique soil and climatic characteristics that give the rice its exquisitely delicate aroma, texture and taste.
When cooking rice, here are some tips which can be helpful:
1. The most important factor is the water, the proportion of water to rice is critical. Usually, two cups of basmati rice and three cups of warm water can do the trick.
2. Please don’t stir it several times during the cooking time as the grains are fairly fragile and can break easily making it sticky.
3. Once water is added, let it come to a boil and then cover the saucepan and leave it alone to simmer for the next 15-20 minutes.
4. If you are one of those people who can’t resist looking at their food while it is cooking, then you are in deep trouble, perhaps a compromise could be to open the lid only once during the cooking time, just to look…………….no stirring allowed please!!!!
I am including one of my very popular rice recipes called Tahiri. In this recipe, rice is cooked with whole spices, potatoes, tomatoes, green onions, cilantro and some ground spices………..it is delicious! In winter months I like to use it as the main dish with some pickles and yogurt sauce on the side.
Hope you enjoy the recipe and a wonderful fall season!
Huma Siddiqui
President
Tahiri-Basmati Rice with Potatoes

2 medium potatoes, cubed
1 medium onion, chopped
2 medium tomatoes, chopped
1 bunch green onions, chopped
1 teaspoon garlic, chopped
½  teaspoon ginger, chopped
½ cup fresh cilantro, chopped
½ teaspoon chili powder
¼ teaspoon turmeric
1 teaspoon ground coriander
1 teaspoon garam masala
1 teaspoon whole cumin
1 bay leaf
1 black cardamom
1 green cardamom
2 cloves
2 inch cinnamon stick
2 cups basmati rice
2 tablespoons cooking oil
4 cups warm water
Heat oil in a saucepan, add all the whole spices and chopped onions. Fry the onions until golden brown. Add potatoes, tomatoes, green onions, garlic, ginger, cilantro and all the ground spices. Continue to stir the mixture, add 1 cup of water, cover and let the mixture cook on medium heat for about 10 minutes. Thoroughly wash and rinse the rice and then add to the potato mixture. Add the other 3 cups of water. Bring the mixture to a boil and then cover and simmer for about 20 minutes until all the water is absorbed. Serve with any meat or vegetable dish and raita.
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In The News...
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Following the popular Curry and Coriander which was released in August of 2004, the next series of shows will bring wonderful, easy recipes and culture into your kitchen and home.
For More Information...
epicurious.com for people who love to eat (September, 2006)
Ramadan Remembered: Huma Siddiqui on cooking for the holy month in Pakistan
The Capital Times (July 26, 2006)
'Samosa Queen' here spreading talent for using exotic seasonings
The Isthmus (June 23, 2006)
White Jasmine Everyday Cooking TV show reviewed
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