Basmati Rice With Potato Crust Recipe

Ingredients for Basmati Rice With Potato Crust

• 2 tablespoons butter (for cooking rice), 1/4 cup butter (for potatoes)
• Basmati Rice
• 2 cups water
• 1 teaspoon sea salt + 1/2 teaspoon sea salt (for potatoes)
• 2 medium potatoes, peeled and thinly sliced
• Garlic Clove

How to Make Basmati Rice With Potato Crust

1. Rinse 1 cup of basmati rice thoroughly and soak in cold water for 15-20 minutes.
2. Melt 2 tablespoons of butter in a medium saucepan over medium heat.
3. Add the drained rice and cook for 1 minute, stirring constantly, until lightly toasted.
4. In a separate pot, bring 2 cups of water and 1 cup of chicken or vegetable broth to a boil. Add 1 teaspoon of sea salt. Add the rice, return to a boil, and cook for exactly 8 minutes. Drain thoroughly.
5. Melt 1/4 cup butter in a skillet. Add 2 medium potatoes, peeled and thinly sliced, and 1/2 teaspoon sea salt. Cook until lightly browned and tender, about 5-7 minutes.
6. In a heavy-bottomed pot with a tight-fitting lid and low rim, arrange half of the potato slices in a single layer, overlapping slightly to cover the bottom.
7. Sprinkle 2 cloves of minced garlic evenly over the potatoes.
8. Spread the half-cooked rice evenly over the potatoes and garlic. Drizzle the remaining melted butter over the rice.
9. Cover the pot tightly and cook over medium-low heat for 40-45 minutes, or until the rice is tender and the potatoes are golden brown and crispy. Reduce heat if browning too quickly.
10. To remove the rice easily, carefully run the bottom of the pot under cold water for 30 seconds. This will help to loosen the crust. Invert the pot onto a serving plate to reveal the crispy potato crust.
11. Serve immediately and enjoy!