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Basmati Rice With Potato Crust Recipe

Experience a culinary journey with this captivating Basmati Rice recipe, featuring a golden-brown, crispy potato crust! Inspired by Persian flavors, this dish offers a unique twist on traditional rice preparation. The perfectly cooked basmati rice is nestled within a layer of seasoned, crispy potatoes, creating a delightful textural contrast and unforgettable taste. A simple yet elegant dish, perfect for a weeknight meal or a special occasion.

Prep Time 25 mins
Cook Time 64 mins
Calories 693.9 kcal
Protein 20g
Rating 5.0 (1 Reviews)
Basmati Rice With Potato Crust 102

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Basmati Rice With Potato Crust

  • 6 tablespoons butter
  • 1 cup basmati rice
  • 3 cups water
  • 1 1/2 teaspoons sea salt
  • 2 medium potatoes
  • 2 cloves garlic
  • 1 cup chicken or vegetable broth

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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!

Nutrition Information (Approximate per serving)

Sodium

12 g

Sugar

9g

Fat

99g

Carbs

30g

Recipe Categories (Choose a category and find related recipes!)

Main Courses Main Dish / Dinner Sweets & Sides Side Dishes Asian Vegetarian Gluten Free

Recipe Tags (Choose a tag and find related recipes!)

Weeknight Time To Make Course Main Ingredient Cuisine Preparation Occasion For 1 Or 2 Low Protein Side Dishes Potatoes Rice Vegetables Middle Eastern Iranian Persian Holiday Event Vegetarian Dietary Low Sodium Gluten Free Ramadan Free Of Something Low In Something Pasta Rice And Grains White Rice Long Grain Rice Taste Mood Savory Number Of Servings Presentation Served Hot 4 Hours Or Less Nut Free