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| Basmati Rice |
Basmati rice varies from ordinary rice to the length of its bread and its different taste, and it is much better in the process of preparing some dishes and recipes. What distinguishes this rice is that the rice grain does not stick to the other grain. It absorbs the salt well, as well as the spices and spices. Different from the way of cooking ordinary rice? What is the best way to cook it?
White basmati rice
Ingredients Basmati rice cup. Two cups of water. Five tablespoons of corn oil. Salt spray. Half a teaspoon of crushed cardamom.
Preparation: Soak the rice well with warm water for half an hour, and then wash it several times until we get rid of the starch because it works to hide the taste of real rice. Put the corn oil in the bowl and add basmati rice to it and leave it for 2 minutes and turn it over. Add enough water to cover the rice, where the surface of the water rises from the rice by one centimeter. Add salt, ground cardamom, or cardamom, and leave for seven minutes to boil well. After the water drop, the fire is reduced, as the rice is cooked to a quiet temperature for a quarter of an hour. Remove the container from the gas and leave it aside for five minutes until the rice is absorbed by the rice, making the rice ready to serve.
Basmati rice with meat
Rice half a teaspoon of saffron. Three cups of basmati rice. A tablespoon of corn oil. A tablespoon of salt. Five grains of cardamom. The meat is one kilo of sliced meat. Medium onion, chopped. Small spoon of salt. Five grains of black pepper. Five grains of cardamom. Full omelet of cinnamon. Vegetables Three tablespoons of corn oil. With chopped onions. Garlic of garlic mashed. Two peppers chopped green pepper. A teaspoon of turmeric. 1 teaspoon of chopped parsley. Half a teaspoon of black pepper. Two slices of potatoes cut into strips. Two tomatoes, sliced into slices. Two slices of red pepper are sliced into slices. A cup of finely chopped coriander.
Method of Preparation In a deep saucepan, place a small amount of water on high heat. Add meat, onion, salt, pepper, cardamom, cinnamon, and let the meat cook on the fire until it is cooked. Half the broth and keep it. Wash rice several times and soak in salt water for half an hour. In a deep saucepan on a strong fire, put ten cups of water, add salt, oil and cardamom and leave to boil. Add the rice and lightly stir until mixed with water, and let it for ten minutes to double its size, but not even maturity, half rice and set aside. In a deep saucepan, protect the oil, add onion to it, then garlic, chili, and turn until soft. Add turmeric, spices and black pepper, and stir until the smell of spices rises. Add the boiled meat and stir to take the meat flavor of spices. We distribute a layer of rice on the meat, then distribute potatoes, coriander workshop, then a layer of rice, another workshop of coriander, and then put a layer of tomatoes and the rest of the rice. Place the pot on medium heat, and place a cup of sauces and saffron mixture. Cover the pot and set it on medium heat for 10 minutes, then heat the fire and let the rice cook for half an hour until it is fully cooked.
Basmati rice without soaking some women When cooking rice, wash it once and do not soak. After washing, add it to the oil in the container and stir it with oil. Add water (Cuba rice equivalent to two cups and half water). Add the salt, and cook on the fire for thirty minutes, where you make sure the maturation of rice taste in the final stages.
