Indian basmati rice has a delicate aroma, the grain is long and thin. This variety is maintained after harvesting for at least a year, the grains become harder and do not lose shape during cooking, increasing by two and a half times. Basmati grows in northern Punjab, between India and Pakistan, these are some of the most expensive rice varieties in the world.
Pick your recipe
You will need
-
- For boiled rice:
- 1 glass of rice;
- 1.5 cups of water.
- For rice with vegetables:
- 1 cup basmati;
- vegetable oil;
- 50 g minade;
- 1 potato;
- 1 tsp cumin seeds;
- 1 pod of hot red pepper;
- 1/2 sweet pepper;
- 480-530 ml of water;
- 1/2 teaspoon garam masala;
- 1/2 tsp salts;
- 1 small carrot;
- 80 g of fresh green beans;
- 80 g of green peas;
- 2 tbsp. l parsley.
Instruction manual
1
Basmati Boiled Rice
Wash the rice with your hands in cold water very carefully until the water is clear. Pour the washed rice with two glasses of cold water and leave for 30 minutes, drain the water, let the rice stand for another 10 minutes. Pour rice into a saucepan, pour one and a half glasses of cold water, put on medium-high heat, bring to a boil, reduce heat to small, cover, cook for 20 minutes.
2
Basmati with vegetables
Rinse the basmati rice with your hands in a bowl of cold water, drain the water and rinse again - until the water remains clean, dry the rice. Scald almonds with boiling water, peel it, fry 3 tablespoons of vegetable oil in a frying pan, fry the almonds to golden brown on a small fire, transfer from the frying pan to a plate, pat dry with paper towels, lightly salt, crush.
3
Wash the potatoes, peel, cut into cubes, pour 2-3 tablespoons of vegetable oil into the pan, warm them well, fry the potatoes until golden brown, lay the potatoes on paper towels so that they absorb excess oil. Pour 1 tablespoon of vegetable oil into a deep pan, wash and chop the pepper finely, toss cumin seeds and red pepper into the pan, fry until brown, add rice, stir, fry for 2 minutes.
4
Add water, salt, garam masala, bring to a boil. Wash, peel the carrots, cut into small cubes, wash the green beans. Add carrots, beans, peas to the pan, reduce heat to small, close the pan tightly with a lid and cook for 20-25 minutes to make the rice swell and the vegetables soft.
5
Remove the pan from the heat, do not open the lid, let stand for 5 minutes, put potatoes and almonds on top, stir slowly, serve very hot. Wash and chop chop parsley, garnish the rice on each plate with parsley.