Basmati rice: how to cook it right. Basmati pilaf

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Basmati rice is an Indian grain that has a special taste and aroma. The grains of this product are thin and long. Once harvested, this rice is aged for at least one year. As a result of prolonged drying, cereal grains become harder. It should be especially noted that during cooking they practically do not lose their shape and increase by about 2.5 times.

Basmati rice grows in northern Punjab, between Pakistan and India. The presented cereal is the most expensive variety in the world.

How to cook basmati rice?

You can cook dinners using such cereals in different ways. But if you only need to boil it, then for this you need to prepare:

• rice groats - 1 faceted glass;
• table s alt - to taste;
• drinking water - 1.5 grains. glass.

Preparation of long grains

Don't you know how to cook basmati rice? It should be washed thoroughly in cold water. To do this, the required amountcereals need to be poured into a large sieve. Next, long-grain rice should be gently washed, kneading it well with your hands until the water is completely clear.

Heat treatment of Indian cereals

After the Indian basmati rice has been processed, put it in a deep bowl and pour 2 cups of ordinary cold water. In this position, it is advisable to leave the croup aside for half an hour. After the named time has passed, all the liquid must be drained, and the rice should be kept in the bowl for another 10 minutes. Next, the product must be poured into a saucepan, pour 1.5 cups of cold water, put on high heat and wait for it to boil. After the liquid in the dishes begins to boil, the fire must be reduced to a minimum value. After covering the pan with a lid, the grits should be cooked for about 20 minutes.

The final stage in cooking dinner

Boiled basmati rice, the recipe of which we are considering, is not recommended to be kept on fire for longer than the allotted time. Otherwise, the cereal will be digested and take on a sticky, porridge-like consistency. After the product is fully cooked, it must be discarded in a sieve and rinsed thoroughly in cold water. At the end, boiled basmati rice should be s alted to taste, as well as add any spices and spices.

How to serve a meal at the dinner table?

Boiled Indian groats will serve as an ideal side dish for meat, poultry or goulash. In addition, this product is often usedfor cooking hedgehog meatballs, lazy cabbage rolls, sushi, etc.

Cooking the most delicious and satisfying pilaf

Basmati rice is an ideal product for preparing such an oriental dish as pilaf. To make it tasty, fragrant and as crumbly as possible, you should prepare the following components in advance:

• long grain basmati rice – 1.5 grains. glass;
• lamb or beef pulp with fatty layers - about 400 g;
• large fresh carrots - 3 pieces;
• garlic - big head;
• bitter white bulbs - 2 heads;
• vegetable oil - add at your discretion;
• s alt and seasonings designed specifically for pilaf - add to taste.

Food processing

Basmati rice for pilaf should be processed in the same way as in the previous recipe. However, it is not necessary to soak it in water. In addition to cereals, for such a dish, you should take a small fatty piece of beef or lamb, wash it thoroughly and cut it into large cubes. You also need to peel the carrots and onions, and then chop them into half circles and rings.

Heat treatment of some of the ingredients

Before you make such a delicious oriental dish as pilaf, you should first fry the pieces of meat and vegetables. To do this, you need to take a thick-walled pan, pour vegetable oil into it and heat it up as much as possible. Next, you need to put beef or lamb in the dishes and fry over high heat untilreddish crust. After that, chopped vegetables should be added to the meat pieces and kept for about 5-8 minutes.

Full cooking process

Having carefully fried fatty meat and vegetables, you should start laying out the rice. To do this, it is advisable to generously sprinkle the main ingredients with s alt and aromatic seasonings, and then evenly distribute them along the bottom of the pan. On top of the fried meat and vegetables, it is required to lay out thoroughly washed long-grain rice and a large head of garlic. Without mixing the products, they must be poured with boiling water so that it covers the ingredients by 2-2.5 centimeters. This amount of water is enough for the cereal to boil well, increase in size, but remain crumbly.

After the products are filled with boiling water, the dishes must be tightly closed and the fire set to a minimum. In this position, pilaf should be cooked for about 35-40 minutes. After the specified time, the dish should be thoroughly mixed, additionally seasoned with spices (if necessary), and then closed again, removed from the stove, wrapped in a thick towel and left aside for half an hour.

Proper serving

Now you know how to cook basmati rice. After 30 minutes, it is recommended to mix the pilaf again with a large spoon, and then distribute it on deep plates and serve it to the table along with fresh herbs. It should be noted that an oriental dish prepared according to the above recipe turns out to be very tasty, fragrant and satisfying.

What is special about this type of rice?

Basmati rice is used to prepare light side dishes and crumbly pilaf because it contains much less starch than similar, but round-grain cereals. That is why such a product is considered dietary and is very often used for a he althy diet.

It should also be noted that the presented Indian rice contains a lot of useful substances, namely: folic acid, starch, fiber, iron, amino acids, phosphorus, niacin, thiamine, potassium and riboflavin. By the way, boiled grains of such cereals do not provoke the excitation of the secretion of gastric juice, as they envelop and protect its mucous membrane.