Cooking a rice dish well is inversely proportional to its popularity. Many housewives struggle with a rice making machine, not because its hard to follow the instructions but because we deal with so many different varieties of rice. The best way to treat a good Basmati is to steam cook it, trapping in all its aroma. The fluffy texture is the result of the low starch.
Its also important to give it a standing time of five minutes before serving.
Its important to be able to recognise a good Basmati. The longer the extended tip of the grain , the longer it would grow during boiling , according to experts. Then bite the grain. If it cracks and crumbles, its old and perfect for cooking on "dum".
Finally look out for insects and stones.
Ingredients :
Rice 2 cups
Coconut 1/2 ,grated
Garlicpaste 1 tsp
Cabbage 2 1/2 cups, finely chopped
Bay leaves 2
Cinnamon stick 2
Clove 4
Brown cardamoms 2
Green cardamom 2
Red chilly powder 1 tsp
Turmeric powder a pinch(optional)
Garam masala powder 1 tsp
Refined oil 5-6 tbsp
Cashew nuts 25 grams
Ginger paste 2 tsp
Salt as per taste
Sugar as per taste
Lemon juice 1 tbsp
Water 4 cups,heated
Onion 1 ,grated
Method :
Wash the rice under running water. Soak the rice for half an hour. Drain all water and keep aside. Heat oil in a pressure cooker .Reduce the heat and lightly saute the cashew nuts and remove when golden. Keep aside.
Reduce the heat and add the bay leaves,cinnamom sticks,green cardamoms,brown cardamoms,cloves, and saute a bit. Then add the chopped onions and saute. Next add the cabbage , grated coconut, ginger and garlicpastes, red chilly powder , rice and saute for another minute. Add the salt, sugar, garam masala powder. Add four cups of hot water and close the lid of the pressure cooker. As soon as the first whistle comes on put the flame off and let it stand.
When the steam dies open the lid and add lemon juice and fried cashew nuts. Serve hot.
Its also important to give it a standing time of five minutes before serving.
Its important to be able to recognise a good Basmati. The longer the extended tip of the grain , the longer it would grow during boiling , according to experts. Then bite the grain. If it cracks and crumbles, its old and perfect for cooking on "dum".
Finally look out for insects and stones.
Ingredients :
Rice 2 cups
Coconut 1/2 ,grated
Garlicpaste 1 tsp
Cabbage 2 1/2 cups, finely chopped
Bay leaves 2
Cinnamon stick 2
Clove 4
Brown cardamoms 2
Green cardamom 2
Red chilly powder 1 tsp
Turmeric powder a pinch(optional)
Garam masala powder 1 tsp
Refined oil 5-6 tbsp
Cashew nuts 25 grams
Ginger paste 2 tsp
Salt as per taste
Sugar as per taste
Lemon juice 1 tbsp
Water 4 cups,heated
Onion 1 ,grated
Method :
Wash the rice under running water. Soak the rice for half an hour. Drain all water and keep aside. Heat oil in a pressure cooker .Reduce the heat and lightly saute the cashew nuts and remove when golden. Keep aside.
Reduce the heat and add the bay leaves,cinnamom sticks,green cardamoms,brown cardamoms,cloves, and saute a bit. Then add the chopped onions and saute. Next add the cabbage , grated coconut, ginger and garlicpastes, red chilly powder , rice and saute for another minute. Add the salt, sugar, garam masala powder. Add four cups of hot water and close the lid of the pressure cooker. As soon as the first whistle comes on put the flame off and let it stand.
When the steam dies open the lid and add lemon juice and fried cashew nuts. Serve hot.
Will remove this background pic please....it ain't giving clear view of the recipe text
ReplyDeleteThank you for the feedback ujjwal!I have made changes to my blog design. Do let me know if this makes reading my recipe more convenient. More comments & feedback are most welcome!:)
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