Indian basmati rice has a delicate aroma, the grain is long and thin. This variety is kept after harvest for at least a year, the grains become harder and do not lose their shape during cooking, increasing by two and a half times. Basmati grows in northern Punjab, between India and Pakistan, and is one of the most expensive rice varieties in the world.
It is necessary
-
- For boiled rice:
- 1 cup rice
- 1.5 cups of water.
- For rice with vegetables:
- 1 glass of basmati
- vegetable oil;
- 50 g minadi;
- 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 salt;
- 1 small carrot;
- 80 g fresh green beans;
- 80 g green peas;
- 2 tbsp. l. parsley.
Instructions
Step 1
Boiled basmati rice
Rinse the rice with your hands in cold water very gently until the water runs clear. Pour two glasses of cold water over the washed rice and leave for 30 minutes, drain the water, let the rice stand for another 10 minutes. Pour the rice into a saucepan, pour one and a half glasses of cold water over medium-high heat, bring to a boil, reduce heat to low, cover, cook for 20 minutes.
Step 2
Basmati with vegetables
Rinse the basmati rice with your hands in a bowl of cold water, drain and rinse again - until the water remains clear, pat the rice dry. Scald the almonds with boiling water, remove the skin from it, heat 3 tablespoons of vegetable oil in a pan, fry the almonds until golden brown over low heat, transfer from the pan to a plate, dry with paper towels, lightly salt, crush.
Step 3
Wash the potatoes, peel, cut into cubes, pour 2-3 tablespoons of vegetable oil into the pan, heat well, fry the potatoes until golden brown, put the potatoes on paper napkins so that they absorb the excess oil. Pour 1 tablespoon of vegetable oil into a deep frying pan, wash and finely chop the pepper, add cumin seeds and red pepper to the pan, fry until brown, add rice, stir, fry for 2 minutes.
Step 4
Add water, salt, garam masala and bring to a boil. Wash, peel carrots, cut into small cubes, wash green beans. Add carrots, beans, peas to the pan, reduce the heat to low, cover the pan tightly and cook for 20-25 minutes to swell the rice and soften the vegetables.
Step 5
Remove the pan from the heat, leave the lid on, let stand for 5 minutes, place the potatoes and almonds on top, stir slowly, serve very hot. Wash and chop the parsley coarsely, garnish the rice on each plate with parsley.
