Basmati rice: how to cook properly. Basmati pilaf

Basmati rice is Indian cereal, which has a special taste and aroma. The grains of this product are thin and long. After harvesting, such rice is aged for at least one year. As a result of the long drying of the grain, the cereals become harder. It should be specially noted that when cooking, they practically do not lose their shape and increase by about 2.5 times.

Basmati rice grows in the northern Punjab, between Pakistan and India. Presented croup is the most expensive variety in the world.

How to cook basmati rice?

Cooking dinners using such cereals can be different. But if you only need to boil it, then you need to prepare:

• Rice croup - 1 faceted glass ;
• Salt cooked to taste;
• Drinking water - 1,5 facets. Glass.

Preparation of long grain grains

You do not know how to cook basmati rice? It should be washed thoroughly in cold water. For this, the required amount of grains must be poured into a large sieve. Then the long grain rice should be gently washed, well hand-rubbing it until the water is completely clean.

Heat treatment of Indian cereals

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

The final stage in the preparation of lunch

Boiled rice basmati, the recipe of which we are considering, is not recommended to withstand the fire for longer than the required time. Otherwise, the croup will be digested and take a sticky, mushy consistency. After the product is completely cooked, it must be poured into a sieve and rinsed thoroughly in cold water. In conclusion, boiled Basmati rice should be salted to taste, as well as add any spices and spices.

How to serve a dish to a dinner table?

Boiled Indian cereal will serve as an ideal side dish for meat, poultry or goulash. In addition, this product is often used for making meatballs, hedgehogs, lazy cabbage rolls, sushi and so on.

We cook the most delicious and satisfying pilaf

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

• Long grain rice Basmati - 1,5 faceted. Glass;
• Flesh lamb or beef with fatty layers - about 400 g;
• Carrots fresh large - 3 pcs .;
• Garlic - a large head;
• Bulbs are bitter white - 2 heads;
• Vegetable oil - add at discretion;
• Salt and seasonings, designed specifically for pilaf - add to taste.

Processing of products

Basmati rice for pilaf should be processed exactly 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, carefully wash it and cut into large cubes. Also, you need to peel carrots and onions, and then chop them into semi-circles and rings.

Heat treatment of part of ingredients

Before making such a delicious oriental dish as pilaf, you must pre-fry pieces of meat and vegetables. To do this, you need to take a thick-walled pan, pour in the vegetable oil and maximize the heat. Next in the dishes you need to lay out beef or mutton and fry in a quick fire until a reddish crust appears. After that, to the meat pieces should be poured in chopped vegetables and stand for about 5-8 minutes.

The process of cooking the whole dish

After thoroughly frying the fatty meat and vegetables, you should start to lay out the rice. To do this, it is desirable to sprinkle the main ingredients generously with salt and aromatic seasonings, and then evenly distribute it on the bottom of the pan. On top of the fried meat and vegetables you need to lay out carefully washed long grain rice and a large head of garlic. Without mixing products, they must be poured with steep boiling water so that it covers the ingredients by 2-2.5 centimeters. This amount of water is enough to ensure that the groats are well cooked, increased in size, but it remains friable.

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

Correct feed to the table

Now you know how to cook basmati rice. After 30 minutes, pilaf is recommended to stir again with a large spoon, and then distribute to deep plates and serve to the table with fresh herbs. It should be noted that the eastern dish, prepared according to the above-described recipe, is very tasty, flavorful and satisfying.

What is the peculiarity of this type of rice?

Basmati rice is used for cooking light garnishes and crumbly pilaf because it contains much less starch than in similar but round-grain cereals. That's why such a product is considered dietary and is very often used for healthy eating.

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, the boiled grains of such cereals do not provoke the excitation of gastric juice secretion, as they envelop and protect its mucous membrane.