Spicy Rice (Masala Bhat)
Of course, Indian cuisine is unthinkable without rice. We offer you one of the most interesting options.
2 cups (350 g) of good quality long grain rice
3 1/2 cups (825 ml) of water
1 tsp salt
2 tbsp. l ghee or vegetable oil
2 tsp zira seed
1 pod of fresh hot pepper, peeled and chopped
1 tsp ground cinnamon
1 tsp grated fresh ginger
1/2 tsp grated nutmeg
3 crushed cardamom pods
2 tbsp. l chopped leaves of fresh coriander or parsley
2 tbsp. l butter
Rinse the rice well, soak for 15 minutes, then drop it in a colander for 15 minutes. Pour salted water into a saucepan and set it on high heat.
Heat the oil in a medium-sized saucepan and fry the seeds of cumin and pepper in it. When the cumin seeds begin to darken, add cinnamon, ginger, cardamom and nutmeg. Stir quickly, add rice and continue stirring. After 1-2 minutes, when the rice is slightly fried, pour boiling water, cover the pan with a lid and reduce heat to a minimum. Without lifting the lids or stirring, cook for 15-18 minutes until the rice has absorbed all the water.
Remove the lid and keep the pan open over low heat for several minutes. Remove the cardamom pods and gently mix with a fork, adding butter and chopped fresh coriander or parsley leaves. Spicy rice can be served with any vegetable and meat dishes.
Of course, Indian cuisine is unthinkable without rice. We offer you one of the most interesting options.
2 cups (350 g) of good quality long grain rice
3 1/2 cups (825 ml) of water
1 tsp salt
2 tbsp. l ghee or vegetable oil
2 tsp zira seed
1 pod of fresh hot pepper, peeled and chopped
1 tsp ground cinnamon
1 tsp grated fresh ginger
1/2 tsp grated nutmeg
3 crushed cardamom pods
2 tbsp. l chopped leaves of fresh coriander or parsley
2 tbsp. l butter
Rinse the rice well, soak for 15 minutes, then drop it in a colander for 15 minutes. Pour salted water into a saucepan and set it on high heat.
Heat the oil in a medium-sized saucepan and fry the seeds of cumin and pepper in it. When the cumin seeds begin to darken, add cinnamon, ginger, cardamom and nutmeg. Stir quickly, add rice and continue stirring. After 1-2 minutes, when the rice is slightly fried, pour boiling water, cover the pan with a lid and reduce heat to a minimum. Without lifting the lids or stirring, cook for 15-18 minutes until the rice has absorbed all the water.
Remove the lid and keep the pan open over low heat for several minutes. Remove the cardamom pods and gently mix with a fork, adding butter and chopped fresh coriander or parsley leaves. Spicy rice can be served with any vegetable and meat dishes.
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