Bring Out the Flavor of Basmati Rice With These Dishes
Bring Out the Flavor of Basmati Rice With These Dishes
Gatte Ke Chawal: This recipe comes straight from arid regions of Rajasthan. Pair it with a thick curd and enjoy.
to Gatte
1 cup besan
2 tablespoons oil
½ tsp jeera
½ tsp chilli powder
½ tsp ground turmeric
½ tsp coarse ground coriander seeds
Salt to taste
Mix all the ingredients and make a dough. Held in ½ "thick rolls. Heat 4 cups water in a large saucepan. Add a roll of boiling water and cook until they begin to float on for 4-5 minutes. Drain in a sieve. Cool and cut into ½ cm thick rounds.
rice
1 cup of rice - washed and soaked for ½ hr.
4 cups water
1 cup fried onions
Salt to taste
Heating water with salt in it. Add rice and cook until it is just done. Drain. Cook covered on a slow fire for 2 minutes. up feathers.
For Bagar:
2 tablespoons oil
½ tsp jeera
½ tsp ground turmeric
½ tsp chilli powder
1 tbsp Kasuri Methi
Heat the oil. Add jeera and spices. Adding Gatte and coat well. Adding Kasuri methi and rice. Stir until well mixed. Serve with thick curd and papad.
Mexico Basmati Rice Salad: Here is a recipe that meal in a bowl. Cold rice salad that is perfect for hot summers.
1 cup basmati rice - cooked and cooled
½ cup Rajma - boiled and dried
½ cup corn kernels - boiled and dried
½ green capsicum - finely chopped
½ red capsicum - finely chopped
½ yellow capsicum - finely chopped
1 tomato companies - deseeded and finely chopped
1 onion - finely chopped
1 tablespoon olive oil
3-4 cloves of garlic - finely chopped
1 tbsp red chilli flakes
For the sauce:
olive oil 2 tbsp
1 tablespoon balsamic vinegar
1 tbsp honey
1 tsp mustard sauce
soy sauce 1 tsp
1 tsp lime zest
Salt to taste
Method:
Mix all the ingredients of the sauce and whisk well. Heat 1 tablespoon olive oil, add the garlic and chilli flakes and saute for 2 minutes. Add the onion and fry until pink and translucent. Mix all ingredients and stir gently.
Top with crusty elements:
½ cup maida
½ cup cornmeal
½ tsp salt
2 tablespoons oil
½ tsp sugar
½ tsp chilli powder
2 tbsp tomato puree (optional)
the oil for frying
method
Combine all the ingredients and make a firm dough. Let rest for 15 minutes. Divide into six balls and roll out thin rounds. Cut into triangles and deep fry in oil over medium heat until cooked. Remove excess oil. Serve with a salad for a complete meal.
Aromatic Biryani Recipe aroma of biryani showing long-grained basmati rice and easy too !!
2 cups Basmati rice
1.5 cups of sour curds
1 cup cauliflower
10-12 seeds, cut
1 carrot, cut
1 potato, cut
2 onions, finely chopped
½ tbsp ginger garlic paste
3 tablespoons oil
½ tsp jeera
½ tsp ground turmeric
½ tsp red chilli powder
½ tsp garam masala
½ cup mint, finely chopped
½ cup fresh cilantro, finely chopped
½ cup brown onions
3 cloves
1-inch black cinnamon
1 tej patta
1 tablespoon lemon juice
Salt to taste
method
boiling rice with salt and whole spices in enough water. Water drain when al dente. In a heavy bottom saucepan, heat 3 tablespoons oil and add jeera. Fry ginger garlic paste for 2 minutes and add the onion. Fry till brown. Add all the vegetables and cook until just done. Add buttermilk and all spice powder. Cook until thick. Adding mint and coriander after a deadly gas.
In a heat resistant dish greasy spoon in the vegetable layer and spread evenly. Add half the rice and make an even layer. Then, repeat. Pour over lemon juice and cover. Top with halved hard-boiled eggs (optional). Bake in a hot oven, covered, for 15 minutes and serve immediately.
Beetroot Brown Rice: For lovers of health, this delicious dish is what will keep you going !!
1 bit Peeled and grated
1 finely chopped onion
1 tsp ginger garlic paste
1 chopped green chilli
1 cup basmati brown rice, soaked for 2-3 hours
2 cups water
Mint leaves for garnish
1 tbsp ghee
½ tsp jeera
Salt to taste
method
In the cooker, heat ghee, jeera crackle. Add the onion and fry until pink and tender. Add ginger garlic paste and fry. Adding a bit of chopped, dried rice, water, and salt. Cook for 15 minutes until just done. Fluff with a fork. Garnish with mint leaves and serve hot.
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