Sunday, August 15, 2010
I'm really fussy about rice. I'm really picky about rice. For all my life it's been SUCH a staple diet of my hand that I cannot bear to eat rice Unless It's perfectly done the way I like it. For all my life it was like a staple of my diet that I cannot stand to eat rice unless it is done perfectly the way I like it. I guess you could "call me a" rice-snob "- Because I turn my nose up and Will refuses to eat. Rice Served in" any office or canteen or restaurant bistro except Indian or Chinese .Because I Know That It Will Be Simply awful. I guess you could call me a "rice-snob" - because I turn my nose and refuse to eat rice served in a canteen or pub or restaurant except Indian and Chinese, because I know it will be just terrible. I Have Also Noticed That Some Indian restaurants in UK are really bad with the quality of their rice preparation - I guess it's Because they think they can get away with it without anyone noticing. I also noticed that some Indian restaurants in the UK are really bad with the preparation of their quality rice - I guess it is because they think they can get away without anybody noticing.
Rice cooked Indian-style is Often the hand bit of carbohydrate accompaniment to a "saucy" vegetable or meat dish. Rice cooked Indian style is often the main carbohydrate little support for a "impertinent" vegetable or meat dish. You could "Treat following the instructions as a kind of Delia Smith-style teach-in on how to cook the perfect bowl of rice - a goal I've Had a couple of requites Treatment is for a" vegetable rice "so this Is What We Will do here. You can process these instructions as a kind of Delia Smith-style teach-in on how to cook the perfect bowl of rice - but I had some requests for treatment on rice and vegetables "So this is what we'll do here. If you want plain rice - then the recipe IS desired exactly the same - Without the purpose masala and mixed vegetables.
Vegetable Rice is Sometimes Known as "pilau" rice - although here in UK - "pilau" Rice is synonymous with the multicolored rice. rice with vegetables is sometimes known as "pilau" rice - well here in the United Kingdom - "pilau" rice is synonymous with multi-colored rice. Calling it "vegetable pilau" is more accurate. Normally When cooking rice as accompaniment to a year "saucy" Indian dish - you do plain rice - If You Have a goal "dry" dish doing INSTEAD of plain rice - vegetable rice do to Accompany the "dry". Describing vegetable pilau "is more accurate. Normally, when cooking rice as an accompaniment to" impertinent "Indian dish - you rice - but if you have a" dry "dish and instead of rice - rice with vegetables to accompany the "dry".
Now - i do not have "any purpose-taken pictures of the cooking method for vegetable rice - so I am using pictures from my archive as That Much as possible - in assembling Them Such A Way That Reflect the different steps accurately in the method. Now - I do not have purpose-made photos of the cooking method for rice, fruit - and I am using images from my archives, as much as possible - to put them together in ways that accurately reflects different stages of the method. Amazingly - There Is Only One Step That I Do not Have a picture of - so I Will use of picture words INSTEAD There. Surprisingly - there is not one that I do not have a picture of - so I will use words instead of pictures there.
1 large (or 2 small) 1 large onion (or 2 small) onions
1 cup of basmati rice (reservations two people) 1 cup basmati rice (for two people)
1 Generous pinch of jeera (cumin) seeds 1 pinch generous jeera (cumin) seeds
3 teaspoons of garam masala 3 teaspoons garam masala
1 tablespoon of vegetable oil (eg sunflower) 1 tablespoon of vegetable oil (eg sunflower)
A Generous Handful of frozen mixed veg a generous handful of frozen mixed vegetables
Basmati rice only will do. Do not use Any Other form of rice - eg American Long Grain Rice hippy wild-OR that yukky brown rice or Uncle Ben's, Uncle Tom's old and other cobbly. Do not use any other form of rice - such as the American long grain rice hippy wild or brown rice or Uncle Ben's yukky, of Uncle Tom and other ancient stones. Use only Basmati rice from India or Pakistan or China. Use only the Basmati rice in India or Pakistan or China. Tilde Is a popular brand That You can find in the world food aisle at your local supermarket. Tilde is a popular brand that you can find in the "world food" aisle at your local supermarket.
The mixed veg froxen should Be the Standard That You Already Prepared for you find in bags in the supermarket freezer compartments. Mixed vegetables froxen must be the type you are already prepared for you in bags in the supermarket freezer. The one I would recommend one with Is The small baby carrots, peas, sweet corn, green beans, and maybe chunks of green and red pepper. The one I recommend is that of baby carrots, peas, corn, green beans and perhaps pieces of green pepper and red. You Might not find bags with all of the above 'em in - so it does not matter if (say) Does not Contain the bag gold pepper green beans. You cannot find bags with everything that precedes them - if it does not matter if the bag does not contain chili or beans. Just make sure you do not get the mixed veg WHERE the sweet corn are the "baby sweet corn cobs" and do not get ones with "Broad Beans" or "chopped carrot. Make sure you do not get mixed vegetables which are sweet corn cobs sweet corn for babies "and are not those" beans "or" chopped carrot. If It Has sweet corn in it - make sure it's the juicy sweet corn kernels, if It Has beans in it - make sure it's green beans (long, thin dark-green stalky Things and if it's got carrot in it - make sure it's Whole Baby carrots. If she sweet corn in it - Make sure that the core of juicy sweet corn, if it has beans in it - sure it's green beans long and thin dark green things Stalky and if it has carrots in it - Make sure that all baby carrots. Also - Should Be the peas - not "snap". In addition - the peas should be peas - not "snap".
Make sure the Rice is washed of all "starch" throughly. Make sure the rice is washed of all "starch" at the bottom. We do this by pouring the rice into a sieve and sieve placing the Placing Into a bowl and the bowl in the sink with the cold water tap pouring Into It. We do this by pouring the rice in a colander and place the sieve into a bowl and place bowl in the sink with cold running water pouring. We let the water run Be Careful Not To Have Powerful jet - have then this is wasteful of water for a few "minutes - And Then let the rice drain by balancing the sieve on top of the small cup That You Used to Measure the rice in the first place. It lets water run do not have to throw powerful - because it is a waste of water for a few minutes - and let them drain the rice in balancing the sieve over the cup that you used to measure the rice in first.
Whilst the rice Was Being washed - You Have a few "minutes to peel and chop the onion coarsely. While the rice was cleaned - you have a few minutes to peel and chop onions coarsely. Slice the onions along their "grain" - so you end up with long thin bit conceited Rather Than chnunky squares of onion. Slice the onions along their "grain" - if you end up with long thin strands fat rather than square chnunky onion. Then prepare the pot is medium-to-high flame - with the oil in it. Then prepare the pot over medium high - with the oil. When the oil is hot - throw in the cumin seeds generous pinch of and Wait until you hear 'em pop and fizzle Before You Throw in the onions. When oil is hot - throw in the right pinch of cumin seeds and wait until you hear the fizzle and pop before you throw in the onions.
Fry the onions for several minutes - stirring frequently - until the onions are translucent Becoming. Sauté onions for a few minutes - stirring frequently - until the onions become translucent. Should not Really Be They browned for this recipe - unlikable Many Other Indian dishes. They should not really be golden for this recipe - unlike many other Indian dishes. So - Slightly lower the flame to keep the onions cooking without burning Browning. So - reduce the heat slightly to keep the onions cooking without burning Browning.
Now it's at this point That I Do not Have a picture - do what you with next goal Is To add the frozen mixed veg into the pot. Now, this is when I'm not an image - but what you do next is to add frozen mixed vegetables in the pot. you can do this straight from the freezer - in fact it's Better to do so - just scoop up a large Generous Handful (or Two if you like) and drop it Into the pot. You can do it straight from the freezer - in fact, it is better to do - just pick up a generous handful (or two if you want) and drop it in the pot. Because the veg Is Cold - and the pot is hot - You Will Hear a delightful "shhhhhhhhh" sound as the ice to melt Begins. Because vegetables are cold - and the pot is hot - you will hear a delicious shhhhhhhhh "good as the ice begins to melt. If the veg IS stuck in a frozen lump - then use a wooden spoon to break it apart gently - and stir around Until all the veg IS separated. If vegetables are stuck in a frozen block - then use a wooden spoon gently break - and stir until all the vegetables separately. Immediately add the garam masala to the pot and stir around. Immediately add the garam masala to the pan and stir around. The very aromatic smell should Be by now! The smell must be very aromatic now!
Adding the frozen mixed veg and 3 heaped teaspoons of garam masala, Adding the frozen vegetables and mix 3 teaspoons of garam masala
After the veg and onion masala mixture has been "a few" Stirred for minutes - turn up the flame to high and add the rice Drained. Gently stir it around - kind of like folding it with your wooden spoon - And Then did the cold rice starts to make a hissing noise - add just over one-and-a-half times of the rice water Than you in the first place Measured . After the vegetables and onion masala mixture was stirred for several minutes - Increase the flame to high and add the drained rice. Stir gently around - kind of like folding it with your wooden spoon - and then the cold rice begins to make a hissing noise - add a little more and a half times that of water-rice that you measured first. Delia Smith Will Probably fewer spectators desired exactly say - I say one and a half times. Delia Smith will probably say exactly twice - I say once and a half. In fact - the method I use my stick Is To index finger Into the pot - the Distance Between the surface of the rice and the surface of the Water Should Be Halfway up the first "segment" of your index finger. In fact - the method I use is to stick my finger in the pot - the distance between the surface of rice and surface water should be halfway up the first "segment" of your index finger. Just Above your base of your fingernail. Just above the base of your nail. With intransitive - You will know just by looking Into the pot. With practice - you'll look through the pot.
Put the lid on the pot no wind and make sure the flame IS really fierce - and Within a few moments the water boiling inside Will Be violently: Put the lid on the pot no fan and make sure that the flame is really fierce - and in a few moments the water inside is boiling violently
Whilst it's coming to the boil on the fierce flame - prepare a low-flame burner on Your Hob - try to get The smallest possible flame. Then - When the rice pot IS making loud noise of a boiling - Immediately transfer the pot to the low flame and listen for boiling the rice to calm down to a quiet gentle simmer. If he comes to a boil on the flame - preparing a low flame burner on your cook top - try to get the smallest flame possible. Then - when the rice pot is boiling sound - immediately transfer the pot to the low flame and listen to the rice boiling to subside to a gentle simmer quiet.
Let the rice simmer for around 15 minutes. Simmer the rice for about 15 minutes. Whatever you do not keep taking the lid off to see how it’s doing. Whatever you do not consider the lid to see how the fact. Wait up to 15 minutes are up - And Then take the lid off and "give it one" turn over "with your wooden spoon - And Then place the lid back on - aim with a gap so the rice That can wind. Wait 15 minutes are up - and then remove the lid and give it a "turn over" with your wooden spoon - and then place the lid on - but with a gap so that rice can vent. Turn the flame off right at this point - and let the rice sit for 5 Minutes There Before serving. Turn the flame immediately at this point - and let the rice sit there for 5 minutes before serving.
When it's done - it should be fluffy goal slightly moist due to the onion, oil and aromatic - with delightful chunks of vegetable Reasons to be extra flavor and texture. When it's done - it must be moist but slightly wet due to the onion, oil and aromatic - with chunks of delicious vegetables to provide extra flavor and texture.
Vegetable rice! Rice with vegetables Enjoy!