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What are the best Indian spices to use for fragrancing basmati rice?

I know there are some basics spices such as
Cardamom pods
Chilli powder
Cumin seeds
Garam masala
Mustard seeds
Turmeric powder
But which would be best to flavour a rice which would match a medium curry?
And what is the best way to ensure the fragrancing works well?

Heat
1-2 tbs Ghee (clarified butter) in a wok or a big pan
add
5/6 cloves
5/6 peppercorn
1 small piece of cinnamon
4/6 Cardamon pods
3/4 bay leaves
As peppercorn starts to pop, add
2 cups Basmati rice (washed and soaked for 10/20 minutes) and stir fry for 1-2 minutes. Add 2 cups hot water. Bring to boil and further cook covered on slow fire for five minutes or till all the water is absorbed. Add saffron only when you want to make rice for Biryani and not for eating with curry. Allow the rice to stand for ten minutes and serve piping hot. Jeera is used singularly, only when you make jeera rice. Mustard seeds are used with jeera and red or green chilies for curd rice. Turmeric is used for Khichdi (rice and lentil dish)

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