SteamY Fluff Rice in Hundi

No more mushy, hard, or burnt rice! Try this easy fail-proof method to make the perfect fragrant and fluffy white rice ready in just minutes.

YES please !!!

A guide to rice in Indian cooking...

Rice is our staple food. There are many varieties of rice. They are mainly four- Aus, Aman, IRRI, and Boro. Nearly half of the people of the world live on rice.Rice is found all over the world. It grows best in Bangladesh, Pakistan, Burma, India, China, Japan, Thailand, U.S.A etc.

HOW TO COOK RICE IN HANDI

Servings: 1/3 cup of rice =60 gm / person, 8 persons=500gms rice

Cooking time: 25 mins (depends on the quality of rice)

know your calories

Prepare your meal :

1. Take the rice in a bowl and wash it properly under running tap water. Rinse rice under cold water by gently scrubbing the rice with your fingertips in a circular motion or even with a strainer. Pour out the milky water, and continue to rinse until the water is clear. Drain well.

*Pro Tip : Don’t skip this step as it helps get rid of excess starches on the surface and prevents the rice in becoming gluey.

2. Take 1lt water in a medium sized handi. Put all the washed wet rice in the handi.

3. Lit the gas oven with the ignitor. Place the handi on the oven on high flame. Cover the handi with its lid.

4. Rice water will ooze out from the lid after sometime. Now, put off the oven. The rice will absorb all the water inside handi after 20mins.

5. At this time, turn on the oven. Put another 1lt of water in the same handi and place it on oven with the lid. Boil it for some time.

6. Check the rice if it is cooked in between. Put off the flame. The strongest player of your main course is ready to be served.

Enjoy with some yummy curry.

Try my recipe if you are a naive, and feel free to share your experience.☺❤

For more recipes, check my blog to be a pro ...

This work is licensed under a Creative Commons Attribution 2.0 Generic License.

Comments

How to make Nawabi Lachcha Semai (Vermicelli) Recipe at Home

Vermicelli/semai is a traditional type of pasta round in section similar to spaghetti. The term vermicelli is also used to describe various types of thin noodles from Asia . Semai is the favorite sweet food for all of us. Usually there are two varieties of cooked semai but there are too many variations in preparing Milk Semai and Lachcha Semai. Such a variant is the Nawabi Semai, which is yummy Eid special dessert. Ever wondered of how this noodle like thin semai is made? I thought of sharing this delish dessert recipe with you all. Why having this delightful taste alone ! Lets share this happiness together. Now, you can make this in 4 easy steps at home . I learnt this recipe from my friend. It looks easy but need a little practice to get perfect semai at home. I gave you the perfect measurement for homemade lachcha semai. Try it for yourself. Ingredients : 1) All-purpose flour/maida - 1 1/2 cup 2) Dalda (better to use homemade dalda) - 1/2 cup 3) Re...

Garma Garam Crisp Jalebi Recipe

Garam Jalebis The Indian word ' jalebi ' is derived from the Arabic word ' Zulabiya ' or the Persian ' Zolbiya '. This dessert can be served warm or cold. They have a somewhat chewy texture with a crystallized sugary exterior coating. Citric acid or lime juice is sometimes added to the syrup, as well as rose water. This recipe was brought to Medieval India by Persian-speaking Turkic invaders. In 15th century India, jalebi was known as ' Kundalika or Jalavallika '. It is famous in Uttar Pradesh, Bengal, Odisha, Rajasthan, and Madhya Pradesh. A variant is Chhena Jalebi (Chhanar Jilip), prepared with chhena (cottage cheese) in Bengal and Odisha, Imarti in North, Rabdi jalebi as special delicacy, Jangiri in South India, Jaleba in North India. Jalebi is eaten with curd or rabri (North India) along with optional other flavours such as kewra (scented water). This is then soaked in a sugar syrup flavoured with cardamom and saffron. In...

Bengal (Digha) Restaurant style Crab Dry Gravy Recipe

Crab curry is a typical Indo-Portuguese dish from Goa, Daman and Diu, a region along the west coast of today's India which was part of the Portuguese State of India. But I had cooked it my Digha style crab dry curry. Bengali Style Crab Curry which is called as Kakrar Jhal in Bengali is a sea food gravy prepared using crab and potatoes. Onion, ginger, garlic and dry spices are used to prepare the base of this gravy. However, the crab has its own taste, so addition of crab makes this gravy exotic. It is a spicy dish and one can adjust the taste according to their taste buds. Serve this on a weekend and wait for the compliments. Ingredients : 1. Crab meat - 4 crabs 2. Ginger - 2 1/2 inch 3. Garlic - 10 cloves 4. Tomatoes - 2 small 5. Onion - 2 large 6. Green Chillis - 8 pcs 7. Red pepper powder - 1/2 tsp 8. Cumin powder - 1 tbsp 9. Mustard oil - 1/4 cup 10. Turmeric powder - 1 tsp 11. Garam masala - 1/2 tbsp 12. Clarified butter (ghee) - 1 tbs...

AahareBahare

InstaSearch

Subscribe via Email for New Updates