Of course, I would like to pay a little more attention to rice, as one of the most common dishes in India. There are many recipes for its preparation, and all of them are distinguished by their zest, unique combination of spices and other ingredients. Rice in India can be served with almost every meal. At the same time, it acts both as a side dish and as a main dish, and even a dessert, depending on the recipe and its purpose.

The variety of rice in India is always chosen according to the dish that will be prepared from it. For example, it can be a long-grain basmati (we made it from), which is considered to be of the highest quality. He has a very interesting taste with a unique recognizable flavor. Rice kernels should not be heavily processed beforehand. So they keep the maximum amount useful properties and nutrients.

In our dish today, masala bhat, we will also use the basmati variety. Consider a simple and tasty way cooking rice in water. For those who have given up dairy products completely, butter at the end of the recipe, you do not need to add. This will not greatly affect the taste of the dish.

Ingredients:

- basmati rice 175 g

- drinking water 400 ml

— vegetable oil 2 tablespoons

- cumin seeds ½ teaspoon

- ground chili pepper ½ teaspoon

- ground cinnamon ½ teaspoon

- 1 teaspoon

- ground cardamom ½ teaspoon

— nutmeg on the tip of a knife

- salt ½ teaspoon

— fresh herbs(cilantro or parsley) 1 bunch

- melted butter 50 g (in its absence - butter)

Exit ready meal: 500 g.

Cooking time: 25 minutes + 30 minutes (for soaking and drying).

Masala bhat - delicious spicy rice on water - Indian vegetarian recipe with photo

1. Rice is thoroughly washed under running water. Most of the starch needs to be washed off. After that, put it on a plate for 20-30 minutes so that the grains dry out.

At this time, clean and finely chop the ginger root. You can also prepare the rest of the ingredients so they are on hand.

1. We put on strong fire a pot of water, salt. With this water, when it boils, we will pour fried rice. Alternatively, you can warm up the kettle and add salt to the rice immediately after pouring water.

In another medium-sized thick-bottomed saucepan / ladle, heat the vegetable oil over medium heat. Fry the cumin seeds in it until dark in color. Then add the chili powder, cinnamon, ginger, cardamom and nutmeg. Mix very quickly and add rice to the spices. Fry the grains for 1-2 minutes, stirring all the time. They will take on a dark golden brown hue.

1. Then carefully pour boiling water over the rice. Be careful - water may spray. If you haven't added salt yet, just pour it evenly on top of the rice. Cover with a lid completely, make a minimum heat, and cook for 10-12 minutes.

Then remove the lid from the pan, continue simmering for another 6-8 minutes. During this time, the remaining water will evaporate. At this time, you can chop fresh herbs. Turn off the heat, add ghee (optional). Cover the rice with a lid and leave it there for 5 minutes. This will fill the dish with the aroma of spices. During the entire cooking process, do not stir the rice, only at the very end, when the dish is already infused under the lid.

Step 1: prepare the rice.

Pour the rice into a saucepan and fill the ingredient with running warm water. Mix the rice well with your hands and then gently drain the water. Then we repeat the procedure a few more times and so on until the water becomes clear. At the end, fill the component again with plain cold water so that the liquid covers the rice for about 1.5-2 centimeters and put the container on medium heat. After the water boils, we do little fire, cover the pan tightly with a lid and cook the rice for 15 minutes. Attention: the rice should turn out to be undercooked, since this will contribute to the fact that after cooking the main dish, the rice ingredient will turn out to be crumbly and will absorb all the juices vegetable ingredients and spices. After the allotted time for cooking rice, turn off the burner, and set the pan aside so that the component can cool down to room temperature. And now we put the pan with a tightly closed lid in the refrigerator for the whole night to brew.

Step 2: prepare the onion.

Using a knife, remove the husk from the onion and then rinse the ingredient well under running warm water. We spread the vegetable on a cutting board and cut it into two halves with a knife. Then chop each onion part into small squares, the size no more than 1 centimeter. Transfer the finely chopped component to a free plate.

Step 3: prepare the carrots.

Using a knife, peel the carrots. Then we thoroughly rinse the vegetable under running warm water and then put the component on a cutting board. Cut the carrots into squares about 1 centimeter in size and transfer to a clean plate.

Step 4: prepare the bell pepper.

We wash bell pepper under running warm water and then - put the ingredient on a cutting board. Cut off the tail with a knife and remove the seeds. Rinse the vegetable again under running water to rinse off the remnants of the seeds. And now, using the same sharp improvised inventory, grind the component into small cubes. Attention: all chopped vegetables should be approximately the same size in order to cook evenly on all sides. Transfer finely chopped peppers to a free plate.

Step 5: prepare the green onions.

We wash the green onion feathers under running water. After - we shake off the ingredient several times and transfer it to a cutting board. Using a knife, finely chop the component and then transfer it to a clean plate.

Step 6: prepare the celery greens.

We wash the greens of celery under running warm water. We spread the ingredient on a cutting board and, using a knife, chop the herbs. At the end, transfer the celery to a loose plate.

Step 7: prepare the ginger root.

Use a teaspoon to peel the ginger root. After that, lightly rinse the ingredient under running water and put it on a cutting board. Using a medium grater, rub the root, and transfer the shavings to a clean bowl.

Step 8: prepare the garlic.

We spread the cloves of garlic on a cutting board and, using the tip or handle of a knife, lightly press down on the ingredient so that after - you can easily remove the husk from it. Then lightly rinse the vegetable under running water. Using the same handy sharp inventory, finely chop the component and then transfer it to the saucer.

Step 9: prepare spicy rice with vegetables.

So, pour vegetable oil into a deep frying pan and put the container on medium heat. When the oil has warmed up well, set the heat to a low medium and put the chopped garlic and ginger root in a skillet. With constant stirring with a wooden spatula, fry them for 1-2 minutes. This must be done so that these components give up all their aroma and juice, which will subsequently make our dish aromatic. At the end of the allotted time, add chopped carrots to the pan and again mix everything well with the improvised inventory. We fry carrots with other vegetables for another 3-5 minutes, not forgetting to stir everything from time to time with a wooden spatula. After that, put the chopped into a container onion, bell pepper and celery. Having mixed all the vegetables well, we continue to fry them for another 4-7 minutes until they are soft. Then add black ground pepper to the pan to the vegetables, soy sauce, salt and sesame oil. We mix everything well, but we are not surprised when our mixture turns dark brown due to the sauce. When we add rice, we will have a rather appetizing dish in color. Now we add frozen peas to the container and mix everything again with the improvised inventory. When the peas become soft, add semi-cooked rice to the pan and begin to stir everything constantly with a wooden spatula until the rice starts to acquire a delicate brown hue. Attention: at the last stage, you need to add salt, but before doing this, you need to taste the dish, since the soy sauce itself is already salty. We cook the dish for another 4-5 minutes and then - turn off the burner. Add chopped to the pan green onions and mix everything again with a wooden spatula. Everything, the dish is ready!

Step 10: Serve Spicy Rice with Vegetables.

As soon as the spicy rice with vegetables is ready, it should be served until it has cooled down. The dish turns out to be very aromatic and juicy. And since the rice turns out to be hearty, it can be served as a main course. Good appetite!

- - Spicy Vegetable Rice can be served with shrimp as this seafood goes very well with this dish. In this case, the shrimp must be cooked separately from the rice and added to the dish before serving, stirring everything well with a tablespoon.

- - Since celery has a specific aroma and taste, this ingredient can be added to spicy rice with vegetables to taste, or replaced with fresh parsley.

- - Frozen peas can be replaced with fresh ones.

- - If you do not have much free time, then you can cook the rice in parallel with the preparation of the main dish, then cool the rice to room temperature and only after that add it to the vegetable mixture.

Spiced rice is versatile and very delicious side dish, however, quite attractive in itself, and not only as a "background" for the main dish. Our culinary master class will tell you how to cook it with a minimum investment of time and nerves.

Ingredients for making spicy rice

To prepare a fragrant, spirit-filled, we need:

1) rice itself, preferably long-grain - 300 g;

2) spices: curry is easiest; this is a mixture and it has everything you need - 2 tablespoons;

3) butter - 50-70 g.

Spicy rice - cooking method (recipe with photo)

This method is slightly different from the traditional method of preparing spiced rice. Usually rice groats first they are fried in spices, and only then water is added and stewed until tender. We will do the opposite: first we cook the rice, and then we will fry it in curry.

Rice grits are best washed in cold water, although one often hears about the senselessness of this action. However, practice shows that washed rice really turns out to be more crumbly. The water will be cloudy at first.

However, it will soon become completely transparent.

Now you can start cooking. Pour the rice into a high saucepan and fill it with water. It should be twice as large as cereals. The rice should cook but remain crumbly. Try a few grains. If they are not hard or stick to your teeth, you can remove the pot from the stove.

We wash the finished rice again in cold water (put it in a colander and put it under the tap) to get rid of the stickiness we don't need now.

Preheat a frying pan and drown butter on it.

Pour curry into boiling oil. Lightly fry the spices until a characteristic smell appears, usually a couple of minutes is enough.