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- The best part about rice dishes is that you can make the dish as spicy or as bland as suits your palate, without compensating on taste. Both have their individual flavours and are equally good.
- To make the recipes faster to make, keep handy in the refrigerator, ginger, garlic and green chilli
pastes which can be readily added to the dishes when required.
- Always boil the rice just a little less than done, to keep the grain whole and separate. Drain all the excess starch water and cool in a large plate, where the same is called for in the recipe.
Take a grain between thumb and index finger and press. If it breaks, on pressing but does not leave
a hard speck, then it is done. A little undone rice can be baked to finish off, but overboiled rice
is damage done irreversibly.
- Add a few lemon drops while boiling the rice to keep and white and the grain separate.
- Do not throw away the starch water, it can act as stock for soups, or add to dal instead of water.
- Always wash rice between both palms in a rotary motion, instead of with one hand, to avoid the
grain from breaking. Never clean rice after soaking. Wash well, then soak for the required time.
30 to 45 minutes are sufficient.
- Ghee gives a better flavour to biryanis, but don't hesitate to use unsaturated oils, if ghee is taboo.
You will not be disappointed.
- I have not included the time required for soaking, boiling and cooling rice in the recipes, since
this is a standard procedure which can be completed well in advance.
- For a party, etc. cook the rice way ahead, prepare the gravy etc., separately and keep ahead of
time. The last few steps of actually cooking can be kept for the end, to avoid rush.
- Plan on dishes like handi biryani if you are likely to get very little cooking time or do not have help after the guests arrive.
- All spicy rices which are layered should be made in transparent casseroles to enhance their attractiveness.
- Raithas or just plain yoghurt sprinkled with salt and cummin seed powder are an excellent accompaniment with rice dishes.
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