Plain Boiled rice/ steamed rice–
This is a regular accompaniments which travels to almost each table in Indian cuisine restaurant as you wont feel done without smearing your tongue with curry glazed rice.And this is so common yet not so easy to make, surprisingly. Many a times we find it hard to get a properly steamed rice in restaurants also. Well, the difference lies in a few tips to be followed.
basmati rice 500 gm/ Water 2 litres /Salt 5 gm/ oil a few drops/ Cinnamon 1 stick/ bay leaf 1 no
Wash thrice and soak rice in warm water for 30 minutes. This will help grain swell and absorb the water.
Meanwhile bring a boil to plain water and add all other ingredients. Strain the soaked rice and add to the boiling water.
Rice must be boiled on a continuous high flame . it must not be stirred very often but the spoon or palta must remain in pot.Once the rice satrt dancing on the top , the care must be taken to be ready with colander, cloth and a lid . (and perforated strainer if a big quantity is being cooked)
Rice will start spreading on the top and we have to check whether the rice is 90% done or not. Once its ready up till this done ness, strain in a colander and cover with a lid . Make sure the colander is not touching the tray underlying without any stand beneath this. it will help proper air circulation. Now while this rice is covered ,the steam generated will cook the remaining 10% and thus a separate granular rice is prepared. Remove the lid after 5 minutes and use a spoon to spred the rice in a tray .The rice must be separate and shining but soft . leave there for 15 minutes .. it will obtain firmness. Store chilled .
Indian Zaiqa 