Description
How about the usual mess, give unusual taste? Make it easy, and in this way I now cook the rice without spices, the result is always crumbly. But with spices - it's something!
Ingredients
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Figure
1 cup
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Ginger
1 piece
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Cinnamon
1 piece
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Cardamom
1 piece
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Vegetable oil
3 Tbsp
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Salt
Cooking
The spices in this recipe you can use any. I cinnamon I had never loved, at least in sweet dishes, but in combination with chicken, I liked it a lot. Ginger likes all food, but only fresh. Let's start with him. Take a small piece. To help You better understand the size of it, removed, along with the matchbox.
Ginger chop finely. You can grate, but then to try to save the juice.
Grind the cinnamon and cardamom. I am in a mortar. Lately I prefer the spices ground, and in their natural form, they are more flavorful. But you can use ground. In this case, cardamom, pinch, cinnamon - 0.5 teaspoon.
In a saucepan, pour water and put on fire. Water at the rate of one Cup rice to 1.75 cups water. That is a little smaller than usual.
Heat vegetable oil in a frying pan. Put the cardamom and cinnamon.
And immediately ginger. We must act quickly so the spices don't burn.
At this point, the rice should already be prepared. It must be very well rinsed. I do it directly under running water. And a little bit, but let them drain well.
In 20 seconds after ginger (all these need 20 seconds intensively stirred), spread the rice. And also immediately start to interfere. Fry all together for 3-4 minutes.
In boiling water add salt to taste. Spread the rice.
Cover with a lid and cook for 3 minutes on high heat and then low down the heat to low and leave for 25-30 minutes, until tender. Serve as separate dish or as a side dish to chicken fish or meat.
The benefits of rice here: http://www.povarenok .EN/articles/show/60 82/
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