Cardamom-and-Cumin-Spiced豌豆肉饭

底部我的储藏室坐在一个大玻璃罐里装满印度香米饭精美悠久的谷物伴随着一个同样灿烂的香气。在大多数印度家庭,巴斯马蒂大米是一主要用于制造从最基本、简单的光荣pulaos壶日常大米,或肉饭,印度比尔亚尼菜,在庆祝活动。巴斯马蒂还用来制作甜点,如乳粥,一个甜米饭布丁奶与温和充满香料。巴斯马蒂大米是在各种形式的销售,从布朗(仍然含有营养的胚芽和麸皮)白色(已抛光的更纯粹的淀粉的形式)。岁的巴斯马蒂大米,谷物留给坐好几个月,甚至几年,这有助于加强其味道和香气(包通常标有日期)。你甚至可能注意到印度香米贴上“破印度香米,“通常略便宜,因为(顾名思义),它包含一个更高比例的米粒,都破了。这个“破”品种应该使用当你不关心大米的结构,例如,当你要磨的水稻使米粉发酵大米打者,如dosa医生。在做这样的菜肉饭,长,完整的谷物是理想的选择。有两种不同的方法来准备印度香米。第一个涉及烹饪米饭在超额量的沸水把水排远离煮熟的谷物。第二种方法(我发现最好的方法)是吸收的方法。 In this method, the rice is cooked with a definitive amount of water and cooked slowly until the water completely evaporates and you’re left with long, fluffy grains.I have a couple of pointers to keep in mind when cooking rice for a pilaf. First, I like to start with the most flavorful rice possible—so I use aged basmati rice for its stronger aroma. Next, I wash my rice. Washing the rice is an important step to prevent sticking of the grains; any loose starch present is washed away. Finally, when it comes time to cook the rice, I like to fry it in a bit of fat, such as ghee, to help coat the grains, which acts as a second level of insurance against sticking. I like to add whole aromatic spices to the ghee, which releases their oils and infuses the ghee and rice with their warm and intoxicating flavors.If you don’t have whole spices in your pantry, I encourage you to make a trip to your nearest Indian or Asian market and stock up. It’s cheaper to buy them in bulk, and the flavor is much more intense than most ground varieties you can find. Store them in sealed jars in the back of your pantry—they’ll keep your basmati rice company.