The secret of cooking Basmati rice and its useful properties!

Preparing certain dishes requires careful selection of ingredients, and replacing one product with another is fraught with an absolutely unexpected result. For example, basmati rice, which is ideal for preparing crumbly dishes. But often he remains unnoticed by cooks. And in vain! After all, its grains exude a unique aroma and in the process of preparation they practically do not change their form.

Basmati is one of the best rice cultivars cultivated in Pakistan and India.

Description of

Rice Basmati has an original flavor and a subtle flavor that is slightly similar to nuts. This variety is called "King of rice" for its excellent taste and useful properties. The most extensive fields on which this variety is grown are in India and Pakistan, but in addition to these countries, farmers from America, China and Europe are also cultivating it. After harvesting, this grade passes the stage of aging, the duration of which is about one year. As a result of this process, the hardness of the grains is greatly increased.

Basmati rice, which is presented in the following photo, has one feature - when heat treated, it completely retains the shape of the grain, without turning into porridge. The traditional species include the following - RSPura, rice at number 370 and rice under number 385. In addition to these, there are some hybrids and a brown variety.

The grains of this variety are characterized by an oblong shape, snow-white color, they are very thin and long.

. The caloric content of Basmati rice is 303 kcal per 100 g of product.

Useful properties

Basmati rice contains in its composition a lot of valuable components and therefore brings invaluable benefits to our body. In it are concentrated fiber and folic acid, amino acids and riboflavin, starch and a whole set of trace elements.

Note! In raw rice, about 75% of starch is found, and this indicates that the organism has been digested for a long time. But at the same time, with regular and moderate use of it, blood will be systematically supplied with glucose!

1. Basmati rice in comparison with its other "brothers" from the cereal group, has a low glycemic index, which is in the range 56. .. 69.Therefore, for people with diabetes, it is much more suitable than ordinary white rice, the glycemic index of which is equal to 89.
2. This class contains dietary fibers that enter the stomach, envelop its walls and protect secretion. For this reason, this product can be safely consumed by people with ulcers and gastritis.
3. It is completely devoid of cholesterol, and therefore does not carry a potential threat to the health of those who have cardiovascular diseases.
4. Useful properties of basmati rice are caused by the presence of cellulose, which contributes to timely cleansing of the intestine.
   

   It is an environmentally friendly product and in the process of growth and maturation it does not contain either heavy metal salts or any other harmful substances
5. Phosphorus in its composition monitors the integrity and restoration of bone tissue, and potassium helps to regulate the cardiovascular system.
6. This variety has the ability to excrete excess salt from the body, and therefore can be recommended for use in kidney diseases.
7. The special substance of amylase, which is rich in Basmati rice, is very useful for violations of the pancreas, in the acute form of chronic hepatitis and in the defeat of endocrine glands.

Note! Amylase reduces the manifestations of toxicosis during pregnancy!

Contraindications

Basmati rice has undeniable benefits to our body, but sometimes its use can cause harm. Contraindications include:

• individual intolerance;
• obesity;
• gastric colic.

In addition, children under the age of three can give this product no more than once a week. And with its frequent use in large quantities, there may be an intestinal obstruction.

Basmati in Cooking

Basmati rice is very simple to prepare and has been used in cooking for many centuries. Boiled grains - this is an excellent side dish, which has an absolutely unique aroma and delicate taste.

It is often enriched with spices, spices, fresh herbs, lemon juice, mushrooms and beans added.

It will become an ideal ally for fish and meat, it is often served with stewed vegetables and, of course, friable pilaf is made from it. This variety can be added to salads, first and even sweet dishes.

Preparation rules for

1. Before cooking Basmati rice, it must be thoroughly rinsed several times in water. The procedure is repeated until an absolutely clear, clear liquid flows from the grains.
2. Rinse the rice in boiling water in a 1: 2 ratio.
3. Cook for five to six minutes, then turn off the gas supply and cover the pan with a lid.
4. After 20 minutes, the rice is ready - the Basmati grains will double in length, but will remain dense and retain their shape.

Important! During the whole preparation process, the lid can not be removed, as the temperature regime can be disturbed and the rice will not reach its end!

There is a huge number of recipes, the main ingredient of which is Basmati rice. And today we will consider the most original and delicious dishes based on it.

Shepherd pie

To prepare a dish, we will need:

• 3 cups of boiled rice;
• half a kilo of ground beef;
• 10-15 ml of any vegetable oil;
• 170 ml beef broth;
• 1 large carrot;
• 1 head of onion;
• ¾ pieces of a glass of fresh green peas;
• 20-25 g of tomato paste;
• a tablespoon of Worcester sauce;
• 70 g of Cheddar cheese;
• a couple of tablespoons of sour cream;
• 1 egg;
• salt to taste.

The cooking process.

1. Put boiled rice in boiling water, boil over high heat for 5 minutes and pour into a colander.
2. Boil a couple of glasses of water in a saucepan, place the rice in a colander on top and boil it on the steam bath for another 10 minutes.
3. Preheat the oven to 220 °.
4. The onions and carrots are peeled and cut into small cubes.
5. Peas to wash.
6. Roll out the frying pan, heat oil on it and put onions.
7. When the onion becomes transparent, add minced meat and fry it for 5-7 minutes.
8. Pour broth to onion with onions, add tomato paste, bring to taste with salt and pepper. Stew the contents of the frying pan for about 5 minutes.
9. Put the cubes of carrots and peas, cover and cook for another 3-2 minutes.
10. In the tank, connect rice with cheese, add sour cream and beaten egg.
11. Grease the baking mold, put minced meat with vegetables, then rice.
12. Send everything to the oven and bake for 10 minutes before the golden crust appears.

Make cake with fresh greens and serve

Chicken curry with Basmati rice

To prepare this dish, prepare:

• half a kilo of chicken fillet;
• head onion;
• a pair of yellow apples;
• carrot root;
• half a liter of coconut milk;
• 1 cup of Indian rice Basmati;
• 3 teaspoons curry mixture;
• several branches of fresh greens;
• a couple of tablespoons of sunflower oil.

Preparation process

1. Wash meat, release from films and grease, cut into medium cube.
2. Vegetables peel and chop.
3. In the saucepan pour a small portion of vegetable oil, heat and fry in it carrots with curry.
4. Add the onions and fry until softened.
5. Remove apples from apples and cut into cubes together with peel, put to vegetables and simmer for about 5 minutes.
6. Take a frying pan and fry the cubes of meat on it until golden brown.
7. In the saucepan with vegetables, pour the coconut milk, put the chicken, wait until the mixture boils and reduce the intensity of heating to a minimum, stew about 7 minutes before thickening.
8. Bring the contents of the saucepan to taste with pepper and salt.
9. Rice thoroughly rinse in several waters, then pour it with 1.5 cups of water and bring to a boil over medium heat. Then reduce the supply of gas to a minimum and cook for a quarter of an hour.
10. After the specified period of time, stir the rice with a spoon, cover and let it rest for about 3 minutes. Salt.
11. In a large capacity, combine curry chicken with rice and serve.

Decorate the dish with fresh herbs and serve with fresh vegetables and crusty bread

Pilafy pilaf

This dish includes the following ingredients:

• half a kilo of Basmati rice;
• a pound of lamb;
• 170 g melted butter;
• head onion;
• half-lemon;
• sheet of pita bread;
• 140 g of cavaar;
• 110 g of spinach;
• 50 g cilantro;
• 90 g of parsley;
• is a small pinch of saffron.

The cooking process.

1. Rinse rice from several waters until the liquid that leaves it is completely clear, and soak it for about an hour in boiled water.
2. For 60 ml of water, put 1 gram of saffron and leave for an hour. To profile.
3. Pour about a half liter of water into the saucepan, add salt and bring to a boil. Put the rice and boil it half ready. Throw in a colander.
4. Cut pieces of lamb from films and excess fat, cut into cubes and fry the meat in melted butter for 20 minutes.
5. Add the onion to the lamb and continue to fry until the last one has softened.
6. Put the shredded greens, mix, reduce the gas supply to the minimum mark and extinguish the lid for about half an hour. At the end, sprinkle a lot of lemon juice.
7. At the bottom of the kazan put lavash, top rice, soak it with saffron infusion and melted butter. Next, install the cauldron on the stove and cook with minimal fire for two hours.
8. Finished rice put on a large dish, on top lay out the meat with greens.

This pilaw comes from Azerbaijan and is called Sabza

Be sure to include this delicious variety of rice in your menu and Basmati will bring new flavors to it and will surely please all your household members. Bon Appetit.