Boiled Rice Recipe

Boiled Rice || Steamed Rice || How to Make Boiled Rice Recipe with step-by-step photos

 

Boiled Rice is the simplest method to cook and usually is used 3 ways rinse, soak and cook, rice is one of those kitchen staples that can help round out a wide variety of meals. Whether you prefer white, brown, or basmati, rice can make a tasty side dish to any main course. 

But if you don't have a rice cooker, boiling rice on the stovetop can sometimes be intimidating because it requires careful watching. Once you master the technique for boiling your favorite rice, though, you can whip up a pot in no time.

Boil or steams are both methods that can be used to cook rice, generally discarding rice water is used in cooking biryani or pulao                                               

However here I used the same method, boil rice in a large amount of water and discard rice water after boiling through all essential nutrients have wasted with discarding the water, despite knowing all I do it just because I love to have light rice but you can cook steam rice, but for this has to be used some tricky method, Which I mentioned below:

Rinse the rice before boiling white rice, it’s a good idea to rinse it. That removes any dusty starch that might be on the rice so it doesn’t stick together when it cooks. Place 1 cup (195 g) medium- or long-grain white rice in a strainer, and rinse it under cold running water.

Soaking the rice is considered an essential part before any type of white rice cooking soak rice in cold water for at least 2 hours, For steam Add 2 cups (470 ml) of water to a small saucepan, and place it on the stove at medium-high to high heat. Allow the water to heat until it comes to a roiling boil

When you’re making white rice, use a 1:1 ratio between the rice and water. That means for every 1 cup of soaked rice you plan to make, use 1 cup of water.                                

             

On the other hand, if your rice isn't soaked enough then 1:5 the ratio for the unsoaked rice which means use 1.5 cups water for 1 cup of rice, As it cooks, rice expands so it’s important to use a pan that’s large enough for the amount that you’re making. In general, a 2-quart (2.5 L) pan is large enough for 1 to 2 cups of uncooked rice.   

After the pot reaches a simmer, turn the burner’s heat down to low, and cover the pot with its lid. Allow the rice to cook for approximately 18 minutes. At that point, start checking its texture. When the rice is finished, it will be firm but not crunchy. You want it to be tender, so it’s okay if it’s somewhat sticky. However, make sure that you don’t cook it so long that it becomes gummy.

Don’t take the lid off the pot before the 18-minute mark. It helps trap steam that aids in the cooking process, so if you remove the lid, it may take longer for the rice to finish.

If you don’t have a lid for your pot, use foil to cover it while the rice cooks. Just make sure to cinch the foil around the edges so the steam can’t escape. Once the rice is finished cooking, turn off the heat but leave the rice in the pot with the lid on. Let it sit and steam for another 5 minutes to finish off the cooking process

                   

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Those above steps will be followed in steamed rice but now I am telling simple and easy plain boiled rice 

            

To make this recipe first we soak the rice for 2 hours
          

Take a large capacity-sized pot pour 200 ml water, salt, and oil, cover the lid and bring it to boil on high flame

Then put soaked and drain rice in the water stir to mix well                      

                                                 

And let it cook for 10 minutes on high flame, keep on stirring occasionally if you see the water is less then pour more water

                           

Take 1 grain of rice and press it with your thumb and index finger, if it is mashed easily all then its means rice is done
If you feel rice grain is a bit hard and when you press it then it has broken in the center rather than mash, so give it another 2 minutes more

Drain rice out of the water

Now plain boiled rice is ready to serve with arbi dal, salad, and pickles 

Chana Pulao Recipe

Chana pulao | Kabuli Pulao || How to make Chana

 

Rice with step-by-step photos 

Chana Pulao is one of the most popular dishes in Pakistani and Indian cuisine, a tasty and very simple dish, As chana (chickpeas)is rich in protein and fiber, this pulao is very healthy, it also makes a perfect lunch box recipe 

The Kabuli Chana Pulao can be served

Kabuli chana pulao is served with mixed vegetable 

raita, salad, and kabab or any type of pickles_Kabuli chana pulao has to be prepared with

Basmati rice and ghee, I have mentioned in my previous post all  traditional dishes are prepared with ghee it helps enhance the real taste of the following dishes, For the rest, if you have any health issues you can skip ghee from your recipes

                            

Chana pulao is wholesome and full of rustic flavor. more often I have been cooking chana pulao at home, you must try once from my recipe I hope you will love it,
Note: Firstly will be cooked chana (chickpeas) but if you have leftover chana or frozen can be added you can use canned chickpeas too       

If you have tried this Chana Pulao Recipe don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!

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Rinse and soak the chana in enough water by adding 1 tsp baking soda for overnight_Drain them well and rinse under the running water, put the chana (chickpeas) in the pressure cooker
Add 2 cups water and 4-5 pinch soda and salt
Bring it to a boil then close the lid of the pressure cooker, and let it cook for about 20 minutes after begins whistling  

Meantime rinse the rice very well in water till the water runs clear of starch_Soak the rice in enough water for 2 hours

In the hot pan put caraway seeds, star anise, and cinnamon dry roast them slightly_Grind them coarsely keep aside

Slice the onions and boil 3 cups of water in a separate saucepan for cooking rice

                     

In a pot heat ghee or oil, then add onion slices saute it for 2-3 minutes over medium flame_Then add whole spices, Saute the whole spices with onion till turns to a golden brown, then add ginger garlic paste and splash some water, keep stirring until aroma arose 

Now add boiled chickpeas, fry them with onion for a minute on medium flame

Add green chilies and salt, and stir to mix well

Now put soaked and drained rice into the chana

Keep stirring for 2 minutes

Now pour hot and boiled 3 cups of water for 2.5 cups of rice, now you can adjust the salt at this stage_Bring to boil then, cover the lid for 2-3 minutes

After 2-3 minutes add special chana masala 

Stir to mix with rice carefully and simmer it for 10 minutes

Now chana pulao is done

Chana pulao is done, transfer to the serving plate

Serve hot with raita, pickles, and salad 
                 

Matar Pulao Recipe

Matar pulao|| Peas Pulao || How to Make Matar Pulao with step-by-step photos and video...

Matar Pulao is a great combination of veggies and rice, very simple and easy to make hardly takes 30 minutes to be fully prepared, this is a traditional, aromatic and flavoured rice recipe, This mildly flavoured rice dish is known as matar pulao or pea pulao and it is so easy to make. 

The caramelized onions, aromatic spices and the sweetness from the peas make this bowl of rice taste a little extra special.

Matar Pulao is one such recipe, which I make so often, because it goes so well with many of our Pakistani and Indian Recipes, and  I love the simplicity of matar pulao and the beauty of a few ingredients that result in such a scrumptious, soul-satisfying meal.

                         

I already have a recipe for making perfect plain white basmati rice on the blog, but I wanted to share this pea pulao with you too because the truth is that most of the time, I make this pea pilaf over plain rice. That’s because it’s easy to make, tastes great and makes a simple meal feel a touch more elaborate.

Really though, you can serve this pea pulao in any meal where you’d serve plain basmati rice. Serve it with chicken korma or masala mutton, green chillies curry or bagara baingan, the options are literally endless. so let's begin

My Latest Matar Pulao Reipe:

If you have tried this Matar Pulao Recipe then don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!

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To make this recipe firstly soak the rice at least for 2 hours 

Take all ingredients 
            

Then prepare all veggies

                   

Heat the ghee/oil in the pot then add onion slices fry till light golden brown colour on medium heat, add peas along with green chillies

                               

Fry them with onion for 2-3 minutes on medium flame, reduce the heat to low then put whole spices, saute them with peas and onion then add ginger garlic paste, stir to mix well for 2 minutes on medium flame

                                     

Then add some salt along with tomatoes, cook tomatoes with peas on medium flame      
                         

Add rice and roast it with peas on medium heat till the aroma is developed

                       

Now pour stock or chicken cubes by making paste in the warm water, After adding water bring it to a boil cover it on high flame until water dries out and look for tiny holes on top of the rice

                           

Now reduce the heat to low and simmer Matar pulao for 10-12 minutes_Matar pulao gets ready, let it leave for 10 minutes 

                            

Now transfer to the serving dish, serve with salad, raita and korma