素食好主意 -- 简易克什米尔香饭 (Kashmiri Pulao)

标签:
炒饭印度菜印度饭克什米尔香饭 |
分类: 印巴料理 |
克什米尔菜在印度是比较特别的一个菜系,口味更接近中东菜。这个米饭比较味道温和,很香甜爽口,不用任何的配菜就很好吃了哦!
Unlike most Pulaos in India, Kashmiri Pulao is known to be mild, aromatic and slightly to the sweet side. Garnishing with fresh fruits like pomegranate and some dry fruits makes it look so colorful and appetizing.
材料:
1 cup Basmati 香米
1/4 cup 腰果
1/4 cup 葡萄干
1/4 cup 豌豆/Sweet Peas
3-4 tbsp
一小把的石榴
香料/调味:
1 片 桂叶(Bay Leaf)
1/4 tsp 豆蔻籽 (Cardamom)
4-5 只 丁香 (Cloves)
1/2 tsp 黑胡椒粒 (Black Pepper Corn)
2 tsp 孜然 (Cumin seeds)
盐适量 (大约 1 tsp)
2 大勺的
1/2 杯 牛奶
一小撮 藏红花
Ingredients:
1 cup Basmati rice
1/4 cup Cashew Nuts
1/4 cup Raisin
1/4 cup Sweet Peas
3-4
tbsp
a handful of pomegranate
Seasoning/herb/spices:
1 Bay Leaf
1/4 tsp Cardamom
4-5 Cloves
1/2 tsp Black Pepper Corn
2 tsp Cumin seeds
salt to taste, or around 1 tsp
2 tbsp of
1/2 cup milk
around 20 strands of Saffron
1. 把印度香米洗净泡水20分钟左右。红葱切片后炸酥备用。热上1/2杯牛奶后加入一撮的藏红花泡20分钟。
2.
1. Soak Basmati rice for 20 minutes.
Slice and
2. In between, heat
3.煮开半锅水,水里加入盐,桂叶,丁香和豆蔻籽。把米粒沥干倒入香料水里大火煮8-10分钟,转中火3-5分钟至米粒7-8分熟,至手搓米粒时容易断开,但是不过软的程度。把煮好的米饭沥干水分备用。
注:煮米饭的时间要根据买来的米而定,新米和陈米煮的时间有点不一样,可以根据米粒的软硬度适量增减时间。
4. 把剩余的酥油加入锅里煸香黑胡椒粒和孜然,倒入米饭后翻炒匀,倒入牛奶和藏红花,加盖焖煮一会儿。试试味道,不够咸可以稍微加点盐调味。
5. 加入豌豆翻匀,熄火前加入葡萄干和红葱酥拌匀。腰果和石榴可以在吃之前才撒在表面。
3. Bring half pot of water with salt,
bay leaf, cloves and cardamom seeds to
boiling.
Note:Cooking time is really depends on the
type of rice you have, old rice required more time than new ones.
You could try to adjust the cooking time accordingly.
4.
5. Add fried shallots,sweet peas and raisin before turning off the
stove turn the rice well and cover with lid for few minutes. Cashew
nuts and pomegranates are to be added before serving so that it
stays crunchy.
吃的时候可以配上豆子咖喱,或任何的肉类咖喱。
This rice goes well with any dal or curries.
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http://www.echoskitchen.com/2016/11/kashmiri-pulao.html