Ingredients :
- 1 1/4 cup of long grain basmati rice
- 2 teaspoons of ghee
- 2 1/2 cups of hot water
- 1 teaspoon of salt
Preparation :
Wash rice until water runs clear and drain with a colander.
Heat ghee in a pan, add rice and cook 2 minutes stirring constantly. Add hot water and salt, mix and bring to a boil quickly.
Cover and cook over very low heat for 20 minutes, without discovering and do not mix. Remove the lid and allow steam to escape, separate grains with a fork. They should be well separated and well-cooked.
Serve with curries or other spicy dishes.
Pork in sweet and sour sauce
The sweet and sour pork is one of 10 dishes representative of Canton, and is very appreciate.
Kitchri - kitchuri - rice with lentils
Kitchri Indian dish is a very old and is the perfect example of British Indian food.
Kewa Phagsha - spicy pork with potatoes
Kewa Phagsha is a dish of spicy pork with potatoes, this dish is a Bhutanese.
Apple chutney - apple jam
The chutney is a sauce that accompanies the dishes india and bangladesh.
Kesari - semolina cake
Kesari is a dessert in southern india and sri lanka is a semolina cake and saffron.
Khao Tom - Rice Soup
Khao Tom is rice soup which usually take breakfast in Thailand.
Fing pork - pork with noodles and chilli
Fing pork or pork with vermicelli and chili is a dish Bhutanese chilli which is considered a vegetab...
Lap kaï - laab kaï - chicken lap
The lap or a flat is laab Laotian every day, but also of celebration. This is a dish of chopped meat...
Sabzi Pilau - rice with vegetables
sabzi Pilau is an Indian dish of rice and vegetables.
Or Lam - aw lahm - spicy stew
Or lam is a specialty of Laos. This is a soup made of chicken and aubergine .