Fragrant rice in a frying pan
4 servings
60 minutes
Fragrant rice in a skillet is a classic example of Chinese cuisine, where simple ingredients are transformed into an exquisite dish through the right combination of spices and cooking techniques. Basmati fried in hot oil takes on a golden hue and rich nutty aroma. The addition of turmeric, cinnamon, paprika, and nutmeg fills the dish with Eastern notes, creating a rich bouquet of flavors. This rice is perfect as a side dish for meat and vegetable dishes but can also stand alone as a dish highlighting the simplicity and elegance of Eastern gastronomy. Preparation without a lid and subsequent slow simmering allow the grains to retain their structure and absorb the aroma of spices. A wonderful choice for lovers of rich and harmonious flavors!
1
Pour oil into a pot, cauldron, or pan and heat it well. Add rice, slightly reduce the heat (medium), and fry the rice while stirring.
- Vegetable oil: 3 tablespoons
- Basmati rice: 1 glass
2
First, it will turn white and stop being transparent, then it will become yellowish-golden.
3
Add spices and salt, stir for another 2 minutes over heat. Pour in exactly two cups of water and bring to a boil.
- Turmeric: 1 teaspoon
- Salt: 1 teaspoon
- Water: 2 glasss
- Cinnamon: pinch
- Ground black pepper: pinch
- Sweet paprika: to taste
- Nutmeg: pinch
4
Boil WITHOUT A LID until the rice absorbs all the water. Reduce to the lowest heat, cover with a lid, and leave on heat for 20 minutes.
5
Turn off the heat, but do not open the lid yet.
6
Wait 10 minutes. Open and slightly fluff before serving.
