Meet the type that feeds a thousand kinds of people – Basmati! This is an aromatic variety, with long and slender grains, which has a slightly crazy taste. India exports it all over the world and is used in a variety of dishes, including pilaf, pudding and salads.
Basmati rice plays an important role in Indian food restaurants. There are many Indian food restaurants all over the world. If you reside at Richardson and want to try the aromatic taste of Indian Basmati then you can navigate to masalatwistusa.com.
Let us have a look at the ways in which these restaurants use Basmati rice.
Biryani: Spicy (I say spicy hot!), Strong curry with delicious mutton pieces and soft Basmati in a large skillet. The layer of rice is sprinkled with turmeric milk, diced butter, fresh coriander, and refreshing mint leaves. The rice is sprinkled with brown onions. Rice absorbs the juice from the meat.
It is impossible to cook a successful Biryani unless Basmati is used. It can stand long cooking, unlike other varieties that become soft.
Boiled Rice: Boiled with salt, and eaten with dal (curry lentils) must be the most common way for North Indians to consume this variety. Restaurants use the drainage method, which makes "each item separate" and expands.
Kheer: Almost every country in the world has its own way of preparing this dessert. India is no exception. Basmati lean grains are slowly boiled in full-cream milk with sugar, runny raisins, crispy flakes of sweet almonds and sweet-scented cardamom, to a creamy and comfortable treat!