North Indian Fried Rice

Name: North Indian Fried Rice
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 200g Japonica rice; 300g onion; 50g pea; 45g Unsalted butter; 1 teaspoon Cumin; 1 teaspoon clove; 1 Bay leaf; 2 pcs Cardamom; 1/2 strip Cinnamon; 1/2 teaspoon salt; 7g Mint (fresh); 7g parsley

by Xiaojun_Joanne

4.7 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

I remember that the first time I ate Indian fried rice was in the United Kingdom. The Indian landlord cooked me a kind of rice called Biryani. It was mixed with chicken, spices, onions, etc., and its aroma made people unable to extricate themselves from it. In India, rice is not just a staple food, but can be combined with spices, vegetables, and meat to create different flavors of the main dish. Today’s fried rice is a type of Pilau Rice. Pilau Rice has many recipes, just like Chinese fried rice has many different recipes, it is more varied and special than Biryani. The biggest difference between it and ordinary risotto, such as risotto, is the order of the water. Ordinary Western-style risotto is to stir-fry the ingredients and put water at the end. Pilau Rice puts water first, then rice. This requires the right amount of water, which is more difficult. At the same time, the aroma of the water and the materials are fully integrated, and the flavor of the rice is also more sufficient.

North Indian Fried Rice

1. Cut the onion into thin slices.

2. Prepare the required spices and put them on a plate.

3. Take the peas out to thaw, and soak the rice in water for 20 minutes.

4. Remove the stalks of the coriander, chop the leaves, and pick the leaves with mint. Do not cut the mint in this step, otherwise the mint flavor will evaporate and it will be useless.

5. Put the butter in the pan and melt over medium heat.

6. Add the prepared spices.

7. When the scent of the spice starts to come out, you can see that the cardamom starts to burst, so add the onion.

8. Fry the onion until golden.

9. Add the peas and continue to fry for 2 minutes.

10. Add 400ml of water and salt, then cover and boil.

11. The water used to soak the rice is filtered out, and the rice is put in a pot, covered and boiled for 5 minutes.

12. During the cooking process, mint leaves can be chopped.

13. Boil until the water begins to dry, and there are small holes in the rice.

14. Add coriander and mint leaves and simmer for 5 minutes.

15. Stir evenly before serving.

Tips:
1 Rice is best to use long long japonica rice, so that the rice will be more dry and delicious.
2 If you like meat, you can add pork, chicken and other meats when putting peas and cook them together.
3 If you don't like peas, you can replace it with any vegetable.
4 Be patient when sautéing onions. Onions that are fried until golden will make the whole dish more fragrant.