Superior Quality Aromatic Basmati Rice - Pakistani Basmati - 5kg

In Jaima Alkauzar you can Buy online, Laziz which is a superior quality basmati rice, cultivated in the areas of Gujranewala, Sialkot, Narowal, Gujrat and Kamoke. Watered by springs from cashmere for consumers of exquisite taste, carefully checked by qualified experts and processed in a modern plant. Laziz is considered the best rice with its good aroma and incomparable flavor. Bon Appetit.

basmati riceIt is one of the best long rice dishes in the world, especially if we want to use it as an accompaniment to curry disheseitheroriental dishesusually.

Authentic basmati has been grown in India and Pakistan for hundreds of years, with the highest quality being produced in the Himalayan highlands.

It is a very long grain rice, and it elongates even more while cooking.. During cooking the grains stay together and separate little, but they are not sticky after cooking.

It can be found in two forms, white basmati and brown basmati, darker. Both are cooked in time intervals that do not exceed 20 minutes.

Given the ability of rice grains to stick together due to the high amount of starch, it is advisable to wash it before cooking. If it is also soaked for half an hour to two hours before cooking, the grains will be less likely to break during cooking.

I love this long grain rice, with that characteristic smell and flavor. It is famous for its delicate fragrances and its exquisite flavor, in India its name means " queen of fragrances“.

Thebasmati riceIt is one of the best long rice in the world, especially if we want to use it as an accompaniment to curry recipes or with an oriental touch. In this recipe we have relied on rice basmatiwhat a good result it always gives us.

As I have commented in other recipes, for each dish you must use a type of rice, do not do a paellaneithera risottowith basmati.

Before cooking the basmati rice. Pre-wash and rest

1. We measure the rice that we are going to use, for 4 people with 50 grams is enough, but if you are passionate you can add a little more. Remember the measure of water.
2. First we are going to clean the starch that the rice brings. Its starch content is very high, so to make it loose, it will have to be washed several times with cold water in the pot itself where we are going to cook it.
3. We must rinse it several times until the water comes out clear.
4. Once the water is more or less clear, let it rest for about 10 minutes. This will make the grain cook faster and keep it firmer and whole.

Rice cooking and final presentation

1. We put to cook over low-medium heat starting from the cold water in which it was soaking and that barely covers all the rice.
2. With a finger of water more or less above the rice is enough, as you can see in the step-by-step photos.
3. We cover it and add a few pinches of salt (this to taste because normally this rice is to accompany, it does not usually take much).
4. Cook for about 15 minutes if it has been soaked previously. Once ready, turn off the heat and let it absorb all the remaining liquid, thus concentrating all the aromas.
5. We wash the lime and grate without it arrivingLet's go to the white part, we don't want it to get bitter. We booked.
6. In a pan we are going to toast our spices to give this rice more aroma (this step is optional but it has that point that oriental restaurants give it).
7. Lightly toast the coriander, cumin and fennel in a frying pan without oil for a minute and a half until they begin to take on color.
8. Immediately remove from the heat and mix everything (the lime too) with the rice after resting.
9. Before serving, stir with a fork to separate the grains.

And now we have our perfect basmati rice, ideal to accompany any type of dish, be it meat, fish or vegetables, a perfect side dish for any recipe.