Indian Rice:
Soak basmati rice in water for 20m then dry it off. Fry up an onion in a pot on a medium flame, after a minute or two add 0.5-1 teaspoon of cumin, 1-2 sticks of Cinnamon and 8-10 green cardamom seeds . Keep stirring for 2-3 more minutes making sure the cumin doesn't burn. Add the rice and fry it up for 2-3 minutes and add water and salt. Now because of the soak you only need about 1.5 cups of water per cup of rice. I usually add 1 cup of water initially, and add more if needed - tasting the rice as I go.
When the rice is ready - you can eat it. OR you can put the lid on the pot and roast it in the oven at 80-100 degrees C. In principle, I understand you can roast it for hours and it will get crispier and crispier. Last time I did it on 100 degrees for 1-2 hours and it was awesome. I still wanna experiment with the temperatures and times and see how to get it better.
Soak basmati rice in water for 20m then dry it off. Fry up an onion in a pot on a medium flame, after a minute or two add 0.5-1 teaspoon of cumin, 1-2 sticks of Cinnamon and 8-10 green cardamom seeds . Keep stirring for 2-3 more minutes making sure the cumin doesn't burn. Add the rice and fry it up for 2-3 minutes and add water and salt. Now because of the soak you only need about 1.5 cups of water per cup of rice. I usually add 1 cup of water initially, and add more if needed - tasting the rice as I go.
When the rice is ready - you can eat it. OR you can put the lid on the pot and roast it in the oven at 80-100 degrees C. In principle, I understand you can roast it for hours and it will get crispier and crispier. Last time I did it on 100 degrees for 1-2 hours and it was awesome. I still wanna experiment with the temperatures and times and see how to get it better.