On Sat 09 Apr 2005 08:43:22a, Manzoorul Hassan wrote in rec.food.cooking:

> We usually use Basmati to make Plain / Steamed rice or Polau (aka
> Pilaf). For Plain Rice no seasoning or spice (not even Salt). For Polau
> the "siple" recipe that we follow is:
>
> * melt some butter or ghee
> * add some ginger (fresh is prefered, but powder can be substituted)
> * add cardamon & cinnamon
> * add the washed & drained rice to the butter and ginger
> * constantly stir the rice to make sure every individual rice grain
> has a chance to be coated with the butter / ghee on mid to mid-hi heat
> * after ~10 minutes, add liquid and salt
> * stir very gently once or twice, but no more
> * wait for a boil
> * immediately turn heat to med to med-low
> * cover for about 25 - 35 min
>
> The liquid would be approximately 1.5 times the amount of rice. So, for
> 2 cups of rice there would be ~3 cups of liquid. The liquid is mostly
> water with very little whole milk. For 3 cups of liquid there would be
> about a quarter of a cup of milk.
>
> We almost never ever soak the rice in water. In tends to break the
> rice. Many of our friends use the cooker, but we haven't tried it yet.
>
> - manzoor

That sounds delicious!

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974