HOW TO COOK JASMINE RICE

FOR PERFECTLY COOKED JASMINE RICE :

• I have tried to cover most of the Tried & Tested methods to get perfectly cooked Jasmine Rice/Fragrant Rice.
• A good brand of Jasmine Rice/Fragrant Rice (from Thailand if possible) will do half of the job.
• Rinse the rice before cooking. Rinse the rice once or twice, moving your fingers through the rice, until the water runs clear.
• Drain the water.
• The secret of perfectly cooked Jasmine Rice is getting the right ratio of water to rice. Typically, the instructions on the package call for 11/2 cups water for every 1 cup of Rice (1:11/2 Cups Rice : Water Ratio), if you like your rice “al dente.”  
• If you need a softer rice, add a bit more of water. 
• If You are using the cooked Jasmine Rice for Fried Rice Recipes, cook with 1 to 11/4 Cups of Water for 1 Cup of Jasmine Rice with a drizzle of Oil (Optional). 

For FRIED RICE RECIPES WITH JASMINE RICE, Click here... 

 

METHOD:

 

HOW TO COOK JASMINE RICE

In a Sauce Pan

(Rice Water Ratio 1:13/4 Cups)

• Place the Jasmine Rice/Fragrant Rice in a saucepan big enough to hold the rice and water.
• Add enough water to cover the rice by a little over 3/4 inch above the rice. (For 1 cup of Jasmine Rice, I use just over 13/4 cups of water).
• Keeping the sauce pan uncovered, bring the rice to a boil.
• Once the water begins to boil, lower the flame.
• Cover the pot and cook the rice in low flame for about 15-20 minutes.
• Once the rice is cooked, remove from fire and keep it aside for at least 10 minutes to cool down.
• Fluff up the Jasmine Rice/Fragrant Rice with a fork or a chopstick before serving.

*Sometimes the Jasmine Rice/Fragrant Rice is cooked with more water.  Once the rice is cooked, the remaining water is drained from the Saucepan. This reduces the stickiness of the rice.

In a Rice Cooker

(Rice Water Ratio 1:11/4 Cups)

• Place 1 Cup of Jasmine Rice/Fragrant Rice in the rice cooker
• Add 11/4 Cup of Water.
• Cover the Rice Cooker and turn it on.
• Cook until it automatically turns off.
• Leave the in warm mode for another 5-10 minutes.
• Allow it to cool for a few minutes.
• Fluff up the Jasmine Rice with a fork or a chopstick before serving.
• I get perfectly cooked Jasmine Rice at 1:11/4 ratio in Rice cooker.
• While cooking Jasmine Rice for Fried Rice, just use 1 Cup of Water for 1 Cup of Rice(1:1 Ratio).

 

HOW TO COOK JASMINE RICE

In Microwave

(Rice Water Ratio 1:11/3 Cups)

• Place 1 Cup of Jasmine Rice/Fragrant Rice in a microwave safe bowl with cover.
• Add 11/3 Cups of Boiling Water.
• Cover the bowl and cook on Micro power High for 10-12 minutes.
• Remove from the Microwave and leave it aside for a few minutes to cool down.
• Fluff up the Jasmine Rice/Fragrant Rice with a fork or a chopstick before serving.

In a Steamer

     Jasmine Rice tastes best when steam cooked. Steam cooking fluffs up the Jasmine Rice and retains the fullness of its natural fragrance.  And the most important factor, they are gluten-free.  Any type of steamers do the trick brilliantly, may be the traditional bamboo steamers, Stainless Steel/ Aluminium steamers, or Electronic Steamers. In each of these devices, hot, moist steam completely surrounds the grains of rice inside, cooking them perfectly.

(Rice Water Ratio 1:1 Cup)

• Fit a rack or steaming trivet into a pot or a steamer large enough to accommodate the bowl.
• Pour about an inch of water into the pot or a steamer. 
• Place 1 Cup of Jasmine Rice/Fragrant Rice in a bowl on the rack (it shouldn’t touch the water in the pot),
• Pour 1 Cup of Water to the Rice.
• Cover the pot or steamer, and bring the water in the steamer to a boil in high flame. 
• As soon as the water in the pot begins to boil, set a timer for 25 minutes and reduce the heat.
• When the timer goes off, switch off the flames and take the pot off the heat.
• Use tongs or a hot pad to remove the hot bowl from the pot.
• Leave it aside for a few minutes to cool down.
• Fluff up the Jasmine Rice/Fragrant Rice with a fork or a chopstick before serving.

In an Electronic Steamer 

(Rice Water Ratio 1:1 Cup)

• If using an electric steamer, fill the steamer's water reservoir to the "max" line.
• Place 1 Cup of Jasmine Rice/Fragrant Rice and 1 Cup of Water in a bowl.
• If your steamer has multi-level, place the rice bowl at the lowest level.
• Cover the rice bowl.
• Turn on the steamer and set the timing for 20-25 minutes.
• Once it's cooked, remove the rice bowl from the steamer and allow it to cool down for a few minutes.
• Fluff up the Jasmine Rice/Fragrant Rice before serving.

 

HOW TO COOK JASMINE RICE

NOTES:

• The amount of Water needed can vary depending on the type of Jasmine Rice/Fragrant Rice used. The new crop needs less water compared to the old rice.
• Cooking Jasmine Rice in a rice cooker is a bit tricky. If you get the knack, then it's really easy. Try cooking as per the ratio mentioned in directions of the Rice Cooker manual. Adjust the water until you get a perfect rice.  Few, trial and errors don't matter.
• Cold Jasmine Rice (a day old refrigerated one) is very good for making Fried Rice.
• I haven't yet tried the traditional bamboo steamers for steaming the rice.  
• If you do not have a steamer, a large wok or a pan with a lid will do the job.
• Fill the wok or pan with water, set a rack inside the wok to place the rice bowl and close the lid.

Preparation Time - 15-20 Minutes
Soaking Time - 15-20 Minutes
Drying Time - 20 - 30 Minutes
Cooking Time - 20 - 30 Minutes

 

    

MUTTON ROGAN JOSH

   Mutton Rogan Josh is one of the signature dishes from the magnificent state of Kashmir -An Indian State with Snow Clad Valleys, beautiful lakes and meadows.  History says that this dish originated in Persia. The flavours and cooking style have been brought into Indian Sub-continent during the innumerable invasions the country faced in its past.
    Mutton Rogan Josh is cooked in various ways around the country, but the traditional recipe comes in two kinds. One version is without the use of onion or garlic - the way it is authentically cooked by the Kashmiri Pandits. The other variation which is with Onions and Garlic along with the spices.  But the secret behind its taste and flavour relies totally on the spices used - Asafoetida, Fennel Seeds and Dry Ginger Powder along with a combination of Cinnamon, Cloves, Green and Black Cardamoms.
    Traditional Kashmiri Rogan Josh has a thin sauce layered with a slick of oil on the top. The most striking signature of this dish is its striking Red Colour, which comes from a very rare spice called Ratanjot and Kashmiri Chilli Powder. Curd gives a slight tanginess and a rich texture to the curry. Slow cooking infuses the flavours of the spices into the meat, making them rich, soft and succulent - enhancing the overall taste of the dish.


Cuisine : Kashmiri
Course : Side Dish
Spice Level : Medium - High
Difficulty : Medium
Serves : 6
Author : SM

Preparation Time : 15-20 Minutes
Marinating Time : 20-30 Minutes
Cooking Time : 13/4 Hours

INGREDIENTS :

Mutton (Lamb Meat) - 1 Kg

For Marinade :

Cinnamon  - 1 Stick (1/2" Piece)
Green Cardamoms - 3 Pods
Black Cardamoms - 1 Pod
Cloves - 5-6 Nos.
Fennel Seeds - 1/4 Tspn
Pepper Corns  - 1/4 Tspn
Dry Kashmiri Chillies - 5-6 Nos.

For Gravy :

Cinnamon  - 1 Stick (1" Piece)
Black Cardamoms - 3 Pods
Green Cardamoms - 5 Pods
Cloves - 7 Nos.
Fennel Seeds - 1 Tspn
Asafoetida Powder - 1 Tspn
Dry Ginger Powder - 1 Tspn
Kashmiri Chilli Powder - 1 Tbspn
Rattan Jot Infusion -1 Tbspn
Yogurt (Curd) - 2 Cups
Salt - To Taste
Mustard Oil - 4 Tbspns

METHOD :

• Grind the spices mentioned in 'To marinade' to a smooth powder.
• Marinate the Lamb Meat with the ground spices and leave it aside for 20-30 minutes.
• Heat Oil in a heavy bottomed pan over high flame and allow the oil to smoke-off.
• Reduce the heat and add Cinnamon Sticks, Green and Black Cardamoms and saute for a while.
• Follow it with Cloves and Peppercorns.  
• Finally, add Fennel Seeds and fry them until they are aromatic on a very low flame.
• Add marinated Lamb Meat to the above and saute until the meat changes its colour and cook them until they caramelize.
• Sprinkle Kashmiri Chilli Powder, Asafoetida Powder, Ground Dry Ginger, Salt and mix well.
• Pour the Rattanjot infusion and mix well.
• Finally, whisk in the curd and mix until it is well incorporated.
• Slow cook the meat on a low flame for about 1 -  11/2 hours, alternatively it can be cooked in a pressure cooker.
• Cook until the oil separates from the gravy and the meat turns soft and succulent.
• Serve hot with any type of rice dishes or rotis.
• Goes well with Roti, Naan, Kulcha, Parathas and Chappatis.

NOTES :

• Usually, the meat used for this dish is not lean, as the fat in the meat enriches the dish.
• If you are health conscious, use lean meat.
• Can use any type of vegetable oil for the recipe.
• Slow cooking is more advisable for the dish.
• If you are in short of time, you can cook the meat in pressure cooker.
• I have not used a Ratanjot infusion, as I couldn't get the spice here.
• Alternatively Kashmiri Chilli Powder or Paprika can help you get the red hue in the gravy.
• Kashmiri Chilli Powders are less spicy but have bright red colour.
• Can use Red food colouring to do the job, if preferred - which I would suggest not to... 
• I have not used onions, garlic or tomatoes in this dish.
• The true flavour of Mutton Rogan Josh comes from the intense flavours of dried ginger powder, fennel and asafoetida. 

A QUICK TIP :

• Use raw papaya to tenderize the meat. It is a natural 'MEAT TENDERIZER'.
• Raw papaya contains an enzyme called Papain. The connective tissue in the meat breaks down when it comes in contact with Papain. Papaya is one of the preferred tenderizers for red meats (Lamb, Mutton & Beef).
• Use few pieces of Raw Papaya while cooking the meat.  This will tenderize the meat, making it more soft and succulent, without changing its taste and flavour.
• Yoghurt (Curd), Lime Juice, Vinegar, Soda-bi-carbonate all have softening and tenderizing effects on Red Meats.

Cuisine : North Indian (Punjabi & Kashmiri); Pakistan
Course : Main Course
Difficulty : Medium
Serves : 4
Yields : 12 Kulchas
Author : SM

Preparation Time : 15–20 Minutes
Leavening Time : 3–4 Hours
Cooking Time : 20 - 30 Minutes

KULCHA

INGREDIENTS:

All Purpose Flour/Maida  -  3 Cups
Milk/ Water -  1 Cup
Curd  -  2 Tablespoons
Baking Powder  -  1 Teaspoon
Cooking Soda / Sodium-bi-carbonate  -  1/2 Teaspoon
Sugar  -  3 Teaspoon
Salt -  To Taste
Oil  -  3 - 4 Tablespoons

For Garnishing:

Kalonji - 2–3 Teaspoons (Optional)
Butter - 3 Teaspoons
Coriander leaves / Scallions /Kasoori Methi -  a Few

Method:

• Sieve All Purpose flour along with salt, Baking Powder and Cooking Soda once.
• Add Sugar to the flour and mix well.
• Make a well in the centre and pour the curd into it.
• Knead it into a pliable dough using enough milk.
• Finally, add oil and knead again for about 7–8 minutes.
• Cover it with a wet cloth and leave it aside for 3–4 hours.
• Before rolling them, knead it again.
• Divide the dough into 10-12 medium-sized balls.
• Then roll them out into the desired shape.

Cooking them on a Griddle: 

* On Direct Flame:

• Heat the griddle.
• Roll Kulchas into an oval shape or cut them into two/four from a circle or into any desired shape.
• Smear oil/butter over one side of kulcha and roll it once again. 
• Brush a little bit of water over one side of the kulcha and press them to the griddle.
• Invert the griddle and cook one side of kulcha over a direct flame to give it a tandoor like texture and flavour. 
• Flip it and then brush water over the other side of Kulcha and spread the garnish over it.
• Then cook the other side of the Kulcha.
• Follow the suit for the rest of the Kulchas.
  

* Over a Griddle: 

• Heat the griddle.
• Roll Kulchas into an oval shape or cut them into two/four from a circle or into any desired shape.
• Smear oil/butter over one side of kulcha and roll it once again. 
• Brush a little bit of water over one side of the Kulchas and sprinkle the garnishes over it.
• Placed the rolled Kulcha over the griddle.  Let the flame be at the high.
• Wait until the bubbles start to form over the Kulcha.
• Now lower the flame, flip and cook the other side of Kulcha. (the side with garnish) for few minutes. 
• Follow the suit for the rest of the Kulchas.
  

Baking them in Oven:

• Preheat the oven to 180 Degree Celsius.
• Place the rolled kulchas on the baking tray. 
• Bake them in the preheated oven for about 4–5 minutes. 
• Flip them and bake them again for about 3–5 minutes. 
• Remove them from oven and then brush butter over it.

NOTES:

• Sifting the dry ingredients once makes the flour lighter and combines all ingredients evenly.
• This also makes a soft, pliable dough.
• Can use water or milk to knead the dough.
• Using the ingredients mentioned under 'For Garnishing' is totally optional.
• Iron griddles work best to make this kulchas. 
• Smear some fresh butter over hot Kulchas before serving. 

Notes:

• It's always advisable to use warm water for caramelizing the sugar.
• Adding corn starch is truly optional.
• Can adjust the cooking time according to your oven settings. 
• Cool it before refrigerating.
• Decorate if desired.
• Use suitable bowls for each method.(double boiling, baking or in microwave) 
• If you turn the caramel custard out immediately, the caramel would stay at the bottom of the pan. 
• Turn them out just before serving or the caramel will lose its colour. 
• Do not use a non-stick pan to make the caramel, it will crystallize.
• For a richer crème caramel, can add two extra egg yolks.(optional)