Sesame Mint Rice, Bengali Style

The difference is in how you cook it. This is plain old white rice, see how more interesting it looks?


An online friend gave me a link to a video from a Bangladeshi cooking show (below), where they demonstrate how to cook Basmati rice.

Well, I speak not a word of Bengali, nor do I have any Basmati rice - but the technique used, in cooking the rice, interested me.
I've eaten lots of Chinese fried rice (wok cooked), this was the first time I tried frying it myself (in a deep pot, no less).
  • 2 C rice
  • 4 1/2 C water (3 1/2 C for the rice, 1 C for the vegs)
  • 1 t bouillon
  • 2 pods cardamom
  • 1/4 t cayenne pepper
  • 1 stick cinnamon, broken up or 1/2 t cinnamon
  • 4 cloves
  • 1/4 t coriander powder
  • 1/2 t curry powder
  • 1/2 t garam masala
  • 1 t ginger
  • 1 T mint
  • 1 T sesame seed
  • 1/4 t tumeric
  • 2 cloves garlic, sliced
  • 1 jalapeno pepper, diced (opt)
  • 1/2 medium onion, chopped
  • 1/4 C yogurt - unflavoured, unsweetened

  1. Hear up a dutch oven, add cooking oil to cover the bottom.
  2. Saute garlic, 15 - 30 seconds, stirring constantly, just until it gives off an aroma.
  3. Add jalapeno, saute 10 - 15 seconds, stirring constantly.
  4. Add onion, saute until it starts to become transparent, stirring constantly.
  5. Remove veg mixture, save in bowl.
  6. Add more oil, to again cover the bottom of the pot, and add rice.
  7. Saute rice, 2 - 3 minutes, stirring frequently, until the rice stops sticking to the side of the pot. The rice will have an aroma, too.
  8. Add sesame seed, and mint, stir 30 - 60 seconds, until sesame seed starts to brown.
  9. Add herbs and spices. Make a hole in the rice, to expose the bottom of the pot - and pour the herbs and spices onto the bottom, so it heats up.
    • bouillon
    • cardamom
    • cayenne
    • cinnamon
    • cloves
    • coriander
    • curry
    • garam masala
    • ginger
    • tumeric
    Then stir just enough to mix well with the rice.
  10. Add vegetables back, stir.
  11. Add water, bring to boil, stirring occasionally.
  12. Add yogurt, stir.
  13. Reduce to simmer, cover, cook until visible water is gone, stirring occasionally.
  14. When visible water is gone, and you cannot hear boiling, stir once more, turn stove off, stir again, cover, and let it sit. Have faith, do not remove the lid to check. Let it sit for 10 - 15 minutes, then uncover.
  15. When rice is soft, you're done.
  16. Garnish / mix with chopped celery / cucumber / green onion / tomato.
You get flaky, soft rice, with a nutty flavour, and a hint of ginger and mint. It's not Basmati rice - that's a registered trademark - but it's not sticky like my previous Sesame Mint Rice.

In truth, the only things common between my recipe and the one in the video is "rice", onion, and probably tumeric (maybe cinnamon?). It was still educational, learning how to fry rice.

»http://www.youtube.com/v/XVyH9KZcctQ


Sesame Mint Rice, topped aith Cuban Style Black Beans.


http://recipes.nitecruzr.net/2015/05/sesame-mint-rice-basmati-style.html
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