Easy Masala Rice Recipe – Glen And Friends Cooking –
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Spiced Rice Recipe – Glen And Friends Cooking – Easy Masala Rice Recipe This is an easy to make spiced or masala rice recipe …
How do you take those whole spices out?
How do you take those whole spices out ? As to not choke on them?
I It looks delicious and I can almost smell the wonderful combination of spices. I also like lamb. However, for me the addition of whole spices just does not work. I didn’t even see you take out the bay leaf in the end! I would pulverized all the spices first and then add them to the onion and rice. Great video.
Glen, as a volunteer food historian could you explain why the steaming method of cooking rice is the most common one and people seem repulsed by the idea of cooking it like pasta, sometimes called the french method. I understand with more short grain dishes it would remove most of the starch but for long grain rices I've had great success.
Tempting
Excellent Glen. Thanks for sharing sub-continent culinary. Hope to see you soon in the sub-continent again.
Is there a difference between Basmati Rice and ordinary Rice? Is it a taste or texture difference?
Many thanks for the video and indeed all of your videos.
By the way, I would love to see you cook Pork Gyros, if you ever get the chance. Pretty Please??
Keep well and stay safe,
Joe
Kudos to you on cooking the onions the right way! It does take patience. They use a lot of black cardamom in North Indian dishes, but I always leave it out as it tastes gross to me. Like medicine. Surprised you didn’t rinse the rice—looks like you put it in dry. Never seen anyone do that in India. You don’t need to soak it, but rinsed and drained before putting it in is what I’ve been taught.
maybe if you squeeze the onions first it will brown faster? most of the time is just boiling off the water inside the onion
May not be a issue for you, but typically hot tap water isn't generally considered healthy/safe.
All you need is an Instant Pot (it'll replace your rice cooker). Easy to saute / toast everything up front, add the liquid, and set it to pressurize. Everything is done in the same pot, you don't have to watch it once it's set to pressurize. Does it save time? A little, not as much as most claim because you have to factor in time to come up to pressure before the timer kicks in, and usually at least a little time for natural pressure release, but it's been the easiest and most consistent method to cook rice that I've come by so far.
Hi Glen, What is the brand of pan you used here, we just got an induction range top and are looking for new pans! Thank you!
Roast rice on ghee first. That is what indians do when they make pulav. You dont want rice break down. By roasting shell become harder. It will be nutty. Wife is lucky i think.
This looks so tasty and delicious. Definitely gonna try this. Keep posting new more videos
I have never seen the point in replacing something that works. Hooray for three decades of good rice!
Yes! The times for browning onions are often a lie.
Great videos love all you recipes. When I caramelize onions for my French onion soup it takes about an hour very important step. 🍻🍻🍀🇨🇦
Gosh, that sounds lovely.
!+!
Hi Glen, i have a question about vinniger. Can you make alcohol from things like unions or garlic? I thought maybe by adding sugar to the (maybe caramelized) unions, you can make a vegatable wine? And turn it into vinniger. Thicken it with good olive oil and xantan gom, the perfect minimalistic vinaigrette.
You cook rice like my sister, no salt.
It is not my preferred way 😊
The combination of the shanks and the rice has me salivating. Thankfully it is early morning, so I can head down to the markets to pick up the ingredients. Thank you Glen.
If you haven't got time to do the lamb, chuck some chicken in with the onion, cook it all the same way, garnish with toasted almonds & serve with a basic veg curry on the side – voila – Biryani!
Some diced dried apricots and toasted slivered almonds would make an amazing addition.
Its been very difficult to wait all week for this lovely recipe. I could wolf down a bowl with raita, chutney and a chappati. Thank you.
You could’ve taken the onion even further. That gives a sweeter and more smokier flavour. But it does color the rice.
Did you get the dried fruit in there after all?
I've always loved Indian food / Indian inspired food. I spent two weeks in India and now I'm obsessed!! It's so delicious. The layers of spices and flavors. Indian food is not just curry…there's so much more. Thanks Glen….this looks delicious!
looking forward to watching this video.
currently sitting through the 2nd hour-long advert that precedes it.
hope the longer ads generate more of that sweet YouTube cash for you. 😀
the recipe looks great though!
Sautéing the rice before adding the water reminded me of Rice-A-Roni. lol
This recipe looks great.
I got a small bag of black cardamon pods a few years ago as I asked an Indian chef I knew for a list of never fail ingredients to make Indian food, the list never fails me.
Translation = pulao
What pan is that? (Make /Model) I like the features, just can't figure it out.. Thanks!
I watch as many of your videos as I can and try a lot of your ideas(except for the rebuilding an airplane idea, I don't have an airplane 😜 )
Looking delicious!! I don't have everthing here but I'm gonna give it a try!
The one thing I'd note is that the black cardamom used in Indian cooking is not the same thing as "Chinese black cardamom" (aka caoguo/tsaoko).
I love lamb and rice. This rice looks so tasty! I have a suggestion: Afghani Rice. I have been told it takes a long process to make. One time I was given a bowl of this rice to share with my husband. I ate it twice. He never saw it.😏
I came to learn, I stayed for good recipes. I especially like Indian food!
Great dinner combo. Thanks.
Finish cooking the rice in the oven. I do mine that way all the time, and it comes out perfect.
Hi Glen, besides that lamb curry from the previous video what else goes well with this rice?
Oh yeah baby! Keep the Indian food rolling in!
they (not sure who they are) say the smell of baking cookies makes a place feel like home, to me the smell of melting onions is the smell of home.
It's interesting that rice cookers aren't very popular in most of India, but are all over China and Indonesia etc
What style of pan is that? And do you have any tips on avoiding food sticking to it? I have a stainless steel frying pan that I am reluctant to use because I worry about sticking