Barberry Saffron Rice Recipe,Barberry Rice,Saffron Rice,Easy Cooking,saffron,Cooking

Barberry Saffron Rice Recipe

ingredients :

  • Rice = 8 cup
  • Barberry = 2 glasses soaked
  • Sugar = 1 spoon
  • Saffron mixed with hot water = 1 cup
  • Oil = to the required amount
  • Butter = 25 grams
  • Almond slice and pack (if desired) total = half cup
  • Hot onion = 2 spoon

Instruction :

Rice with a lot of salt and cool water for at least 5 hours to get wet.
Before rice is wet, it is best to rice the rice without stirring too much, and rinse it thoroughly with cold water several times, so that the water is completely clear and then add salt and let it stay.
To cook rice a lot (more than 10 cups), it is best to use a gluten-free salt rock.
Pour 2/3 of water and boil it without salt in a suitable pot with the size of the whole rice.

Add 1 spoon of salt to it and add water to the boil once again, then empty the water completely on the rice and bring the rice to Pour boiling water. (The flame is high under the pot)
(To prevent the water inside the pot, you can fat the portions of the pot with a small amount of oil before adding rice)
The time to rinse the rice depends on its type, but there is generally a method for detecting this time that it can be argued:
Usually 5-7 minutes after boiling rice, rice seeds are floating in water if they are in At the same time, take a calf in the rice and remove some rice with a calf, empty the water and return the calf.
If rice is rinsed, the rice does not cut from the calf and stick to the calf.
Usually this is the best time to rinse rice.
When rice is rinse, make sure to place a bowl underneath, so that the pouring floor does not touch the surface of the sink,
so that the rice juice is completely removed and the rice is not dipped.
After rinsing, rinse for a few minutes until the heat is released into the rice and then open some cold water on the rice to remove the starch from the rice grains, and rinse thoroughly.
Pour the pan into the oil and pour the rest of the pot and bring the rice into the pot.
Increase the heat slightly to make the rice steam, then mix a boiling pot with a tablespoon of oil and slowly pour the sides of the pan and create a few cavities on the surface of the rice to make steam out and rice Do not dip, and after rice is steaming, first brew and see the lid of the pot and then lower the heat to drain the tail.
For this amount of rice it is best to take 2 hours to drag it.
After rice is brewed, heat some of the oil and mix with boiling water and pour it on before pouring it and then pour the rice with a boiler and pour it into the container.