My boyfriends mom makes this rally good rice with sesame seeds and I know there is a hint of garam masala in there but her rice is just perfectI really want to TRY to make something close to it.any tips on cooking good pakistani food? thank you :)P.S.- His mom left to pakistan a couple weeks ago so I can't ask her :( and I know that it is Zebra rice (basmati rice) but I just can't get the color/taste/texture rightSo far the only thing I can get is the smell :/
overhead crane,gantry crane,jib crane
the secret is to cook the rice properlyTo a large pan, add a tablespoon of oil, and heatAdd to the pan one handful of rice per personStir the rice, until all is coated in oilAdd enough boiling water to cover the rice by 15mm ONLYStir the rice, to break up any lumpsPlace two pieces of aluminium foil over the top, and place the lid (or a plate) over the foil, to keep the steam inTurn the heat to the lowest setting, even place a frying pan under the rice pan to lower the heatLeave on lowest heat for 20 minutesDO NOT LIFT THE FOILDO NOT, REPEAT, DO NOT ADD MORE WATERTurn off the heat after 20 minutes, lift the foil and carefully fork through the riceCover, and keep covered until servingFor flavouring, add whole spices to the oil, and cook for a couple of minutes, before adding the raw riceUse green cardamom, cassia bark, cloves and mace instead of garam masalaYou could use seeds of coriander and cumin, too, and either turmeric (yellow) or saffron (golden) for colourAlso, you could add fresh herbs, like coriander and dill, or lemon/lime juice to the rice after cooking.
