RICE, PULAO, CASSEROLE, PILAU, PILAW (पुलाव, चावल)

RICE RECIPES, CASSEROLE, PILAU, PILAW
(Punjabi Pulao, Indian Pulao) Different Type of Rice Recipes, Fried Rice, Boil Rice Recipes, Tadka Chawal, Chawal Recipes, Indian Pulao Recipe, Rice and Noodles, Chinese Rice, Italian Rice :



TYPE OF RICE WORLD WIDE
African varieties
(1) African rice, (2) New Rice for Africa.
Australian Varieties
(1) Amaroo [disambiguation needed] - semi-dwarf medium grain;  (2) Reiziq - semi-dwarf medium grain
2) Jarrah - semi-dwarf medium grain ; 3) Koshihikari - tall short grain Japonica style ; 4) Opus [disambiguation needed] - semi-dwarf short grain Japonica style ; 5) Illabong - semi-dwarf arborio style
6) Langi [disambiguation needed] - semi-dwarf long grain, soft cooking (low amylose) ; 7) Doongara - semi-dwarf long grain, hard cooking (high amylose) ; 8) Kyeema - tall long grain, fragrant
Bangladeshi Varieties
1) Chinigura Rice ; 2) Kalijira Rice - similar to basmati and jasmine rice but with very tiny, short grains, resembling sushi rice ; 3) Kataribhog Rice ; 4) Paijam Rice ; 5) Najirshail Rice ; 6) Balam Rice ; 7) Binni Rice ; 8) BrriDhan - This is a group of high yielding rice varieties developed by Bangladesh Rice Research Institute. ; 9) Hori Dhan ; 10) Irri Rice ; 11) Miniket Rice ; 12) Hamim
Bhutanese Varieties
1) Bhutanese red rice -like brown rice but semi-milled. See brown rice.
Cambodian Varieties
1) Neang Malis - similar to fragrant Thai Jasmine rice ; 2) Neang Khon ; 3) Phka Khnei - another fragrant variety, phka meaning "flower". ; 4) Neang Minh - long grain rice ; 5) Romdul
Canadian Varieties
1) Wild Rice
Chinese Varieties
1) Forbidden rice
Dominican Varieties
1) Prosequisa 4 ; 2) Prosequisa 5 ; 3) Prosequisa 10 ; 4) Juma 57 ; 5) Juma 58 ; 6) Juma 66 ; 7) Juma 67 ; 8) Idiaf 1 ; 9) Yocahú CFX-18 ; 10) Cristal 100 ; 11) Toño Brea ; 12) Inglés Corto ; 13) Inglés Largo
Iranian Varieties
1) Many varieties of rice are cultivated in Iran. A few of them are listed below; 2) Domsiah ; 3) Binam ; 4) Hasani ; 5) Salari ; 6) Ambarboo ; 7) Sang Tarom ; 8) Hasan Sarai
Italian varieties
1) Arborio ; 2) Ariete ; 3) Baldo ; 4) Carnaroli ; 5) Lido ; 6) Originario ; 7) Padano ; 8) Ribe ; 9) Roma ; 10) Sant'Andrea ; 11) Thaibonnet ; 12) Venere ; 13) Vialone Nano ;
Japanese Varieties
1) Koshihikari ; 2) Hitomebore ; 3) Hinohikari ; 4) Kinuhikari ; 5) Nihonbare ; 6) Sasanishiki ; 7) Kirara397 ; 8) Hoshinoyume ; 9) Domannaka ; 10) Akitakomachi ; 11) Haenuki ; 12) Hanaechizen ; 13) Akebono (rice) ; 14) Asahi (rice) ;
Nepalese Varieties
1) Pokhareli ; 2) Jire Masino ; 3) Mansooli ;
Lao / Thai varieties
1) Sticky Rice ; 2) Rice biodiversity in Laos ; 3) Pakistani Varieties; 4) Basmati varieties; 5) Basmati 2000 Rice ; 6) Basmai Super ; 7) Super Kernel Basmati Rice ; 8) PK-385 Basmati Rice ; 9) PK-198 Basmati Rice ; 10) SUPRA Basmati Rice ; 11) SUPER FINE Basmati Rice ; 12) Kiran Basmati Rice ; 13) Punjab Riceland super fine Basmati Rice ; 14) Dehradun Basmati ; 15) Hansraj ; 16) Supri ; 17) KS-282 ; 18) DR ; 19) Irri-9 ; 20) Irri-6 ;
Indian Rice Varieties
1) Ambemohar ; 2) Dubraj rice ; 3) Champaa Rice ; 4) Clearfield Rice ; 5) Hasan serai ; 6) Rosematta rice ; 7) Navara rice ; 8) Raja Hansa rice ; 9) Molakolukulu ; 10) Patna rice ; 11) Ponni Rice ; 12) Sona masuri ; 13) Sujatha rice ; 14) Poreiton chakhau - aromatic dark red rice from Manipur ; 15) Basmati ; 16) Rice varieties of Karnataka- Jaya, Thanu, Tunga, IR-30864, BR-2655 (Produced in SFPP Project, VC ; 17) Farm, Mandya, Karnataka, India) ;
Indonesian Rice Varieties / Landraces
1) Cianjur Pandanwangi (aromatic) ; 2) Rajalele (semi-aromatic) ; 3) Atomita series (nuclear mutants) ; 4) Peta ; 5) many deep swamp rice varieties of Kalimantan (Borneo) ; 6) dryland rice landraces of Java ; 7) Temanggung black rice ; 8) Gunung Kidul red rice, Yogyakarta
Philippine Varieties
1) Baysilanon ; 2) Dinorado ; 3) Milagrosa pino ; 4) Segadis Milagrosa ; 5)Kalinayan ; 6) Sinandomeng ; 7) IR-841 ; 8) IR-64 ; 9) Angelika ; 10) Azucena ; 11) Malagkit ; 12) 80 other varieties which include Red, Brown, Black, White, Glutinous Rice ;
Sri Lankan Varieties
1) Samba ; 2) Sri Lankan Red Rice
Spanish Varieties
1) Bomba Rice.Bahia ; 2) Bomba ; 3) Calasparra ; 4) Senia
Thai Varieties
1) Jasmine rice ; 2) White rice ; 3) White Glutinous rice ; 4) Black Glutinous rice ; 5) Red Cargo rice ; 6) Brown rice
United States Varieties
California Varieties
1) Akitakomachi rice ; 2) California New Variety rice ; 3) Calmochi rice ; 4) Calrose rice ; 5) Wehani rice
Louisiana Varieties
1) Pecan rice ; 2) Popcorn rice
Vietnamese Varieties
1) Dự Hương Rice ; 2) Nàng Thơm Chợ Đào Rice - from Mỹ Lệ commune, Cần Đước district, Long An province ; 3) Nếp cái hoa vàng from Nam Dinh province ; 4) Nếp cẩm Rice ; 5) Nếp Tú Lệ ; 6) Tài Nguyên Rice - from Long An province ; 7) Tám Xoan Rice - from Hải Hậu district, Nam Dinh province
See Also
List of rice diseases ; International Code of Nomenclature for Cultivated Plants.

Vegetable Stock

Normal Vegetable Stock (Soup)

MATERIALS REQUIRED : 3 Medium Onions (Unpeeled);  3 Medium Carrots (Peeled);  2 Leeks (the white part only);  4-5 Stalks of Celery;  1 Small Turnip, Peeled;  1 Level Tablespoon Butter or Oil;  2-3 Quarts Water;  6 Peppercorns;  1 Bay Leaf;  4-6 Springs of Persely;  1 Spring of Thyme (or 1/8 Teaspoon or Large Pinch Dried Thyme).

METHOD :

1. Cut up the Vegetables and Brown these until Golden colour, brown them either in butter or Cooking Oil.
2. Add water, herbs and seasoning.
3. Bring to the boil, and simmer 1  1/2-2 hours, by which time the sock shouldbe well flavoured.
4. Strain and cool - Use it for Soup or sauces calling for Vegetable Stock.

Fish Stock

Normal Fish Stock (Soup)
MATERIALS REQUIRED : 1/2 - 1 Pound Fish back-bones and Skins;  Onc Onion (Well Sliced);  Two- Small Carrots (Well Sliced);  Two Stalks Celery;  six- Springs of Persley;  One- Bay Leaf;  One Spring of Thyme;  Two and Half- Pints Water;  1/2 Pint White Wine or Cider (this is optional).

METHOD :

1. It is better to use back bones from white fish-sole, turbot or halibut preferably- and the skins if available.  Put these in a pan with the sliced onion, carot, celery, herbs and Water.
2. Then add the white wine or cider (as per availability).  Then add salt and pepper. Bring very slow to the boil and simmer for 30-40 minutes until the liquid has reduced and is well flavoured.
3. Strain and Cool it down - Either use at once or Freeze for later use :-)

Ordinary Chicken Stock (Soup)

Ordinary Chicken Stock :
MATERIALS REQUIRED : 1 Cooked Chicken Carcass Giblets, as per availability; 1 Onion (well sliced); 2 Carrots (well sliced); 2 Stalks of Celery; 1 Bay Leaf;  1 Sprig of Thyme (if you dont know what is Sprig of Thyme SEE PHOTO HERE) (or 1/8 Spoon or large pinch dried thyme);  6 Sprigs of Parsley (CLICK HERE FOR PARSLEY PHOTO); Six Peppercorns;  1 Level Teaspoon Salt;  1 Chicken Cube (if it is necessary as per your choice).

METHOD :

1. Put the broken chicken carcass and bones into a pan with any available giblets and any left over chicken meat or skin.  Add the Vegetables and Herbs (as per choice or your knowledge).
2. Cover with Water, and add pepper and salt.
3. Bring to the Boil Slowly, and simmer for 1-2 hours, or until well flavoured. If not sufficiently well flavoured add a chicken cube and cook for a few more minutes.
4. Strain and allow to cool,  If not using at once store in Refrigerator, or Boiling it up daily, or in a deep freezer.

Introduction to Food Science

The eating habits of a people are largely influenced by historical and geographical factors, which in their turn influence customs and social behaviour.

What is Food Science : Food Science is a study concerned with all the Technical Aspects of Food, beginning with harvesting or slaughtering, ending with its cooking and consumption. It is considered one of the life sciences, it is usually considered distinct from the field of nutrition.

NATUROPATHY THAUGHT :

FOOD = MEDICINE 

MEDICINE = FOOD 

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This Blog Contains the Following Recipes : Aloo Ka Raita, Badaam Halwa, Carrot And Capsicum Raita,
Chaamp Masala (Lamb Chops Curry), Chicken Biryani, Chicken Korma, Chicken Tikka, Chole or Chane,
Jhinga Malai Curry (Creamy Prawn Curry), Kesar Chawal, Murgh Achaari, Naan (Indian Bread), Palak Gosht, Palak Paneer, Paneer Tamatari, Seekh Kebabs, Tandoori Chicken Legs (Grilled Chicken Drumsticks), Biryani, Prawan, Lamb, Pork Dishes, Pork Cuisine, Pork Recipes, pork tenderloin recipe, free food classes, khana khazana, resep, recetë,
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