Continuing from the earlier post ‘Basmati Rice-The Hero Rice‘. … the following is a Kashmiri Dry Fruit and Vegetable Biryani recipe. You can prepare in 3 different ways.
Rice is the seed of the grass Oryza Sativa (Asian rice) or Oryza glaberrima (African Rice). As a cereal grain, it is the widely consumed stapled food for a large part of the world’s human population, especially in Asia. It is the agricultural commodity with the third-largest worldwide production, after sugarcane and maize.
History of rice
Wild rice, from which the crop was developed, may have had its native range in Australia, though, Chinese legend attributes the domestication of rice to Shennong, the legendary emperor of china and inventor of Chinese agriculture. Genetic evidence has shown that rice originates from a single domestication 8,200-13,500 years ago in the pearl river valley region in china.
From east Asia, rice cultivation spread to south-east Asia and was eventually introduced to Europe through western Asia and then on to the Americas through European colonization.
Basmati is a variety of long, slender, grained aromatic rice, which is traditionally from the Indian subcontinent. Basmati is derived from the Hindi word basmati, literally meaning “fragrant” (‘bas‘ means aroma and ‘Mati‘ means full, hence the word basmati meaning full of aroma) and is believed to have been cultivated in the Indian subcontinent for centuries.
Basmati rice was introduced to the middle east by Indian traders. Through cultural exchange, it remains not only an important part of the Indian and Pakistani cuisine but now is also used extensively in Persian, Arabic as well as other middle eastern cuisines. India and Pakistan are the exclusive growers and exporters of basmati rice.
Haryana is the major basmati rice cultivator, providing more than 60 percent of the total basmati rice produced in India. Any rice grown elsewhere other than the above regions cannot be called basmati, as it cannot have the combined characteristic of aroma and elongated post cooking because of the soil and weather conditions.
Basmati rice is different from other rice mainly due to the aroma and elongation post cooking. No other rice has this combined characteristic. The post cooking elongation of more than twice its original length, the aroma and its unique taste has made basmati rice a true blue blooded delicacy.
It has been reported that in the world there are approximately 10,000 varieties of rice, the maximum number being from India. There is only one basmati harvest a year and the plant requires specific weather conditions to mature and flourish.
Fragrant basmati is certainly the hero of all pulao and biryanis as well as a perfect partner to curries. The indulgent and delicate flavour is an ideal part in crime for tempering spicy and fiery food.
You may like to read- Recipe with Basmati Rice
Jordanian cuisine caters to every need and fancy of an average foodie – from the fine diners to street food enthusiasts, from meat lovers to vegetarians and from savoury bites to sweet cravings – the sky is the limit in tantalising your taste buds with the exquisite flavours from Jordanian dishes.
Jordanian food, with its culinary bonds with Arabic and Mediterranean countries, is not just nourishment for the soul; it is an experience that brings people closer over the course of a meal.
Most Jordanian dishes, like the mezzo, are served on a large platter and shared communally with everyone on the table. Post awkwardness (as possibly felt by a first timer), it is an experience one learns to truly enjoy and cherish.
Those looking for a dramatic flair to their dining experience should try Zarb – a Bedouin Barbecue feast that is cooked underground. For Zarb, the meat and vegetables are marinated with a blend of spices and placed on a tray, which is moved into a preheated oven underground. The results are phenomenal, giving the meat a tender and smoky flavour, with perfectly cooked vegetables.
The only dish to overshadow Zarb, in history and symbolism, is Mansaf, meaning “large dish”, which stands proud as Jordan’s national dish.
It is a rich and plentiful mélange of rice, lamb and rehydrated yoghurt. Similar to Mansaf, Maqluba’s name defines it, with it literally meaning “upside down” in Arabic. Prepared in a pot with all ingredients of meat, rice and fried vegetables placed in separate layers, the Maqluba dish is turned upside down on the plate once it is cooked and ready to be served.
Herbivores, fret not! Jordanian cuisine does have a plethora of non-vegetarians options to choose from, plus also relies a lot on fresh vegetables, beans, pulses and yoghurt, boasting of internationally famous dishes such as Hummus, Fatoush, Baba Ghanoush and Falafel.
Proceed to fall into a food coma only after indulging in Jordan’s national dessert, Kanafeh, a rich Levantine dessert made with white cheese, topped with crunchy pastry and drenched in sweet syrup.
Needless to say, food is an extremely integral part of Jordanian culture, but each meal is almost certainly going to help you meet and mingle with some of the most hospitable and friendly people in the world.
Getting a visa while travelling abroad is one of the most important and essential parts of planning your trip. While it can be quite stressful to get a visa to some countries, you’ll be glad to know that Jordan welcomes Indians with a visa on arrival.
So, when are you visiting Jordan for a gastronomical blast?
For more information get in touch with Jordan Tourism.
Jordan is a land of mesmerizing beauty and offers so much for the modern traveller. From the beautiful city of Amman to the amazing Dead Sea, experience views of this historic country that has become a must-see for people from all over the world. And to help you experience Jordan, the Jordan Tourism Board is at your service.
Source : Tripoto
Continuing from my earlier post ‘Herb it up with Tarragon, the following are 3 recipes with tarragon that you could try.
#Recipes with #Tarragon
Baby Potatoes Salad With Mustard Tarragon Dressing
2. Chicken and Cheese Walnut Salad
3. Paupiettes de Poulet