Importance of aroma in rice plate

Chandigarh, 11 May. Rice has a very important place in Indian food. Be it with dal or rajma-chhole, rice is everyone’s favorite dish. However, home-made rice does not have that special aroma that is available in restaurants. The main reason for this is the ‘bay leaf’ hidden in your spices box.

magic of fragrance in rice

When rice is cooked in boiling water, it is most effective to add one or two bay leaves. The natural oils present in bay leaves come in contact with hot steam and slowly start dissolving in water. This oil reaches the rice grains and imparts a wonderful aroma to them, changing the color of even ordinary rice.

Ability to eliminate unpleasant odor

Sometimes new or high starch rice gives off a strange smell after cooking. Bay leaf is the best solution to this problem. It absorbs the heavy smell of rice and makes the taste mild and clean. This is why it is considered essential in biryani and pulao.

Correct use of bay leaves

While the rice is cooking, add two cleaned dried bay leaves to the cooker or pot. When you open the lid after cooking, a royal aroma will spread throughout the house. Keep in mind that remove these leaves before serving, because their job is only to give taste and aroma.

Confluence of tradition and science

Spices are used in Indian kitchen not only for taste but also for their medicinal properties. Bay leaf helps in digestion and makes heavy food light. If you want to offer your guests something special to ordinary rice, adding a clove and small cardamom along with bay leaves would be a great option.