But after one fateful dinner party at which one of his guests remarked that his chicken-rice was so good, it ought to be served to the public, Durrani, being the noble genius, planter, and bio-chemist that he was, set out to do just that.
Carefully transfer shallot-garlic mixture to a blender, and process until peppers and seeds are roughly the same size, about 15 seconds.(Do not process too long, or you will lose the texture.)
Let cool in blender until mixture is room temperature, about 1 hour.. Make the cabbage marinade:.Stir together vinegar, 4 cups water, sugar, and salt in a large bowl until sugar and salt are completely dissolved.Stir in ginger, garlic, serrano chile, and dill.
Let steep, uncovered, in refrigerator until flavors meld, at least 2 hours or up to 24 hours..While marinade steeps, make the steamed cabbage:.
Slice each cabbage into 2 (2-inch-thick) planks.
Rub salt evenly over both sides of planks.. Pour water to a depth of 1 inch into a large pot.Rice grains with a high proportion of amylopectin become sticky and soupy when cooked.
Most long- and medium-grain rices are richer in amylose, which leads to grains that tend toward fluffy and separate.Long-grain varieties are often the most aromatic forms of rice, with fragrances of roasted, uh, grain, tropical herbs, and wildflowers.
Long-grain rice makes great table rice, of course, and is also best for dishes where you don't want rice grains to stick together, such as biryani, pilaf, and.The 5 Best Rice Cookers, Tested and Reviewed.