Indian cuisine and International cuisine

1. Chef Devashish Pandey
Certified Culinary Instructor and
Master Culinary Trainer

2. IMPORTANCE OF RICE AND ITS
IMPORTANCE
BY CHEF DEVASHISH PANDEY

3. INDIAN RICE
Rice needs abundant moisture to grow, so it
grows in the place where a plenty rainfall
received in the season. It grows in subtropical
regions.
Rice is the staple diet for almost 70 percent of
Indian people.
It is to be considered that India is second
largest producer in the world after China.
India export various rice along with Basmati
which is “The King of Rice”.

4. Rice is staple diet for – Bengal, Maharasthra,
North-eastern & South-eastern part of India.
There are two Varieties of rice that are
1. INDICA:- The Long Grain Rice that
separate when cooked.
2. JAPONICA:- The Round Grain Rice that
stick together when cooked.

Raw Rice, Brown Rice

5. Varieties of Rice used Indian cuisine.
Raw Rice
White Rice
Brown Rice
Per Boiled Rice

6. Flakes Rice
Rice Flour
Red Rice
Puff Rice

7. BASIC RICE PREPARATION METHODS
Rice is usually prepared in two ways:
1. Drainage Method.
2. Absorption Method.
Rice can be cooked by applying the principals
of Boiling. Braising, Steaming or even Baking
(cooking of Biryani).
The key factor of rice cooking depends on
judgment of water quantity to cook the rice.

8. The quantity of water & the time taken for
cooking the rice depend on following factors:
1. Tightness or Looseness of the cover of the
cooking utensil.
2. Desired moistness of the finished product.
3. Varity, age & moisture content of the rice
used.
4. Method of cooking used, ie. Absorption or
drainage method.

9. 1. Drainage Method:
Boil the rice in water & drain it off to get read
of excess water, which is washed off the starch
of rice.
Its required 4 ltr boiling water for each 500
gms of rice.
When the rice is cooked then drain away the
excess water & spread it to dry.
Method is used for various type of rice such as
Parboiled & Basmati rice.

10. 2. Absorption Method:
Rice is first sautéed in fat & then cooked in
water, preferably in an oven.
The fat gives flavour & also keeps the grains
separate.
In this method, washed rice cooked in a
covered pan with a tight lid until the rice is
tender.
This process can take more then 25 minutes.

11. For cooking basmati rice, the rice is washed 5
to 6 times.
Traditionally, the rice is left under the running
water for a long time, so that rice gets
washed without the grains getting damaged.
The ratio of water is used 1:1 or 1:1.25
depending upon the maturity of rice.
Once the rice start boiling the flame is
lowered &v the pan covered.
It is cooked for approximately 10 to 15
minutes.

12. Biryani & Pulao are usually cooked in this
method.
 Used as pilaf or buttered herb rice. It cooks
rice in principal of braising.
The rice cooked in this method are:
Thai Fragrant Rice, Basmati Rice, Short Grain
Rice & Glutinous Rice.