The world's greatest rice-producing nation, India is famous, in particular, for the long-grain patna and basmati rice's which are produced there. In the east and south, they consume the most rice, but lavish biryanis and rice pulao recipes have also originated from the northern parts of India. Always soak, wash and drain rice before using in the recipes.

Few Simple Cooking Methods

Although Indian cuisine involves using an often complex blending of spices and sometimes two or three different cooking methods during the preparation of a single dish, it is very much easier than it sounds. Most Indian dishes involve the use of spices, which ideally should be roasted and ground fresh when preparing any dish. As each spice takes a different amount of time to release its flavor and aroma, it is important to follow the correct order given when dry-roasting spices in a skillet. To be sure of maximum flavor and aroma, always try to buy whole spices and grind them just before cooking.

First, roast the spices gently in a dry skillet over low heat, stirring continuously until they start to smell fragrant. Take care that they do not burn. Cool slightly, then grind in a small blender or food processor. Ground spices are then usually gently stir-fried in oil or ghee, either alone or together with meat or vegetables. Be sure to keep the temperature low and to continuously stir the ground spices so they do not stick to the bottom of the skillet. Using plenty of oil or ghee helps ensure the spices do not stick; if you're health conscious, you might like to pour off any excess oil once the ground spices are cooked, or use a nonstick skillet.