How do you make Puffed rice, like the kind used in making bhelpuri?

Answer 1

Well i have never seen the preparation of it but can vaguely answer your question, though its a long process and normal people like us cannot do it at home!

1. By roasting the unpolished rice (Basically called Dhaan in rural Indian language).

2. Boiling the dhaan a number of times and then seiving it.

3. Drying the the unpolished rice in the sun till its crispy and then roasting it!

lol Its inexplicable! And a long process too. Hope this was a bit helpful.

Cheers!

Answer 2

There are available ones in stores, so you won't get tired preparing it.

Answer 3

Enjoy

&

Good Luck!

Indian Puffed Rice (Pulao)

INGREDIENTS

* 1/4 teaspoon saffron threads or ground turmeric
* 6 cups boiling water
* 1/2 cup vegetable shortening
* 2 medium onions, chopped
* 2 (1 inch) pieces cinnamon stick
* 4 whole cloves
* 1 teaspoon ground ginger
* 2 tablespoons ground cumin
* 1 teaspoon garlic powder
* 10 cardamom seeds
* 4 1/2 cups long-grain white rice
* 1 cup plain yogurt
* 2 teaspoons salt

DIRECTIONS

1. Place saffron threads into boiling water, set aside to steep.
2. Melt the vegetable shortening in a large pot over medium-high heat. Stir in the onions, and cook until golden, about 5 minutes. Season with cinnamon sticks, cloves, ginger, cumin, garlic powder, and cardamom seeds. Cook for 3 to 4 minutes to release the flavor, stirring constantly.
3. Pour in the rice and cook for 10 minutes, stirring constantly. Add the yogurt, saffron water, and salt. Bring to a simmer, then reduce heat to low. Cover pot with a cloth folded into 4 layers. Place a lid over the cloth and cook until the rice is done, about 20 minutes. Remove the cinnamon sticks, cloves, and cardamom seeds before serving.








Indian Vegetable Rice

INGREDIENTS

* 1/4 cup and 1 tablespoon vegetable oil
* 2-1/2 onion, thinly sliced
* 1-1/4 teaspoons ground cumin
* 2-1/2 cups Basmati rice
* 5 cups water
* 1-3/4 teaspoons salt
* 1-1/4 teaspoons garam masala
* 1-3/4 cups and 2 tablespoons frozen mixed vegetables

DIRECTIONS

1. In a large pan heat oil over medium heat and saute onions and cumin until onions are tender, but not browned. Rinse the rise several times and drain well. Add the rice to the pan with the onions and pour in the 2 cups of water. Stir in salt, garam masala and vegetables. Cover the pan and increase the heat to high.
2. Bring the mixture to a boil and then reduce the heat to low, keeping the rice covered at all times. After cooking for about 10 minutes, gently stir the rice to distribute the spices evenly. Cook 25 to 30 minutes, or until all of the water has evaporated and the rice is tender.







Indian Saffron Rice


INGREDIENTS

* 1/8 teaspoon powdered saffron
* 2 cups boiling water, divided
* 2 tablespoons butter
* 1 cup uncooked long-grain white rice, not rinsed
* 1 teaspoon salt

DIRECTIONS

1. Steep the saffron in 1/2 cup boiling water.
2. In a skillet that can be tightly covered, melt the butter over medium-high heat. Stir in the rice and salt. Cook, stirring constantly, until the rice begins to absorb the butter and becomes opaque, but do not brown the rice.
3. Quickly pour in the remaining 1 1/2 cups boiling water along with the saffron water. Cover immediately, reduce heat to low, and cook 20 minutes, or until all of the liquid is absorbed. For best results, do not remove the lid while the rice is cooking.
..







Indian Spiced Rice

INGREDIENTS

* 1 tablespoon canola oil
* 1 cup chopped onion
* 1 tablespoon minced fresh ginger root
* 1 clove garlic, minced
* 1/2 teaspoon ground coriander seed
* 1/2 teaspoon ground cardamom
* 1/4 teaspoon ground nutmeg
* 1/2 teaspoon ground cumin
* 1 1/4 cups dry jasmine rice
* 3/4 teaspoon salt
* 1/2 cup dry lentils
* 3 cups water
* 1 potato, peeled and diced
* 1 red bell pepper, chopped
* 1/2 cup green peas
* 3 tablespoons raisins
* 1 tablespoon butter

DIRECTIONS

1. In a large skillet or saucepan, heat the oil over medium heat. Add the onions, and cook, stirring frequently until they have softened. Sprinkle in the ginger, garlic, coriander, cardamom, nutmeg, and cumin. Cook for 3 minutes more, stirring frequently.
2. Pour the rice into the saucepan and saute the rice with the spices for 2 minutes, stirring constantly. Pour the lentils and salt into the saucepan. Pour 3 cups of water into the pan, stir.
3. Place the potatoes into the pan. Bring the mixture to a boil, cover the pan and turn the heat to low. Cook for 10 minutes.
4. Place the bell pepper, peas, and raisins into the saucepan. Stir well, then cover the pan again. Cook 10 minutes more, or until the rice, potatoes, and lentils are tender. Stir in the butter, if you like. Serve and enjoy.
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Matar Pulao (Rice with Peas)



INGREDIENTS

* 2 tablespoons vegetable oil
* 4 whole cloves
* 3 black cardamom seeds
* 6 whole black peppercorns
* 2 (3 inch) cinnamon sticks
* 2 teaspoons garlic powder
* 2 tablespoons water
* 1 cup frozen green peas, thawed
* 2 cups uncooked basmati rice, rinsed and drained
* 4 cups water
* 1 pinch salt to taste

DIRECTIONS

1. Heat the oil in a deep heavy skillet over low heat. Add the cloves, cardamom seeds, peppercorns and cinnamon sticks. Cook for a few minutes to bring out the aroma of the spices. Stir the garlic powder and 2 tablespoons of water together to make a paste; mix into the pan with the spices.
2. Add the green peas to the pan, cover and cook for about 5 minutes.
3. Add the remaining 4 cups of water and rice to the pan. Season with a little salt. Bring to a boil, then cover, and cook for about 15 minutes, until the rice is tender and the water has been absorbed. Taste, and adjust the salt before serving.

Answer 4

dear its easily available in market....
its better u buy it instead of inventing new stuff.