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FAQ
My KEY TIP to Avoid Burning the Garlic. Strain your cooked garlic out of the oil and set aside. After your rice has been fried, add the garlic back in AT THE END and mix together.
You can introduce smoky flavours to your rice by considering other methods such as using a flavoured oil to fry your rice with so perhaps a combination of butter and peanut oil in which you fry off smoked bacon first.
First, remove the excessively burnt portion of the rice. To eliminate the burnt smell from the remaining rice, place a slice of bread on top for 5 minutes to absorb the odour, or use halved onions for the same effect. Once the burnt smell is gone, you can turn the rice into a delicious dish.
Well we call it burnt garlic but that does not mean necessarily that you have to burn the garlic. It means crisp golden brown coloured bits of garlic.
In short, low and slow is the way to go. If you are cooking some garlic with your mirepoix (celery, carrot, onion), it is always best to add garlic after the mirepoix has sweated out. And even then, a slow low heat will ensure the garlic won't burn.
Venkatesh Bhat makes Burnt Garlic Fried Rice images
Ramesh Gupta
Namaste! I'm Ramesh Gupta, a chef with over 15 years of experience in Indian cuisine. In my blog, I share authentic recipes and tips for bringing the rich flavors of India into your kitchen. Whether it’s curry, biryani, or samosas, I’ll guide you through making these dishes like a pro. I’m passionate about spices and aromas, and I’m here to help you master the art of Indian cooking. Let’s cook up something delicious together!
