Rice Recpes Indian In Urdu Vegetarian Veg For Dinner For Kids Easay in Urdu Pakisani In Hindi PHotos: Rice Casserole Recipes Rice Recpes Indian In Urdu Vegetarian Veg For Dinner For Kids Easay in Urdu Pakisani In Hindi Photos.

Rice Casserole Recipes Biography.

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A casserole, from the French word for "saucepan",[1] is a large, deep dish used both in the oven and as a serving vessel. The word is also used for the food cooked and served in such a vessel, with the cookware itself called a casserole dish or casserole pan.

Casseroles in the United States or continental Europe usually consist of pieces of meat (such as chicken) or fish (such as tuna), various chopped vegetables, a starchy binder such as flour, potato or pasta, and, often, a crunchy or cheesy topping.[2] Liquids are released from the meat and vegetables during cooking, and further liquid in the form of stock, wine, beer (for example lapin à la Gueuze), gin, cider, or vegetable juice may be added when the dish is assembled. Casseroles are usually cooked slowly in the oven, often uncovered. They may be served as a main course or a side dish, and may be served in the vessel in which they were cooked. In the United Kingdom, Australia, and New Zealand, a casserole is named for its dish, rather than its contents. Casseroles in these countries are very similar to stews. The difference is that once the meat and vegetables are browned on top of the stove, they are then cooked in liquid in the oven, in a closed dish, producing meat that is tender and juicy, from long slow cooking. As the heat is indirect, there is also less chance of it burning.

Types of casserole include ragout, hotpot, cassoulet, tajine, moussaka, lasagne, shepherd's pie, gratin, rice or macaroni timballo, and carbonnade. A distinction can be made between casseroles and stews: stewing is a cooking process whereby heat is applied to the bottom of the cooking vessel (typically over a fire or on a stove), whereas casserole cooking is generally done in an oven to bake where heat circulates all around the cooking vessel. Casseroles may be cooked covered or uncovered, while braises are typically covered to prevent evaporation.

History[edit]

Ancient Greek casserole and brazier, 6th/4th century BC, exhibited in the Ancient Agora Museum in Athens, housed in the Stoa of Attalus

In 1866, Elmire Jolicoeur,[3] a French Canadian immigrant, invented the precursor of the modern casserole in Berlin, New Hampshire.[4] The casseroles we know today are a relatively modern invention.[5] Early casserole recipes consisted of rice that was pounded, pressed, and filled with a savoury mixture of meats such as chicken or sweetbreads. Some time around the 1870s this sense of casserole seems to have slipped into its current sense.[6] Cooking in earthenware containers has always been common in most nations, but the idea of casserole cooking as a one-dish meal became popular in America in the twentieth century, especially in the 1950s when new forms of lightweight metal and glassware appeared on the market. By the 1970s casseroles took on a less-than sophisticated image.[7]

A characteristic method of preparing casserole in the United States, particularly in the midwest and the south, and in parts of Canada, is to use condensed soup, especially cream of mushroom soup.[citation needed] Examples of casseroles prepared in this manner are tuna casserole (with canned tuna, cooked pasta, sometimes peas, and cream-of-mushroom soup) and green bean casserole (green beans with cream of mushroom soup, topped with french fried onions). A similar staple food, macaroni and cheese, can also be prepared as a casserole.

Casseroles are a staple at potlucks and family gatherings.

In Minnesota and North Dakota where they are one of the quintessential foods of the region, casseroles are called hotdish.[8] The potato casserole Janssons frestelse is a legacy of the Scandinavian immigrants of the area

Dishes[edit]

Iranian cuisine includes a wide variety of foods ranging from chelow kabab (rice served with roasted meat: barg, koobideh, joojeh, shishleek, soltani, chenjeh), khoresh (stew that is served with white Iranian rice: ghormeh sabzi, gheimeh, fesenjān, and others), āsh (a thick soup: for example āsh-e anār), kuku (vegetable souffle), polo (white rice alone or with addition of meat and/or vegetables and herbs, including loobia polo, albaloo polo, sabzi polo, zereshk polo, baghali polo and others), and a diverse variety of salads, pastries, and drinks specific to different parts of Iran. The list of Persian recipes, appetizers and desserts is extensive.

Rice[edit]

Tah-chin, a savory saffron rice-cake with a filling, commonly marinated chicken fillets.

The ubiquitous Persian Kabab is at most times served with either rice, or bread.

Sweet pilaf or shirin polo

It is unknown when rice (berenj in Persian) was brought to Iran from the Indian subcontinent. The use of it, at first a specialty of Safavid court cuisine, evolved by the end of the 16th century CE into a major branch of Iranian cookery.[5] Varieties of rice in Iran include champa, rasmi, anbarbu, mowlai, sadri, khanjari, shekari, doodi, and others. Traditionally, rice was most prevalent as a major staple item in the rice growing region of northern Iran, and the homes of the wealthy, while in the rest of the country bread was the dominant staple. The varieties of rice most valued in Persian cuisine are prized for their aroma, and grow in the north of Iran..

Cooking methods[edit]

There are three primary methods of cooking rice in Iran:

Method Description

Polo (pilaf) Rice that is prepared by soaking in salted water then boiling it. The parboiled rice (called chelo) is drained and returned to the pot to be steamed. This method results in an exceptionally fluffy rice with the rice grains separated and not sticky. A golden rice crust is created at the bottom of the pot called Tah-deeg (literally "bottom of the pot"). Tah-deeg is served plain, with thin bread such as lavash or slices of potato. Meat, vegetables, nuts and fruits are sometimes added in layers or completely mixed with the chelo and then steamed, such as Baghali Polo, Lubia Polo, Zereshk Polo and Sabzi Polo. When chelo is in the pot the heat is reduced and a piece of thick cloth or towel is place on top of the pot to absorb excess steam.

Chelo is plain rice served as an accompaniment to a stew or kebab (chelo khoresh badenjan, chelo kabab), while Polo is rice mixed with something (such as Baghali Polo, Zereshk polo, Loubia Polo). They are otherwise cooked in the same way.

Kateh Rice that is cooked until the water is absorbed completely. This is also the traditional dish of Gilan Province (described in detail below).

Damy Rice that is cooked almost the same as Kateh but at the start ingredients that can be cooked thoroughly with the rice are added such as grains and beans such as lentil in "Adass Polo". In making Kateh the heat is reduced to minimum when the rice and other ingredients are almost cooked. If kept long enough on the stove without burning and over-cooking Damy and Kateh can also produce Tah-deeg. Damy literally means "steaming". A special form of Damy is Tah-chin, that is a mixture of yogurt, lamb (or chicken) and rice plus saffron and egg yolks. However, chicken Tah-chin is more common than lamb Tah-chin...........?

Rice Casserole Recipes Rice Recpes Indian In Urdu Vegetarian Veg For Dinner For Kids Easay in Urdu Pakisani In Hindi Photos.