The article discusses a simple boiling method for cooking grains that eliminates the need for precise measurements or memorization. This versatile technique allows various grains such as barley, quinoa, and rye berries to be prepared quickly and thoroughly. It's commonly used in Central and South Asian cuisines for dishes like biryani and sabzi polo, resulting in plump and evenly cooked grains. While this method is generally straightforward and forgiving, some exceptions exist for specific grain preparations requiring other techniques. Overall, boiling grains is an efficient way to enhance flavors and textures in meals.
This method is a common way to partly cook rice in dishes across Central and South Asia, such as biryani, challaw and sabzi polo, because it results in plump, evenly cooked kernels.
But using this method to cook them all the way has a number of perks. The grains will be cooked quickly and thoroughly no matter the type used.
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