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كشورهای همسایه معمولا تحت‌تاثیر الگوی غذایی هم قرار گرفته و بعضی از غذاهای كشورهای همجوار را با اندكی تغییرات و به‌صورتی كه با ذائقه‌شان هماهنگ باشد در فهرست غذایی خود قرار می‌دهند
 این اتفاق در مورد باقالاپلوی ایرانی برای كشورهای پاكستان و هندوستان تا حدودی افتاده است. آنها این غذای خوشمزه را به طریق زیر می‌پزند. بد نیست این‌بار شما این روش را امتحان كنید.

  مواد لازم برای 4نفر:

- 275 گرم یا یك و یك‌دوم پیمانه برنج باسماتی
- 3 پیمانه آب
- 40 گرم یا 3 قاشق سوپ‌خوری كره
- 175 گرم یا یك و یك‌دوم پیمانه باقالای تازه و ریز
- 6 قاشق سوپ‌خوری شوید تازه خرد شده
- یك قاشق چای‌خوری دارچین
- یك قاشق چای‌خوری زیره سبز
- نصف قاشق چای‌خوری زعفران ساییده شده
- نمك به مقدار لازم
- مقداری شوید تازه برای تزئین
- یك قاشق چای‌خوری پودر فلفل قرمز

  طرز تهیه:

1 - قابلمه‌ای را آماده كرده و برنج را همراه با آب در آن بریزید. مقدار كمی نمك هم به آن اضافه كنید. سپس قابلمه را روی حرارت قرار دهید تا آب آن به جوش آید. پس از آن، مدت 10 دقیقه صبر كنید تا برنج كاملا در آب بجوشد؛ سپس آن را در سبدی آبكش كنید.
2 – قابلمه دیگری آماده كرده و یك‌سوم از كره را در آن بریزید و روی شعله اجاق‌گاز قرار دهید تا آب شود. سپس كف قابلمه را با لایه‌ای از برنج آبكش‌شده پوشانده و یك‌چهارم از میزان باقالا و مقدار كمی شوید تازه خرد شده را روی آن بریزید.
3 – حالا لایه دیگری از برنج را روی شوید ریخته و همین‌طور ریختن مواد را به‌صورت لایه‌لایه ادامه دهید تا مواد به پایان برسد؛ البته لایه پایانی باید برنج باشد. نصف استكان آب داخل برنج بریزید، سپس قابلمه را به مدت 8‌دقیقه روی اجاق‌گاز قرار دهید.
4 – پس از این مدت، باقیمانده كره را آب كرده و روی برنج بریزید. در پایان، دارچین، زیره و فلفل قرمز را روی برنج بپاشید و دم‌كنی را روی قابلمه بگذارید.
حرارت اجاق‌گاز را پایین آورده و 25 تا 30 دقیقه صبر كنید تا برنج دم بكشد. از طرفی دیگر، پودر زعفران را در آب حل كرده و مقداری برنج را به آن آغشته كرده و پس از كشیدن برنج، سطح آن را با برنج زعفرانی و چند برگ شوید تازه تزئین كنید.
نكته: در این باقالاپلو از باقالای خام استفاده شده است؛ اگرچه باقالای مصرفی خیلی ریز و زودپز است ولی اگر در پخت كامل آن مردد هستید بهتر است باقالا را به صورت مجزا پخته و سپس لابه‌لای برنج بریزید.





نوع مطلب : مجله آشپزی، مهارت های ارتباطی ، 
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