{"id":488,"date":"2010-01-17T19:31:25","date_gmt":"2010-01-17T18:31:25","guid":{"rendered":"http:\/\/foodies.dk\/?p=488"},"modified":"2010-01-17T19:31:25","modified_gmt":"2010-01-17T18:31:25","slug":"pulao-indisk-ris","status":"publish","type":"post","link":"https:\/\/foodies.dk\/?p=488","title":{"rendered":"Pulao – Indisk Ris"},"content":{"rendered":"

\t\t\t\tI Indien er ris sj\u00e6ldent bare ris. Den serveres som oftest krydret eller med gr\u00f8ntsager og k\u00f8d som et helt m\u00e5ltid.\u00a0 Pulao kom til Indien da perserne herskede og serveres ofte som tilbeh\u00f8r til tandoori- eller karryretter.<\/p>\n

\"Pulao<\/a><\/p>\n

3-4 safran tr\u00e5de
\n3,75 dl kogende vand
\n3 spsk Rapsolie
\n1 l\u00f8g, hakket
\n1 stang kanel
\n4 hele nelliker
\n\u00bd tsk st\u00f8dt ingef\u00e6r
\n1\u00bd tsk st\u00f8dt spidskommen
\n1 fed hvidl\u00f8g, finthakket
\n3 hel kardamomme
\n2\u00bd dl Basmati ris
\n0,75 dl Gr\u00e6sk eller afdryppet yoghurt
\n\u00bd tsk salt<\/p>\n

Kom safran tr\u00e5dende i det kogende vand og stil til side. Varm olien op i en gryde over j\u00e6vn varme. Kom l\u00f8gene i og steg til de er gyldne. Herefter kommes krydderier og hvidl\u00f8g i. Steges i 3-4 min under konstant omr\u00f8ring.<\/p>\n

Kom risen i og steg under omr\u00f8ring i 2-3min. Herefter tilf\u00f8jes yoghurt, safran vand og salt. Det hele bringes i kog og retten simrer under l\u00e5g i 20 min. til risen er f\u00e6rdig.<\/p>\n

Husk at advare dine g\u00e6ster om de hele krydderier \ud83d\ude42\t\t<\/p>\n","protected":false},"excerpt":{"rendered":"

\t\t\t\tI Indien er ris sj\u00e6ldent bare ris. Den serveres som oftest krydret eller med gr\u00f8ntsager og k\u00f8d som et helt m\u00e5ltid. Pulao kom til Indien da perserne herskede og serveres ofte som tilbeh\u00f8r til tandoori eller karry retter.\t\t<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false},"version":2}},"categories":[2],"tags":[61,239,250,252,286,290,346,394,473,499,502,540,641],"class_list":["post-488","post","type-post","status-publish","format-standard","hentry","category-aftensmad","tag-basmati","tag-hvidlg","tag-indisk","tag-ingefr","tag-kanel","tag-kardamomme","tag-lg","tag-nelliker","tag-ris","tag-safran","tag-salt","tag-spidskommen","tag-yoghurt"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p37AhV-7S","_links":{"self":[{"href":"https:\/\/foodies.dk\/index.php?rest_route=\/wp\/v2\/posts\/488","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/foodies.dk\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/foodies.dk\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/foodies.dk\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/foodies.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=488"}],"version-history":[{"count":0,"href":"https:\/\/foodies.dk\/index.php?rest_route=\/wp\/v2\/posts\/488\/revisions"}],"wp:attachment":[{"href":"https:\/\/foodies.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=488"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/foodies.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=488"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/foodies.dk\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=488"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}