This blogpost will take you on a carb-laden odyssey to arrive at the perfect Basmati Rice (Perfect & Easy) white rice - each and every grain.
WHAT IS BASMATI RICE?
The most perfect and easy the stovetop is the natural arena for crafting, with great ease, Basmati rice - a foundational Pakistani dish. Though typically not eaten on its own, Pakistanis in the motherland and in the diaspora consider it a vital and irreplaceable accessory dish. Curries, lentils, and a litany of other Pakistani dishes often accompany Basmati rice. My Pakistani roots (and my Pakistani mother, of course) have taught me how to attain this savory, granular perfection every time.
WHICH KIND OF BASMATI RICE SHOULD BE USED?
While everyone have their choices of basmati rice brand, my basmati rice that I swear by is Royal Chef's secret aged and long grain.
There are only four ingredients in this recipe. You'd probably have them on hand.
- Water- Also known as Pani in Urdu. You can't make it without water. One of the most important ingredients to make the perfect basmati rice.
- Rice- Known as Chawal in Urdu. The most important ingredient (this goes without saying).
- Salt- Also known as Namak. Crucial to the taste of the basmati rice.
- Clove - Known as Long in Urdu. When making Basmati Rice you need cloves to give that subtle taste that make your rice go from great to perfect.
- Olive oil - Also known as Zaitoon ka Tail in Urdu. Olive oil will keep your rice from sticking to the pan.
HOW TO RINSE THE RICE CORRECTLY?
The best way to rinse the rice is by adding rice and water in a bowl. Next run one hand mix the rice to agitate the starches; by doing this water has become cloudy. Now strain out the water keep on doing this until the water runs clear. It usually takes 5-7 times to get the clear water in the rice. The reason why we rinse the is if we don't we don't end up long grained, fluffy, and the perfect Basmati rice.
HOW TO MAKE THE PERFECT BASMATI RICE?
TIPS FOR MAKING THE PERFECT BASMATI RICE!
- Always rinse your rice like the method mentioned above.
- Always soak the rice before you start cooking.
- As soon as you turn off the stove don't open the lid immediately. This will help the rice get the perfect fluff.
- Always add olive oil and water after straining the rice, it will keep the rice from sticking to the bottom of the pan.
Let's Make the Basmati Rice!!!
- 2 cup basmati rice chawal
- 1 tsp olive oil zaiton ka tal
- 4 cloves long
- 1½ tsp salt namak
- water pani
- Rinse the rice is by adding rice and water in a bowl. Next run one hand mix the rice to agitate the starches; by doing this water has become cloudy. Now strain out the water keep on doing this until the water runs clear. This may take 5-7 tries but it'll will happen.
- Soak the rice in clear water for 20 minutes.
- Drain the water out the rice.
- In a medium size pot on medium high heat add in 8 cups of water along with salt and cloves and bring to a boil.
- Next add in the rice.
- Heat should be medium high still.
- Let it cook for 7-8 minutes.
- Turn off the stove.
- Get the rice out of the pot in a strainer immediately in the sink.
- Now add 1 tbsp water and 1 tbsp olive oil in the pot which you were cooking the rice in.
- Add the rice back in the pot.
- Wrap a foil or a cotton cloth on the lid.
- Cover the pot with the lid.
- Turn the heat on high for 1 minute.
- Next Turn the heat on medium for 2 minutes.
- Then Turn the heat on low for 10 minutes.
- Turn off the Stove, don't open for 5 minutes.
- Enjoy your perfect basmati rice.