Learn How To Cook Fluffy Basmati Rice Stovetop at home in 45 minutes with this easy step-by-step guide. The base for many Indian and Pakistani recipes, the key to perfect basmati is rinsing the rice well before beginning. Enjoy this restaurant-worthy basmati rice with each grain separated.
TABLE OF CONTENTS
- What is Basmati Rice?
- What kind of Basmati Rice should be used?
- How to rinse the rice correctly?
- How to cook Basmati rice?
- How rice increase in size?
- The Basmati Rice Recipe
WHAT IS BASMATI RICE?
Let's Learn How To Cook Fluffy Basmati Rice Stovetop. The most perfect and easy the stovetop is the natural arena for crafting, with great ease, Basmati rice - a foundational Pakistani and North Indian recipe. Though typically not eaten on its own, Pakistanis in the motherland and in the diaspora consider it a vital and irreplaceable accessory recipes like: Moong and Masoor Dal, Whole Masoor Dal, or even Butter Chicken.
The rice grains in this recipe are meticulously cooked to perfection, ensuring that they remain distinct and separate from one another. There is no risk of sogginess, and you will not encounter any clumps or chunks of rice sticking together, guaranteeing a delightful and fluffy texture.
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. I use these rice when I cook Beef Biryani, Mutton Biryani, Chicken Biryani, and even in Chicken Pulao and also Zarda.
In my particular method, the quantity of water used is insignificant as it will be drained afterwards. However, it is recommended to use a generous amount of water, preferably exceeding 8 cups, to ensure proper cooking and preparation.
While these rice grains don't require any additional seasoning, I do have a recipe for Cumin rice if you're interested.
To begin, utilizing a tawa, a flat cooking pan, can be immensely helpful as it prevents rice or any other food from sticking. Additionally, after draining the initial water, adding a small amount of oil and water to the pot creates a protective layer that minimizes the chances of the rice sticking to the bottom during the cooking process.
Once the lid is placed on the pot, allowing the rice to cook undisturbed, the steam generated within creates an environment that promotes the fluffiness of the rice grains.
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.
- Cloves - 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 COOK BASMATI RICE?
HOW THE RICE INCREASES IN SIZE?
To promote the expansion and growth of the rice grains, it is beneficial to soak them before cooking. The accompanying image below illustrates the progressive enlargement of the rice grains at different time intervals, highlighting the effectiveness of the soaking process.
With every passing minute, the rice gradually elongates, exhibiting a noticeable increase in length.
- 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.
- Always use a tawa after you seal the pot so rice won't stick to the bottom of the pot.
Let's Make Basmati Rice!!!
How To Cook Fluffy Basmati Rice Stovetop
- 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 tsp water and 1 tsp 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.
- Place the tawa on the stove and place the pot over it.
- 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.