Two things decide whether basmati comes out separate or sticky: rinsing it, and leaving it alone once the lid is on.
Serves 4. About 20 minutes plus soaking.
You need
- 250 ml basmati rice
- 375 ml water
- 2 tbsp ghee
- Salt
From the shelf: 1 heaped tsp Jeera, 1 Bay Leaf, 1 small piece Cinnamon, 2 Green Elaichi pods.
Method
1. Rinse the rice in cold water four or five times, until the water is no longer milky. Soak for twenty minutes, then drain well. Skipping this is why rice turns to paste.
2. Heat the ghee. Add the jeera, bay, cinnamon and cardamom, and wait for the jeera to darken and smell nutty — about fifteen seconds.
3. Add the drained rice and turn it gently in the ghee for a minute, so every grain is coated.
4. Add the water and salt. Bring to a boil, then turn to the lowest heat, cover, and cook for twelve minutes. Do not lift the lid.
5. Rest, still covered, for five minutes. Fork it through from the edge inwards.
Notes
The ratio is 1 part rice to 1.5 parts water for soaked basmati. Unsoaked needs closer to 1:1.75 and will never be quite as long in the grain.
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