How To Cook Basmati Rice

How To Cook Basmati Rice

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Long grained rice are thin, slender varieties of rice. The best and most popular variety is the Basmati rice, which when literally translated from Hindi, means 'queen of fragrance'. Upon cooking the basmati rice, they stay pearly white and aromatic.

Basmati rice are widely used in the preparation of Indian rice dishes like Pulao and Biryani.

In fact, even Indo-Chinese, and Thai recipes are made using basmati rice in India. Add a pinch of 5 spice powder for enhance the flavor of rice while making a Chinese Rice Dishes.

Cooking basmati rice is tricky sometimes. But, just keep these few things in mind to get fluffy and separated grains. Basmati rice must be washed until the water is clear and starch-free. Also, they must be soaked for a minimum of 20-30 minutes before soaking. Some oil into the cooking vessel ensures that the grains stay separate. It is usually spread on a flat surface before being used in cooking.

Below we have shared a recipe on how to cook perfect rice in a pan with step by step photos, but our website also has a detailed recipe for How To Make Basmati Rice in A Pressure Cooker which is a quick and easy method to make long grained rice.

Also, learn the perfect way to Cook Basmati Rice for Biryani and make restaurant style Biryani at home.

How To Cook Basmati Rice recipe - How to make How To Cook Basmati Rice

Soaking time:  30 minutes   Preparation Time:    Cooking Time:    Total Time:     Makes 3 cups
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Ingredients


For Cooking Basmati Rice
1 cup long grained rice (basmati)
salt to taste
2 tbsp oil

Method
For cooking basmati rice

    For cooking basmati rice
  1. To cook basmati rice, clean, wash and soak the rice in enough water for 30 minutes. Drain and keep aside.
  2. Boil 4 cups of water in a deep pan, add the salt and 1 tbsp of oil.
  3. Add the rice to the boiling water and cook till the rice is 95% cooked. This should take around 8-10 minutes.
  4. Remove from the flame and drain out all the water. Pour some cold water on the rice to arrest further cooking.
  5. Let all the water drain out and ensure that the rice does not contain any moisture.
  6. Add the remaining 1 tbsp of oil and toss gently.
  7. Spread the cooked basmati rice on a flat surface till it is cool. Use as required.
Nutrient values per cup
Energy329 cal
Protein4.4 g
Carbohydrates50 g
Fiber2.6 g
Fat12.3 g
Cholesterol0 mg
Vitamin A108 mcg
Vitamin B10 mg
Vitamin B20 mg
Vitamin B31.2 mg
Vitamin C0 mg
Folic Acid5.1 mcg
Calcium6.4 mg
Iron0.4 mg
Magnesium0 mg
Phosphorus0 mg
Sodium0 mg
Potassium0 mg
Zinc0.8 mg
How To Cook Basmati Rice recipe with step by step photos

To cook Basmati rice perfectly in a pan

  1. To cook basmati rice, wash 1 cup of long-grained rice thoroughly under running water until you get clear water. The removal of starch from rice helps in getting separate grains after cooking.
  2. Transfer in a deep bowl and soak in enough water for 30 minutes.
  3. Drain with the help of a strainer and keep aside.
  4. Boil 4 cups of water in a deep non-stick pan.
  5. Add salt to taste.
  6. Furthermore, add 1 tbsp of oil and mix well.
  7. Add the basmati rice to the boiling water and mix well.
  8. Cook on a medium flame for 8 to 10 minutes or till the basmati rice is 85% cooked, while stirring occasionally.
  9. Strain basmati rice using a strainer and let the water drain out. This will give you around 3 cups after cooking. Do not overcook the basmati rice or else they will turn soft and mushy.
  10. Pour some cold water on the basmati rice to stop further cooking. Let all the water from the rice drain out ensuring that the rice does not contain any moisture.
  11. Add the remaining 1 tbsp of oil. This helps in preventing the basmati rice from sticking together.
  12. Toss the rice in it. Ensure each grain is coated well with oil.
  13. Spread the cooked basmati rice on a flat surface or a big plate and allow it to cool for 1 to 2 hours.
  14. Cover the basmati rice with another plate so, the grains don’t dry out.
  15. The perfectly cooked basmati rice in pan can be use to make varities of pulao, biryani and Indo-chinese recipes.

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