Recommend cooking all rice in chicken/beef/vegetable/ fish stock instead of water. Flavor much better and adds nutrients

My mother had someone once tell her to rinse the raw rice at least five times before cooking. Ideally you soak as well, but I rarely if ever have the time to do that. I always rinse it very well, though!

This has been a very helpful thread. Thank you to everyone who has posted advice! (Not OP)

Rice cooker. It's essential.

If you want it light and fluffy, you have to "toast" the rice in a pan first, and then cook it.

1. Soak basmati rice for at least 20 min
2. Rinse the starch
3. Place in boiling water.
4. When it’s 75% then turn off water and rinse in colander
5. Place rice back in pot
6. Put lid on pot
7. Turn on low-medium for one minute
8. Open pot 2 minutes later. Voila

For the the basmati style rice found at a kabob restaurant:

1. Soak rice for 20 min
2. In light oil fry thinly sliced onions until golden brown
3. Lower heat, Add some chopped garlic. Don’t burn.
4. Add whole cumin and when it sizzles add rinsed rice.
5. Add water and salt. Water should be finger tip depth above the rice. Close lid
6. Turn on medium heat. The rice will absorb the water and
oil.

It’s important to never stir the basmati rice once the water
is removed. It will turn mushy.

Anonymous wrote:Yep! My favorite method, learned from my Indian chef friend:

Rinse rice well in cool water, until water runs clear.

Use a 1:1.5 ratio, so for every one cup rice, 1.5 cups cold water.

Put rinsed rice and water in a pot. Add a good chunk of water or ghee (I use 1-1.5 tablespoons for 1 cup of rice) and a pinch of salt. Bring rice to a boil, then reduce heat to very low (barely simmering). Cover pot with a sheet of tin foil, then cover with a lid - press lid into foil so you are creating a tight seal. Cook 2-25 minutes, then turn off heat and let set for 10 minutes. Uncover, fluff rice with a fork, and serve.

You can add spices or herbs with butter if you want.

This is how I finally learned how to cook great rice. Don’t be afraid to add butter. And I’ve also found that the quality of the rice really matters. I buy a big bag of high quality rice - Royal is the brand.

Anonymous wrote:

Anonymous wrote:Yep! My favorite method, learned from my Indian chef friend:

Rinse rice well in cool water, until water runs clear.

Use a 1:1.5 ratio, so for every one cup rice, 1.5 cups cold water.

Put rinsed rice and water in a pot. Add a good chunk of water or ghee (I use 1-1.5 tablespoons for 1 cup of rice) and a pinch of salt. Bring rice to a boil, then reduce heat to very low (barely simmering). Cover pot with a sheet of tin foil, then cover with a lid - press lid into foil so you are creating a tight seal. Cook 2-25 minutes, then turn off heat and let set for 10 minutes. Uncover, fluff rice with a fork, and serve.

You can add spices or herbs with butter if you want.

Thanks! I see a few procedures in your post that I haven't done yet, I'll try this. Any idea where to buy and what brand a really long basmati?

Go to the Indian store and pick any bag that says extra long grain.

Anonymous wrote:Yep! My favorite method, learned from my Indian chef friend:

Rinse rice well in cool water, until water runs clear.

Use a 1:1.5 ratio, so for every one cup rice, 1.5 cups cold water.

Put rinsed rice and water in a pot. Add a good chunk of water or ghee (I use 1-1.5 tablespoons for 1 cup of rice) and a pinch of salt. Bring rice to a boil, then reduce heat to very low (barely simmering). Cover pot with a sheet of tin foil, then cover with a lid - press lid into foil so you are creating a tight seal. Cook 2-25 minutes, then turn off heat and let set for 10 minutes. Uncover, fluff rice with a fork, and serve.

You can add spices or herbs with butter if you want.

Thanks! I see a few procedures in your post that I haven't done yet, I'll try this. Any idea where to buy and what brand a really long basmati?

Yep! My favorite method, learned from my Indian chef friend:

Rinse rice well in cool water, until water runs clear.

Use a 1:1.5 ratio, so for every one cup rice, 1.5 cups cold water.

Put rinsed rice and water in a pot. Add a good chunk of water or ghee (I use 1-1.5 tablespoons for 1 cup of rice) and a pinch of salt. Bring rice to a boil, then reduce heat to very low (barely simmering). Cover pot with a sheet of tin foil, then cover with a lid - press lid into foil so you are creating a tight seal. Cook 2-25 minutes, then turn off heat and let set for 10 minutes. Uncover, fluff rice with a fork, and serve.

You can add spices or herbs with butter if you want.

Ghee

Anyone here who knows how to cook long basmati like the way they do in kabob restaurants/ indian restaurants? I know how to properly cook other rice like jasmine, japanese and regular rice but I can’t get the basmati rice right even after following package directions.
I had indian basmati cooked with anise and cardamom pods, and kabob style infused with saffron.

The recipes that I saw online said to cook it with oil and salt, I did that but it seems like it’s not as flavorful as restaurant style. Seems to have more water too(rice mashes when I scoop)

What’s the technique for fluffy dry, fragrant and flavorul basmati?