The Secrets of Basmati Rice My Article on Basmati Rice in The Cook’s Cook Magazine.

September 6, 2017

 

The Secrets of Basmati Rice

 

Soaked and washed, the rice cooked perfectly.Photo credit: Eva Baughman

Sudha Koul

Sudha Koul

Sudha Koul is from Kashmir, India. She came to the United States after marriage and raised a family while writing about Indian culture and cuisine

“No perfume compares to the soul-satisfying fragrance and presence of cooked basmati rice.”

Khada Masala Pullao (Whole Spice Pilaf)

Photo credit: Sudha and Kishen Koul

Preparation

  1. Heat the butter or ghee in 4 liter (4 quart) saucepan over medium-high heat until it begins to sizzle.

2. Add cinnamon, cardamom pods, cumin seed, peppercorns, bay leaf, cloves; stir fry for a few seconds until fragrant.

3. Add rice and stir-fry for a few seconds until some of the grains turn golden.

4. Add the water and salt to taste, stir. Bring to a rolling boil, then immediately reduce the heat to very low. Cover and let cook until the water is absorbed, about 20-25 minutes. Serve hot.


Note: For a variation you can add a cup of peas when frying the rice, then proceed as above. Season to taste with salt as needed.

 

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