How to cook basmati rice ,like rice separted and fluffy?

Answer 1

The restaurant trick is adding a little butter to the pot while it's boiling away, works perfectly everytime! Delicious, fragrant & buttery rice!

This is simple & easy, just try it once! This is the only way my 4 yr old son will eat his rice!

Answer 2

1. Choose the rice which are unbroken ( good quality) , if the rice are broken then they tend to ooze out starch during cooking and would turn sticky.

2. You could boil the rice and just before they are fully cooked, take them out in a colander and was them with cold water. Then put them back in the pot with very little water.

3. You could also add some butter or Ghee or Oil ( In this method you put the rice in the pot and add some oil and let it fry for few minutes, until the rice tend to start sticking to the bottom of the pan, then quickly add the water, this way the rice get a good coating of oil and get cooked from the outside while dry, therefore the result is a very fluffy rice.

Answer 3

I am a former chef and cook alot of white and brown basmati rice, it has to be rinsed and until the water runs clear, soaked for 15 minutes, drained and the water to rice ratio is slightly less, 1.5 to 1, so for each cup of rice, 1 1/2 cups water and a sprinkle of salt.

What I do is bring it to the boil, covered when the rice is almost cooked, when there is not visible water on the top, I shut off the heat, lift the lid and put either a cloth or paper towel over it, return the lid and let it rest for 15-20 minutes, then fluff and add either ghee or fresh butter to taste.

The wash and rinse is essential to rid it of any dirt, stones or excess flour that make it sticky, American Basmati is done this way to.

Answer 4

This is my way, it may not be the correct way, but it always works for me.

Put a Tbsp or two of olive oil in a sauce pan. Heat on medium and add a big spoonful of garlic. Stir and wait a minute until fragrant. Stir in 1 cup basmati (I don't rinse it) until well coated with oil. Wait a minute, and raise the heat to high and dump in 2 cups chicken broth. Stir well, wait for a boil, then slap a lid on it and turn it back down to medium. Time it for 20 minutes. I usually stir it once maybe half-way through to make sure there are no clumps and it's not scorching. After 20 minutes if it's a bit watery, I let it sit for another 5 minutes with the burner off.

Answer 5

rinse the rice. pour some ghee( clarified butter) or any oil in a vessel. when the ghee heats up add half aspoon of cumin seeds. later add rinsed rice. stir until all the water is evaporated. now add 4 cups of water for a cup of rice. after 15 mins keep checking if the rice is done. once rice is done pour the cooked rice in a big strainer( like the one we use for pasta). after straining collect in different bowl.

Answer 6

We indians use bamsmati rice for making biryani's and pullav.
If u need rice as u asked measurement of water is improtant.Its just ike cooking normal rice u do but for every 1 cup of rice add 1.5( one and half) cup of water.It cooks separated and fluffy.

Answer 7

You cook it the same way you cook any other unbroken rice: bring it briefly to a boil, then cover the pot and remove it from the heat.

Answer 8

when you boil it stir it once and then cover and leave it